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ABSTRACT
This research work was undertaken in order to investigate the bacteria and yeast associated with imported coffee, to determine some of the physicochemical properties and analyze the phytochemical and bioactive compounds. The pH of the samples was determined using a pH meter and the titratable acidity was measured using titration. Analysis for phytochemicals contents were carried out using different methods depending on the phytochemical being tested for. Antibiotics susceptibility testing was done using kirby Bauer disc diffusion method, while antimicrobial activity on chitosan is carried out using Agar well diffusion method. Organisms isolated were Bacillus subtilis, Klebsiella pneumonia, Bacillus spp and Staphlococcus spp, all organisms were prevalent and the isolates showed various level of sensitivity and resistance to a variety of antibiotics. The result of this study showed that the imported coffee contains some bacteria and fungi isolates and should be subjected to good hygienic post-harvest practices and good manufacturing practices. The incessant global demand and regular consumption of coffee prompts the need for an extensive research on the composition of this stimulating beverage.
