The Use of Chlorella pyrenoidosa to Treat Fruit Juices Contaminated with Escherichia coli

School Name

Spring Valley High School

Grade Level

11th Grade

Presentation Topic

Microbiology

Presentation Type

Non-Mentored

Abstract

This study investigated the potential of the microalgae Chlorella pyrenoidosa to remove Escherichia coli (E. coli) from fruit juices, aiming to identify the more susceptible fruit between apple and orange juice. It was hypothesized that if apple juice and orange juice are contaminated with E. coli and treated with Chlorella pyrenoidosa, then orange juice will show more susceptibility to E. coli removal. Despite the expectation that orange juice would be more vulnerable because of its lower pH, there was no discernible difference in the elimination of E. coli between the two juices. A total of 96 samples, 32 apple juice, orange juice, and nutrient broth control treatment samples were examined using the zone of inhibition approach. Although there was a little decrease in E. coli in both juices when compared to the control, statistical analysis did not show a meaningful difference between them. A one-way ANOVA statistical analysis test revealed that the observed variance in juice composition and initial bacterial load were likely not the only factors contributing to the juice type. The study discovered two possible sources of error that could be investigated in further studies: (1) standardizing baseline variations in E. coli inoculum levels and (2) investigating the complex relationship between Chlorella pyrenoidosa and particular juice components to maximize antibacterial efficacy. Overall, this study shows that Chlorella pyrenoidosa has the potential to be an antibacterial agent against E. coli in fruit juices; nevertheless, more investigation is required to improve the treatment method and determine optimizing techniques unique to different types of juice.

Location

RITA 387

Start Date

3-23-2024 11:00 AM

Presentation Format

Oral and Written

Group Project

No

COinS
 
Mar 23rd, 11:00 AM

The Use of Chlorella pyrenoidosa to Treat Fruit Juices Contaminated with Escherichia coli

RITA 387

This study investigated the potential of the microalgae Chlorella pyrenoidosa to remove Escherichia coli (E. coli) from fruit juices, aiming to identify the more susceptible fruit between apple and orange juice. It was hypothesized that if apple juice and orange juice are contaminated with E. coli and treated with Chlorella pyrenoidosa, then orange juice will show more susceptibility to E. coli removal. Despite the expectation that orange juice would be more vulnerable because of its lower pH, there was no discernible difference in the elimination of E. coli between the two juices. A total of 96 samples, 32 apple juice, orange juice, and nutrient broth control treatment samples were examined using the zone of inhibition approach. Although there was a little decrease in E. coli in both juices when compared to the control, statistical analysis did not show a meaningful difference between them. A one-way ANOVA statistical analysis test revealed that the observed variance in juice composition and initial bacterial load were likely not the only factors contributing to the juice type. The study discovered two possible sources of error that could be investigated in further studies: (1) standardizing baseline variations in E. coli inoculum levels and (2) investigating the complex relationship between Chlorella pyrenoidosa and particular juice components to maximize antibacterial efficacy. Overall, this study shows that Chlorella pyrenoidosa has the potential to be an antibacterial agent against E. coli in fruit juices; nevertheless, more investigation is required to improve the treatment method and determine optimizing techniques unique to different types of juice.