Academic Journal
Promotive effect of cold brew coffee on the maturation of S. mutans biofilms during the post-initiation stage.
| Τίτλος: | Promotive effect of cold brew coffee on the maturation of S. mutans biofilms during the post-initiation stage. |
|---|---|
| Συγγραφείς: | Kim U; Department of Food and Nutrition, Kookmin University, Seoul, Republic of Korea., Oh SW; Department of Food and Nutrition, Kookmin University, Seoul, Republic of Korea. Electronic address: swoh@kookmin.ac.kr. |
| Πηγή: | International journal of food microbiology [Int J Food Microbiol] 2026 Sep 02; Vol. 458, pp. 111873. Date of Electronic Publication: 2026 May 25. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Science Publishers Country of Publication: Netherlands NLM ID: 8412849 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-3460 (Electronic) Linking ISSN: 01681605 NLM ISO Abbreviation: Int J Food Microbiol Subsets: MEDLINE |
| Imprint Name(s): | Original Publication: Amsterdam : Elsevier Science Publishers, c1984- |
| Ιατρικοί όροι (MeSH): | Biofilms*/growth & development , Biofilms*/drug effects , Streptococcus mutans*/physiology , Streptococcus mutans*/drug effects , Streptococcus mutans*/growth & development , Coffee*/chemistry, Stainless Steel ; Food Microbiology ; Microscopy, Electron, Scanning |
| Περίληψη: | The widespread use of cold brew coffee and reusable stainless steel drinkware has introduced novel considerations for microbial safety in consumer practices. This study investigates the effects of diluted cold brew coffee (dCBC) on the post-initiation maturation of Streptococcus mutans biofilms on stainless steel surfaces, simulating reusable cup conditions. Despite the known antimicrobial properties of chlorogenic acid (CGA), high-performance liquid chromatography revealed that dCBC contained sublethal CGA concentrations (673.825 ± 6.106 μg/mL), which significantly enhanced biofilm biomass and viable cell counts across a range of temperatures (5, 25, and 35 °C). Biofilm development was characterized by increased protein-rich extracellular polymeric substances (EPS) and reinforced matrix architecture, as confirmed by field-emission scanning electron microscopy (FE-SEM), while early-stage adhesion and aggregation remained unchanged. Metabolic assays further indicate elevated acidogenic activity and reduced reactive oxygen species levels, suggesting that dCBC exposure creates a physiologically favorable environment for biofilm maturation. These findings suggest that sub-inhibitory exposure to phenolic compounds in dCBC may promote biofilm maturation rather than suppression, potentially compromising the hygienic integrity of reusable food-contact surfaces. The study underscores the importance of evaluating beverage-material interactions and optimizing cleaning protocols to ensure microbiological safety in sustainable consumption practices. (Copyright © 2026 Elsevier B.V. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Biofilm; Cold brew coffee; Post-initiation stage; Reusable cup; Streptococcus mutans |
| Substance Nomenclature: | 12597-68-1 (Stainless Steel) 0 (Coffee) |
| Entry Date(s): | Date Created: 20260529 Date Completed: 20260612 Latest Revision: 20260612 |
| Update Code: | 20260612 |
| DOI: | 10.1016/j.ijfoodmicro.2026.111873 |
| PMID: | 42214915 |
| Βάση Δεδομένων: | MEDLINE |
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