Analyzing Bacteria Growth Differences Among Home Produced and Industrially Manufactured Samples of Maple Syrup from a County in Northeast Ohio
DOI:
https://doi.org/10.47611/jsrhs.v11i3.3174Keywords:
Maple syrup, Food bacteria, Natural sweeteners, Bacteria growth, Staphylococcus aureus, Streptococcus, Sugar contentAbstract
Maple syrup has been identified as one of the healthiest natural sweeteners by many scholarly sources. Previous research has examined the bacteria growth in syrup samples to assess its antibacterial properties. The goal of this research study was to examine the bacteria presence on locally versus commercially produced maple syrup in Geauga County, where home produced maple syrup options are prevalent. To assess the differences in terms of bacteria growth and sugar content of syrup samples in Northeast Ohio, a quantitative method was conducted where five samples from roadside stands and five samples from mass produced locations sold in stores were purchased. The colonies were counted over a period of six days and the sugar content was measured using a refractometer. It was concluded from this research that home produced samples contained less bacteria than store bought samples, which indicates potential health benefits for consumers to choose the best source of maple syrup production for their health. There was also a slight correlation discovered between the sugar content of the syrup and the number of colonies grown by the end of the data collection period.
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