Honors College Thesis

Analysis of the Microbiome of Homebrewed Ginger Beer for Detection of Probiotics and Determination of Safety

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  • Homebrewed ginger beer is a naturally fermented carbonated beverage that is flavored with ginger. Many people who make ginger beer at home, realized that it is a probiotic beverage which can aid in gastrointestinal health. The purpose of this thesis is to analyze the microbiome of homebrewed ginger beer in order to see if there is presence of any probiotic taxa of microbes as well as look at the general safety of its consumption. In this research ginger beer was made, measured for alcohol content, and performed microbiome analysis. The ginger beer had a very low alcohol content, similar to that of a non-alcoholic beer. The aerobic plate count of the ginger beer was as high as 1.62x106 CFU/ml and the amount of yeast was as high as 3.58x106 CFU/ml. The bacterial microbiome of the ginger beer did not contain any known probiotic OTUs, but did contain the genus Trabulsiella which could potentially act as a probiotic in humans. The microbiome did not contain anything that would make the ginger beer seem unsafe for human consumption.
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  • OSU Honors College Experiential Scholarship
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  • Ongoing Research
Embargo date range
  • 2019-05-15 to 2021-06-11



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