Effect of chemical and environmental factors on Aspergillus ochraceus growth and toxigenesis in green coffee

Post-harvest processing (traditional or ecological wet method, and dry method) and coffee pH did not play a significant role in Aspergillus ochraceus growth and OTA production. However, A w did play a key role: the optimum for growth and toxigenesis was 0.95; below 0.80, coffee was protected. Temper...

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Veröffentlicht in:	Food microbiology 2004-12, Vol.21 (6), p.629-634
Hauptverfasser:	Suárez-Quiroz, Mirna L, González-Rios, Oscar, Barel, Michel, Guyot, Bernard, Schorr-Galindo, Sabine, Guiraud, Joseph P
Format:	Artikel
Sprache:	eng
Schlagworte:	Aspergillus alutaceus Aspergillus ochraceus Biological and medical sciences biosynthesis coffee beans Coffee processing Coffee, tea and other stimulative beverage industries drying food contamination Food industries Food microbiology food processing Fundamental and applied biological sciences. Psychology microbial contamination Ochratoxin A postharvest systems temperature water Water activity
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Beschreibung
Zusammenfassung:	Post-harvest processing (traditional or ecological wet method, and dry method) and coffee pH did not play a significant role in Aspergillus ochraceus growth and OTA production. However, A w did play a key role: the optimum for growth and toxigenesis was 0.95; below 0.80, coffee was protected. Temperature affected the rate of toxin production, when A w was compatible: toxigenesis occurred from 10°C with an optimum at 35°C. The critical stage in the process was drying, where conditions propitious to A. ochraceus ( A w of 0.99–0.80) could be found for 2 days or more. Caffeine and chlorogenic acids had an inhibiting effect on OTA production.
ISSN:	0740-0020 1095-9998
DOI:	10.1016/j.fm.2004.03.005