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 |
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| creator | Suárez-Quiroz, Mirna L González-Rios, Oscar Barel, Michel Guyot, Bernard Schorr-Galindo, Sabine Guiraud, Joseph P |
| description | 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. |
| doi_str_mv | 10.1016/j.fm.2004.03.005 |
| format | Article |
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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.</description><identifier>ISSN: 0740-0020</identifier><identifier>EISSN: 1095-9998</identifier><identifier>DOI: 10.1016/j.fm.2004.03.005</identifier><identifier>CODEN: FOMIE5</identifier><language>eng</language><publisher>London: Elsevier Ltd</publisher><subject>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</subject><ispartof>Food microbiology, 2004-12, Vol.21 (6), p.629-634</ispartof><rights>2004 Elsevier Ltd</rights><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c377t-3e7408daff3dabb9983bb4c59f2ee991d32cdddbd70f5e5de2af78c7394ddf3f3</citedby><cites>FETCH-LOGICAL-c377t-3e7408daff3dabb9983bb4c59f2ee991d32cdddbd70f5e5de2af78c7394ddf3f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0740002004000590$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16592764$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Suárez-Quiroz, Mirna L</creatorcontrib><creatorcontrib>González-Rios, Oscar</creatorcontrib><creatorcontrib>Barel, Michel</creatorcontrib><creatorcontrib>Guyot, Bernard</creatorcontrib><creatorcontrib>Schorr-Galindo, Sabine</creatorcontrib><creatorcontrib>Guiraud, Joseph P</creatorcontrib><title>Effect of chemical and environmental factors on Aspergillus ochraceus growth and toxigenesis in green coffee</title><title>Food microbiology</title><description>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.</description><subject>Aspergillus alutaceus</subject><subject>Aspergillus ochraceus</subject><subject>Biological and medical sciences</subject><subject>biosynthesis</subject><subject>coffee beans</subject><subject>Coffee processing</subject><subject>Coffee, tea and other stimulative beverage industries</subject><subject>drying</subject><subject>food contamination</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>food processing</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>microbial contamination</subject><subject>Ochratoxin A</subject><subject>postharvest systems</subject><subject>temperature</subject><subject>water</subject><subject>Water activity</subject><issn>0740-0020</issn><issn>1095-9998</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><recordid>eNp1kb1v2zAQxYkiBeqk3btVS7JJPYqiJWYLgvQDCNChzUxQ5J1NQyJdUk7T_z50HSBTJ37c7z3ePTL2kUPDga8_7xqamxaga0A0APINW3FQslZKDWdsBX0HNUAL79h5zjsAzqVQKzbdEaFdqkiV3eLsrZkqE1yF4dGnGGYMS7khY5eYchVDdZP3mDZ-mg7laLfJWCy7TYp_lu0_5RKf_AYDZp8rH0oFMVQ2lmfwPXtLZsr44WW9YA9f7n7dfqvvf3z9fntzX1vR90stsDQ7OEMknBnHMoAYx85KRS2iUtyJ1jrnRtcDSZQOW0P9YHuhOudIkLhgVyfffYq_D5gXPftscZpMwHjImg8ge1jLAsIJtCnmnJD0PvnZpL-agz7GqneaZn2MVYPQJdYiuXzxNrmERckE6_Orbi1V26-7wn06cWSiNptUmIefLXABoDoFw9Hp-kRgieLRY9LZegwWnU_lS7SL_v9tPANa0ZiT</recordid><startdate>20041201</startdate><enddate>20041201</enddate><creator>Suárez-Quiroz, Mirna L</creator><creator>González-Rios, Oscar</creator><creator>Barel, Michel</creator><creator>Guyot, Bernard</creator><creator>Schorr-Galindo, Sabine</creator><creator>Guiraud, Joseph P</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20041201</creationdate><title>Effect of chemical and environmental factors on Aspergillus ochraceus growth and toxigenesis in green coffee</title><author>Suárez-Quiroz, Mirna L ; González-Rios, Oscar ; Barel, Michel ; Guyot, Bernard ; Schorr-Galindo, Sabine ; Guiraud, Joseph P</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c377t-3e7408daff3dabb9983bb4c59f2ee991d32cdddbd70f5e5de2af78c7394ddf3f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>Aspergillus alutaceus</topic><topic>Aspergillus ochraceus</topic><topic>Biological and medical sciences</topic><topic>biosynthesis</topic><topic>coffee beans</topic><topic>Coffee processing</topic><topic>Coffee, tea and other stimulative beverage industries</topic><topic>drying</topic><topic>food contamination</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>food processing</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>microbial contamination</topic><topic>Ochratoxin A</topic><topic>postharvest systems</topic><topic>temperature</topic><topic>water</topic><topic>Water activity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Suárez-Quiroz, Mirna L</creatorcontrib><creatorcontrib>González-Rios, Oscar</creatorcontrib><creatorcontrib>Barel, Michel</creatorcontrib><creatorcontrib>Guyot, Bernard</creatorcontrib><creatorcontrib>Schorr-Galindo, Sabine</creatorcontrib><creatorcontrib>Guiraud, Joseph P</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Suárez-Quiroz, Mirna L</au><au>González-Rios, Oscar</au><au>Barel, Michel</au><au>Guyot, Bernard</au><au>Schorr-Galindo, Sabine</au><au>Guiraud, Joseph P</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of chemical and environmental factors on Aspergillus ochraceus growth and toxigenesis in green coffee</atitle><jtitle>Food microbiology</jtitle><date>2004-12-01</date><risdate>2004</risdate><volume>21</volume><issue>6</issue><spage>629</spage><epage>634</epage><pages>629-634</pages><issn>0740-0020</issn><eissn>1095-9998</eissn><coden>FOMIE5</coden><abstract>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.</abstract><cop>London</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.fm.2004.03.005</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0740-0020 |
| ispartof | Food microbiology, 2004-12, Vol.21 (6), p.629-634 |
| issn | 0740-0020 1095-9998 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_18057065 |
| source | Elsevier ScienceDirect Journals |
| subjects | 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 |
| title | Effect of chemical and environmental factors on Aspergillus ochraceus growth and toxigenesis in green coffee |
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