Filamentous fungi producing ochratoxin a during cocoa processing in Cameroon
Ochratoxin A (OTA) is the main mycotoxin occurring in cocoa. A study was conducted in Cameroon to assess how filamentous fungi and toxigenesis were affected by the type of cocoa post-harvest treatment (boxes or heaps). The filamentous fungi isolated were almost identical when fermentation was carrie...
Gespeichert in:
| Veröffentlicht in: | International journal of food microbiology 2008-01, Vol.121 (2), p.234-241 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 241 |
|---|---|
| container_issue | 2 |
| container_start_page | 234 |
| container_title | International journal of food microbiology |
| container_volume | 121 |
| creator | Mounjouenpou, Pauline Gueule, Dominique Fontana-Tachon, Angélique Guyot, Bernard Tondje, Pierre Roger Guiraud, Joseph-Pierre |
| description | Ochratoxin A (OTA) is the main mycotoxin occurring in cocoa. A study was conducted in Cameroon to assess how filamentous fungi and toxigenesis were affected by the type of cocoa post-harvest treatment (boxes or heaps). The filamentous fungi isolated were almost identical when fermentation was carried out in boxes or heaps, with the presence of abundant black
Aspergillus filamentous fungi:
A. niger and
A. carbonarius. Filamentous fungi were more abundant at the end of the harvesting season. Factors affecting bean integrity (poor handling, deferred processing) resulted in a qualitative and quantitative increase in contamination, when the total number of filamentous fungi could reach a maximum value of 5.5
±
1.4
×
10
7 CFU g
−
1
and black Aspergilli a maximum value of 1.42
±
2.2
×
10
7 CFU g
−
1
. A toxigenesis study showed that
Aspergillus carbonarius was the main OTA-producing strain isolated. Its maximum production could reach 2.77 μg g
−
1
on rice medium.
Aspergillus niger strains did not always produce OTA and their toxigenesis was much lower. Fermented dried cocoa from poor quality pods was the most contaminated by OTA: up to 48 ng g
−
1
. |
| doi_str_mv | 10.1016/j.ijfoodmicro.2007.11.017 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_19689035</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0168160507005892</els_id><sourcerecordid>19689035</sourcerecordid><originalsourceid>FETCH-LOGICAL-c467t-3b9ae2d8ee74f24a277c438dbf6079dfbbe951773dc80fffcf7e4a45c683c7613</originalsourceid><addsrcrecordid>eNqNkMFu1DAQhi1URLeFV0DhUG4J9tqxnSNadWmllXqBs-WMx8WrJC52guDtcbQr2mNPlsbf_DPzEfKJ0YZRJr8cm3D0MboxQIrNllLVMNZQpt6QDdOqq7mQ9IJsCqtrJml7Sa5yPlJKW87pO3LJNJVai3ZDDvsw2BGnOS658sv0GKqnFN0CYXqsIvxMdo5_wlTZyi1prUGEaFcGMOe1UD53JSHFOL0nb70dMn44v9fkx_72--6uPjx8u999PdQgpJpr3ncWt04jKuG3wm6VAsG1672kqnO-77FrmVLcgabee_AKhRUtSM1BScavyedTblnj14J5NmPIgMNgJyx3GNZJ3VHevgoUqlMF7E5gEZpzQm-eUhht-msYNatzczQvnJvVuWHMFOel9-N5yNKP6J47z5ILcHMGbAY7-GQnCPk_V7IYlUwXbnfisLj7HTCZDAEnQBcSwmxcDK9Y5x-cI6cX</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>19684797</pqid></control><display><type>article</type><title>Filamentous fungi producing ochratoxin a during cocoa processing in Cameroon</title><source>MEDLINE</source><source>Elsevier ScienceDirect Journals</source><creator>Mounjouenpou, Pauline ; Gueule, Dominique ; Fontana-Tachon, Angélique ; Guyot, Bernard ; Tondje, Pierre Roger ; Guiraud, Joseph-Pierre</creator><creatorcontrib>Mounjouenpou, Pauline ; Gueule, Dominique ; Fontana-Tachon, Angélique ; Guyot, Bernard ; Tondje, Pierre Roger ; Guiraud, Joseph-Pierre</creatorcontrib><description>Ochratoxin A (OTA) is the main mycotoxin occurring in cocoa. A study was conducted in Cameroon to assess how filamentous fungi and toxigenesis were affected by the type of cocoa post-harvest treatment (boxes or heaps). The filamentous fungi isolated were almost identical when fermentation was carried out in boxes or heaps, with the presence of abundant black
Aspergillus filamentous fungi:
A. niger and
A. carbonarius. Filamentous fungi were more abundant at the end of the harvesting season. Factors affecting bean integrity (poor handling, deferred processing) resulted in a qualitative and quantitative increase in contamination, when the total number of filamentous fungi could reach a maximum value of 5.5
±
1.4
×
10
7 CFU g
−
1
and black Aspergilli a maximum value of 1.42
±
2.2
×
10
7 CFU g
−
1
. A toxigenesis study showed that
Aspergillus carbonarius was the main OTA-producing strain isolated. Its maximum production could reach 2.77 μg g
−
1
on rice medium.
Aspergillus niger strains did not always produce OTA and their toxigenesis was much lower. Fermented dried cocoa from poor quality pods was the most contaminated by OTA: up to 48 ng g
−
1
.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2007.11.017</identifier><identifier>PMID: 18068845</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Aspergillus - growth & development ; Aspergillus - metabolism ; Aspergillus carbonarius ; Aspergillus niger ; Biological and medical sciences ; Cacao - microbiology ; Cameroon ; Carcinogens - analysis ; Carcinogens - isolation & purification ; Cocoa ; Colony Count, Microbial ; Consumer Product Safety ; Fermentation ; Filamentous fungi ; Food Contamination - analysis ; Food Handling - methods ; Food industries ; Food microbiology ; Food toxicology ; Fundamental and applied biological sciences. Psychology ; Ochratoxins - biosynthesis ; Ochratoxins - isolation & purification ; Oryza sativa ; OTA ; Seasons</subject><ispartof>International journal of food microbiology, 2008-01, Vol.121 (2), p.234-241</ispartof><rights>2007 Elsevier B.V.</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c467t-3b9ae2d8ee74f24a277c438dbf6079dfbbe951773dc80fffcf7e4a45c683c7613</citedby><cites>FETCH-LOGICAL-c467t-3b9ae2d8ee74f24a277c438dbf6079dfbbe951773dc80fffcf7e4a45c683c7613</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijfoodmicro.2007.11.017$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,27903,27904,45974</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20010618$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18068845$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Mounjouenpou, Pauline</creatorcontrib><creatorcontrib>Gueule, Dominique</creatorcontrib><creatorcontrib>Fontana-Tachon, Angélique</creatorcontrib><creatorcontrib>Guyot, Bernard</creatorcontrib><creatorcontrib>Tondje, Pierre Roger</creatorcontrib><creatorcontrib>Guiraud, Joseph-Pierre</creatorcontrib><title>Filamentous fungi producing ochratoxin a during cocoa processing in Cameroon</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Ochratoxin A (OTA) is the main mycotoxin occurring in cocoa. A study was conducted in Cameroon to assess how filamentous fungi and toxigenesis were affected by the type of cocoa post-harvest treatment (boxes or heaps). The filamentous fungi isolated were almost identical when fermentation was carried out in boxes or heaps, with the presence of abundant black
Aspergillus filamentous fungi:
A. niger and
A. carbonarius. Filamentous fungi were more abundant at the end of the harvesting season. Factors affecting bean integrity (poor handling, deferred processing) resulted in a qualitative and quantitative increase in contamination, when the total number of filamentous fungi could reach a maximum value of 5.5
±
1.4
×
10
7 CFU g
−
1
and black Aspergilli a maximum value of 1.42
±
2.2
×
10
7 CFU g
−
1
. A toxigenesis study showed that
Aspergillus carbonarius was the main OTA-producing strain isolated. Its maximum production could reach 2.77 μg g
−
1
on rice medium.
Aspergillus niger strains did not always produce OTA and their toxigenesis was much lower. Fermented dried cocoa from poor quality pods was the most contaminated by OTA: up to 48 ng g
−
1
.</description><subject>Aspergillus - growth & development</subject><subject>Aspergillus - metabolism</subject><subject>Aspergillus carbonarius</subject><subject>Aspergillus niger</subject><subject>Biological and medical sciences</subject><subject>Cacao - microbiology</subject><subject>Cameroon</subject><subject>Carcinogens - analysis</subject><subject>Carcinogens - isolation & purification</subject><subject>Cocoa</subject><subject>Colony Count, Microbial</subject><subject>Consumer Product Safety</subject><subject>Fermentation</subject><subject>Filamentous fungi</subject><subject>Food Contamination - analysis</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Food toxicology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Ochratoxins - biosynthesis</subject><subject>Ochratoxins - isolation & purification</subject><subject>Oryza sativa</subject><subject>OTA</subject><subject>Seasons</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkMFu1DAQhi1URLeFV0DhUG4J9tqxnSNadWmllXqBs-WMx8WrJC52guDtcbQr2mNPlsbf_DPzEfKJ0YZRJr8cm3D0MboxQIrNllLVMNZQpt6QDdOqq7mQ9IJsCqtrJml7Sa5yPlJKW87pO3LJNJVai3ZDDvsw2BGnOS658sv0GKqnFN0CYXqsIvxMdo5_wlTZyi1prUGEaFcGMOe1UD53JSHFOL0nb70dMn44v9fkx_72--6uPjx8u999PdQgpJpr3ncWt04jKuG3wm6VAsG1672kqnO-77FrmVLcgabee_AKhRUtSM1BScavyedTblnj14J5NmPIgMNgJyx3GNZJ3VHevgoUqlMF7E5gEZpzQm-eUhht-msYNatzczQvnJvVuWHMFOel9-N5yNKP6J47z5ILcHMGbAY7-GQnCPk_V7IYlUwXbnfisLj7HTCZDAEnQBcSwmxcDK9Y5x-cI6cX</recordid><startdate>20080131</startdate><enddate>20080131</enddate><creator>Mounjouenpou, Pauline</creator><creator>Gueule, Dominique</creator><creator>Fontana-Tachon, Angélique</creator><creator>Guyot, Bernard</creator><creator>Tondje, Pierre Roger</creator><creator>Guiraud, Joseph-Pierre</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope></search><sort><creationdate>20080131</creationdate><title>Filamentous fungi producing ochratoxin a during cocoa processing in Cameroon</title><author>Mounjouenpou, Pauline ; Gueule, Dominique ; Fontana-Tachon, Angélique ; Guyot, Bernard ; Tondje, Pierre Roger ; Guiraud, Joseph-Pierre</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c467t-3b9ae2d8ee74f24a277c438dbf6079dfbbe951773dc80fffcf7e4a45c683c7613</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Aspergillus - growth & development</topic><topic>Aspergillus - metabolism</topic><topic>Aspergillus carbonarius</topic><topic>Aspergillus niger</topic><topic>Biological and medical sciences</topic><topic>Cacao - microbiology</topic><topic>Cameroon</topic><topic>Carcinogens - analysis</topic><topic>Carcinogens - isolation & purification</topic><topic>Cocoa</topic><topic>Colony Count, Microbial</topic><topic>Consumer Product Safety</topic><topic>Fermentation</topic><topic>Filamentous fungi</topic><topic>Food Contamination - analysis</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Food toxicology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Ochratoxins - biosynthesis</topic><topic>Ochratoxins - isolation & purification</topic><topic>Oryza sativa</topic><topic>OTA</topic><topic>Seasons</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mounjouenpou, Pauline</creatorcontrib><creatorcontrib>Gueule, Dominique</creatorcontrib><creatorcontrib>Fontana-Tachon, Angélique</creatorcontrib><creatorcontrib>Guyot, Bernard</creatorcontrib><creatorcontrib>Tondje, Pierre Roger</creatorcontrib><creatorcontrib>Guiraud, Joseph-Pierre</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</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>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mounjouenpou, Pauline</au><au>Gueule, Dominique</au><au>Fontana-Tachon, Angélique</au><au>Guyot, Bernard</au><au>Tondje, Pierre Roger</au><au>Guiraud, Joseph-Pierre</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Filamentous fungi producing ochratoxin a during cocoa processing in Cameroon</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2008-01-31</date><risdate>2008</risdate><volume>121</volume><issue>2</issue><spage>234</spage><epage>241</epage><pages>234-241</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>Ochratoxin A (OTA) is the main mycotoxin occurring in cocoa. A study was conducted in Cameroon to assess how filamentous fungi and toxigenesis were affected by the type of cocoa post-harvest treatment (boxes or heaps). The filamentous fungi isolated were almost identical when fermentation was carried out in boxes or heaps, with the presence of abundant black
Aspergillus filamentous fungi:
A. niger and
A. carbonarius. Filamentous fungi were more abundant at the end of the harvesting season. Factors affecting bean integrity (poor handling, deferred processing) resulted in a qualitative and quantitative increase in contamination, when the total number of filamentous fungi could reach a maximum value of 5.5
±
1.4
×
10
7 CFU g
−
1
and black Aspergilli a maximum value of 1.42
±
2.2
×
10
7 CFU g
−
1
. A toxigenesis study showed that
Aspergillus carbonarius was the main OTA-producing strain isolated. Its maximum production could reach 2.77 μg g
−
1
on rice medium.
Aspergillus niger strains did not always produce OTA and their toxigenesis was much lower. Fermented dried cocoa from poor quality pods was the most contaminated by OTA: up to 48 ng g
−
1
.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>18068845</pmid><doi>10.1016/j.ijfoodmicro.2007.11.017</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0168-1605 |
| ispartof | International journal of food microbiology, 2008-01, Vol.121 (2), p.234-241 |
| issn | 0168-1605 1879-3460 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_19689035 |
| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Aspergillus - growth & development Aspergillus - metabolism Aspergillus carbonarius Aspergillus niger Biological and medical sciences Cacao - microbiology Cameroon Carcinogens - analysis Carcinogens - isolation & purification Cocoa Colony Count, Microbial Consumer Product Safety Fermentation Filamentous fungi Food Contamination - analysis Food Handling - methods Food industries Food microbiology Food toxicology Fundamental and applied biological sciences. Psychology Ochratoxins - biosynthesis Ochratoxins - isolation & purification Oryza sativa OTA Seasons |
| title | Filamentous fungi producing ochratoxin a during cocoa processing in Cameroon |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-22T07%3A55%3A20IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Filamentous%20fungi%20producing%20ochratoxin%20a%20during%20cocoa%20processing%20in%20Cameroon&rft.jtitle=International%20journal%20of%20food%20microbiology&rft.au=Mounjouenpou,%20Pauline&rft.date=2008-01-31&rft.volume=121&rft.issue=2&rft.spage=234&rft.epage=241&rft.pages=234-241&rft.issn=0168-1605&rft.eissn=1879-3460&rft.coden=IJFMDD&rft_id=info:doi/10.1016/j.ijfoodmicro.2007.11.017&rft_dat=%3Cproquest_cross%3E19689035%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=19684797&rft_id=info:pmid/18068845&rft_els_id=S0168160507005892&rfr_iscdi=true |