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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Bibliographic Details
Published in:Food microbiology 2004-12, Vol.21 (6), p.629-634
Main Authors: Suárez-Quiroz, Mirna L, González-Rios, Oscar, Barel, Michel, Guyot, Bernard, Schorr-Galindo, Sabine, Guiraud, Joseph P
Format: Article
Language:English
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
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Summary: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