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, Aw 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 Aw 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 (Aw of 0.99-0.80) could be found for 2 days or more. Caffeine and chlorogenic acids had an inhibiting effect on OTA production.
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| Main Authors: | , , , , , |
|---|---|
| Format: | article biblioteca |
| Language: | eng |
| Subjects: | Q02 - Traitement et conservation des produits alimentaires, fève de café, traitement, Aspergillus ochraceus, ochratoxine, métabolite secondaire, pH, température, facteur du milieu, http://aims.fao.org/aos/agrovoc/c_28379, http://aims.fao.org/aos/agrovoc/c_6195, http://aims.fao.org/aos/agrovoc/c_26374, http://aims.fao.org/aos/agrovoc/c_12891, http://aims.fao.org/aos/agrovoc/c_34335, http://aims.fao.org/aos/agrovoc/c_5753, http://aims.fao.org/aos/agrovoc/c_7657, http://aims.fao.org/aos/agrovoc/c_2594, |
| Online Access: | http://agritrop.cirad.fr/531116/ http://agritrop.cirad.fr/531116/1/531116.pdf |
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