Suarez Quiroz Mirna Leonor, Gonzalez Rios Oscar, Barel Michel, Guyot Bernard, Schorr-Galindo Sabine, Guiraud Joseph-Pierre. 2004. Effect of chemical and environmental factors on Aspergillus ochraceus growth and toxigenesis in green coffee. Food Microbiology, 21 (6) : 629-634.
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Résumé : 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.
Mots-clés Agrovoc : fève de café, traitement, Aspergillus ochraceus, ochratoxine, métabolite secondaire, pH, température, facteur du milieu
Classification Agris : Q02 - Traitement et conservation des produits alimentaires
Auteurs et affiliations
- Suarez Quiroz Mirna Leonor, Instituto Tecnologico de Veracruz (MEX)
- Gonzalez Rios Oscar, CIRAD-CP-CAFE (FRA)
- Barel Michel, CIRAD-CP-CACAO (FRA)
- Guyot Bernard, CIRAD-CP-CAFE (FRA)
- Schorr-Galindo Sabine, UM2 (FRA)
- Guiraud Joseph-Pierre, UM2 (FRA)
Autres liens de la publication
Source : Cirad - Agritrop (https://agritrop.cirad.fr/531116/)
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