Agritrop
Home

Effect of chemical and environmental factors on Aspergillus ochraceus growth and toxigenesis in green coffee

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) : pp. 629-634.

Journal article ; Article de revue à facteur d'impact
Full text not available from this repository.

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, 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. (Résumé d'auteur)

Mots-clés Agrovoc : Fève de café, Traitement, Aspergillus ochraceus, Ochratoxine, Métabolite secondaire, pH, Température, Facteur du milieu

Classification Agris : Q02 - Food processing and preservation

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/)

View Item (staff only) View Item (staff only)

[ Page générée et mise en cache le 2020-11-25 ]