Evaluation of growth and ochratoxin A production by Aspergillus steynii and Aspergillus westerdijkiae in green-coffee based medium under different environmental conditions

Gil-Serna, Jéssica; Vázquez, Covadonga; Sandino, Fernando García; Valle, Ana M.; González-Jaén, M. Teresa; Patiño, Belén

doi:10.1016/j.foodres.2014.01.058

Cited by 32 publications

(24 citation statements)

References 26 publications

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“…The possibility for heavy coffee drinkers to accumulate ochratoxin at levels within the detection limit of modern HPLC methods supports the need for end users (brewers, roasters and coffee drinkers) to occasionally check their blood to control ochratoxin A and its derivatives in serum [77], for safety purposes, since the toxin is linked to kidney cancer.…”

Section: Ochratoxin a (Ota) Producing Fungi In Coffee Production And mentioning

confidence: 99%

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Challenges in Specialty Coffee Processing and Quality Assurance

Poltronieri¹,

Rossi

2016

Challenges

118

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Coffee is an important crop that assures a sustainable economy to farmers in tropical regions. A dramatic concern for coffee production is currently represented by climate change, which threatens the survival of Coffea arabica cultivation worldwide and imposes modifications of the agronomic practices to prevent this risk. The quality of coffee beans depends on optimized protocols of cultivation, ripe berries collection, and removal of the outer fruit layers by dry or wet processes and moisture reduction. Storage and shipment represent two steps where bean quality needs to be preserved by preventing fungal contamination that may impact the final product and form mycotoxins, mainly ochratoxin A. In this review, we describe the challenges faced by the coffee industry to guarantee quality from production to roasting and brewing. An overview of novel technologies, such as the application of starter cultures in fermentation and the exploitation of industrial enzymes in accelerating the process of flavour development in coffee beans, is given. Moreover, the results of studies on microbial populations on coffee and the differences found in fungi, yeasts and bacteria composition among the investigations, are summarized. In particular, this review describes new attempts to contain the development of mycotoxigenic fungi, through the application of antagonistic microorganisms such as S. cerevisiae. The new wave of specialty coffees, i.e., those with a cupping score higher than 85/100, is also presented. It is shown how, through careful coffee production methods and controlled fermentation processes, coffee producers may increase their income by assuring high standards of quality and high added value for the coffee experience sector.

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Section: Ochratoxin a (Ota) Producing Fungi In Coffee Production And mentioning

confidence: 99%

“…Tests have been made to evaluate the ability of growth of ochratoxigenic fungi on a coffee bean medium [76,77], and on the growth in presence or absence of antagonistic yeasts and microorganisms [77][78][79].…”

Section: Ochratoxin a (Ota) Producing Fungi In Coffee Production And mentioning

confidence: 99%

Challenges in Specialty Coffee Processing and Quality Assurance

Poltronieri¹,

Rossi

2016

Challenges

118

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“…Dn warm climates such as those found in Brazil, DTA contamination in coffee is mainly associated with Aspergillus section Circumdati members A. steynii and A. westerdijkiae, with the latter being reported as the main responsible of DTA production in this product by several studies (Gil-Serna et al, 2011;Dstry et al, 2013;Taniwaki et al, 2014;Geremew et al 2016). Aspergillus westerdijkiae is an opportunistic fungus that may grow and produce DTA under a different set of water activities and temperatures and can invade coffee beans both at pre-harvest and during storage, characterizing this species as a flexible contaminant (Gil-Serna et al, 2014).…”

Section: Introductionmentioning

confidence: 79%

“…The assays were performed in green-coffee medium as proposed by Gil-Serna et al (2014), which contains 3% (w/v) of green-coffee beans and 20 g L -1 bacteriological agar (Kasvi). The medium preparation was conducted by boiling 30 g of grounded green-coffee beans on 1 L of distilled water for 30 mins with subsequent filtration of the mixture and re-adjustment of the volume to 1 L of distilled water.…”

Section: Inoculum Preparation and Culture Mediamentioning

confidence: 99%

Effect of Bacillus spp. on Aspergillus westerdijkiae growth, sporulation and ochratoxin A production in green-coffee medium

et al. 2017

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Aspergillus westerdijkiae is one of the most important spoilage and toxigenic fungi contaminating coffee beans and may produce ochratoxin A (DTA), a mycotoxin that characterize a health risk to the coffee consumers. Biological control strategies can be used for prevention of fungal invasion and decrease mycotoxin exposure. The aims of this study were to evaluate the in vitro effect of three Bacillus sp. biocontrol candidates on A. westerdijkiae mycelial growth, spore counts and DTA production. A green-coffee based medium was inoculated with A. westerdijkiae and Bacillus spp. (B. safensis RF69, B. amyloliquefaciens RP103 and B. subtilis RP242) and after incubation, the fungal growth, sporulation and mycotoxin production was evaluated. Mycelial growth rate was reduced in a range between 76-95% and conidial production was also significantly decreased. All isolates were capable of reducing DTA production in a range between 62-96%. The results showed that the biocontrol candidates may be an effective control method for A. westerdijkiae and DTA in coffee.Keywords: biological control; food mycology; mycotoxins; fungi; food safety. Practical Application:Intense inhibition of A. westerdijkie by Bacillus spp. in a coffee-based medium.

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“…OTA presence in coffee beans can be related to harvesting conditions , post‐harvest processing conditions , especially for dry processing , storage and transport , but also to roasting conditions . In recent years, in a food safety concern, attention has been paid on the effect of climate change on the OTA contamination of coffee, studying the effects of factors like temperature or water activity on ochratoxigenic strains .…”

Section: Introductionmentioning

confidence: 99%

Differentiation and quantification of the ochratoxin A producers Aspergillus ochraceus and Aspergillus westerdijkiae using PCR‐DGGE

et al. 2018

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Ochratoxin A (OTA) is a nephrotoxic, teratogenic, immunotoxic, and carcinogenic mycotoxin which is produced in tropical zones mainly by Aspergillus carbonarius, A. niger, A. ochraceus, and A. westerdijkiae. A. ochraceus and A. westerdijkiae species are phenotypically and genomically very close but A. westerdijkiae produce OTA at a very higher level than A. ochraceus. These species have been differentiated recently.The DNA primer pairs which were drawn so far are not specific and a genomic region of the same size is amplified for both species or they are too specific, and in this case, the DNA of a single species is amplified. To help preventing OTA contamination of foodstuffs, the PCR-DGGE (Denaturing Gradient Gel Electrophoresis) method was used to discriminate between A. ochraceus and A. westerdijkiae DNA fragments of the same size but with different sequences and thus faster access to a diagnosis of the toxigenic potential of the fungal microflora. The proposed methodology was able to differentiate A. westerdijkiae from A. ochraceus with only one primer pairs in a single run. A calibration based on initial DNA content was obtained from image analysis of the DGGE gels and a method of quantification of the two strains was proposed. K E Y W O R D SAspergillus westerdijkiae, image analysis, ochratoxin A, PCR-DGGE

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Evaluation of growth and ochratoxin A production by Aspergillus steynii and Aspergillus westerdijkiae in green-coffee based medium under different environmental conditions

Cited by 32 publications

References 26 publications

Challenges in Specialty Coffee Processing and Quality Assurance

Challenges in Specialty Coffee Processing and Quality Assurance

Effect of Bacillus spp. on Aspergillus westerdijkiae growth, sporulation and ochratoxin A production in green-coffee medium

Differentiation and quantification of the ochratoxin A producers Aspergillus ochraceus and Aspergillus westerdijkiae using PCR‐DGGE

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