Filamentous fungi producing ochratoxin a during cocoa processing in Cameroon

Mounjouenpou, Pauline; Gueule, Dominique; Fontana, Angélique; Guyot, Bernard; Tondje, Pierre R.; Guiraud, Joseph-Pierre

doi:10.1016/j.ijfoodmicro.2007.11.017

Cited by 86 publications

(77 citation statements)

References 36 publications

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“…The main moulds isolated in our study belonged to the genera Penicillium, Aspergillus, Mucor, Scopulariopsis, Syncephalastrum, Geotricum, Trichoderma, Rhizopus, Fusarium with some species known to produce OTA (Aspergillus niger, Aspergillus carbonarius). Similar moulds were founded by Mounjouenpou et al (2008) when studying the filamentous fungi during cocoa processing in Cameroon. Moulds belonging mainly to the species Rhizopus stolonifer (Ehrenb.)…”

Section: Discussionmentioning

confidence: 54%

“…The method used to study OTA in cocoa medium are described by Mounjouenpou et al (2008). In short, 50 g of cocoa beans (verified OTA-free) were inoculated with 8 mL of a suspension of 50 x 10 6 conidia.mL -1 and incubated at 25°C for 20 days.…”

Section: Cocoa Culture Mediummentioning

confidence: 99%

“…Pod integrity, and in a lesser degree, the deadline of pod -opening affected quality and quantity diversity of isolated moulds. The genus Aspergillus represents several different species which are black and correspond to the section Nigri, which contains species known to produce OTA (Aspergillus niger agg and Aspergillus carbonarius) (Amezqueta et al 2008;Mounjouenpou et al, 2008). Wounded pods had high proliferation of A. carbonarius, Fusarium spp and A. niger in the pod openings.…”

Section: 1-fungal Microflora From Cocoa Beansmentioning

confidence: 99%

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Incidence of Pod Integrity on the Fungal Microflora and Ochratoxin-A Production in Cocoa

Mounjouenpou¹,

Gueule²,

Tetmoun³

et al. 2012

JBLS

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Ochratoxin-A (OTA) is a mycotoxin that has nephrotoxic, tetragenic, immunotoxic and carcinogenic effects in the human organism. It contaminates several foodstuffs, notably cocoa. The purpose of our study was to compare the incidence of cocoa pod integrity on the fungal microflora and ochratoxin-A production in Cameroon. Irrespective of pod condition, fermented cocoa beans were contaminated by OTA. The maximum mould content was obtained in beans from damaged pod. However, the fungal microflora was more diversified for beans from pod damaged during harvesting than for beans from intact pods, throughout the post-harvest process. The toxigenic strains isolated belonged to the genera Aspergillus. Aspergillus carbonarius isolated from damaged pods, displayed the greatest OTA production which was 110.7 ng.g -1 on cocoa medium and 2772,0 ng.g -1 on official medium. There was a good correlation between OTA presence in the beans and isolated toxigenic strains.

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Section: Discussionmentioning

confidence: 54%

Section: Cocoa Culture Mediummentioning

confidence: 99%

Section: 1-fungal Microflora From Cocoa Beansmentioning

confidence: 99%

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Incidence of Pod Integrity on the Fungal Microflora and Ochratoxin-A Production in Cocoa

Mounjouenpou¹,

Gueule²,

Tetmoun³

et al. 2012

JBLS

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“…Molecular characterization allowed determining that the isolated strains corresponded to the species A. flavus and F. solani, respectively, reported by Mounjouenpou et al (14).…”

Section: Phytopathogenic Fungimentioning

confidence: 78%

Symbiotic and endophytic fungi as biocontrols against cocoa (Theobroma cacao L.) phytopathogens

2017

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Cocoa (Theobroma cacao L.) is a tropical tree, seriously affected by fungal diseases. To control several pathogens, biological methods are prescribed since they are friendly to the environment and easy to use. The main objective of this study was to assess the biocontrol effect of two native strains, Trichoderma viride and Botryosphaeria quercum, on phytopathogens such as Phytophthora palmivora and Moniliophtora roreri, causal agents of black pod and frosty pod rot diseases, respectively. In addition, biocontrolers were faced on potential mycotoxigenic fungi such as Aspergills flavus and Fusarium solani, which are very common on cocoa. The Bio-Control Index (BCI) was calculated to determine the in vitro biocontrol effect against the biocontrole contra quatro fitopatógenos. Os resultados indicaram que o melhor agente de controle biológico de fitopatogenos era B. quercum, que mostra 82,3% de BCI e 80,7%, 63,3% e 59,7% para cad a um dos fitopatógenos testados, respectivamente. A competição por substrato foi a estratégia utilizada no controle biológico. As estirpes, provenientes do Departamento de Santander e Santander Norte apresentaram a maior inibição percentual média. Este estudo é um inicial para sobre o poten c ial endófito e antagonística de fungos, capazes de colonizar as especificamente bagas de cacau e solo. Assim, estas estirpes podem ser indicadas uma alternativa eficiente contra fitopatógenos de cacau importantes. Palavras-chave: Cacau, patógenos,cogumelos, biocontroleCocoa (Theobroma cacao L.) is a tropical American tree flowering all year long and bearing a fruit known as pod. Colombia is the ninth producer in the world and the third one in Latin America, after Brazil and Ecuador. Estimated projections indicate that by 2021 Colombia might produce 285,600 Mg cocoa, as cocoa tree plantations are expected to reach over 230,000 ha (11); however, 50% to 90% cocoa production is affected by fungal diseases (2,4). The most prevailing infections are frosty pod rot (caused by the fungus Moniliophthora roreri) and black pod (the etiological agent of which is Phytophthora sp.), both causing cocoa crop losses of up to 100% (15). In addition, there are secondary infections caused by phytopathogens like Aspergillus and Fusarium that attack opportunistically as cocoa deteriorates, thus accelerating pod degradation and leaving traces of mycotoxins (3).To reduce the effects of fungal phytopathogens, cocoa growers apply good cropping practices, sometimes combined with the use of fungicides. The first method is easy to apply but labor demanding and is only economically viable if the cocoa price in the market is high (8). In the case of fungicides, they certainly protect the plant

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“…A OTA tem sido detectada em diversos tipos de alimentos, incluindo trigo (RIBA et al, 2008), milho (SEKIYAMA et al, 2005;MAGNOLI et al, 2007), café (LEONI et al, 2000;LEONG et al, 2007), cacau (MOUNJOUENPOU et al, 2008), cevada (VISWANATH et al, 2007), cerveja (KAAASHIMA et al, 2007), figos secos (KARBANCIOLU & HEPERKAN, 2008), queijo (DALL'ASTA et al, 2008), centeio (JORGENSEN & JACOBSEN, 2002), pão (ZINEDINE et al, 2007), uva (LASRAM et al, 2007) e produtos derivados, incluindo suco e vinho (BURDASPAL & LEGARDA, 2007). Na Europa, depois dos cereais, o vinho é a maior fonte de OTA ingerida pela população (MIRAGLIA & BRERA, 2002).…”

Section: Introductionunclassified

Aspectos relacionados à presença de fungos toxigênicos em uvas e ocratoxina A em vinhos

2009

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Filamentous fungi producing ochratoxin a during cocoa processing in Cameroon

Cited by 86 publications

References 36 publications

Incidence of Pod Integrity on the Fungal Microflora and Ochratoxin-A Production in Cocoa

Incidence of Pod Integrity on the Fungal Microflora and Ochratoxin-A Production in Cocoa

Symbiotic and endophytic fungi as biocontrols against cocoa (Theobroma cacao L.) phytopathogens

Aspectos relacionados à presença de fungos toxigênicos em uvas e ocratoxina A em vinhos

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