2013
DOI: 10.1590/s1517-83822013000200006
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Ochratoxigenic fungi associated with green coffee beans (Coffea arabica L.) in conventional and organic cultivation in Brazil

Abstract: The genera Aspergillus comprises species that produce mycotoxins such as aflatoxins, ochratoxins and patulin. These are cosmopolitan species, natural contaminants of agricultural products. In coffee grains, the most important Aspergillus species in terms of the risk of presenting mycotoxins belong to the genera Aspergillus Section Circumdati and Section Nigri. The purpose of this study was to assess the occurrence of isolated ochratoxigenic fungi of coffee grains from organic and conventional cultivation from … Show more

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Cited by 32 publications
(22 citation statements)
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“…However, A. ochraceus were not identified in the samples from the Southern region of Minas Gerais. These results differ from those reported by Rezende, Borges, Cirilo, Prado, and Batista () and Batista and Chalfoun () for coffee from the Southern region of the state of Minas Gerais. Rezende et al () reported the incidence of 35.20% A. ochraceus , whereas Batista and Chalfoun () reported 91.81% A. ochraceus in different coffee fractions.…”
Section: Resultscontrasting
confidence: 99%
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“…However, A. ochraceus were not identified in the samples from the Southern region of Minas Gerais. These results differ from those reported by Rezende, Borges, Cirilo, Prado, and Batista () and Batista and Chalfoun () for coffee from the Southern region of the state of Minas Gerais. Rezende et al () reported the incidence of 35.20% A. ochraceus , whereas Batista and Chalfoun () reported 91.81% A. ochraceus in different coffee fractions.…”
Section: Resultscontrasting
confidence: 99%
“…These results differ from those reported by Rezende, Borges, Cirilo, Prado, and Batista () and Batista and Chalfoun () for coffee from the Southern region of the state of Minas Gerais. Rezende et al () reported the incidence of 35.20% A. ochraceus , whereas Batista and Chalfoun () reported 91.81% A. ochraceus in different coffee fractions. This decrease in the incidence of potentially ochratoxigenic species in this region may be related to the adoption by the producers of preventive measures during the drying and storage stages (Caixeta, Guimarães, & Malta, ).…”
Section: Resultscontrasting
confidence: 99%
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“…The contamination of coffee beans by fungi affects both the quality in terms of flavor and aroma of the beverage and presents a safety risk to the final product due to the production of toxic secondary metabolites, the mycotoxins, which can be harmful to consumers at certain concentrations (Bennett and Klich, 2003;Vilela et al, 2010;Rezende et al, 2013). Plant Pathol.…”
Section: Mycoflora Associated With Coffee Seedsmentioning
confidence: 99%