Storage fungi and ochratoxin A associated with arabica coffee bean in postharvest processes in Northern Thailand

Maman, Mantana; Sangchote, S.; Piasai, Onuma; Leesutthiphonchai, Wiphawee; Sukorini, Henik; Khewkhom, Netnapis

doi:10.1016/j.foodcont.2021.108351

Cited by 16 publications

(4 citation statements)

References 38 publications

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“…The fungus A. westerdijkiae is known to contaminate coffee, grapes, cocoa, pepper, and some cured meat products (Amézqueta et al, 2012;Coton & Dantigny, 2019;Gallo et al, 2017;Paterson et al, 2014). It is also commonly associated with postharvest processes, such as drying or storage, and is characterized by its production of Ochratoxin A (Copetti et al, 2010;Gallo et al, 2017;Malir et al, 2016;Maman et al, 2021).…”

Section: Molecular Identificationmentioning

confidence: 99%

Identification of Aspergillus westerdijkiae and its potential risk of Ochratoxin A synthesis in Cannabis inflorescences

Aguirre-Ortega,

Henao-López,

Vargas-Alzate

et al. 2024

Sci. agropecu

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Nowadays, fungal contamination of medical Cannabis inflorescences during postharvest has become an increasingly frequent and worrisome problem for consumers and the industry in general. This is because some of these microorganisms can produce secondary metabolites, such as mycotoxins, which can be toxic to humans. To assess the risk posed by fungal contamination and evaluate the potential for fungal isolates to produce mycotoxins, samples of medicinal Cannabis were tested for the presence of mycotoxin-forming fungi. Inflorescences were isolated on PDA agar at 23 ± 2 °C for ten days, and the microorganisms were identified. The strain with morphological characteristics compatible with the genus Aspergillus spp. was selected as the fungus with the highest risk of forming hazardous mycotoxins. This isolate was characterized conventionally and by molecular identification using primers for the internal transcribed spacer region (ITS) of ribosomal DNA and different coding genes and was identified as Aspergillus westerdijkiae. To determine mycotoxin formation, the genome of A. westerdijkiae was sequenced using the Illumina Novaseq platform in South Korea. The antiSMASH tool was used to search for gene clusters associated with producing secondary metabolites, and genes related to toxins were manually curated. Regions where the cluster of genes directly involved in OTA biosynthesis (otaA, otaB, otaC, otaR and otaD) were found, suggesting a potential risk of synthesis of this toxin.

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Section: Molecular Identificationmentioning

confidence: 99%

Identification of Aspergillus westerdijkiae and its potential risk of Ochratoxin A synthesis in Cannabis inflorescences

Aguirre-Ortega,

Henao-López,

Vargas-Alzate

et al. 2024

Sci. agropecu

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“…6,47x10 5 7,0x10 3 ---1,50x10 3 5,00x10 2 0,0 pergamino seco no hubo efecto de tratamientos, según prueba Dunnet al 5% de significancia, es decir que, a pesar de someter el café a períodos de interrupción durante el proceso de secado, cuando el grano de café se encuentra en rangos de humedad comprendidos entre el 10% al 12% se asegura la inocuidad del producto al disminuir las cantidades de microorganismos que pueden afectarla. De forma similar, Maman et al (2021) no encontraron diferencias en el contenido de hongos de las especies Aspergillus y Penicillium, en frutos de Coffea arabica, en café despulpado, en café lavado y en café pergamino seco, proveniente del Norte de Tailandia, con un contenido de hongos menor en los granos de café secos. Sin embargo, cuando se somete el café lavado a interrupciones de hasta 48 horas, el secado debe realizarse de forma inmediata para evitar la generación de defectos sensoriales, como el terroso, que afectan la calidad sensorial de la bebida (Pabón & Osorio, 2022).…”

Section: Hongos Y Levadurasunclassified

Inocuidad del café durante la interrupción del secado mecánico

Pabón,

Osorio,

Gallego

2023

Rev. Cenicafé

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En el procesamiento del fruto de café, en la etapa de secado se disminuye el contenido de agua y de esta manera se afecta el crecimiento de hongos toxigénicos. Para evaluar la inocuidad del café cuando se realizan interrupciones durante el secado mecánico, se aplicó un diseño factorial 2x4+1, con dos tiempos de secado inicial (6 y 12 horas), con cuatro tiempos de interrupción (12, 24, 36 y 48 horas) y un testigo con secado mecánico sin interrupción. Se cuantificaron las unidades formadoras de colonias (UFC) de hongos y levaduras, contenido de humedad y actividad del agua del café húmedo antes y después de la interrupción y al finalizar el secado. Se determinó la concentración de ocratoxina A y los compuestos químicos con la técnica NIRS en los granos de café de cada tratamiento. Según el ANAVA, el contenido de humedad del café con tiempo de secado inicial de 12 horas fue menor significativamente al secado de 6 horas con valores de 42,29% y 47,49%, respectivamente. El contenido de hongos y levaduras fue mayor en el café húmedo sometido a interrupción (4,14x106 UFC/g) que en el café pergamino seco (8,19x103 UFC/g). Los valores de ocratoxina A no presentaron efecto de tratamientos.

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“…Some types of coffee processed with the wet and honey method have been awarded with the golden cup [42] After coffee bean processing, bean coffee could be roasted or stored. Storage conditions must be controlled to prevent fungal growth and mycotoxin production [79]. Like cultivation, coffee processing requires extensive knowledge and special attention since it directly influences the quality of the final product.…”

Section: Semi-dry or Honey Processmentioning

confidence: 99%

Scientific, Technical, and Social Challenges of Coffee Rural Production in Ecuador

Cristina¹,

Sania²,

Sebastián³

et al. 2022

Sustainable Agricultural Value Chain

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The production of coffee in Ecuador a family activity carried out in rural areas. Due to the economic importance of this crop and its ability to adapt to different ecosystems, it has been widely introduced in government conservation and economic reactivation programs. At the present, it is cultivated in the four Ecuadorian natural regions that comprise the Amazon rainforest, the Andean mountains, the Pacific coast, and the Galapagos Islands. The different climate and altitude characteristics of these regions allow Ecuador to grow all commercial varieties of coffee. The variety planted, the region of origin, and the type of post-harvest processing gives each cup of coffee a unique flavor and aroma. To recovery the knowledge behind each production process, a complete review of the whole coffee productive chain was made. The information reviewed was compared with the available information of other neighboring countries and complemented with experiences described by small farmers. The analysis confirms that Ecuador has a competitive advantage due to its ecosystem diversity. However, the development of this industry depends on the correct implementation of policies that cover three main aspects: (1) farmers’ quality of life, (2) training and research programs, and (3) fair trade for small producers.

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Storage fungi and ochratoxin A associated with arabica coffee bean in postharvest processes in Northern Thailand

Cited by 16 publications

References 38 publications

Identification of Aspergillus westerdijkiae and its potential risk of Ochratoxin A synthesis in Cannabis inflorescences

Identification of Aspergillus westerdijkiae and its potential risk of Ochratoxin A synthesis in Cannabis inflorescences

Inocuidad del café durante la interrupción del secado mecánico

Scientific, Technical, and Social Challenges of Coffee Rural Production in Ecuador

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