Toxigenic fungi associated with processed (green) coffee beans (Coffea arabica L.)

Batista, Luís Roberto; Chalfoun, Sara Maria; Prado, Guilherme; Schwan, Rosane Freitas; Wheals, Alan E.

doi:10.1016/s0168-1605(02)00539-1

Cited by 151 publications

(127 citation statements)

References 34 publications

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“…Counts of fungi in the coffee cherries collected from the tree (time 0) were around 1.5 x 10 3 CFU/g (Table 1). Most papers on coffee contamination reported microbial counts from a mixture of green (immature), red (mature), over mature, dark brown and shriveled cherries (3,4,31,32,35). In this work, the fungi population in hand-picked mature cherries increased slowly during fermentation and drying, reaching values of 2 x 10 5 CFU/g within 22 days of processing, when the beans contained about 11% humidity.…”

Section: Resultsmentioning

confidence: 64%

“…Bacteria, yeasts and filamentous fungi have been already reported in the pulp and beans of coffee processed in Brazil, India, Hawaii, Congo, Argentina, Colombia, Costa Rica, Ethiopia and Mexico (2,12,30,32). Filamentous fungi predominate at the end of the processing and during storage, and may affect the quality and safety of the final product due to production of mycotoxins (4,6,34,35). Several studies have reported the occurrence of toxinproducing fungi and ochratoxin in green coffee beans (4,18,20,26,28).…”

Section: Introductionmentioning

confidence: 99%

“…Filamentous fungi predominate at the end of the processing and during storage, and may affect the quality and safety of the final product due to production of mycotoxins (4,6,34,35). Several studies have reported the occurrence of toxinproducing fungi and ochratoxin in green coffee beans (4,18,20,26,28). A survey on stored green coffee beans from various origins has shown that coffee samples from African origin have significantly higher levels of OTA than those from America and Asia (21).…”

Section: Introductionmentioning

confidence: 99%

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Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans

Silva¹,

Batista²,

Schwan³

2008

Braz. J. Microbiol.

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The objective of this work was to isolate and characterize filamentous fungi present in different stages of harvest, fermentation, drying and storage of coffee beans processed by natural method. The cherries were hand-picked and then placed on a cement drying platform where they remained until reached 11% of humidity. Microbial counts were found in all samples during fermentation and drying of the coffee beans. Counts of fungi in the coffee cherries collected from the tree (time 0) were around 1.5 x 10 3 CFU/g. This number increased slowly during the fermentation and drying reaching values of 2 x 10 5 CFU/g within 22 days of processing. Two hundred and sixty three isolates of filamentous fungi were identified. The distribution of species during fermentation and drying was very varied while there was a predominance of Aspergillus species during storage period. The genera found were Pestalotia (4), Paecelomyces (4), Cladosporium (26), Fusarium (34), Penicillium (81) and Aspergillus (112) and comprised 38 different species.

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Section: Resultsmentioning

confidence: 64%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans

Silva¹,

Batista²,

Schwan³

2008

Braz. J. Microbiol.

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“…Thus, the relationship of fungi with the quality and security of the final product depends not only on the environmental conditions but also on the management of the culture and the postharvest processing (Batista, Chalfoun, Prado, Schwan, & Wheals, 2003). Generally, filamentous fungi grow at 25 to 35°C and 0.95 to 0.99 a w .…”

Section: Introductionmentioning

confidence: 99%

<b>Use of wild yeasts as a biocontrol agent against toxigenic fungi and OTA production

et al. 2017

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ABSTRACT. This study evaluated the antagonistic potential of 32 wild yeast isolates from coffee and cocoa bean fermentation. These yeasts were inoculated in co-cultivation with Aspergillus carbonarius (CCDCA 10608 and CCDCA 10408) and Aspergillus ochraceus (CCDCA 10612) isolated from grapes and coffee beans. The mycelial growth and ochratoxin A (OTA) production were evaluated, and the spores were counted after cultivation at 28°C for seven days. The yeasts presented higher inhibitory effects (53% in relation to the control) over the mycelial growth of the isolated A. ochraceus (CCDCA10612). Pichia anomala CCMA0148 and Saccharomyces cerevisiae CCMA0159 provided the greatest inhibition of the growth of all fungal strains. All Pichia species presented the highest inhibitory effects on the production of spores, and S. cerevisiae CCMA 0159 at concentrations of both 10 4 and 10 7 mL -1 cells inhibited the production of spores by 100%. Rhodotorula mucilaginosa was effective at inhibiting OTA production by the three isolates of Aspergillus. S. cerevisiae CCMA0159 and Pichia anomala CCMA0148 showed high potential as biocontrol agents in the conditions tested.

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“…Em uma grande variedade de produtos agrícolas em várias regiões geográficas do mundo já foi detectada a ocratoxina A (URBANO et al, 2001). Muitos destes alimentos são grãos, como cevada, milho, centeio, trigo e aveia (JORGENSEN; JACOBSEN, 2002), além de estar presente em outros produtos incluindo café, especiarias, nozes, azeitonas, uvas, e figos (BATTILANI et al, 2003;BATISTA et al, 2003;BAYMAN et al, 2002;JORGENSEN, 1998). A ocratoxina sobrevive a processamentos e pode ser encontrada em pães (SCUDAMORE; BANKS; MCDONALD, 2003), café bebida (PITTET, et al, 1996), vinhos (CABAÑES et al, 2002NAICKER, 2002).…”

Section: Introductionunclassified

Obtenção de mutantes de Aspergillus carbonarius via transformação genética mediada por Agrobacterium tumefaciens

Lunardi

Fier

Ashikaga

et al. 2006

Semin. Cienc. Biol. Saude

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ResumoAspergillus carbonarius é um potente produtor de ocratoxina A, uma toxina que apresenta efeitos nefrotóxico e carcinogênico. O conhecimento de genes envolvidos em sua biossíntese pode contribuir para o desenvolvimento de medidas de controle. O método de transformação genética mediado por Agrobacterium tumefaciens tem sido demonstrado como uma importante ferramenta para a obtenção de mutantes insercionais visando à caracterização de novos genes. O objetivo deste trabalho foi adequar o método de transformação genética via A. tumefaciens para a linhagem ITAL187 de A. carbonarius e obter mutantes alterados para a produção de ocratoxina A. Conídios foram transformados para resistência a higromicina B usando a linhagem AGL-1 de A. tumefaciens. A freqüência média de transformação foi de 20,04 transformantes por 10 5 conídios-alvo. A prova física da transformação foi obtida pela detecção do gene hph por PCR e Southern Blot. Esta última demonstrou que a integração do DNA exógeno ocorreu de forma aleatória no genoma fúngico. Dentre 238 transformantes, 12 (5,042%) mostraram variações morfológicas. Três mutantes (T44, T47 e T188) com significativa redução e dois mutantes (T238 e T162) com aumento da capacidade de produção de ocratoxina A foram obtidos. A identificação dos genes nocauteados contribuirá para a compreensão da biossíntese desta toxina. Palavras-chave: Aspergillus carbonarius. Ocratoxina A. Agrobacterium tumefaciens. Transformação genética. Mutantes insercionais. AbstractAspergillus carbonarius is a potent ochratoxin A producer, a mycotoxin that has nephrotoxic and carcinogenic effects. The knowledge of genes involved in biosynthesis of this toxin may be useful for the development of detection and control methods. The Agrobacterium tumefaciens-mediated transformation method has been demonstrated as a powerful tool to obtain insertional mutants for the characterization of new genes. The aim of this work was to adapt the A. tumefaciens-mediated transformation method for ITAL187 strain of A. carbonarius and to obtain transformants with alteration in ochratoxin A production. Conidia were transformed to hygromicin B resistance using AGL-1 strain of A. tumefaciens. The transformation frequency was 20,04 transformants per 10 5 target conidia. The transformation evidence was obtained by PCR and Southern Blot analysis. The last one showed us that 1 Bolsista PIBIC/CNPq/UEL -UEL

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Toxigenic fungi associated with processed (green) coffee beans (Coffea arabica L.)

Cited by 151 publications

References 34 publications

Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans

Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans

<b>Use of wild yeasts as a biocontrol agent against toxigenic fungi and OTA production

Obtenção de mutantes de Aspergillus carbonarius via transformação genética mediada por Agrobacterium tumefaciens

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