Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans (original) (raw)
Related papers
2012
This Study Aimed to determine and identify fungi associated with four varieties of coffee beans (Coffea arabica L.) were collected from different grocery stores and retail markets in an eastern region of the Kingdom of Saudi Arabia: harary, lukkimy, habbashy and barry. However the highest percentage of fungal infection was associated with harary (36.26%of infection) followed by lukkimy (29.13%), habbashy (20.50%) and barry (14.12%). Several fungi associated with four varieties were isolated at the following frequencies: Aspergillus niger (74.71%), Aspergillus alliaceus (7.33%), Aspergillus melleus (4.32%), Aspergillus tubingensis (4.27%), Fusarium solani (3.56%), Aspergillus flavus (2.01%), Penicillium oxalicum (1.61%), Alternaria alternata (1.2%), Emericella nidulans (0.85%) and Paecilomyces variotii (0.15%). The potency of the first five most frequent fungi to infect all studied seeds was ranked, in decreasing order, as: A. niger, A. alliaceus and A.melleus (100%) however Fusarium...
Comprehensive Review of Fungi on Coffee
Pathogens
Coffee is grown in more than 80 countries as a cash crop and consumed worldwide as a beverage and food additive. It is susceptible to fungal infection during growth, processing and storage. Fungal infections, in particular, can seriously affect the quality of coffee and threaten human health. The data for this comprehensive review were collected from the United States Department of Agriculture, Agricultural Research Service (USDA ARS) website and published papers. This review lists the fungal species reported on coffee based on taxonomy, life mode, host, affected plant part and region. Five major fungal diseases and mycotoxin-producing species (post-harvest diseases of coffee) are also discussed. Furthermore, we address why coffee yield and quality are affected by fungi and propose methods to control fungal infections to increase coffee yield and improve quality. Endophytic fungi and their potential as biological control agents of coffee disease are also discussed.
2016
Fungi are common inhabitants of plants and plant-derived products. Some of these fungal species are potentially dangerous to human health since they are able to produce chemical substances that alter normal physiological activity. There are no studies about natural mycoflora associated with coffee beans in Colombia, and nothing is known about the presence and abundance of toxigenic fungal species in Colombian coffee. In this study 5,000 coffee beans were studied by plating them on potato-based artificial culture medium and it was shown that potentially toxigenic fungal taxa (mostly from genera Aspergillus, Fusarium, Penicillium), are currently found in Colombian coffee beans. This is true for all steps of coffee processing, from berries in trees to toasted grains, including packed coffee ready for retail in supermarkets. Results show that the distribution of these fungi is not random among different steps of coffee processing, which means that some steps are more vulnerable to infec...
Journal of Biology Agriculture and Healthcare, 2014
Coffee is the most important commercial crop in the national economy of Ethiopia. Coffee seed are subject to various operations of contamination by microorganisms during growth (while the beans are on trees), after harvesting (when the beans are de-hulled, washed and stored) and during storing. The aim of this research is to isolate and identify the fungal pathogens associated with cold storage type of coffee (coffee arabica L.) seed. Different fungi were associated with coffee seed under cold storage condition. These different fungal species was isolated and identified both in blotter and agar plate method. In blotter test method the identified fungi were; Aspergillus sp.; Pencillium sp.; Fusarium sp., and another some unidentified species were isolated and identified at genesis level from the two month coffee seeds storage. Among these, Aspergillus spp. had the highest (49.375%) frequency of occurrence, followed by Penicillium spp. (11.875%), Fusarium spp. (5.625%) and unidentified species (0.626%). In addition, in blotter test method the obtained result indicated that the infection mean percentage in blotting methods W 0 V 74-1 (without parchment) followed by W 0 V 74-110 (without parchment) were highly infected mean percentage 80% and 97.5% respectively. However the lowest fungal infestation was noted on both W 1 V 74-1 and W 1 V 74-110 (45 %) with parchment of coffee seed was verified. The results of germination test obtained in blotter plate method showed that the germination mean percentage of W 0 V 74-110 (without parchment) were highly germinated with mean percentage of (98%). However the lowest germination mean percentage was noted on W 1 V 74-1 (27.5%) with parchment of coffee seed. In agar plate method also the identified fungi were; Fusarium sp. Aspergillus sp. Pencillium sp. and another some unidentified species. Among these, Aspergillus spp. had the highest (31.25%) frequency of occurrence, followed by Penicillium spp. (10.625%) and Fusarium spp. (11.875%) and unidentified spp. (9.375%). Moreover, in agar plate method the maximum coffee seeds mean infection percentage were recor ded 82.5% and the mean minimum infection percentage were (52.5%) in the treatment W 1 V 74_110 (with parchmen t) and W 0 V 74_110 (without parchment) respectively. From total four treatments (62.5%) maximum fungal contam inations were recorded. The result of present study, storage fungi chiefly comprise several "group species" of the genera Aspergillus spp, Penicillium spp, Fusarium spp. and another unidentified species. The species identified in this study are among the most common species of fungi present in storage environments at high moisture. They can tolerate growth in different substrates and environmental conditions, and their complete elimination is difficult. However, the use of good hygiene practices and using optimum moisture of coffee seeds in storage management and can minimize mycroflora association of coffee seeds. Although the present study was carried out in one location in Jimma University College of Agriculture and Veterinary Medicine (JUCAVM)/Jimma Agricultural Research Center for three month in 2013 and, it has clearly indicated that different fungi were associated with coffee seed under storage condition, especially Aspergillus species. In general, further research is needed to identify all recovered fungal pathogens and evaluation of promising treatments for use in integrated disease management strategy to manage not only fungal but also other coffee seed diseases and also further investigation of storage temperature, relative humidity, periods of storage and storage types in wide range across the location that suitable for good supply of health coffee seeds.
BIOTROPIA, 2019
Indonesia has retained its status as the world's fourth largest coffee producer after Brazil, Vietnam and Columbia, in which one of its well-known coffee is originated from Toraja region, South Sulawesi. Because of this, Indonesia has to compete with these countries in producing good quality coffee beans. The objectives of this research were (a) to obtain information on the postharvest handling methods of Arabica coffee (C. arabica) beans in Tana Toraja and North Toraja Regencies, and Makassar Municipality, and (b) to investigate the occurrence of fungi (including ochratoxin A producing fungi) in stored Arabica coffee beans collected from various stages of the delivery chain. Methods used in this study included surveys, interviews and sample collections in each level of delivery chain, which were conducted in May and July 2016. The moisture content and physical quality of the beans were also measured to determine the quality of the beans. The total number of coffee bean samples was 64, consisting of 27 samples from farmers, 15 samples from collectors, 13 samples from traders, and 9 samples from exporters. The results showed that the moisture content of coffee beans collected from farmers and collectors was higher than the maximum tolerable limit determined by SNI (13%), while the moisture content of beans collected from traders and exporters were lower. Based on the total defective value, coffee beans collected from farmers had more diverse grades than those at other levels. Penicillium citrinum was the dominat fungus found in coffee beans collected from farmers, collectors and traders, while Aspergillus niger was the dominant fungus found in coffee beans collected from exporters. At trader level, 46% of the samples was infected by Aspergillus ochraceus and A. niger, which are known as OTA-producing fungi. At exporter level, 44% of the samples was infected by A. ochraceus, while 78% of the samples was infected by A. niger. The postharvest handling methods of Arabica coffee beans conducted especially by farmers and collectors should be improved to minimize moisture content and to increase quality grade of coffee beans.
Presence of Aspergillus and other fungal symbionts in coffee beans from Colombia
Fungi are common inhabitants of plants and plant-derived products. Some of these fungal species are potentially dangerous to human health since they are able to produce chemical substances that alter normal physiological activity. There are no studies about natural mycoflora associated with coffee beans in Colombia, and nothing is known about the presence and abundance of toxigenic fungal species in Colombian coffee. In this study 5,000 coffee beans were studied by plating them on potato-based artificial culture medium and it was shown that potentially toxigenic fungal taxa (mostly from genera Aspergillus, Fusarium, Penicillium), are currently found in Colombian coffee beans. This is true for all steps of coffee processing, from berries in trees to toasted grains, including packed coffee ready for retail in supermarkets. Results show that the distribution of these fungi is not random among different steps of coffee processing, which means that some steps are more vulnerable to infection with some fungi that others. The convenience of establishing a program devoted to detect fungi and/or mycotoxins in Colombian commodities, specially coffee, is discussed here.
Reprint of “The mycobiota of coffee beans and its influence on the coffee beverage”
Food Research International, 2014
The quality of coffee beverage is influenced by several factors, including the species or botanical variety of the beans, agricultural practices, harvesting, drying and storage techniques and also the preparation of the beverage. Apart from these, there is the input of microbial contamination during the processing of the beans. Numerous studies have demonstrated that fungi are important contaminants of coffee beans, especially just after harvesting and drying. However, the relationship between fungal contamination and the sensorial characteristics of the beverage has yet to be described. The aim of this research was to analyze the mycobiota of coffee beans collected from different stages of the coffee production chain and to correlate these data with the sensorial characteristics of the final beverage. Fungal infection of 22 coffee bean samples from the southwest of São Paulo state was analyzed. Samples were collected from the tree (mature cherries), from the ground, from the patio (mature, immature and dried floaters or overripe cherries from the tree) and from storage facilities. In general, coffee samples from this region showed high fungal infection and contamination was higher than 70% in about 45% of the samples. A high diversity of fungi was isolated from all the coffee samples analyzed and the most common were Penicillium brevicompactum, Aspergillus section Nigri, Penicillium sp. nov. (closely related to Penicillium crustosum) and Fusarium sp. Both P. brevicompactum and Penicillium sp. nov. were found at all processing stages, including in the cherries, showing that these fungi are naturally found in the coffee beans from this region. Floater coffee and coffee from the ground showed negative sensorial evaluation with attributes such as moldy, dirty and fermented and presented a high contamination by Aspergillus section Nigri and Aspergillus westerdijikiae.
Journal of Research in Medical and Dental Science, 2020
Introduction: Coffee is the most important commercial crop in the economy of many countries in the world. The processing of raw coffee bean to coffee powder is subject to various operations of contamination by microorganisms during growth, after harvesting (when the beans are de-hulled, washed and stored) and during storing. This study was conducted to isolate and identify the contaminating fungi in some coffee powder marketed in the city of Abuja. Materials and Methods: In this study, four different Coffee samples (Gorilla’s Coffee, Nescafe 3 in 1, Café Najjar and Alcafe) were examined for fungi growth using potato dextrose agar. Results: The samples were contaminated by two fungi Aspergillus fumigatus from Gorilla’s Coffee and Candida albicans from Café Najjar with their occurrence frequencies of 4.16%. Conclusion: The isolated species were environmental contaminants, indicating poor hygienic practices during postharvest handling and processing. Aspergillus fumigatus is a ubiquitous saprophytic mold that forms airborne spores (conidia). Therefore, strict Good manufacturing practice (GMP) and hygienic practices should be followed to reduce fungal contamination to ensure the products quality and safety.
The mycobiota of coffee beans and its influence on the coffee beverage
Food Research International, 2014
The quality of coffee beverage is influenced by several factors, including the species or botanical variety of the beans, agricultural practices, harvesting, drying and storage techniques and also the preparation of the beverage. Apart from these, there is the input of microbial contamination during the processing of the beans. Numerous studies have demonstrated that fungi are important contaminants of coffee beans, especially just after harvesting and drying. However, the relationship between fungal contamination and the sensorial characteristics of the beverage has yet to be described. The aim of this research was to analyze the mycobiota of coffee beans collected from different stages of the coffee production chain and to correlate these data with the sensorial characteristics of the final beverage. Fungal infection of 22 coffee bean samples from the southwest of São Paulo state was analyzed. Samples were collected from the tree (mature cherries), from the ground, from the patio (mature, immature and dried floaters or overripe cherries from the tree) and from storage facilities. In general, coffee samples from this region showed high fungal infection and contamination was higher than 70% in about 45% of the samples. A high diversity of fungi was isolated from all the coffee samples analyzed and the most common were Penicillium brevicompactum, Aspergillus section Nigri, Penicillium sp. nov. (closely related to Penicillium crustosum) and Fusarium sp. Both P. brevicompactum and Penicillium sp. nov. were found at all processing stages, including in the cherries, showing that these fungi are naturally found in the coffee beans from this region. Floater coffee and coffee from the ground showed negative sensorial evaluation with attributes such as moldy, dirty and fermented and presented a high contamination by Aspergillus section Nigri and Aspergillus westerdijikiae.
Presencia de Aspergillus y otros simbiontes fúngicos en granos de café procedentes de Colombia
2012
Fungi are common inhabitants of plants and plant-derived products. Some of these fungal species are potentially dangerous to human health since they are able to produce chemical substances that alter normal physiological activity. There are no studies about natural mycoflora associated with coffee beans in Colombia, and nothing is known about the presence and abundance of toxigenic fungal species in Colombian coffee. In this study 5,000 coffee beans were studied by plating them on potato-based artificial culture medium and it was shown that potentially toxigenic fungal taxa (mostly from genera Aspergillus, Fusarium, Penicillium), are currently found in Colombian coffee beans. This is true for all steps of coffee processing, from berries in trees to toasted grains, including packed coffee ready for retail in supermarkets. Results show that the distribution of these fungi is not random among different steps of coffee processing, which means that some steps are more vulnerable to infec...