Presence of Aspergillus and other fungal symbionts in coffee beans from Colombia (original) (raw)
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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...
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...
Comunidades de hongos endófitos en el Cafeto
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.
Toxigenic fungi associated with processed (green) coffee beans ( Coffea arabica L
International Journal of Food Microbiology, 2003
Processed (green) coffee beans from Coffea arabica in Brazil were assessed for the presence of Aspergillus and Penicillium species both before and after surface sterilisation, the aflatoxigenic and ochratoxigenic potential of the isolates and ochratoxin A levels. Contamination by Aspergillus and Penicillium species was found on 96% and 42%, respectively, of 45 samples from 11 localities. After disinfection with 1% sodium hypochlorite, the levels fell to 47% and 24%, respectively. One hundred and eighty isolates were identified to species level and comprised Aspergillus sections Circumdati (10 species), Flavi (3), Nigri (3), Versicolores (4), while two were teleomorphic species. Eight species of Penicillium were isolated. Within section Circumdati, 75% of the isolates produced ochratoxin A and all except Aspergillus elegans and Aspergillus insulicola have previously been reported to produce ochratoxin A. One-third of the 18 isolates of Aspergillus flavus produced aflatoxin B 1 and B 2 . None of the isolates belonging to Aspergillus section Nigri or Penicillium produced ochratoxin A. Of the 40 bean samples analysed, 58% were infected with potentially ochratoxigenic fungi but only 22% of these were contaminated with ochratoxin A at levels that varied from 0.47 to 4.82 ng/g, with an average contamination level of 2.45 ng/g. D
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.
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.
Asian Food Science Journal
The present study was aimed at determining the distribution of ochratoxin A (OTA) in different types of coffee using short review and analysis. Mycotoxins have undoubtedly presented a global challenge to human health since the earliest times, and this threat will mainly increase as the demand for the available food supply increases in response to the growth of the world population. The most important naturally occurring mycotoxins in human food are aflatoxin, ochratoxin, deoxynivalenol, zearalenone and fumonisin. OTA is the most prevalent and toxic and is produced by both Aspergillus and Penicillium. Coffee production has high socio-economic importance in most African countries. However, postharvest treatment and storage conditions represent optimal environments for the occurrence of fungi responsible for mycotoxins production in coffee beans. Preliminary data revealed the wild diversity of coffee beans with the presence of other fungal genera such as Mucor, Cladosporium, Fusarium, ...
World Mycotoxin Journal, 2008
The aims of this work were to identify the Aspergillus sections Nigri and Flavi, and to evaluate the natural occurrence of ochratoxin A (OTA) and aflatoxins in green and roasted coffee bean samples. The capacity to produce these toxins by Aspergillus species was also studied. Fifty samples of Colombian coffee beans (25 green and 25 roasted) were obtained from a processor plant located in the south of Córdoba province (Argentina). OTA and aflatoxin analysis were performed by high performance liquid chromatography (HPLC). OTA production by strains belonging to Aspergillus niger aggregate were cultivated using YES medium and detected by HPLC. Aflatoxin production was tested in strains belonging to section Flavi on malt extract agar and was detected by thin liquid chromatography (TLC). From green coffee samples, the predominant species isolated belonged to A. niger aggregate, 60 and 55%, in dichloran rose bengal chloramphenicol agar (DRBC) and dichloran 18% glycerol agar (DG18) respecti...
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.