Effect of chemical and environmental factors on Aspergillus ochraceus growth and toxigenesis in green coffee |
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| Authors: | Mirna L. Su rez-Quiroz, Oscar Gonz lez-Rios, Michel Barel, Bernard Guyot, Sabine Schorr-Galindo,Joseph P. Guiraud |
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| Affiliation: | a Instituto Tecnológico de Veracruz, Av. M. A. de Quevedo 2779, 91860, Veracruz, Ver., Mexico;b CIRAD-CP TA80/16 34398 Montpellier, Cedex 5, France.;c Unité Mixte de Recherche “IR2B” (UM2-ENSAM-INRA 1212), cc 023, Université Montpellier II, Pl Eugène Bataillon 34095 Montpellier, Cedex 5, France |
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| Abstract: | Post-harvest processing (traditional or ecological wet method, and dry method) and coffee pH did not play a significant role in Aspergillus ochraceus growth and OTA production. However, Aw did play a key role: the optimum for growth and toxigenesis was 0.95; below 0.80, coffee was protected. Temperature affected the rate of toxin production, when Aw was compatible: toxigenesis occurred from 10°C with an optimum at 35°C. The critical stage in the process was drying, where conditions propitious to A. ochraceus (Aw of 0.99–0.80) could be found for 2 days or more. Caffeine and chlorogenic acids had an inhibiting effect on OTA production. |
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| Keywords: | Aspergillus ochraceus Ochratoxin A Water activity Coffee processing |
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