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

Silva, Cristina Ferreira; Batista, Luís Roberto; Schwan, Rosane Freitas

doi:10.1590/s1517-83822008000300022

Cited by 52 publications

(62 citation statements)

References 23 publications

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“…In addition, poultry for human consumption is generally fed on cereals or their products (31). There was a predominance of Aspergillus species during storage period of coffee beans (21).…”

Section: Discussionmentioning

confidence: 99%

Inhibition of mycotoxin-producing Aspergillus nomius vsc 23 by lactic acid bacteria and Saccharomyces cerevisiae

Muñoz

Arena

Silva

et al. 2010

Braz. J. Microbiol.

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The effect of different fermenting microorganisms on growth of a mycotoxin-producing Aspergillus nomius was assayed. Two lactic acid bacteria, Lactobacillus fermentum and Lactobacillus rhamnosus, and Saccharomyces cerevisiae, all of which are widely used in fermentation and preservation of food, were assayed on their fungus inhibitory properties. Assays were carried out by simultaneous inoculation of one of the possible inhibiting microorganisms and the fungus or subsequent inoculation of one of the microorganisms followed by the fungus. All three microorganisms assayed showed growth inhibition of the mycotoxin-producing Aspergillus strain. L. rhamnosus O236, isolated from sheep milk and selected for its technological properties, showed highest fungal inhibition of the microorganisms assayed. The use of antifungal LAB with excellent technological properties rather than chemical preservatives would enable the food industry to produce organic food without addition of chemical substances.

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“…In addition, poultry for human consumption is generally fed on cereals or their products (31). There was a predominance of Aspergillus species during storage period of coffee beans (21).…”

Section: Discussionmentioning

confidence: 99%

Inhibition of mycotoxin-producing Aspergillus nomius vsc 23 by lactic acid bacteria and Saccharomyces cerevisiae

Muñoz

Arena

Silva

et al. 2010

Braz. J. Microbiol.

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“…This is followed by washing of the fermented beans and sun drying. Dry processing involves direct drying of the whole cherries on cement patios or aerated trays for 14 to 30 days, during which spontaneous fermentation occurs (8,(16)(17)(18). Both wet-and dry-processed coffees are finally subjected to dehulling to obtain the green coffee beans (4).…”

mentioning

confidence: 99%

“…Enterobacteriaceae and other Gram-negative bacteria, including acetic acid bacteria (AAB), bacilli, lactic acid bacteria (LAB), yeasts, and filamentous fungi have been found through culture-dependent and -independent methods during coffee fermentation processes (5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)22). The occurrence and activity of specific microbial groups can be associated with diverse functionalities during processing, for instance, the degradation of pulp pectin and the depletion of mucilage carbohydrates (5-7, 12, 23).…”

mentioning

confidence: 99%

Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production

Bruyn

Zhang

Pothakos

et al. 2017

Appl Environ Microbiol

191

164

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The postharvest treatment and processing of fresh coffee cherries can impact the quality of the unroasted green coffee beans. In the present case study, freshly harvested Arabica coffee cherries were processed through two different wet and dry methods to monitor differences in the microbial community structure and in substrate and metabolite profiles. The changes were followed throughout the postharvest processing chain, from harvest to drying, by implementing up-to-date techniques, encompassing multiple-step metagenomic DNA extraction, highthroughput sequencing, and multiphasic metabolite target analysis. During wet processing, a cohort of lactic acid bacteria (i.e., Leuconostoc, Lactococcus, and Lactobacillus) was the most commonly identified microbial group, along with enterobacteria and yeasts (Pichia and Starmerella). Several of the metabolites associated with lactic acid bacterial metabolism (e.g., lactic acid, acetic acid, and mannitol) produced in the mucilage were also found in the endosperm. During dry processing, acetic acid bacteria (i.e., Acetobacter and Gluconobacter) were most abundant, along with Pichia and non-Pichia (Candida, Starmerella, and Saccharomycopsis) yeasts. Accumulation of associated metabolites (e.g., gluconic acid and sugar alcohols) took place in the drying outer layers of the coffee cherries. Consequently, both wet and dry processing methods significantly influenced the microbial community structures and hence the composition of the final green coffee beans. This systematic approach to dissecting the coffee ecosystem contributes to a deeper understanding of coffee processing and might constitute a state-of-the-art framework for the further analysis and subsequent control of this complex biotechnological process.IMPORTANCE Coffee production is a long process, starting with the harvest of coffee cherries and the on-farm drying of their beans. In a later stage, the dried green coffee beans are roasted and ground in order to brew a cup of coffee. The on-farm, postharvest processing method applied can impact the quality of the green coffee beans. In the present case study, freshly harvested Arabica coffee cherries were processed through wet and dry processing in four distinct variations. The microorganisms present and the chemical profiles of the coffee beans were analyzed throughout the postharvest processing chain. The up-to-date techniques implemented facilitated the investigation of differences related to the method applied. For instance, different microbial groups were associated with wet and dry processing methods. Additionally, metabolites associated with the respective microorganisms accumulated on the final green coffee beans.

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“…In relation to coffee cultivation, the control of the production of spores is reflected directly in the dissemination of such fungus in the farm produce and harvest of the year, as well as in the postharvest period, thus decreasing the sanitary quality of the product. A lack of control of sanitary quality reflects directly on the health of the consumer and on the trade of the product (Silva, Batista, & Schwan, 2008;Duarte, Pena, & Lino, 2009).…”

Section: Discussionmentioning

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

Cited by 52 publications

References 23 publications

Inhibition of mycotoxin-producing Aspergillus nomius vsc 23 by lactic acid bacteria and Saccharomyces cerevisiae

Inhibition of mycotoxin-producing Aspergillus nomius vsc 23 by lactic acid bacteria and Saccharomyces cerevisiae

Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production

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

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