Incidence of Pod Integrity on the Fungal Microflora and Ochratoxin-A Production in Cocoa

Mounjouenpou, Pauline; Gueule, Dominique; Tetmoun, Suzanne Abeline Maboune; Guyot, Bernard; Fontana, Angélique; Guiraud, Joseph-Pierre

doi:10.5296/jbls.v3i1.2231

Cited by 6 publications

(7 citation statements)

References 33 publications

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“…In contrast, in farm A, fresh cocoa beans present a maximum OTA content of 1.3 ± 0.3 µg/kg, and no species with a high ability to produce OTA was detected. It may be due to the good quality of the pods used and a shorter pod opening delay (before 48 h), and therefore, it is in agreement with the results obtained by Mounjouenpou et al (2012), describing a good correlation between OTA presence in the cocoa beans from bad quality pods and isolated toxigenic strains.…”

Section: Ota Content In Cocoa Beanssupporting

confidence: 88%

Occurrence and distribution of ochratoxin A-producing fungi during post-harvest process of cocoa (Theobroma cacao L.)

Champion-Martínez¹,

González-Ríos²,

Durand³

et al. 2021

Preprint

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The occurrence of ochratoxin A (OTA) and OTA-producing fungi in cocoa beans has been previously reported to be linked to harvest and post-harvest treatment conditions. The aim of this study was to identify OTA-producing fungi during harvest, fermentation, drying and storage of cocoa beans from two farms located in the most important cocoa-producing region in Mexico, and their relationship with OTA levels of contamination. A high contamination of ochratoxigenic fungi was observed in drying (78.4 % ± 13.6) and storage (70.3 % ± 3.2) steps of cocoa samples from farm A. In farm B, the wash step of cocoa beans after fermentation reduced pulp residues and consequently the OTA-producing fungi infection during drying (12.7 % ± 5.8) and storage (37 % ± 10.4) steps were diminished. The main OTA-producing strain isolated from Malt Extract Agar (MEA) growth medium was Aspergillus carbonarius (14307.5 µg/kg). The presence of ochratoxigenic species was correlated to high levels of OTA measured in cocoa beans during storage in both farm A and B (304.6 ± 15.3 and 11.3 ± 0.5 µg/kg, respectively), and in fresh cocoa beans from farm B (22.2 ± 3.5 µg/kg). This study reports for the first time OTA content and ochratoxigenic species during cocoa process in Mexico. This allowed the identification and evaluation of the sanitary risks linked to Mexican cocoa production.

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Section: Ota Content In Cocoa Beanssupporting

confidence: 88%

Occurrence and distribution of ochratoxin A-producing fungi during post-harvest process of cocoa (Theobroma cacao L.)

Champion-Martínez¹,

González-Ríos²,

Durand³

et al. 2021

Preprint

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show abstract

“…Cocoa primary postharvest processing are mediated by a dynamic of biochemical reactions catalyzed by a microbial succession such as yeasts, lactic, acetic bacteria and Bacilli contaminated spontaneously cocoa bean, and produce various organic metabolites [13]. Many researches highlighted the abundant growth of specific filamentous fungi particularly during the fermentation process, drying and storage steps [14,15]. Yet, Côte d'Ivoire is the world's largest cocoa producer [9], primary postharvest processing of cocoa beans vary considerably towards the main cocoa producing regions [16].…”

Section: Original Research Articlementioning

confidence: 99%

“…This observation could be due to the absence of injury of cocoa beans [7]. However, use a cutlass for pod opening could damage cocoa beans [15] and consequently promote the significant increase of FFA content of cocoa beans later [25] favored the growth of ochratoxin A producing molds strains [26].…”

mentioning

confidence: 99%

Occurrence of Free Fatty Acids (FFA) in Cocoa Beans with Various Main Geographical Origin of Côte d’Ivoire in the Climate Change Context

Houphouet,

Tape,

Kouassi

et al. 2023

CJAST

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Aims: Free fatty acids (FFA) result from hydrolysis of cocoa butter triacylglycerides due to various abiotic and biotic factors. The resurgence of high FFA contents above 1.75% in cocoa beans depended on Ivorian geographical origin. High FFA contents have become a serious quality problem because they induced serious consequences for some beneficial properties of cocoa butter and chocolate. This study investigated the improvement of quality of Ivorian cocoa beans by reducing their FFA contents. Methodology: Samples: 240 cocoa beans batches were sampled from cocoa farmers of some big cocoa producing regions for their FFA contents analysis. Also, influence of primary post-harvest processing such as pod’s sanitary status, pod opening delay, fermentation duration and dry cocoa beans storage under various relative humidity (RH) ranged 80-90% on FFA’s formation of Ivorian cocoa beans was investigated. Data interpretations were performed according to the Fisher’s test. Results: Main results showed that dry cocoa beans recorded FFA content varying from 0.99 to 14% in function of the geographical origin. Beside, 53% of tested cocoa bean samples exhibited FFA content up to 1.75%. Poor sanitary status of pods and 7-days fermented cocoa beans recorded FFA content above 1.75%. Dry cocoa beans stored at RH above 85% promoted more the FFA’s formation (14%) than those stored under lower RH values. 53% of tested cocoa beans samples presented FFA contents up to 1.75%. Controlled primary post-harvest processing highlighted that poor sanitary status of pods, 7-days fermentation and storage of dry cocoa beans at RH above 85% lead to FFA content above 1.75%. Conclusion: So, in order to produce fermented and dried cocoa beans containing a suitable FFA content in the context of climate change, mitigation strategies need to integrate good crop conditions regarding postharvest processing and to improve beneficial ones.

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“…Morphological descriptions were based on comparisons with other strains of A. niger (Silva et al, 2011;Mounjouenpou et al, 2012;Vega et al, 2012). Pure culture strains were incubated in Potato Dextrose Agar (PDA) medium for 7 days and 25°C.…”

Section: Morphological Analysismentioning

confidence: 99%

“…In this sense, Aspergillus fungi are considered to be responsible for food spoilage due to mycotoxin production (Soares et al, 2013), and they can also lead to infectious diseases such as pulmonary invasive aspergillosis (Thompson and Patterson, 2008). This fungus is able to contaminate several foodstuffs, particularly cocoa (Mounjouenpou et al, 2012). In Mexico, few studies have focused on the identification of these cocoa fungi (Cuervo-Parra et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

CONFRONTATION OF Trichoderma asperellum VSL80 AGAINST Aspergillus niger VIA THE EFFECT OF ENZYMATIC PRODUCTION

Romero-Cortés

López‐Pérez

España

et al. 2019

Chil. j. agric. anim. sci.

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El género Aspergillus ha sido aislado a nivel mundial de plantaciones de cacao, sin embargo, no hay suficiente información sobre su implicación en la aparición de enfermedades. Las cepas de Aspergillus niger se caracterizaron morfológica y molecularmente. Las secuencias de A. niger se depositaron en las bases de datos del GenBank. También se evaluó el efecto antagónico de Trichoderma asperellum VSL80 frente a las cepas de A. niger, obteniéndose un índice de biocontrol (BCI) de entre 15,36 y 88,71%. Se observó por microscopia electrónica de barrido que las hifas de Trichoderma crecieron en paralelo con las hifas de A. niger y en algunos casos se encontraron unidas con las hifas del hongo patógeno impidiendo su desarrollo. Por otro lado, la actividad enzimática máxima de xilanasas producida por A. niger en cultivo sumergido fue de 1,128 U mL-1 a las 96 h. La caracterización morfológica y molecular de las cepas de A. niger confirmó su presencia en México. Además, la información obtenida del BCI puede ser importante para el desarrollo de estrategias para la prevención y control de este hongo. La actividad enzimática de A. niger durante el micoparasitismo por T. asperellum podría explicar el bajo BCI observado en algunas cepas de A. niger confrontadas con T. asperellum. Finalmente, la producción de enzimas xilanolíticas por A. niger indicó que este hongo podría usarse en la industria para obtener xilanasas.

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Incidence of Pod Integrity on the Fungal Microflora and Ochratoxin-A Production in Cocoa

Cited by 6 publications

References 33 publications

Occurrence and distribution of ochratoxin A-producing fungi during post-harvest process of cocoa (Theobroma cacao L.)

Occurrence and distribution of ochratoxin A-producing fungi during post-harvest process of cocoa (Theobroma cacao L.)

Occurrence of Free Fatty Acids (FFA) in Cocoa Beans with Various Main Geographical Origin of Côte d’Ivoire in the Climate Change Context

CONFRONTATION OF Trichoderma asperellum VSL80 AGAINST Aspergillus niger VIA THE EFFECT OF ENZYMATIC PRODUCTION

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