Management of Aspergillus ochraceus and Ochratoxin-A contamination in coffee during on-farm processing through commercial yeast inoculation

Velmourougane, K.; Bhat, Rajeev; Gopinandhan, T. N.; Panneerselvam, P.

doi:10.1016/j.biocontrol.2011.03.003

Cited by 38 publications

(18 citation statements)

References 28 publications

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“…Due to the positive findings regarding the use of these microbial antagonists, biocontrol agents have been gaining popularity worldwide (BONATERRA et al, 2003;KORSTEN, 2006;SARAVANAKUMAR et al, 2009;DE CAL et al, 2009;VELMOUROUGANE et al, 2011, SAGAHÓN et al, 2011.…”

Section: Sources Of Antagonistsmentioning

confidence: 99%

“…Besides, currently many reasons -public perception that pesticides are harmful to human health and the environment (JANISIEWICZ; KORSTEN, 2002), limited efficacy for the development of pathogen resistance (LIMA et al, 2006;BRODERS et al, 2007), and the public demand for produce food free of synthetic pesticides (SIPICZKI, 2006) -have been requesting to replace the synthetic chemicals use to a safer and cleaner alternative approach. In this background, biological control using antagonistic microorganisms has been an emergent alternative to efficiently manage storage fungi and mycotoxins production and hence, reducing the use of chemical compounds KORSTEN, 2002;SPADARO;GULLINO 2004;KORSTEN, 2006;VELMOUROUGANE et al, 2011). .…”

Section: Biological Controlmentioning

confidence: 99%

“…One of these possibilities is the use of antagonistic microorganisms to control mycotoxigenic fungi. This method (biological control) have been applied during the last decades (WELLER, 1988) and substantial progress in the management of these pathogens and their mycotoxins have also been achieved (JANISIEWICZ; KORSTEN, 2002;SPADARO;GULLINO 2004;KORSTEN, 2006;VELMOUROUGANE et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Biological control of mycotoxin-producing molds

et al. 2012

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Mycotoxins are produced by the secondary metabolism of many fungi and can be found in almost 25% of the world's agricultural commodities. These compounds are toxic to humans, animals, and plants and therefore, efforts should be made to avoid mycotoxin contamination in food and feed. Besides, up to 25% of all harvested fruits and vegetables are lost due to storage molds and/ or mycotoxin contamination and many methods have been applied to mitigate these issues, but most of them rely on the use of fungicides. Although chemicals are often the first defensive line against mycotoxigenic fungi, the indiscriminate use of fungicides are awakening the public perception due to their noxious effects on the environment and human/animal health. Thus, there is an increasing public pressure for a safer and eco-friendly alternative to control these organisms. In this background, biological control using microbial antagonists such as bacteria, fungi and yeasts have been shown to be a feasible substitute to reduce the use of chemical compounds. Despite of the positive findings using the biocontrol agents only a few products have been registered and are commercially available to control mycotoxin-producing fungi. This review brings about the up-to-date biological control strategies to prevent or reduce harvested commodity damages caused by storage fungi and the contamination of food and feed by mycotoxins.Index terms: Biocontrol, microbial antagonists, postharvest decay, food safety. RESUMOAs micotoxinas são produzidas pelo metabolismo secundário de várias espécies de fungos e podem ser encontradas em quase 25% das commodities agrícolas. Esses compostos são tóxicos a humanos, animais e plantas e, portanto, esforços para evitar a contaminação de micotoxinas em alimentos e rações devem ser feitos. Além disso, até 25% das frutas e legumes em pós-colheita são perdidos em decorrência do ataque de fungos de armazenamento e/ou contaminações por micotoxinas. Vários métodos têm sido aplicados para mitigar os problemas de micotoxinas, mas a maioria deles se baseia no uso de fungicidas. Embora os produtos químicos sejam, muitas vezes, a primeira estratégia de defesa contra fungos micotoxigênicos, o uso indiscriminado de fungicidas vem despertando a percepção pública, em razão de seus efeitos nocivos sobre o meio ambiente e à saúde humana/animal. Assim, existe uma crescente pressão pública em busca de alternativas mais segura e não nocivas ao meio ambiente para controlar estes organismos. Nesse contexto, o controle biológico utilizando antagonistas microbianos, tais como bactérias, fungos e leveduras têm mostrado ser um substituto viável para reduzir a utilização de produtos químicos. Apesar dos resultados positivos, usando os agentes de controle biológico, poucos produtos apenas foram registrados e estão comercialmente disponíveis para controlar fungos produtores de micotoxinas. Esta revisão traz estratégias de controle biológico para evitar ou reduzir danos em commodities agrícolas causadas por fungos de armazenamento e a contaminaç...

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Section: Sources Of Antagonistsmentioning

confidence: 99%

Section: Biological Controlmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Biological control of mycotoxin-producing molds

et al. 2012

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“…Such mode-of-action studies will become important in developing in vivo assays and applications. Velmourougane et al (64) were able to demonstrate in vivo that application of a yeast treatment during processing resulted in a reduction of total ochretoxigenic mold incidence and OTA levels. Combined, these works present a pathway to establish biocontrol alternatives for control of unwanted microbes, namely, in vivo control efficacy studies coupled with in vitro mode of action studies.…”

Section: Improving Coffee Quality With Microbesmentioning

confidence: 99%

What's Inside That Seed We Brew? A New Approach To Mining the Coffee Microbiome

Vaughan

Mitchell

Gardener

2015

Appl Environ Microbiol

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bCoffee is a critically important agricultural commodity for many tropical states and is a beverage enjoyed by millions of people worldwide. Recent concerns over the sustainability of coffee production have prompted investigations of the coffee microbiome as a tool to improve crop health and bean quality. This review synthesizes literature informing our knowledge of the coffee microbiome, with an emphasis on applications of fruit-and seed-associated microbes in coffee production and processing. A comprehensive inventory of microbial species cited in association with coffee fruits and seeds is presented as reference tool for researchers investigating coffee-microbe associations. It concludes with a discussion of the approaches and techniques that provide a path forward to improve our understanding of the coffee microbiome and its utility, as a whole and as individual components, to help ensure the future sustainability of coffee production.

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“…The presence of OTA in the various stages of coffee processing is of great concern. The major source of OTA in coffee is fungi of the genus Aspergillus (Pardo et al, 2004;Velmourougane et al, 2011). Specifically, Aspergillus carbonarius is one of the main species responsible for production and accumulation of the toxin in coffee.…”

Section: Introductionmentioning

confidence: 99%

Quantification of Ochratoxin A–Producing Fungi in Coffee Products Using Quantitative PCR

Potipun¹,

Ruaylarb²,

Nilthong³

et al. 2018

CMUJNS

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Ochratoxin A (OTA) is a polyketide mycotoxin that is produced by Aspergillus and Penicillium. Food contaminated with OTA poses health risks and is a food-safety challenge. Quantitative polymerase chain reaction (qPCR) has been used to identify non-toxigenic and toxigenic strains from coffee samples using polyketide synthase (pks), the OTA synthesis gene. In this research, Aspergillus carbonarius (ochratoxin-producing strain) and A. flavus (non-ochratoxin-producing strain) were used to amplify a 141 bp fragment of the pks gene. The 141 bp PCR product was successfully cloned into TOPO ® TA plasmid. Subsequently, ten-fold dilutions of plasmid DNA were used to generate the standard curve by plotting the threshold cycle against log DNA concentration using qPCR. Further, fungal DNA contamination was quantified in 11 samples of roasted coffee using qPCR. All 11 coffee samples were accepted as safe, since the fungal genomic DNA contamination was less than 3.85 x 10 3 copies. Therefore, this research suggested that qPCR is a fast and accurate method to detect and quantify OTA-producing fungi in coffee products. Thus, we successfully developed a system to quantify fungal contamination in coffee.

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Management of Aspergillus ochraceus and Ochratoxin-A contamination in coffee during on-farm processing through commercial yeast inoculation

Cited by 38 publications

References 28 publications

Biological control of mycotoxin-producing molds

Biological control of mycotoxin-producing molds

What's Inside That Seed We Brew? A New Approach To Mining the Coffee Microbiome

Quantification of Ochratoxin A–Producing Fungi in Coffee Products Using Quantitative PCR

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