Prevalence of spoilage mold in coffee before and after brewing

Kusumaningrum, Harsi Dewantari; Rasyidah, M.M.

doi:10.26656/fr.2017.3(6).142

Cited by 6 publications

(5 citation statements)

References 16 publications

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“…The mould contamination can occur on coffee beans as a result of improper processing during harvesting, drying, and inadequate storage conditions. Even though the roasting temperature of coffee beans can eliminate the mould contaminant, however, some spores are not entirely eliminated and would be carried over in coffee products (Kusumaningrum and Rasyidah, 2019). Test results showed that the total plate count decreased from the initial 1.2 x 10 3 to be 1.7 x 10 2 CFU/g at the end of 12 months storage for the ground roasted coffee packaged in ALP.…”

Section: Resultsmentioning

confidence: 99%

The effect of packaging materials on the physicochemical stability of ground roasted coffee

Agustini¹,

Yusya²

2020

crbb

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This research was intended to evaluate the effect of packaging materials on the stability of physicochemical properties of ground roasted coffee during storage at room temperature (28±2°C) and relative humidity (RH) 80% for 12 months. The packaging material used was aluminium-laminated polyethylene (ALP) and polyethylene terephthalate (PET). The physicochemical characteristics observed were non-volatile fractions consisted of moisture, crude fibre, ashes, the alkalinity of ashes, pH, microbiological load, total phenolic and caffeine contents. The results showed that the moisture content of ground coffee was below 5.0 % for both packaging materials. The overall adsorbed moisture of ground coffee was significantly different (p<0.05) for both packaging materials, whereby the moisture content of ground roasted coffee packaged in PET was 4.15% while of those packaged in ALP was 3.38% by the end of 12 months storage. There was no significant decrease in the ashes, the alkalinity of ashes, crude fibre, pH, total phenolic and caffeine contents for both packaging materials. The total plate count (TPC) decreased from an initial of 1.2 x 10 3 to be 1.7 x 10 2 CFU/g. Both packed ground roasted coffees were microbiologically safe as it had TPC less than 10 5 CFU/g after 12 months storage. The results indicated that ALP and PET packaging can preserve the quality and stability of the ground coffee during storage.

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Section: Resultsmentioning

confidence: 99%

The effect of packaging materials on the physicochemical stability of ground roasted coffee

Agustini¹,

Yusya²

2020

crbb

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“…The mixture was shaken once after 18 h of the initial culture and then shaken again after 24 h. Culture was completed after 48 h, at which time many spores were formed. Sterilized water (100 mL) was added, the mycelia were scattered with sterilized glass beads, and the spore suspension was obtained by filtering through sterilized double-layer gauze [ 13 , 14 ].…”

Section: Methodsmentioning

confidence: 99%

Screening, identification, and characterization of molds for brewing rice wine: Scale-up production in a bioreactor

Yuan,

Wu,

Liu

et al. 2024

PLoS ONE

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Rice wine, well known for its unique flavor, rich nutritional value, and health benefits, has potential for extensive market development. Rhizopus and Aspergillus are among several microorganisms used in rice wine brewing and are crucial for determining rice wine quality. The strains were isolated via Rose Bengal and starch as a combined separation medium, followed by oenological property and sensory evaluation screening. The strain exhibiting the best performance can be screened using the traditional rice wine Qu. The strains YM-8, YM-10, and YM-16, which exhibited strong saccharification and fermentation performance along with good flavor and taste, were obtained from traditional rice wine Qu. Based on ITS genetic sequence analysis, the YM-8, YM-10, and YM-16 strains were identified as Rhizopus microsporus, Rhizopus arrhizus, and Aspergillus oryzae. The optimum growth temperature of each of the three strains was 30°C, 32°C, and 30°C, and the optimum initial pH was 6.0, 6.5, and 6.5, respectively. The activities of α-amylase, glucoamylase, and protease of YM-16 were highest at 220.23±1.88, 1,269.04±30.32, and 175.16±1.81 U/g, respectively. The amino acid content of rice wine fermented in a 20-L bioreactor with the three mold strains was higher than that of the control group, except for arginine, which was significantly lower than that of the control group. The total amino acid content and the total content of each type of amino acid were ranked as YM-16 > YM-8 > YM-10 > control group, and the amino acid content varied greatly among the strains. The control group had a higher content, whereas YM-8 and YM-16 had lower contents of volatile aroma components than the control group and had the basic flavor substances needed for rice wine, which is conducive to the formation of rice wine aroma. This selected strain, YM-16, has strong saccharification and fermentation ability, is a rich enzyme system, and improves the flavor of rice wine, thereby demonstrating its suitability as a production strain for brewing.

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“…Plastic bags provide a barrier against moisture and external contaminants, reducing the risk of aflatoxin contamination to some extent. However, if the beans are not properly dried before storage or if moisture accumulates inside the bags, there is still a possibility of aflatoxin contamination in plastic bag-stored coffee beans [10,11]. Apart from storing it in the form of green beans, farmers generally also store it in the form of roasted beans and powder.…”

Section: Introductionmentioning

confidence: 99%

“…Roasted coffee beans, due to their lower moisture content and the higher temperatures involved in the roasting process, are generally less susceptible to aflatoxin contamination compared to green beans. However, it is still important to ensure proper storage conditions for roasted beans to prevent any potential aflatoxin contamination [11]. The maximum of aflatoxin contamination is regulated by international agencies, such as the European Food Safety Authority, to ensure food safety and protect consumers.…”

Section: Introductionmentioning

confidence: 99%

Mycotoxin contamination profiling in coffee bean by targeted LC-HRMS

Wanita,

Damayanti,

Hatmi

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Indonesia is the fourth coffee producer in the world which is 95% produced by smallholder plantations with various ways of processing and storage in the form of green beans and roasted beans. This study aims to analyse the presence of mycotoxin contamination of Menoreh coffee in various storage levels using Liquid Chromatography tandem High-Resolution Mass Spectrometry (LC-HRMS) analysis. The analysis of mycotoxin contamination in green beans and roasted beans is crucial to ensure the safety and quality of the coffee for consumption. This study used a random sampling method. The samples tested were Menoreh Robusta coffee bean from two processors in Samigaluh, Kulon Progo, Yogyakarta, Indonesia. The results showed that green beans stored in the dryer house for more than 6 months were contaminated with aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), ochratoxin, and patulin with 24.48; 10.98; 57.18 and 16.92 of area max (106), respectively. Samples of broken green beans stored in contaminated warehouses were contaminated with patulin. However, all roasted bean and roasted bean samples that have been mashed do not contain aflatoxin B1, B2, or patulin. Targeted metabolomic using LC-HRMS profiling is a powerful tool for the rapid detection of mycotoxin in coffee bean. This method could be developed for quantitative analysis to provide accurate concentration.

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Prevalence of spoilage mold in coffee before and after brewing

Cited by 6 publications

References 16 publications

The effect of packaging materials on the physicochemical stability of ground roasted coffee

The effect of packaging materials on the physicochemical stability of ground roasted coffee

Screening, identification, and characterization of molds for brewing rice wine: Scale-up production in a bioreactor

Mycotoxin contamination profiling in coffee bean by targeted LC-HRMS

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