The Susceptibility Simulation of Ochratoxin A and Aflatoxins Contamination on Fermented and Unfermented Cocoa Beans in High Storage Humidity

Abstract

Most of Indonesia's cocoa beans have been produced through fermentation. Various metabolite end products such as alcohol, lactic acid, and acetic acid are produced during cocoa beans fermentation. These metabolites would induce different chemical characteristic of fermented cocoa beans. In this research, ochratoxin A (OTA) and aflatoxins (AFs) was used to simulate the susceptibility of OTA and AFs production during storage. This research was conducted on storage simulation condition, which was 91% of relative humidity. It is hypothesized that metabolic end-products from the breakdown substrate during fermentation process have an effect on mycotoxin production by fungi. This is the first report of OTA and AFs contamination susceptibility in fermented and unfermented cocoa beans. Fermented cocoa beans were more susceptible to AFs contamination. The highest AFs concentration was found in the fermented cocoa beans after 10 days storage. Unfermented cocoa beans were more susceptible to OTA production. The highest OTA concentration was found in unfermented cocoa beans after 15 days storage.The results from the simulation indicated a promising different potential between OTA and AFs production in fermented and unfermented cocoa beans during storage, suggesting the existence of limiting factors on the accumulation of OTA and AFs in the beans by the metabolic-end products produced during fermentation.