Influence of volatile compounds produced by yeasts predominant during processing of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus

Yeast

Volumn 22, Issue 14, 2005, Pages 1133-1142

  Masoud, Wafa ^a   Poll, Leif ^a   Jakobsen, Mogens ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Aspergillus ochraceus; Coffee; Hanseniaspora uvarum; OTA; Pichia anomala; Pichia kluyveri; Volatile compounds

Indexed keywords

ACETIC ACID DERIVATIVE; ACETIC ACID ETHYL ESTER; AGAR; ALCOHOL DERIVATIVE; ESTER DERIVATIVE; GLUCOSE; ISOPENTYL ALCOHOL; OCHRATOXIN; PEPTONE; PROPIONIC ACID DERIVATIVE; VOLATILE AGENT;

AFRICA; ARTICLE; ASPERGILLUS OCHRACEUS; COFFEE; CONTROLLED STUDY; CULTURE MEDIUM; ENZYME ANALYSIS; ENZYME SYNTHESIS; FUNGAL BIOMASS; FUNGUS GROWTH; GAS; GROWTH INHIBITION; INOCULATION; MALT; NONHUMAN; PICHIA; PRIORITY JOURNAL; PROCESS TECHNOLOGY; REDUCTION; YEAST;

AFRICA, EASTERN; AGAR; ALCOHOLS; ASPERGILLUS OCHRACEUS; COFFEA; CULTURE MEDIA; ESTERS; OCHRATOXINS; PICHIA; SACCHAROMYCETALES; VOLATILIZATION;

ASPERGILLUS OCHRACEUS; COFFEA ARABICA; FUNGI; HANSENIASPORA UVARUM; PICHIA; PICHIA ANOMALA; PICHIA KLUYVERI;

EID: 28044453537     PISSN: 0749503X     EISSN: None     Source Type: Journal    
DOI: 10.1002/yea.1304     Document Type: Article

References (35)

1. Björnberg A, Schnürer J. 1993. Inhibition of the growth of grain-storage moulds in vitro by the yeast Pichia anomala (Hansen) Kurtzman. Can J Microbiol 39: 623-628.
2. Bucheli P, Meyer I, Pittet A, Vuataz G, Viani R. 1998. Industrial storage of green robusta coffee under tropical conditions and its impact on raw material quality and ochratoxin A content. J Agric Food Chem 46: 4507-4511.
3. Bucheli P, Kanchanomai C, Meyer I, Pittet A. 2000. Development of ochratoxin A during robusta (Coffea canephora) coffee cherry drying. J Agric Food Chem 48: 1358-1362.
4. Ezra D, Strobel GA. 2003. Effect of substrate on the bioactivity of volatile antimicrobials produced by Muscodor albus. Plant Sci 165: 1129-1138-137.
5. Fowler MS, Leheup P, Cordier J-L. 1998. Cocoa, coffee and tea. In Microbiology of Fermented Foods, 2nd edn, vol 1, Wood BJB (ed.). Blackie Academic and Professional: London; 128-146.
6. Fredlund E, Druvefors UÄ, Olstorpe MN, Passoth V, Schnürer J. 2004. Influence of ethyl acetate production and ploidy on the anti-mould activity of Pichia anomala. FEMS Microbiol Lett 238: 133-137.
7. Joosten HMLJ, Goetz J, Pittet A, Schellenberg M, Bucheli P. 2001. Production of ochratoxin A by Aspergillus carbonarius on coffee cherries. Int J Food Microbiol 65: 39-44.
8. Levi CP, Trenk HL, Mohr HK. 1974. Study of the occurrence of ochratoxin A in green coffee beans. J Assoc Offic Anal Chem 57: 866-870.
9. Levi C. 1980. Mycotoxins in coffee. J Assoc Offic Anal Chem 63: 1282-1285.
10. De Maria CAB, Trugo LC, Moreira RFA, Werneck CC. 1994. Composition of green coffee fractions and their contribution to the volatile profile formed during roasting. Food Chem 50: 141-145.
11. Masih EI, Alie E, Paul B. 2000. Can grey mold disease of the grape-vine be controlled by yeast? FEMS Microbiol 189: 233-237.
12. Masoud W, Cesar LB, Jespersen L, Jakobsen M. 2004. Yeast involved in fermentation of Coffea arabica in East Africa determined by genotyping and by direct denaturating gradient gel electrophoresis. Yeast 21: 549-556.
13. Mercier J, Jiménez JI. 2004. Control of fungal decay of apples and peaches by the biofumigant fungus Muscodor albus. Postharv Biol Tech 31: 1-8.
14. Micco C, Grossi M, Miraglia M, Brera C. 1989. A study of the contamination by ochratoxin A of the green and roasted coffee beans. Food Addit Contam 6: 333-339.
15. Mislivec PB, Bruce VR, Gibson R. 1983. Incidence of toxigenic and other moulds in green coffee beans. J Food Protec 46: 969-973.
16. 1 and ochratoxin A in commercial green coffee beans by high-performance liquid chromatography linked with immunoaffinity chromatography. Food Agric Immunol 9: 77-83.
17. Ngabirano H, Mugabe B, Kakuba A. 2001. Mould and ochratoxin A (OTA) contamination in coffee samples from four districts in Uganda. Proceedings of the 19th International Scientific Colloquium on Coffee, Paris, 2001 (CD- rom). Association Scienifique International du café, Paris, France.
18. Ottender H, Majerus P. 2001. Ochratoxin A (OTA) in coffee: nation-wide evaluation of data collected by German Food Control 1995-1999. Food Addit Contain 18: 431-435.
19. Palacios-Cabrera H, Taniwaki MH, Menezes C, Iamanaka BT. 2004. The production of ochratoxin A Aspergillus ochraceus in raw coffee at different equilibrium relative humidity and under alternating temperatures. Food Control 15: 531-535.
20. Petersson S, Hansen MW, Axberg K, Hult K, Schnürer J. 1998. Ochratoxin A accumulation in cultures of Penicillium verrucosum with the antagonist yeast Pichia anomala an Saccharomyces cerevisiae. Mycol Res 102: 1003-1008.
21. Petzinger E, Ziegler K. 2000. Ochratoxin A from toxicological perspectives. J Vet Pharmacol Therap 23: 91-98.
22. Pittet A, Royer D. 2002. Rapid, low cost thin-layer chromatographic screening method for the detection of ochratoxin A in green coffee at a control level of 10 μg/kg. J Agric Food Chem 20: 243-247.
23. Pitt JI, Taniwaki MH, Teixeira AA, Iamanaka BT. 2001. Distribution of Aspergillus ochraceus, A. niger and A. carbonarius in coffee in four regions of Brazil. Proceedings of the 19th International Scientific Colloquium on Coffee, Paris, 2001 (CD- rom) Association Scienifique International du café, Paris, France.
24. Rogers WJ, Michaux S, Bastin M, Bucheli P. 1999. Changes to the content of sugars, sugar alcohols, myoinositol, carboxylic acids and inorganic anions in developing grains from different varieties of Robusta (Coffea canephora) and Arabica (C. Arabica) coffees. Plant Sci 149: 115-123.
25. Romani S, Sacchetti G, López CC, Pinnavaia GG, Rosa MD. 2000. Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types. J Agric Food Chem 48: 3616-3619.
26. Samson RA, Hoekstra ES, Lund F, Filtenborg O, Frisvad JC. 2002. Methods for the detection, isolation and characterisation of food-borne fungi. In Introduction to Food- and Airborne Fung. 6th edn, Samson AR, Hoekstra ES (ed.). Centraalbureau voor Schimmelcultures: Utrecht; 283-297.
27. Silva CF, Schwan RF, Ëustáquio SD, Wheals AE. 2000. Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil. Int J Food Microbiol 60: 251-260.
28. Stinson M, Ezra D, Hess WM, Sears J, Strobel G. 2003. An endophytic Gliocladium sp. of Eucryphia cordifolia producing selective volatile antimicrobial compounds. Plant Sci 165: 913-922.
29. Strobel GA, Dirkse E, Sears J, Markworth C. 2001. Volatile antimicrobials from Muscodor albus, a novel endophytic fungus. Microbiology 147: 2943-2950.
30. Studer-Rohr I, Dietrich DR, Schlatter J, Schlatter C. 1995. The occurrence of ochratoxin A in coffee. Food Chem Technol 33: 341-355.
31. Taniwaki MH, Pitt JI, Teixeira AA, Iamanaka BT. 2003. The source of ochratoxin A in Brazilian coffee and its formation in relation to processing methods. Int J Food Microbiol 82: 173-179.
32. Walker GM, McLeod AH, Hodgson VJ. 1995. Interactions between killer yeasts and pathogenic fungi. FEMS Microbiol 127: 213-222.
33. Wheatley R, Hackett C, Bruce A, Kundzewicz A. 1997. Effects of substrate composition on production of volatile organic compounds from Trichoderma spp. inhibitory to wood decay fungi. Int Biodeterior Biodegrad 39: 199-205.
34. Yoshioka K, Hashimoto N. 1981. Ester formation by alcohol acetyltransferase from brewer's yeast. Agric Biol Chem 45: 2183-2190.
35. Younis OS, Stewart GG. 1998. Sugar uptake and subsequent ester and higher alcohol production by Saccharomyces cerevisiae. J Inst Brew 104: 255-264.