Mycobiota Of Cocoa: From Farm To Chocolate

dc.creatorCopetti M.V.
dc.creatorIamanaka B.T.
dc.creatorFrisvad J.C.
dc.creatorPereira J.L.
dc.creatorTaniwaki M.H.
dc.date2011
dc.date2015-06-30T20:40:27Z
dc.date2015-11-26T14:53:06Z
dc.date2015-06-30T20:40:27Z
dc.date2015-11-26T14:53:06Z
dc.date.accessioned2018-03-28T22:05:05Z
dc.date.available2018-03-28T22:05:05Z
dc.identifier
dc.identifierFood Microbiology. , v. 28, n. 8, p. 1499 - 1504, 2011.
dc.identifier7400020
dc.identifier10.1016/j.fm.2011.08.005
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-80052964160&partnerID=40&md5=481e053767fb551ece546bf15b6fed69
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/108846
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/108846
dc.identifier2-s2.0-80052964160
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1254921
dc.descriptionThe present work was carried out to study the mycobiota of cocoa beans from farm to chocolate. Four hundred and ninety-four samples were analyzed at various stages of cocoa processing: (i) primary stage at the farm (fermentation, drying, and storage), (ii) secondary stage at processing (testa, nibs, liquor, butter, cake and powder) and (iii) the final chocolate product (dark, milk, white and powdered) collected from retail outlets. Direct plating or dilution plating on Dichloran 18% Glycerol agar were used for cocoa beans and processed product analyses, respectively. Fungi were isolated and identified using different keys of identification. The largest numbers and diversity of fungi were observed in the samples collected at the farm, especially during drying and storage. The species with the highest occurrence among samples were: Absidia corymbifera, Aspergillus sp. nov., A. flavus, Penicillium paneum and yeasts. A total of 1132 potentially toxigenic fungi were isolated from the following species or species groups: A. flavus, Aspergillus parasiticus, Aspergillus nomius, Aspergillus niger group, Aspergillus carbonarius and Aspergillus ochraceus group. The highest percentage of toxigenic fungi was found at the drying and storage stages. The industrial processing reduced the fungal contamination in all fractions and no fungi were found in the final chocolate products. The knowledge of which fungi are dominant at each processing stage of cocoa provides important data about their ecology. This understanding leads to a reduction in fungal spoilage and mycotoxin production in this product. © 2011 Elsevier Ltd.
dc.description28
dc.description8
dc.description1499
dc.description1504
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dc.languageen
dc.publisher
dc.relationFood Microbiology
dc.rightsfechado
dc.sourceScopus
dc.titleMycobiota Of Cocoa: From Farm To Chocolate
dc.typeArtículos de revistas


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