Artículos de revistas
The Mycobiota Of Coffee Beans And Its Influence On The Coffee Beverage
Registro en:
Food Research International. Elsevier Ltd, v. 62, n. , p. 353 - 358, 2014.
9639969
10.1016/j.foodres.2014.02.033
2-s2.0-84896995774
Autor
Iamanaka B.T.
Teixeira A.A.
Teixeira A.R.R.
Copetti M.V.
Bragagnolo N.
Taniwaki M.H.
Institución
Resumen
The quality of coffee beverage is influenced by several factors, including the species or botanical variety of the beans, agricultural practices, harvesting, drying and storage techniques and also the preparation of the beverage. Apart from these, there is the input of microbial contamination during the processing of the beans. Numerous studies have demonstrated that fungi are important contaminants of coffee beans, especially just after harvesting and drying. However, the relationship between fungal contamination and the sensorial characteristics of the beverage has yet to be described. The aim of this research was to analyze the mycobiota of coffee beans collected from different stages of the coffee production chain and to correlate these data with the sensorial characteristics of the final beverage. Fungal infection of 22 coffee bean samples from the southwest of São Paulo state was analyzed. Samples were collected from the tree (mature cherries), from the ground, from the patio (mature, immature and dried floaters or overripe cherries from the tree) and from storage facilities. In general, coffee samples from this region showed high fungal infection and contamination was higher than 70% in about 45% of the samples. A high diversity of fungi was isolated from all the coffee samples analyzed and the most common were Penicillium brevicompactum, Aspergillus section Nigri, Penicillium sp. nov. (closely related to Penicillium crustosum) and Fusarium sp. Both P. brevicompactum and Penicillium sp. nov. were found at all processing stages, including in the cherries, showing that these fungi are naturally found in the coffee beans from this region. Floater coffee and coffee from the ground showed negative sensorial evaluation with attributes such as moldy, dirty and fermented and presented a high contamination by Aspergillus section Nigri and Aspergillus westerdijikiae. © 2014 Elsevier Ltd. 62
353 358 Alves, E., Castro, H.A., Fungos associados ao café (Coffea arabica L.) e sua relação com a bebida (1993) Fitopatologia Brasileira, 18, p. 329. , (Brasília) Barbosa, J.N., Borem, F.M., Cirillo, M.A., Malta, M.R., Alvarenga, A.A., Alves, H.M.R., Coffee quality and its interactions with environmental factors in Minas Gerais, Brazil (2012) Journal of Agricultural Science, 4 (5), pp. 181-190 Bhumiratana, N., Adhikari, K., Chambers, E., Evolution of sensory aroma attributes from coffee beans to brewed coffee (2011) LWT - Food Science and Technology, 44 (10), pp. 2185-2192 Bitancourt, A.A., As fermentações e podridões da cereja de café (1957) Boletim da Superintendência dos Serviços do Café, 32, pp. 7-14 Borém, F.M., Ribeiro, F.C., Figueiredo, L.P., Giomo, G.S., Fortunato, V.A., Isquierdo, E.P., Evaluation of the sensory and color quality of coffee beans stored in hermetic packaging (2013) Journal of Stored Products Research, 52, pp. 1-6 Carvalho, V.D., Chagas, S.J.R., Souza, S.M.C., Fatores que afetam a qualidade do café (1997) Informe Agropecuário, 18, pp. 5-20 Carvalho, V.D., Chalfoun, S.M., Chagas, S.J.R., Relação entre classificação do café pela bebida e composição físico-química, química e microflora do grão beneficiado (1989) Congresso Brasileiro de Pesquisas Cafeeiras, 15, pp. 25-26. , MIC/IBC, Maringá, Rio de Janeiro Frisvad, J.C., Frank, J.M., Houbraken, J.A.M.P., Kuijpers, A.F.A., Samson, R.A., New ochratoxin A producing species of Aspergillus section Circumdati (2004) Studies in Mycology, 50, pp. 23-43 Instituto Brasileiro de Geografia e Estatística, , http://www.ibge.gov.br, Ibge, Available in, (accessed at 27 jan 2013) Illy, A., Viani, R., (2005) Espresso coffee: The science of quality, , Academic Press, San Diego Joosten, H.M.L.J., Goetz, J., Pittet, A., Schellenberg, M., Bucheli, P., Production of ochratoxin A by Aspergillus carbonarius on coffee cherries (2001) International Journal of Food Microbiology, 65, pp. 39-44 Klich, M.A., Pitt, J.I., (1988) A laboratory guide to common Aspergillus species and their teleomorphs, , Commonwealth Scientific and Industrial Research Organization, Sydney Kreuml, M.T.L., Majchrzak, D., Ploederl, B., Koenig, J., Changes in sensory quality characteristics of coffee during storage (2013) Food Science and Nutrition, 1 (4), pp. 267-272 Meilgaard, M., Civille, G.V., Carr, B.T., (1987) Sensory evaluation techniques, p. 281. , CRC Press, Florida/USA Nakajima, M., Tsubouchi, H., Miyabe, M., Ueno, Y., Survey of aflatoxin B1 and ochratoxin A in commercial green coffee beans by high-performance liquid chromatography linked with immunoaffinity chromatography (1997) Food and Agricultural Immunology, 9, pp. 77-83 Nelson, P.E., Toussoun, T.A., Marasas, W.F.O., (1983) Fusarium species: An illustrated manual for identification, , The Pennsylvania State University Press, Pennsylvania Noonim, P., Mahakarnchanakul, W., Nielsen, K.F., Frisvad, J.C., Samson, R.A., Isolation, identification and toxigenic potential of ochratoxin A-producing Aspergillus species from coffee beans grown in two regions of Thailand (2008) International Journal of Food Microbiology, 128, pp. 197-202 Pitt, J.I., Hocking, A.D., (2009) Fungi and food spoilage, , Springer, New York Rezende, E.F., Borges, J.G., Cirillo, M.A., Prado, G., Paiva, L.C., Batista, L.R., Ochratoxigenic fungi associated with green coffee beans (Coffea arabica L.) in conventional and organic cultivation in Brazil (2013) Brazilian Journal of Microbiology, 44 (2), pp. 377-384 Samson, R.A., Hoekstra, E.S., Thrane, U., Frisvad, J.C., Andersen, B., (2010) Food and indoor fungi, , Centraalbureau voor Schimmelcultures, Utrecht, the Netherlands Silva, C.F., Batista, L.R., Abreu, L.M., Dias, E.S., Schwan, R.F., Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation (2008) Food Microbiology, 25, pp. 951-957 Stone, H., Sidel, J.L., (1985) Sensory evaluation practices, , Academic Press, Inc., London, (311 pp.) Taniwaki, M.H., Iamanaka, B.T., Copetti, M.V., Teixeira, A.A., Teixeira, A.R.R., Toxigenic fungi and ochratoxin A in defective coffee beans (2006) 21st International Conference of Coffee Science, Montpellier, França, pp. 226-230 Taniwaki, M.H., Pitt, J.I., Teixeira, A.A., Iamanaka, B.T., The source of ochratoxin A in Brazilian coffee and its formation in relation to processing methods (2003) International Journal of Food Microbiology, 82, pp. 173-179 Taniwaki, M.H., Teixeira, A.A., Teixeira, A.R.R., Copetti, M.V., Iamanaka, B.T., Ochratoxigenic fungi and ochratoxin A in defective coffee beans (2014) Food Research International, , (available online 27 December 2013) Téren, J., Palágyi, A., Varga, J., Isolation of ochratoxin producing Aspergilli from green coffee beans of different origin (1997) Cereal Research Communications, 25, pp. 303-304 Teixeira, A.A., (1970) Classificação de café - Noções gerais, , Instituto Brasileiro do Café, (36 pp.) Urbano, G.R., Taniwaki, M.H., Leitão, M.F.F., Vicentini, M.C., Occurrence of ochratoxin A producing fungi in raw Brazilian coffee (2001) Journal of Food Protection, 64, pp. 1226-1230 Vega, F.E., Simpkins, A., Aime, M.C., Posada, F., Peterson, S.W., Rehner, S.A., Fungal endophyte diversity in coffee plants from Colombia, Hawaii, Mexico and Puerto Rico (2010) Fungal Ecology, 3, pp. 122-138 Vilela, D.M., Pereira, G.V.M., Silva, C.F., Batista, Schwan, R.F., Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.) (2010) Food Microbiol., 27 (8), pp. 1128-1135