The Mycobiota Of Coffee Beans And Its Influence On The Coffee Beverage

dc.creatorIamanaka B.T.
dc.creatorTeixeira A.A.
dc.creatorTeixeira A.R.R.
dc.creatorCopetti M.V.
dc.creatorBragagnolo N.
dc.creatorTaniwaki M.H.
dc.date2014
dc.date2015-06-25T17:50:36Z
dc.date2015-11-26T15:34:40Z
dc.date2015-06-25T17:50:36Z
dc.date2015-11-26T15:34:40Z
dc.date.accessioned2018-03-28T22:43:14Z
dc.date.available2018-03-28T22:43:14Z
dc.identifier
dc.identifierFood Research International. Elsevier Ltd, v. 62, n. , p. 353 - 358, 2014.
dc.identifier9639969
dc.identifier10.1016/j.foodres.2014.02.033
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84896995774&partnerID=40&md5=255d2f04f4c0c6233bb281e5a4349d89
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/85867
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/85867
dc.identifier2-s2.0-84896995774
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1263040
dc.descriptionThe 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.
dc.description62
dc.description
dc.description353
dc.description358
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dc.languageen
dc.publisherElsevier Ltd
dc.relationFood Research International
dc.rightsfechado
dc.sourceScopus
dc.titleThe Mycobiota Of Coffee Beans And Its Influence On The Coffee Beverage
dc.typeArtículos de revistas


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