Ochratoxigenic fungi and ochratoxin A in cocoa during farm processing

dc.creatorCopetti, MV
dc.creatorPereira, JL
dc.creatorIamanaka, BT
dc.creatorPitt, JI
dc.creatorTaniwaki, MH
dc.date2010
dc.dateSEP 30
dc.date2014-11-14T01:15:45Z
dc.date2015-11-26T16:03:23Z
dc.date2014-11-14T01:15:45Z
dc.date2015-11-26T16:03:23Z
dc.date.accessioned2018-03-28T22:52:38Z
dc.date.available2018-03-28T22:52:38Z
dc.identifierInternational Journal Of Food Microbiology. Elsevier Science Bv, v. 143, n. 41671, n. 67, n. 70, 2010.
dc.identifier0168-1605
dc.identifier1879-3460
dc.identifierWOS:000282406400010
dc.identifier10.1016/j.ijfoodmicro.2010.07.031
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/67546
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/67546
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/67546
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1265256
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionThis study investigated the occurrence of fungi with the potential to produce ochratoxin A (OTA), and the occurrence of OTA, in Brazilian cocoa beans. Two hundred and twenty two samples of cocoa were evaluated, taken at various stages of fermentation, drying and storage. Samples were collected from Bahia, the main cocoa producing region in Brazil. Fungi with the potential to produce OTA were isolated by direct plating of cocoa beans on Dichloran 18% Glycerol agar after surface disinfection, and identified by standard techniques. The ability of the fungi to produce OTA was estimated using the agar plug technique and TLC. The presence of OTA in cocoa samples was determined by HPLC after immunoaffinity column clean up. The most common ochratoxigenic species found were Aspergillus carbonarius and A. niger aggregate, with lower numbers of A. melleus, A. westerdijkiae and Av. ochraceus. A considerable increase in the numbers of these species was observed during drying and storage. OTA was found at all stages of cocoa processing, with the major incidence during drying and storage. The OTA levels found were in general low and there was a strong positive correlation between the presence of A. carbonarius and OTA contamination in the beans. (C) 2010 Elsevier B.V. All rights reserved.
dc.description143
dc.description41671
dc.description67
dc.description70
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFAPESP [Proc. 2005/60236-1]
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationInternational Journal Of Food Microbiology
dc.relationInt. J. Food Microbiol.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectOchratoxin A
dc.subjectHPLC
dc.subjectOchratoxigenic fungi
dc.subjectTheobroma cacao
dc.subjectAspergillus carbonarius
dc.subjectAspergillus niger aggregate
dc.subjectAspergillus Section Nigri
dc.subjectCoffee
dc.subjectBeans
dc.subjectGrapes
dc.subjectContamination
dc.subjectCarbonarius
dc.subjectArgentina
dc.subjectProducts
dc.subjectStrains
dc.subjectFruits
dc.titleOchratoxigenic fungi and ochratoxin A in cocoa during farm processing
dc.typeArtículos de revistas


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