Abstract
Aims: Mold contamination of foods especially by mycotoxin producing fungi is not only a global food quality concern for food manufacturers, but it also constitutes a high risk for human and animal health resulting in massive economic losses globally. This study investigated the effect of Lactic Acid Bacteria (LAB) on the growth of Aspergillus carbonarius strains and their production of ochratoxin A (OTA). Methodology: Seven fresh coffee cherry and 9 dry coffee cherry samples were collected from Man, Daloa and Akoupé 3 main coffee producing regions in Côte d’Ivoire. LAB were isolated from fresh coffee cherries while mold strains were from both fresh and dry coffee cherry. The inhibitory effect against mold growth and the ability for OTA removal of selected LAB strains were tested successively in vitro and then during coffee cherry primary postharvest processing before evaluating their influence on sensory quality of beverage. OTA production ability of molds strains are studied using both solid (CYA) and liquid (CYB) Cazapeck Yeast medium. Results: About 34 fungal isolates belonging to Aspergillus and Penicillium genus were studied for their OTA production using the agar plug technique and HPLC-FD. Five A. carbonarius strains were capable of OTA production between 15.9 and 83mg.kg-1.Out of seven isolates of Lactobacillus plantarum, two were successful in inhibition of mycelial growthproduced fungicidal activity; five were successful in retarding it produced fungistatical activity All of L. plantarum isolates exhibited OTA reduction ability at about 99 %. The inoculation of two highest anti-ochratoxigenic LAB to fermenting coffee cherries resulted in great inhibition of mold growth and OTA contents reduction varying from 63.2 to 82.2%. The addition of LAB to coffee cherries did not influence the sensory attributes of the beverages produced thereof. Conclusion: This study highlighted that LAB are very promising biological candidates for reduction of mold contamination and removal OTA from coffee cherry during primary postharvest processing.
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Claims 8
Claim · model-written summary
Five Aspergillus carbonarius strains produced ochratoxin A at 15.9 to 83 mg/kg.
- Interactor
- A. carbonariusAspergillus carbonariuse1pathogen
- Outcome
- OTA productione1
- Value
- 15.9 and 83mg.kg-1e1
CoffeaOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Removal from Coffee Cherries”
e1“Five A. carbonarius strains were capable of OTA production between 15.9 and 83mg.kg-1”
Claim · model-written summary
Two Lactobacillus plantarum isolates produced fungicidal activity by inhibiting mycelial growth.
- Treatment
- Lactobacillus plantarume2
- Interactor
- Lactobacillus plantarume2biocontrol_agent
- Outcome
- fungicidal activitye2
- Value
- twoe2
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Removal from Coffee Cherries”
e2“Out of seven isolates of Lactobacillus plantarum, two were successful in inhibition of mycelial growthproduced fungicidal activity; five were successful in retarding it produced fungistatical activity”
Claim · model-written summary
Five Lactobacillus plantarum isolates retarded mycelial growth with fungistatic activity.
- Treatment
- Lactobacillus plantarume2
- Interactor
- Lactobacillus plantarume2biocontrol_agent
- Outcome
- fungistatical activitye2
- Value
- fivee2
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Removal from Coffee Cherries”
e2“Out of seven isolates of Lactobacillus plantarum, two were successful in inhibition of mycelial growthproduced fungicidal activity; five were successful in retarding it produced fungistatical activity”
Claim · model-written summary
All Lactobacillus plantarum isolates reduced ochratoxin A by about 99%.
- Treatment
- L. plantarum isolatese3
- Interactor
- L. plantarume3biocontrol_agent
- Outcome
- OTA reduction abilitye3
- Direction
- reductione3
- Value
- about 99 %e3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Removal from Coffee Cherries”
e3“All of L. plantarum isolates exhibited OTA reduction ability at about 99 %”
Claim · model-written summary
Inoculating the two highest anti-ochratoxigenic LAB into fermenting coffee cherries greatly inhibited mold growth.
- Treatment
- two highest anti-ochratoxigenic LABe4
- Interactor
- molde4pathogen
- Second interactor
- LABe4biocontrol_agent
- Outcome
- mold growthe4
- Direction
- inhibitione4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Removal from Coffee Cherries”
e4“The inoculation of two highest anti-ochratoxigenic LAB to fermenting coffee cherries resulted in great inhibition of mold growth and OTA contents reduction varying from 63.2 to 82.2%”
Claim · model-written summary
Inoculating the two highest anti-ochratoxigenic LAB into fermenting coffee cherries reduced OTA content by 63.2 to 82.2%.
- Treatment
- two highest anti-ochratoxigenic LABe4
- Interactor
- LABe4biocontrol_agent
- Outcome
- OTA contents reductione4
- Direction
- reductione4
- Value
- 63.2 to 82.2%e4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Removal from Coffee Cherries”
e4“The inoculation of two highest anti-ochratoxigenic LAB to fermenting coffee cherries resulted in great inhibition of mold growth and OTA contents reduction varying from 63.2 to 82.2%”
Claim · model-written summary
Adding LAB to coffee cherries did not change the sensory attributes of the beverage.
- Treatment
- addition of LAB to coffee cherriese5
- Interactor
- LABe5biocontrol_agent
- Outcome
- sensory attributes of the beveragese5
- Direction
- did not influencee5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Removal from Coffee Cherries”
e5“The addition of LAB to coffee cherries did not influence the sensory attributes of the beverages produced thereof”
Claim · model-written summary
LAB are promising biological candidates for reducing mold contamination and OTA removal from coffee cherries during primary postharvest processing.
- Outcome
- reduction of mold contaminatione6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Removal from Coffee Cherries”
e6“LAB are very promising biological candidates for reduction of mold contamination and removal OTA from coffee cherry during primary postharvest processing”
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