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KMID : 1007520180270030891
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Food Science and Biotechnology
2018 Volume.27 No. 3 p.891 ~ p.898
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Determination of potentially mycotoxigenic fungi in coffee (Coffea arabica L.) from Nayarit
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Casas-Junco Paloma Patricia
Ragazzo-Sanchez Juan Arturo
de Jesus Ascencio-Valle Felipe
Calderon-Santoyo Montserrat
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Abstract
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A total of fourteen roasted coffee samples were collected from different local markets in Nayarit, Mexico. Twenty-two fungi isolates were related to the genera Aspergillus (54.54%) and Penicillium (4.5%). The strains R16 (0.33 μg/kg), 6N (1.16 μg/kg) and 11 (0.36 μg/kg) tested positive for OTA (ochratoxin A) production in PDA, the other fungi samples were not toxigenic. According to the sequence analysis of their ITS1-5.8S-ITS2 rDNA region, fungi OTA producers correspond to A. niger, A. versicolor and Byssochlamys spectabilis. These three strains were able to produce OTA when inoculated in roasted coffee in concentrations ranging from 75 to 90 μg/kg, after 21 days. Different production stages of roasted coffee (crop management, postharvest practices and storage) along with environmental conditions do not ensure mycotoxigenic fungi free products. This is the first report of OTA natural occurrence in roasted coffee from Nayarit.
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KEYWORD
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Roasted coffee, Byssochlamys spectabilis, Toxigenic fungi, Ochratoxin A, Immunoaffinity column
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