The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species

International Journal of Food Microbiology
Marina V CopettiMarta H Taniwaki

Abstract

The acidic characteristics of cocoa beans have influence on flavor development in chocolate. Cocoa cotyledons are not naturally acidic, the acidity comes from organic acids produced by the fermentative microorganisms which grow during the processing of cocoa. Different concentrations of these metabolites can be produced according to the fermentation practices adopted in the farms, which could affect the growth and ochratoxin A production by fungi. This work presents two independent experiments carried out to investigate the effect of some fermentation practices on ochratoxin A production by Aspergillus carbonarius in cocoa, and the effect of weak organic acids such as acetic, lactic and citric at different pH values on growth and ochratoxin A production by A. carbonarius and Aspergillus niger in culture media. A statistical difference (ρ<0.05) in the ochratoxin A level in the cured cocoa beans was observed in some fermentation practices adopted. The laboratorial studies demonstrate the influence of organic acids on fungal growth and ochratoxin A production, with differences according to the media pH and the organic acid present. Acetic acid was the most inhibitory acid against A. carbonarius and A. niger. From the point of view...Continue Reading

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May 12, 2009·International Journal of Food Microbiology·M H TaniwakiG H Fleet
Aug 17, 2010·International Journal of Food Microbiology·Marina V CopettiMarta H Taniwaki
Jun 15, 2011·International Journal of Food Microbiology·Marina V CopettiMarta H Taniwaki
Sep 20, 2011·Food Microbiology·Marina V CopettiMarta H Taniwaki
Nov 5, 2013·International Journal of Food Microbiology·Maristela da Silva do NascimentoPriscilla Efraim
Jan 16, 2014·Journal of Food Science and Technology·Emmanuel Ohene AfoakwaFiribu Kwesi Saalia

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Citations

Mar 29, 2014·International Journal of Food Microbiology·Marina V CopettiMarta H Taniwaki
Nov 13, 2015·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Kra Brou Didier KedjeboDidier Montet
Sep 1, 2015·Journal of Food Protection·Stéphane DagnasJeanne-Marie Membré
Aug 25, 2016·Mycotoxin Research·Petr KarlovskyPierre Dussort

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