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

Publication: Research - peer-reviewJournal article – Annual report year: 2012

View graph of relations

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
Original languageEnglish
JournalInternational Journal of Food Microbiology
Issue number3
Pages (from-to)158-164
StatePublished - 2012
CitationsWeb of Science® Times Cited: 8


  • Fermentation, Ochratoxin A, Cocoa, Acetic acid, Lactic acid, Aspergillus carbonarius
Download as:
Download as PDF
Select render style:
Download as HTML
Select render style:
Download as Word
Select render style:

ID: 7728871