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

  • Author: Copetti, Marina V., Brazil

    Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência de Alimentos, Brazil

  • Author: Iamanaka, Beatriz T., Brazil

    Instituto de Tecnologia de Alimentos, Brazil

  • Author: Mororó, Raimundo C., Brazil

    Comissão Executiva do Plano da Lavoura Cacaueira, Ilheus, Brazil

  • Author: Pereira, José L., Brazil

    Universidade Estadual de Campinas, Departamento de Ciência de Alimentos, Brazil

  • Author: Frisvad, Jens C.

    Center for Microbial Biotechnology, Department of Systems Biology, Technical University of Denmark, Søltofts Plads, 2800, Kgs. Lyngby, Denmark

  • Author: Taniwaki, Marta H., Brazil

    Instituto de Tecnologia de Alimentos, Campinas, Brazil

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
Publication date2012
Volume155
Journal number3
Pages158-164
ISSN0168-1605
DOIs
StatePublished
CitationsWeb of Science® Times Cited: 0

Keywords

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

ID: 7728871