TY - JOUR

T1 - The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species

A1 - Copetti,Marina V.

A1 - Iamanaka,Beatriz T.

A1 - Mororó,Raimundo C.

A1 - Pereira,José L.

A1 - Frisvad,Jens C.

A1 - Taniwaki,Marta H.

AU - Copetti,Marina V.

AU - Iamanaka,Beatriz T.

AU - Mororó,Raimundo C.

AU - Pereira,José L.

AU - Frisvad,Jens C.

AU - Taniwaki,Marta H.

PB - Elsevier BV

PY - 2012

Y1 - 2012

N2 - 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

AB - 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

KW - Fermentation

KW - Ochratoxin A

KW - Cocoa

KW - Acetic acid

KW - Lactic acid

KW - Aspergillus carbonarius

U2 - 10.1016/j.ijfoodmicro.2012.01.026

DO - 10.1016/j.ijfoodmicro.2012.01.026

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

IS - 3

VL - 155

SP - 158

EP - 164

ER -