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

Marina V. Copetti; Beatriz T. Iamanaka; Raimundo C. Mororó; José L. Pereira; Jens C. Frisvad; Marta H. Taniwaki

doi:10.1016/j.ijfoodmicro.2012.01.026

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

Marina V. Copetti, Beatriz T. Iamanaka, Raimundo C. Mororó, José L. Pereira, Jens C. Frisvad, Marta H. Taniwaki

Research output: Contribution to journal › Journal article › Research › peer-review

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

Original language	English
Journal	International Journal of Food Microbiology
Volume	155
Issue number	3
Pages (from-to)	158-164
ISSN	0168-1605
DOIs	https://doi.org/10.1016/j.ijfoodmicro.2012.01.026
Publication status	Published - 2012

Keywords

Fermentation
Ochratoxin A
Cocoa
Acetic acid
Lactic acid
Aspergillus carbonarius

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

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",

keywords = "Fermentation, Ochratoxin A, Cocoa, Acetic acid, Lactic acid, Aspergillus carbonarius",

author = "Copetti, {Marina V.} and Iamanaka, {Beatriz T.} and Moror{\'o}, {Raimundo C.} and Pereira, {Jos{\'e} L.} and Frisvad, {Jens C.} and Taniwaki, {Marta H.}",

year = "2012",

doi = "10.1016/j.ijfoodmicro.2012.01.026",

language = "English",

volume = "155",

pages = "158--164",

journal = "International Journal of Food Microbiology",

issn = "0168-1605",

publisher = "Elsevier",

number = "3",

}

The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species. / Copetti, Marina V.; Iamanaka, Beatriz T.; Mororó, Raimundo C.; Pereira, José L.; Frisvad, Jens C.; Taniwaki, Marta H.

In: International Journal of Food Microbiology, Vol. 155, No. 3, 2012, p. 158-164.

Research output: Contribution to journal › Journal article › Research › peer-review

TY - JOUR

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

AU - Copetti, Marina V.

AU - Iamanaka, Beatriz T.

AU - Mororó, Raimundo C.

AU - Pereira, José L.

AU - Frisvad, Jens C.

AU - Taniwaki, Marta H.

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

M3 - Journal article

VL - 155

SP - 158

EP - 164

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

IS - 3

ER -