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 journalJournal articleResearchpeer-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 languageEnglish
    JournalInternational Journal of Food Microbiology
    Volume155
    Issue number3
    Pages (from-to)158-164
    ISSN0168-1605
    DOIs
    Publication statusPublished - 2012

    Keywords

    • Fermentation
    • Ochratoxin A
    • Cocoa
    • Acetic acid
    • Lactic acid
    • Aspergillus carbonarius

    Fingerprint Dive into the research topics of 'The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species'. Together they form a unique fingerprint.

    Cite this