Abstract
This study evaluated the antagonistic potential of 32 wild yeast isolates from coffee and cocoa bean fermentation. These yeasts were inoculated in co-cultivation with Aspergillus carbonarius (CCDCA 10608 and CCDCA 10408) and Aspergillus ochraceus (CCDCA 10612) isolated from grapes and coffee beans. The mycelial growth and ochratoxin A (OTA) production were evaluated, and the spores were counted after cultivation at 28°C for seven days. The yeasts presented higher inhibitory effects (53% in relation to the control) over the mycelial growth of the isolated A. ochraceus (CCDCA10612) . Pichia anomala CCMA0148 and Saccharomyces cerevisiae CCMA0159 provided the greatest inhibition of the growth of all fungal strains. All Pichia species presented the highest inhibitory effects on the production of spores, and S. cerevisiae CCMA 0159 at concentrations of both 10 4 and 10 7 mL -1 cells inhibited the production of spores by 100%. Rhodotorula mucilaginosa was effective at inhibiting OTA production by the three isolates of Aspergillus . S. cerevisiae CCMA0159 and Pichia anomala CCMA0148 showed high potential as biocontrol agents in the conditions tested.
Highlights
Fungal producers of mycotoxins can be present in the environment of the preparation and storage stages of coffee bean production
Thirty-two yeast strains were evaluated for inhibition of growth, spore production and ochratoxin A (OTA) production
This work is innovative because we evaluated growth, spore production and OTA production in a favourable aw context
Summary
Fungal producers of mycotoxins can be present in the environment of the preparation and storage stages of coffee bean production. The relationship of fungi with the quality and security of the final product depends on the environmental conditions and on the management of the culture and the postharvest processing (Batista, Chalfoun, Prado, Schwan, & Wheals, 2003). Filamentous fungi grow at 25 to 35°C and 0.95 to 0.99 aw. For OTA production, the environmental conditions are 15 to. 20°C and 0.95 to 0.98 aw (Bellí, Marín, Argilés, Ramos, & Sanchis, 2007; Palacios-Cabrera, Taniwaki, Hashimoto, & Menezes, 2005; Esteban, Abarca, Bragulat, & Cabanes, 2006; Leong, Hocking, Varelis, Giannikopoulos, & Scott, 2006; Oueslati et al, 2010; Valero, Oliván, Marín, Sanchis, & Ramos, 2007). Yeasts grow in these conditions, enabling their use in biological control
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