Effect of Bacillus spp. on Aspergillus westerdijkiae growth, sporulation and ochratoxin A production in green-coffee medium

Detalhes bibliográficos
Autor(a) principal: EINLOFT,Tiago Centeno
Data de Publicação: 2017
Outros Autores: OLIVEIRA,Patrícia Bolzan de, VERAS,Flávio Fonseca, WELKE,Juliane Elisa, MALLMANN,Carlos Augusto, DILKIN,Paulo, DIONELLO,Rafael Gomes
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000700024
Resumo: Abstract Aspergillus westerdijkiae is one of the most important spoilage and toxigenic fungi contaminating coffee beans and may produce ochratoxin A (OTA), a mycotoxin that characterize a health risk to the coffee consumers. Biological control strategies can be used for prevention of fungal invasion and decrease mycotoxin exposure. The aims of this study were to evaluate the in vitro effect of three Bacillus sp. biocontrol candidates on A. westerdijkiae mycelial growth, spore counts and OTA production. A green-coffee based medium was inoculated with A. westerdijkiae and Bacillus spp. (B. safensis RF69, B. amyloliquefaciens RP103 and B. subtilis RP242) and after incubation, the fungal growth, sporulation and mycotoxin production was evaluated. Mycelial growth rate was reduced in a range between 76-95% and conidial production was also significantly decreased. All isolates were capable of reducing OTA production in a range between 62-96%. The results showed that the biocontrol candidates may be an effective control method for A. westerdijkiae and OTA in coffee.
id SBCTA-1_da38acd4c05af62a3c7ac760672cd469
oai_identifier_str oai:scielo:S0101-20612017000700024
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Effect of Bacillus spp. on Aspergillus westerdijkiae growth, sporulation and ochratoxin A production in green-coffee mediumbiological controlfood mycologymycotoxinsfungifood safetyAbstract Aspergillus westerdijkiae is one of the most important spoilage and toxigenic fungi contaminating coffee beans and may produce ochratoxin A (OTA), a mycotoxin that characterize a health risk to the coffee consumers. Biological control strategies can be used for prevention of fungal invasion and decrease mycotoxin exposure. The aims of this study were to evaluate the in vitro effect of three Bacillus sp. biocontrol candidates on A. westerdijkiae mycelial growth, spore counts and OTA production. A green-coffee based medium was inoculated with A. westerdijkiae and Bacillus spp. (B. safensis RF69, B. amyloliquefaciens RP103 and B. subtilis RP242) and after incubation, the fungal growth, sporulation and mycotoxin production was evaluated. Mycelial growth rate was reduced in a range between 76-95% and conidial production was also significantly decreased. All isolates were capable of reducing OTA production in a range between 62-96%. The results showed that the biocontrol candidates may be an effective control method for A. westerdijkiae and OTA in coffee.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000700024Food Science and Technology v.37 n.spe 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.05617info:eu-repo/semantics/openAccessEINLOFT,Tiago CentenoOLIVEIRA,Patrícia Bolzan deVERAS,Flávio FonsecaWELKE,Juliane ElisaMALLMANN,Carlos AugustoDILKIN,PauloDIONELLO,Rafael Gomeseng2018-02-01T00:00:00Zoai:scielo:S0101-20612017000700024Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-02-01T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of Bacillus spp. on Aspergillus westerdijkiae growth, sporulation and ochratoxin A production in green-coffee medium
title Effect of Bacillus spp. on Aspergillus westerdijkiae growth, sporulation and ochratoxin A production in green-coffee medium
spellingShingle Effect of Bacillus spp. on Aspergillus westerdijkiae growth, sporulation and ochratoxin A production in green-coffee medium
EINLOFT,Tiago Centeno
biological control
food mycology
mycotoxins
fungi
food safety
title_short Effect of Bacillus spp. on Aspergillus westerdijkiae growth, sporulation and ochratoxin A production in green-coffee medium
title_full Effect of Bacillus spp. on Aspergillus westerdijkiae growth, sporulation and ochratoxin A production in green-coffee medium
title_fullStr Effect of Bacillus spp. on Aspergillus westerdijkiae growth, sporulation and ochratoxin A production in green-coffee medium
title_full_unstemmed Effect of Bacillus spp. on Aspergillus westerdijkiae growth, sporulation and ochratoxin A production in green-coffee medium
title_sort Effect of Bacillus spp. on Aspergillus westerdijkiae growth, sporulation and ochratoxin A production in green-coffee medium
author EINLOFT,Tiago Centeno
author_facet EINLOFT,Tiago Centeno
OLIVEIRA,Patrícia Bolzan de
VERAS,Flávio Fonseca
WELKE,Juliane Elisa
MALLMANN,Carlos Augusto
DILKIN,Paulo
DIONELLO,Rafael Gomes
author_role author
author2 OLIVEIRA,Patrícia Bolzan de
VERAS,Flávio Fonseca
WELKE,Juliane Elisa
MALLMANN,Carlos Augusto
DILKIN,Paulo
DIONELLO,Rafael Gomes
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv EINLOFT,Tiago Centeno
OLIVEIRA,Patrícia Bolzan de
VERAS,Flávio Fonseca
WELKE,Juliane Elisa
MALLMANN,Carlos Augusto
DILKIN,Paulo
DIONELLO,Rafael Gomes
dc.subject.por.fl_str_mv biological control
food mycology
mycotoxins
fungi
food safety
topic biological control
food mycology
mycotoxins
fungi
food safety
description Abstract Aspergillus westerdijkiae is one of the most important spoilage and toxigenic fungi contaminating coffee beans and may produce ochratoxin A (OTA), a mycotoxin that characterize a health risk to the coffee consumers. Biological control strategies can be used for prevention of fungal invasion and decrease mycotoxin exposure. The aims of this study were to evaluate the in vitro effect of three Bacillus sp. biocontrol candidates on A. westerdijkiae mycelial growth, spore counts and OTA production. A green-coffee based medium was inoculated with A. westerdijkiae and Bacillus spp. (B. safensis RF69, B. amyloliquefaciens RP103 and B. subtilis RP242) and after incubation, the fungal growth, sporulation and mycotoxin production was evaluated. Mycelial growth rate was reduced in a range between 76-95% and conidial production was also significantly decreased. All isolates were capable of reducing OTA production in a range between 62-96%. The results showed that the biocontrol candidates may be an effective control method for A. westerdijkiae and OTA in coffee.
publishDate 2017
dc.date.none.fl_str_mv 2017-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000700024
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000700024
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.05617
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.37 n.spe 2017
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126321624875008

Registros relacionados