Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans

Detalhes bibliográficos
Autor(a) principal: Silva,Cristina Ferreira
Data de Publicação: 2008
Outros Autores: Batista,Luis Roberto, Schwan,Rosane Freitas
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Microbiology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000300022
Resumo: The objective of this work was to isolate and characterize filamentous fungi present in different stages of harvest, fermentation, drying and storage of coffee beans processed by natural method. The cherries were hand-picked and then placed on a cement drying platform where they remained until reached 11% of humidity. Microbial counts were found in all samples during fermentation and drying of the coffee beans. Counts of fungi in the coffee cherries collected from the tree (time 0) were around 1.5 x 10³ CFU/g. This number increased slowly during the fermentation and drying reaching values of 2 x 10(5) CFU/g within 22 days of processing. Two hundred and sixty three isolates of filamentous fungi were identified. The distribution of species during fermentation and drying was very varied while there was a predominance of Aspergillus species during storage period. The genera found were Pestalotia (4), Paecelomyces (4), Cladosporium (26), Fusarium (34), Penicillium (81) and Aspergillus (112) and comprised 38 different species.
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spelling Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beansFermentationfilamentous fungicoffeetoxigenic fungiThe objective of this work was to isolate and characterize filamentous fungi present in different stages of harvest, fermentation, drying and storage of coffee beans processed by natural method. The cherries were hand-picked and then placed on a cement drying platform where they remained until reached 11% of humidity. Microbial counts were found in all samples during fermentation and drying of the coffee beans. Counts of fungi in the coffee cherries collected from the tree (time 0) were around 1.5 x 10³ CFU/g. This number increased slowly during the fermentation and drying reaching values of 2 x 10(5) CFU/g within 22 days of processing. Two hundred and sixty three isolates of filamentous fungi were identified. The distribution of species during fermentation and drying was very varied while there was a predominance of Aspergillus species during storage period. The genera found were Pestalotia (4), Paecelomyces (4), Cladosporium (26), Fusarium (34), Penicillium (81) and Aspergillus (112) and comprised 38 different species.Sociedade Brasileira de Microbiologia2008-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000300022Brazilian Journal of Microbiology v.39 n.3 2008reponame:Brazilian Journal of Microbiologyinstname:Sociedade Brasileira de Microbiologia (SBM)instacron:SBM10.1590/S1517-83822008000300022info:eu-repo/semantics/openAccessSilva,Cristina FerreiraBatista,Luis RobertoSchwan,Rosane Freitaseng2008-10-02T00:00:00Zoai:scielo:S1517-83822008000300022Revistahttps://www.scielo.br/j/bjm/ONGhttps://old.scielo.br/oai/scielo-oai.phpbjm@sbmicrobiologia.org.br||mbmartin@usp.br1678-44051517-8382opendoar:2008-10-02T00:00Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)false
dc.title.none.fl_str_mv Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans
title Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans
spellingShingle Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans
Silva,Cristina Ferreira
Fermentation
filamentous fungi
coffee
toxigenic fungi
title_short Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans
title_full Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans
title_fullStr Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans
title_full_unstemmed Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans
title_sort Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans
author Silva,Cristina Ferreira
author_facet Silva,Cristina Ferreira
Batista,Luis Roberto
Schwan,Rosane Freitas
author_role author
author2 Batista,Luis Roberto
Schwan,Rosane Freitas
author2_role author
author
dc.contributor.author.fl_str_mv Silva,Cristina Ferreira
Batista,Luis Roberto
Schwan,Rosane Freitas
dc.subject.por.fl_str_mv Fermentation
filamentous fungi
coffee
toxigenic fungi
topic Fermentation
filamentous fungi
coffee
toxigenic fungi
description The objective of this work was to isolate and characterize filamentous fungi present in different stages of harvest, fermentation, drying and storage of coffee beans processed by natural method. The cherries were hand-picked and then placed on a cement drying platform where they remained until reached 11% of humidity. Microbial counts were found in all samples during fermentation and drying of the coffee beans. Counts of fungi in the coffee cherries collected from the tree (time 0) were around 1.5 x 10³ CFU/g. This number increased slowly during the fermentation and drying reaching values of 2 x 10(5) CFU/g within 22 days of processing. Two hundred and sixty three isolates of filamentous fungi were identified. The distribution of species during fermentation and drying was very varied while there was a predominance of Aspergillus species during storage period. The genera found were Pestalotia (4), Paecelomyces (4), Cladosporium (26), Fusarium (34), Penicillium (81) and Aspergillus (112) and comprised 38 different species.
publishDate 2008
dc.date.none.fl_str_mv 2008-09-01
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=S1517-83822008000300022
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000300022
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1517-83822008000300022
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 Microbiologia
publisher.none.fl_str_mv Sociedade Brasileira de Microbiologia
dc.source.none.fl_str_mv Brazilian Journal of Microbiology v.39 n.3 2008
reponame:Brazilian Journal of Microbiology
instname:Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
instname_str Sociedade Brasileira de Microbiologia (SBM)
instacron_str SBM
institution SBM
reponame_str Brazilian Journal of Microbiology
collection Brazilian Journal of Microbiology
repository.name.fl_str_mv Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)
repository.mail.fl_str_mv bjm@sbmicrobiologia.org.br||mbmartin@usp.br
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