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

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 reach...

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Autores principales: Silva, Cristina Ferreira, Batista, Luis Roberto, Schwan, Rosane Freitas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2008
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768428/
https://www.ncbi.nlm.nih.gov/pubmed/24031259
http://dx.doi.org/10.1590/S1517-838220080003000022
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author Silva, Cristina Ferreira
Batista, Luis Roberto
Schwan, Rosane Freitas
author_facet Silva, Cristina Ferreira
Batista, Luis Roberto
Schwan, Rosane Freitas
author_sort Silva, Cristina Ferreira
collection PubMed
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 10(3) 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 pubmed-37684282013-09-12 Incidence and distribution of filamentous fungi during fermentation, drying and storage of coffee (Coffea arabica L.) beans Silva, Cristina Ferreira Batista, Luis Roberto Schwan, Rosane Freitas Braz J Microbiol Food Microbiology 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 10(3) 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 Microbiologia 2008 2008-09-01 /pmc/articles/PMC3768428/ /pubmed/24031259 http://dx.doi.org/10.1590/S1517-838220080003000022 Text en © Sociedade Brasileira de Microbiologia http://creativecommons.org/licenses/by-nc/3.0/ All the content of the journal, except where otherwise noted, is licensed under a Creative Commons License
spellingShingle Food Microbiology
Silva, Cristina Ferreira
Batista, Luis Roberto
Schwan, Rosane Freitas
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
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_short 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
topic Food Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768428/
https://www.ncbi.nlm.nih.gov/pubmed/24031259
http://dx.doi.org/10.1590/S1517-838220080003000022
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