Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/85866
Type: Artigo de periódico
Title: Reprint Of "the Mycobiota Of Coffee Beans And Its Influence On The Coffee Beverage"
Author: Iamanaka B.T.
Teixeira A.A.
Teixeira A.R.R.
Copetti M.V.
Bragagnolo N.
Taniwaki M.H.
Abstract: The quality of coffee beverage is influenced by several factors, including the species or botanical variety of the beans, agricultural practices, harvesting, drying and storage techniques and also the preparation of the beverage. Apart from these, there is the input of microbial contamination during the processing of the beans. Numerous studies have demonstrated that fungi are important contaminants of coffee beans, especially just after harvesting and drying. However, the relationship between fungal contamination and the sensorial characteristics of the beverage has yet to be described. The aim of this research was to analyze the mycobiota of coffee beans collected from different stages of the coffee production chain and to correlate these data with the sensorial characteristics of the final beverage. Fungal infection of 22 coffee bean samples from the southwest of São Paulo state was analyzed. Samples were collected from the tree (mature cherries), from the ground, from the patio (mature, immature and dried floaters or overripe cherries from the tree) and from storage facilities. In general, coffee samples from this region showed high fungal infection and contamination was higher than 70% in about 45% of the samples. A high diversity of fungi was isolated from all the coffee samples analyzed and the most common were Penicillium brevicompactum, Aspergillus section Nigri, Penicillium sp. nov. (closely related to Penicillium crustosum) and Fusarium sp. Both P. brevicompactum and Penicillium sp. nov. were found at all processing stages, including in the cherries, showing that these fungi are naturally found in the coffee beans from this region. Floater coffee and coffee from the ground showed negative sensorial evaluation with attributes such as moldy, dirty and fermented and presented a high contamination by Aspergillus section Nigri and Aspergillus westerdijikiae. © 2014 Elsevier Ltd.
Editor: Elsevier Ltd
Rights: fechado
Identifier DOI: 10.1016/j.foodres.2014.05.023
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84901986830&partnerID=40&md5=a71855074a8cff17cb3142704c5776f3
Date Issue: 2014
Appears in Collections:Unicamp - Artigos e Outros Documentos

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