Evaluation of the application of wild yeasts in inhibiting germination of ochratoxin-producing Fungi during coffee fermentation process.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-12-09 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2024.102077

Tsung-Yu Liu, Wei-Hsuan Hsu, Bao-Hong Lee

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引用次数: 0

Abstract

Specialty coffee, typically lightly roasted, is valued for its unique fruity aroma. However, the fermentation process poses a risk of contamination with ochratoxin-producing fungi. This study aimed to select wild yeast strains capable of contributing distinctive flavor profiles while inhibiting the growth of ochratoxin-producing fungi. Coffee pulp served as a substrate to simulate yeast growth during coffee fermentation, allowing for the evaluation of yeast metabolites potential to inhibit spore germination in ochratoxin-producing fungi (Aspergillus niger). The findings demonstrated that the Saccharomyces cerevisiae strain effectively inhibited spore germination in A. niger. High-performance liquid chromatography (HPLC) analysis indicated that citric acid is likely the primary organic acid responsible for inhibiting A. niger spore germination. These results suggested that S. cerevisiae has potential applications in enhancing the food safety of coffee.

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野生酵母在咖啡发酵过程中抑制产赭曲霉毒素真菌萌发中的应用评价。

精品咖啡，通常轻度烘焙，因其独特的水果香气而受到重视。然而，发酵过程有被产赭曲霉毒素的真菌污染的风险。本研究旨在选择能够提供独特风味的野生酵母菌株，同时抑制产赭曲霉毒素真菌的生长。咖啡浆作为底物，模拟咖啡发酵过程中的酵母生长，从而评估酵母代谢物抑制赭曲霉毒素产生真菌（黑曲霉）孢子萌发的潜力。结果表明，酿酒酵母菌株能有效抑制黑曲霉孢子的萌发。高效液相色谱分析表明，柠檬酸可能是抑制黑曲霉孢子萌发的主要有机酸。这些结果提示酿酒葡萄球菌在提高咖啡食品安全方面具有潜在的应用前景。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.