{"title":"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。","authors":"Tsung-Yu Liu, Wei-Hsuan Hsu, Bao-Hong Lee","doi":"10.1016/j.fochx.2024.102077","DOIUrl":null,"url":null,"abstract":"<p><p>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 (<i>Aspergillus niger</i>). The findings demonstrated that the <i>Saccharomyces cerevisiae</i> strain effectively inhibited spore germination in <i>A. niger</i>. High-performance liquid chromatography (HPLC) analysis indicated that citric acid is likely the primary organic acid responsible for inhibiting <i>A. niger</i> spore germination. These results suggested that <i>S. cerevisiae</i> has potential applications in enhancing the food safety of coffee.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"25 ","pages":"102077"},"PeriodicalIF":6.5000,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11700257/pdf/","citationCount":"0","resultStr":"{\"title\":\"Evaluation of the application of wild yeasts in inhibiting germination of ochratoxin-producing Fungi during coffee fermentation process.\",\"authors\":\"Tsung-Yu Liu, Wei-Hsuan Hsu, Bao-Hong Lee\",\"doi\":\"10.1016/j.fochx.2024.102077\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>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 (<i>Aspergillus niger</i>). The findings demonstrated that the <i>Saccharomyces cerevisiae</i> strain effectively inhibited spore germination in <i>A. niger</i>. High-performance liquid chromatography (HPLC) analysis indicated that citric acid is likely the primary organic acid responsible for inhibiting <i>A. niger</i> spore germination. These results suggested that <i>S. cerevisiae</i> has potential applications in enhancing the food safety of coffee.</p>\",\"PeriodicalId\":12334,\"journal\":{\"name\":\"Food Chemistry: X\",\"volume\":\"25 \",\"pages\":\"102077\"},\"PeriodicalIF\":6.5000,\"publicationDate\":\"2024-12-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11700257/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry: X\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1016/j.fochx.2024.102077\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2025/1/1 0:00:00\",\"PubModel\":\"eCollection\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.fochx.2024.102077","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/1/1 0:00:00","PubModel":"eCollection","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Evaluation of the application of wild yeasts in inhibiting germination of ochratoxin-producing Fungi during coffee fermentation process.
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.
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.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
