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Microfloral contamination and hydrolytic enzyme differences between monsooned and non‐monsooned coffees
Author(s) -
Ahmad R.,
Magan N.
Publication year - 2002
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.2002.01080.x
Subject(s) - food science , biology , bacteria , aspergillus ochraceus , contamination , food spoilage , coffea arabica , aspergillus , botany , microbiology and biotechnology , mycotoxin , ochratoxin a , ecology , genetics
Aims: To analyse and compare, for the first time, fungal and bacterial populations and hydrolytic enzyme production in four monsooned and non‐monsooned Arabica and Robusta coffee types. Methods and Results: Overall, using serial dilution, the populations of bacteria (approximately 10 8 cfu g −1 ) were highest in monsooned coffees of both varieties. Fungal populations were lower (10 5 cfu g −1 ) and found predominantly on monsooned coffee beans. The major fungal species were Aspergillus terreus , A. restrictus and A. ochraceus . Of 19 semi‐quantitative enzymes analysed, significantly higher concentrations of 2‐naphthyl‐butyrate, caprylate and 2‐naphthyl‐ D ‐galactopyranosidase were present in Arabica monsooned coffee. Conclusions: The results suggest that speciality monsooned coffee has markedly different microbial and physiological characteristics from normally produced green coffees. Significance and Impact of Study: Monsooned coffee may have a higher contamination with spoilage moulds, especially mycotoxigenic species.