http://www.erepo.iihr.ernet.in/handle/123456789/47 2013-05-15T15:47:30Z http://www.erepo.iihr.ernet.in/handle/123456789/198 Title: Study on association of mould in gleanings of arabica. Authors: P, Panneer Selvam; K, Velmourougane; D R, Shanmugappa; R, Naidu Abstract: About 2 kg samples of arabica coffee (Coffea arabica) gleanings (fallen fruits) were collected to determine the presence of moulds and to study mould association with arabica gleanings. The result of the study revealed that Aspergillus sp., Penicillium sp., Fusarium sp., Cladosporium sp. and yeast were dominant in all samples. Mucor sp., Rhizopus sp., Trichoderma sp., Cunninghamella sp. and Alternaria sp. were also observed in low frequency in all the gleaning samples. The presence of the ochratoxin-A producing-mould Aspergillus ochraceus was also observed on fruit surface (7-33%) and beans (24-30%). 2000-01-01T00:00:00Z http://www.erepo.iihr.ernet.in/handle/123456789/197 Title: Evaluation of moisture testing instrument of Coffee Authors: T N, Gopinanthan; P, Panneer Selvam; K, Velmourougane; Y, Raghuramulu; Jayarama Abstract: The importance of determining the moisture level in green coffee (unroasted) is very essential as it contributes greatly to the visual and intrinsic quality of the coffee beans. Improperly dried green coffee result in various physical deformities (shriveled and boat shaped bean) and also impart off-flavors viz, woody taste (associated with over-drying of coffee) and mouldy taste (result from under-dried coffee). In India, different types of moisture meters viz., Kappa moisture meter, Sinar moisture analyzer, Farmex MT-3 grain moisture tester and Digital moisture meter are used for rapid measurement of moisture level in green coffee for the routine quality control purpose. These meters are generally used by the coffee curer and traders. In view of the high cost of these meters, growers generally do not procure moisture meter and follow vague methods of moisture determination which result in deterioration of coffee quality at the estate level itself. In the present study, relatively a low cost Chinese made multi-channel moisture meter (model QCS-3Z) was evaluated for its suitability in testing moisture level in green coffee sample. The results of this study have prompted that the moisture meter tested under this study was highly reliable in terms of accuracy and repeatability and found suitable for measuring moisture level ranging from 8 to 15%. The QCS-3Z model moisture meter can be recommended for testing moisture level in green coffee samples. 2008-01-01T00:00:00Z http://www.erepo.iihr.ernet.in/handle/123456789/196 Title: Microbial succession and biochemical changes during coffee fermentation in low lying regions Authors: K. Velmourougane,; P, Panneer Selvam; D R, Shanmugappa; C S, Srinivasan; R, Naidu Abstract: Microbial succession during natural fermentation was studied in arabica coffee (Coffea arabica) along with pH, temperature changes, microbial population in fruits and processing water and rate of mucilage degradation. In general bacteria were found to be dominant on both fruits and processing water followed by yeasts. The pH of fermenting mass declined as the fermentation proceeded and recorded 4.71 at the end of fermentation from an initial value of 5.43. Temperature recorded a slight increase from 24°C to 30°C during the process of fermentation and it took around 13 hours for complete dissolution/degradation of mucilage. Quantitative assessment of microbial load at periodical interval revealed that the total microbial count increased exponentially during initial stages of fermentation and there after stabilized with little decrease. Yeasts were found to dominate the freshly pulped beans followed by bacteria, but as the fermentation proceeds yeasts population declined rapidly by bacterial succession. Qualitatively, Bacillus sp., Pseudomonas sp., Flavobacterium sp. in bacteria; Aspergillus sp., Penicillium sp., Cladosporium sp., Fusarium sp., Mucor sp. and Rhizopus sp. in fungi and Saccharomyces sp. in yeasts were found to be the dominant flora in fruit and processing water. In fermenting mass initially Saccharomyces sp. & Schizosaccharomyces sp. in yeasts; Bacillus sp., Lactobacillus sp., Leuconostoc sp., Pseudomonas sp. and Flavobacterium sp. in bacteria were found to be dominant followed by A. niger, A. tamarii, A. terreus, A. nidulans, Penicillium sp., Fusarium sp., Rhizopus sp., and Mucor sp. in fungi. The cup quality results revealed that the quality of coffee processed by natural fermentation was on par with the quality of coffee processed by enzymatic and alkali wash methods, but slightly better than aqua wash method. Over fermentation invariably deteriorated the quality of coffee. 2000-01-01T00:00:00Z http://www.erepo.iihr.ernet.in/handle/123456789/195 Title: Qualitative and quantitative distribution of microflora associated with coffee plants and berries Authors: K, Velmourougane; P, Panneer Selvam; R P A, Alwar Abstract: Microbial population associated with coffee soil, rhizosphere, rhizoplane, phyllosphere, caulosphere, developing berries and dried cherries of Coffea arabica L. were studied. In general, microbial population was more in rhizosphere compared to the other samples. Irrespective of the nature of samples, bacterial population seems to be dominating followed by actinomycetes, fungi and yeast. Amongst bacteria species of Bacillus and Pseudomonas appear to be most closely associated with coffee plants. Similarly various species of Aspergillus, Penicillium and Trichoderma amongst fungi and several species of Streptomyces in actinomycetes have been observed. In addition, associations of some yeast genera like Saccharomyces, Candida and Torula were also recorded in phyllosphere, developing berries and dried cherry. 2000-01-01T00:00:00Z