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Please use this identifier to cite or link to this item: http://www.erepo.iihr.ernet.in/handle/123456789/194

Title: Incidence of toxigenic moulds in cured and uncured coffee samples
Authors: P, Panneer Selvam
K, Velmourougane
D R, Shanmugappa
T N, Gopinandhan
R, Naidu
Keywords: Coffee
Issue Date: 2000
Citation: Panneerselvam,P; Velmourougane, K, Shanmukhappa,D R, Gopinandan,T N, Naidu R .2000. Incidence of toxigenic moulds in cured and uncured coffee samples. Journal of Coffee-Research. 28(1/2): 40-48
Abstract: The presence of mycotoxins, particularly Ochratoxin-A (OTA), in coffee is drawing the attention of consumers as these cause health hazard. OTA is a nephrotoxic mycotoxin classified by the International Agency for Research on Cancer (IARC) as a possible carcinogen. This toxin is known to be produced by Aspergillus ochraceus and Penicillium sp. Studies were initiated to determine the extent of mould contamination particularly toxigenic fungi in the final product of both arabica (Coffea arabica) and robusta [C. canephora] coffee. A survey on mould contamination in cured and uncured samples of coffee processed by dry (cherry) and wet (parchment) methods at different curing works in Chikmagalur and Hassan zones was conducted. The results of the survey revealed that Aspergillus sp. was found to be predominant in all the samples (18-89%), followed by Fusarium sp. (15-43%) and yeast (17-37%). The moulds like Penicillium sp., Rhizopus sp., Mucor sp. and Cladosporium sp. were also observed in most of the samples from both zones. The presence of toxin-producing mould like A. ochraceus was found to be higher in arabica and robusta cherry than in parchment. However, its presence was noticed in cuts and bits, and black beans of both arabica and robusta processed by wet and dry methods. In general, the frequency of A. ochraceus and Penicillium sp. recorded was higher in dry processed coffee than in wet processed coffee.
URI: http://hdl.handle.net/123456789/194
Appears in Collections:Soil Science & Agricultural Chemistry

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