Sensory Quality of Coffee Beverrage Produced Thereof Linked to the Inhibition of Molds Growth and Ochratoxin a Removal from Coffee Cherries Using Lactobacillus Plantarum Strains
Guézéré Corinne Beugre *
Laboratoire de Biotechnologie et Microbiologie Alimentaire, Unité de formation et de Recherche des Sciences et Technologies des Aliments, Université Nangui ABROGOUA, 02 Bp 801 Abidjan 02, Côte d’Ivoire.
Adobi Christian Kadjo
Laboratoire de Biotechnologie et Microbiologie Alimentaire, Unité de formation et de Recherche des Sciences et Technologies des Aliments, Université Nangui ABROGOUA, 02 Bp 801 Abidjan 02, Côte d’Ivoire.
Konan Mathurin Yao
Laboratoire de Biotechnologie et Valorisation des Agro-Ressources, Unité de Formation et de Recherche des Sciences Biologiques, Université Péléforo Gon COULIBALY de Korhogo, BP 1328 Korhogo, Côte d’Ivoire.
Koumba Maï Kone
Institut National Polytechnique Félix Houphouët-Boigny, Bp 1093, Yamoussoukro, Côte d’Ivoire.
Isabelle Piro-Metayer
CIRAD, UMR Qualisud, TA B 96/16, 75 Av. JF Breton, 34398 Montpellier Cedex 5, France and Qualisud, Univ Montpellier, CIRAD, Université d’Avignon, Université de la Réunion, Montpellier SupAgro, Montpellier, 1101, Avenue Agropolis 34090, Montpellier, France.
Charlie Poss
CIRAD, UMR Qualisud, TA B 96/16, 75 Av. JF Breton, 34398 Montpellier Cedex 5, France and Qualisud, Univ Montpellier, CIRAD, Université d’Avignon, Université de la Réunion, Montpellier SupAgro, Montpellier, 1101, Avenue Agropolis 34090, Montpellier, France.
Noël Durand
CIRAD, UMR Qualisud, TA B 96/16, 75 Av. JF Breton, 34398 Montpellier Cedex 5, France and Qualisud, Univ Montpellier, CIRAD, Université d’Avignon, Université de la Réunion, Montpellier SupAgro, Montpellier, 1101, Avenue Agropolis 34090, Montpellier, France.
Angélique Fontana
CIRAD, UMR Qualisud, TA B 96/16, 75 Av. JF Breton, 34398 Montpellier Cedex 5, France and Qualisud, Univ Montpellier, CIRAD, Université d’Avignon, Université de la Réunion, Montpellier SupAgro, Montpellier, 1101, Avenue Agropolis 34090, Montpellier, France.
Tagro Simplice Guehi *
Laboratoire de Biotechnologie et Microbiologie Alimentaire, Unité de formation et de Recherche des Sciences et Technologies des Aliments, Université Nangui ABROGOUA, 02 Bp 801 Abidjan 02, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Aims: Mold contamination of foods especially by mycotoxin producing fungi is not only a global food quality concern for food manufacturers, but it also constitutes a high risk for human and animal health resulting in massive economic losses globally. This study investigated the effect of Lactic Acid Bacteria (LAB) on the growth of Aspergillus carbonarius strains and their production of ochratoxin A (OTA).
Methodology: Seven fresh coffee cherry and 9 dry coffee cherry samples were collected from Man, Daloa and Akoupé 3 main coffee producing regions in Côte d’Ivoire. LAB were isolated from fresh coffee cherries while mold strains were from both fresh and dry coffee cherry. The inhibitory effect against mold growth and the ability for OTA removal of selected LAB strains were tested successively in vitro and then during coffee cherry primary postharvest processing before evaluating their influence on sensory quality of beverage. OTA production ability of molds strains are studied using both solid (CYA) and liquid (CYB) Cazapeck Yeast medium.
Results: About 34 fungal isolates belonging to Aspergillus and Penicillium genus were studied for their OTA production using the agar plug technique and HPLC-FD. Five A. carbonarius strains were capable of OTA production between 15.9 and 83mg.kg-1.Out of seven isolates of Lactobacillus plantarum, two were successful in inhibition of mycelial growthproduced fungicidal activity; five were successful in retarding it produced fungistatical activity All of L. plantarum isolates exhibited OTA reduction ability at about 99 %. The inoculation of two highest anti-ochratoxigenic LAB to fermenting coffee cherries resulted in great inhibition of mold growth and OTA contents reduction varying from 63.2 to 82.2%. The addition of LAB to coffee cherries did not influence the sensory attributes of the beverages produced thereof.
Conclusion: This study highlighted that LAB are very promising biological candidates for reduction of mold contamination and removal OTA from coffee cherry during primary postharvest processing.
Keywords: Coffee sherry, biocontrol, lactic acid bacteria, mold growth, ochratoxin A, sensory quality