RT Journal Article
T1 Evaluation of growth and ochratoxin A production by Aspergillus steynii and Aspergillus westerdijkiae in green-coffee based medium under different environmental conditions
A1 Gil Serna, Jessica
A1 Vázquez Estévez, María Covadonga Inmaculada
A1 García Sandino, Fernando
A1 Márquez Valle, Ana
A1 González Jaén, María Teresa
A1 Patiño Álvarez, Aurora Belén
AB Aspergillus steynii and Aspergillus westerdijkiae are important ochratoxin A (OTA)-producing species frequently found in coffee. Although the processing of green coffee beans reduces markedly OTA contamination, levels exceeding the legal limitsmight remain in the final product. Environmental conditions are a crucial factor affecting growth and OTA production in fungal species; therefore, in thiswork,we analysed the effect of different levels of temperature (23, 28, 32, 37, 42 °C) andwater activity (aw) (0.89, 0.91, 0.93, 0.95, 0.97, 0.99) on growth and toxin production by A. steynii and A. westerdijkiae in green coffee-based medium. A. steynii was able to grow and produce OTA in a wider set of conditions than A. westerdijkiae. A new index (OTA risk index) has been described to integrate both fungal growth and OTA production and, according to it, A. steynii would pose a higher risk of OTA contamination in coffee than A. westerdijkiae at all the conditions tested. Neither A. steynii nor A. westerdijkiae were able to grow at the lowest value of aw (0.89) evaluated and OTA production was extremely low at 0.91. Therefore, the application of good practices during storage aiming to maintain low humidity levelsmight be essential to prevent OTA contamination in coffee at this stage. The optimal conditions of both species to grow and produce OTA were established at warm temperatures (28–32 °C) and high aw levels. Therefore, these species could be considered well-adapted in predicted climate change scenarios resulting in a potential high risk source of OTA contamination for this product.
PB Elsevier
SN 0963-9969
YR 2014
FD 2014-01
LK https://hdl.handle.net/20.500.14352/34987
UL https://hdl.handle.net/20.500.14352/34987
LA eng
NO Ministerio de Ciencia e Innovación (MICINN)
NO UCM-BSCH
NO Instituto Danone
DS Docta Complutense
RD 8 abr 2025