Effect of the Improvement of Microbiological and Toxicological Qualities Regarding Ochratoxin A Producing Fungi Using of Lactic Acid Bacteria Strains on the Sensorial Quality of Derived Beverage | Chapter 3 | Current Perspectives in Agriculture and Food Science Vol. 5

Various organic trials were now made to improve the microbiological characteristic and safety of the cappuccino cherries outside effect on the sensorial quality of drink caused thereof. This study investigated the effect of the restriction of growth and decline the production of ochratoxin A (OTA) of Aspergillus carbonarius using of Lactic Acid Bacteria (LAB) strains on the auditory profile of derivative beverage. Emerging convert methods have been used in coffee grain processing for revised sensory quality. The processes devote effort to something optimizing the fermentation process of the espresso cherries and beans. This includes various pathways, including the composition of volatiles, flavor precursors and basic acids and the reduction in the concentrations of bioactive compounds.Nine samples of 1-5 kg fresh cappuccino cherries (robusta Coffea canephora) were collected directly from caffeine trees and seven samples of dry cherries stocks were composed from Akoupé, Daloa, Man; 3 main coffee bearing region of Côte d’Ivoire in January 2018. LAB were unique from fresh coffee color of blood while mold strains were from both new and dry coffee claret. Prior to assessing their impact on liquor sensory characteristic, certain LAB strains were checked for their ability to remove OTA all the while primary postharvest transform of coffee shade resembling such a color and for their inhibitory activity against mold growth artificial. Mold strains' capacity to produce OTA is examined using Cazapeck Yeast medium that is to say both solid (CYA) and liquid (CYB). Sixteen LAB isolates bestowed common semantic and biochemical characteristics of LAB (results not granted). Molecular identification showed that eleven isolates (75 %) were Lactobacillus plantarum, 2 isolates were Weissella paramesenteroides (12.5 %), 1 disengage was W. confusa (6.3 %) and 1 unidentified disengage. About 34 fungal isolates belonging to Aspergillus and Penicillium type were studied for their OTA production utilizing the agar plug technique and HPLC-FD. Five A. carbonarius strains were fit OTA production betwixt 15.9 and 83mg.kg-1.Out of seven isolates of Lactobacillus plantarum, two were successful in inhibition of mycelial growthproduced fungicidal endeavor; five were successful in retarding it created fungistatical activity All of L. plantarum isolates shown OTA reduction ability at about 99 %. The immunization of L. plantarum LAB D12 and LAB D13 certainly had an affect the production of VOCs involved in beverrages olfactory qualities. According to Pereira and others. [1], the volatile basic compounds (VOCs) produced by LAB included ester, intoxicating, alkane, acid, hydrocarbon, ether and nitrogen-holding.This study highlighted that LAB are very hopeful biological candidates for decline of mold contamination and elimination OTA from coffee cerise during primary postharvest deal with.

Author(s) Details:

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.

Please see the link here: https://stm.bookpi.org/CPAFS-V5/article/view/11745