Effect of the Reduction of Ochratoxin a and Free Fatty Acids Production in Dry Fermented Cocoa Beans Using Bacillus sp. on the Sensory Quality of Chocolate Produced Thereof | Chapter 1 | Current Perspectives in Agriculture and Food Science Vol. 7

Ochratoxin A (OTA) is a mycotoxin causing serious adverse human and animals health effects while free fatty acids (FFA) are carboxilic acids from hydrolysis of cocoa butter due to the lipolytic filamentous fungi activity. During the primary post-harvest processing notably the storage, the quality of dry fermented cocoa beans is currently altered due to the elevated production of both FFA and OTA ascribed to the growth of both extracellular lipase and mycotoxins producing filamentous fungi species regarding. This study investigated the ability of two Bacillus species to reduce both the OTA and FFA production in dry fermented cocoa beans by inhibiting the growth of producing filamentous fungi strains. Cocoa beans were extracted from cocoa pods of the cultivar ripe pods Amelonado, Ivorian first generation of hybrids (Forastero) and open pollinated progenies harvested at farmer plantations in October 2020. Fourteen Bacillus species isolated from both fermented African locust seeds (9) and cocoa beans (5) were identified using molecular tools. Antifungal activity of these Bacillus species against the growth of OTA producing Aspergillus carbonarius strain was highlighted. Suspensions of each antifungal Bacillus strain cells adjusted to 108 CFU.mL-1 were individually inoculated to 80 kg of fresh cocoa beans extracted from cocoa pods stored during 0, 4, 7 and 10 days. Cocoa beans fermentation was processed with two turnings at 48 and 96 hours of the process for 6 days. Fermented cocoa beans were sun-dried until to 7-8% moisture. FFA and OTA of cocoa beans were quantified by Association of Official Analytical Chemists (AOAC) and high-performance liquid chromatography with fluorescence detection (HPLC-FD) methods respectively. Main results indicated that Bacillus halotolerans and Bacillus thuringiensis strain ATCC 10792 were greater antifungic than Bacillus paramycoides, Bacillus subtilis Subsp subtilis, Bacillus subtilis, Bacillus albus, Bacillus thuringiensis strain IAM 12077. Their inoculation to cocoa beans during spontaneously fermentation totally removed OTA and strongly reduced FFA production. The results of this study indicate that various Bacillus species could be applied as promising biological agents to improve the microbiological quality, to remove OTA from dry fermented cocoa beans and to reduce their FFA content without influencing the organoleptic attributes of the chocolate produced thereof.

Author(s) Details:

Kadjo Adobi Christian,
Laboratoire de Biotechnologie et Microbiologie des aliments, UFR Sciences et Technologies des Aliments, Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire.

Houphouet Kouakou Richard,
Laboratoire de Biotechnologie et Microbiologie des aliments, UFR Sciences et Technologies des Aliments, Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire.

Kone Koumba Maï,
Département de Formation et de Recherche en Génie Chimique et Agroalimentaire (DFR-GCAA) Institut National Polytechnique Félix HOUPHOUËT-BOIGNY. Bp 1093, Yamoussoukro, Côte d’Ivoire.

Fontana Angélique,
CIRAD, UMR Qualisud, TA B 96/16, 75 Av JF Breton, 34398 Montpellier Cedex 5, France and Qualisud, Univ. Montpellier, Avignon, CIRAD, Institut Agro, La Réunion University, Montpellier, France.

Durand Noël,
CIRAD, UMR Qualisud, TA B 96/16, 75 Av JF Breton, 34398 Montpellier Cedex 5, France and Qualisud, Univ. Montpellier, Avignon, CIRAD, Institut Agro, La Réunion University, Montpellier, France.

Montet Didier,
CIRAD, UMR Qualisud, TA B 96/16, 75 Av JF Breton, 34398 Montpellier Cedex 5, France and Qualisud, Univ. Montpellier, Avignon, CIRAD, Institut Agro, La Réunion University, Montpellier, France.

Guehi Tagro Simplice,
Laboratoire de Biotechnologie et Microbiologie des aliments, UFR 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-V7/article/view/13399

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

A Recent Study: Effect of Neem Leaf Extract and Neem Oil on Penicillium Growth, Sporulation, Morphology and Ochratoxin A Production | Chapter 11 | Recent Research Advances in Biology Vol. 1

 

In vitro trials were conducted to evaluate the effect of Azadirachta indica (neem) extracts on mycelial

growth, sporulation, morphology and ochratoxin A production by P. verrucosum and P.

brevicompactum. Azadirachta indica A. Juss (Meliaceae) (neem plant) extract is one of the most

important plant products which inhibit mycotoxin production. The effect of neem oil extract from seeds

and leaf was evaluated at 0.125, 0.25 and 0.5% and 6.25 and 12.5 mg/mL, respectively, in Yeast

Extract Sucrose (YES) medium. Ochratoxin A production was evaluated by a thin-layer

chromatography technique. Oil extracts exhibited significant (p ≤ 0.05) reduction of growth and

sporulation of the fungi. No inhibition of ochratoxin A production was observed. Given its accessibility

and low cost, neem oil could be implemented as part of a sustainable integrated pest management

strategy for plant disease, as it has been shown to be fungitoxic by inhibition of growth and

sporulation. Evidences from the current and other studies shows that fungal species react differently

to compounds from the neem tree.

 

Author (s) Details

 

Simone A. G. Mossini

Departamento de Bioquímica, Universidade Estadual de Maringá, Avenida Colombo, 5790, 87020-900, Maringá, PR, Brazil.

Carla C. Arrotéia

Departamento de Bioquímica, Universidade Estadual de Maringá, Avenida Colombo, 5790, 87020-900, Maringá, PR, Brazil.

Carlos Kemmelmeier

Departamento de Bioquímica, Universidade Estadual de Maringá, Avenida Colombo, 5790, 87020-900, Maringá, PR, Brazil.

View Book :- https://bp.bookpi.org/index.php/bpi/catalog/book/239