Mycoflora of coffee beans in the Philippines

Alvindia, D.G.; Acda, M.A., Philippine Center for Postharvest Development and Mechanization, CLSU Compound 3120, Science City of Munoz, Nueva Ecija . Food Protection Div.

Mycoflora of coffee beans in the Philippines

2010

Alvindia, D.G. | Acda, M.A., Philippine Center for Postharvest Development and Mechanization, CLSU Compound 3120, Science City of Munoz, Nueva Ecija (Philippines). Food Protection Div.

The mycoflora of coffee beans in the Philippines were determined after harvest, after drying, and roasted coffee from retail markets. Twenty-six species from 14 genera were recovered. Aspergillus was prevalent with eight species such as Aspergillus chevalieri, A. flavus, A. fumigatus, A. japonicus, A. niger, A. ochraceus, A. restrictus, and A. terreus. Aspergillus niger dominated coffee at 52.31% followed by A. flavus (12.95%) and A. fumigatus (4.61%). Other Aspergillus species have less than 1% prevalence. The species of Penicillium were P. janczewskii (6.12%), P. corilophylum (4.67%), P. citrinum (2.14%) and P. oxalicum (1.34%). Eupenicillium ochrosalmoneum and P. variabile have less than 1% incidence. Other filamentous fungi were Cylindrocarpon didymum (5.96%), Cladosporium cladosporoides (3.56%), Rhizopus oryzea (1.44%), Leptosphaerulina chartarum (1.43%) and Fusarium verticilloides (1.38%). Finally, Acremonium implicatum, Crysosporium spp., Microascus spp., Microdiplodia hawaiiensis, Mucor racemosus, Nigrospora oryzea, and Pestalotiopsis spp. were also recovered at very low frequencies. The mycoflora and incidence after harvest, after drying, and roasted beans varied according to location where the coffee beans originated. The processing methods such as drying and roasting substantially affected the degree of fungal contamination in coffee beans. The total fungal load in coffee beans increased after drying but was reduced significantly by 93 to 97% after roasting.

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