The prevention of aspergillus sp. producing aflatoxin and ochratoxin a in cofee in the field and storage by non-aflatoxin producing strains
2010
Nguyen Thuy Chau
Non-producing strain Aspergillus niger (AN1) and non-producing aflatoxin strain Aspergillus flavus (DA2) having high competitive ability to the fungi belong to Aspergillus genus were applied to the coffee tree and were assessed the effects to ochratoxin A producing A.niger and ochratoxin A producing in coffee in the field and during storage. The reducing effect to density of ochratoxin A producing fungi was highest when coffee tree were applied by AN1 for three times, was 50% compared with no applied DA2 lot, while this effect was higher when coffee tree were applied by DA2 formulation for three times, was 92% compared with no applied DA2 formulation lot. In the lot were applied by AN1 formulation for 1,2 and 3 times, the mould degree of coffee kernel was 8%, 3% and 0%, respectively, the average content of ochratoxin A in coffee kernel in the preharvest stage were 0.32 ppb, 0.15 ppb, and not detected, respectively. In the lot were applied by DA2 formulation for 1,2 and 3 times, the Aspergillus occurrence degree of coffee kernel were 5%, 0% and 0%, respectively. Ochratoxin A contents in coffee kernel in the lots applied by DA2 formulation for 1,2, and 3 times were not detected. The effectiveness for Aspergillus jungi and ochratoxin A prevention of those formulation in coffee kernel after 6 months of storage was showed that the AN1 formulation reduced 75.3% of ochratoxin A content in stored coffee kernel, while DA2 formulation reduced 100% aflatoxin content in coffee kernel
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