Journal article
The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species
Universidade Federal de Santa Maria1
Instituto de Tecnologia de Alimentos2
Comissão Executiva do Plano da Lavoura Cacaueira3
Universidade Estadual de Campinas4
Department of Systems Biology, Technical University of Denmark5
Center for Microbial Biotechnology, Department of Systems Biology, Technical University of Denmark6
The acidic characteristics of cocoa beans have influence on flavor development in chocolate. Cocoa cotyledons are not naturally acidic, the acidity comes from organic acids produced by the fermentative microorganisms which grow during the processing of cocoa. Different concentrations of these metabolites can be produced according to the fermentation practices adopted in the farms, which could affect the growth and ochratoxin A production by fungi.
This work presents two independent experiments carried out to investigate the effect of some fermentation practices on ochratoxin A production by Aspergillus carbonarius in cocoa, and the effect of weak organic acids such as acetic, lactic and citric at different pH values on growth and ochratoxin A production by A. carbonarius and Aspergillus niger in culture media.
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Language: | English |
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Publisher: | Elsevier BV |
Year: | 2012 |
Pages: | 158-164 |
ISSN: | 18793460 and 01681605 |
Types: | Journal article |
DOI: | 10.1016/j.ijfoodmicro.2012.01.026 |
ORCIDs: | Frisvad, Jens C. |