Effect of Bacillus spp. on Aspergillus westerdijkiae growth, sporulation and ochratoxin A production in green-coffee medium

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dc.creatorTiago Centeno EINLOFT
dc.creatorPatrícia Bolzan de OLIVEIRA
dc.creatorFlávio Fonseca VERAS
dc.creatorJuliane Elisa WELKE
dc.creatorCarlos Augusto MALLMANN
dc.creatorPaulo DILKIN
dc.creatorRafael Gomes DIONELLO
dc.date2017
dc.date.accessioned2026-07-07T04:19:30Z
dc.descriptionAspergillus westerdijkiae is one of the most important spoilage and toxigenic fungi contaminating coffee beans and may produce ochratoxin A (D TA), a mycotoxin that characterize a health risk to the coffee consumers. Biological control strategies can be used for prevention of fungal invasion and decrease mycotoxin exposure. The aims of this study were to evaluate the in vitro effect of three Bacillus sp. biocontrol candidates on A. westerdijkiae mycelial growth, spore counts and D TA production. A green-coffee based medium was inoculated with A. westerdijkiae and Bacillus spp. ( B. safensis RF69, B. amyloliquefaciens RP103 and B. subtilis RP242) and after incubation, the fungal growth, sporulation and mycotoxin production was evaluated. Mycelial growth rate was reduced in a range between 76-95% and conidial production was also significantly decreased. All isolates were capable of reducing D TA production in a range between 62-96%. The results showed that the biocontrol candidates may be an effective control method for A. westerdijkiae and D TA in coffee.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395953593005
dc.identifier.urihttp://hdl.handle.net/123456789/457826
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Vol.37
dc.subjectAgrociencias
dc.titleEffect of Bacillus spp. on Aspergillus westerdijkiae growth, sporulation and ochratoxin A production in green-coffee medium
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos