Evaluation of the application of wild yeasts in inhibiting germination of ochratoxin-producing Fungi during coffee fermentation process
Specialty coffee, typically lightly roasted, is valued for its unique fruity aroma. However, the fermentation process poses a risk of contamination with ochratoxin-producing fungi. This study aimed to select wild yeast strains capable of contributing distinctive flavor profiles while inhibiting the...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009659 |
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| _version_ | 1823856743803781120 |
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| author | Tsung-Yu Liu Wei-Hsuan Hsu Bao-Hong Lee |
| author_facet | Tsung-Yu Liu Wei-Hsuan Hsu Bao-Hong Lee |
| author_sort | Tsung-Yu Liu |
| collection | DOAJ |
| description | Specialty coffee, typically lightly roasted, is valued for its unique fruity aroma. However, the fermentation process poses a risk of contamination with ochratoxin-producing fungi. This study aimed to select wild yeast strains capable of contributing distinctive flavor profiles while inhibiting the growth of ochratoxin-producing fungi. Coffee pulp served as a substrate to simulate yeast growth during coffee fermentation, allowing for the evaluation of yeast metabolites potential to inhibit spore germination in ochratoxin-producing fungi (Aspergillus niger). The findings demonstrated that the Saccharomyces cerevisiae strain effectively inhibited spore germination in A. niger. High-performance liquid chromatography (HPLC) analysis indicated that citric acid is likely the primary organic acid responsible for inhibiting A. niger spore germination. These results suggested that S. cerevisiae has potential applications in enhancing the food safety of coffee. |
| format | Article |
| id | doaj-art-6ff35fa7705549408635c523c7f01dc9 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-6ff35fa7705549408635c523c7f01dc92025-02-12T05:31:52ZengElsevierFood Chemistry: X2590-15752025-01-0125102077Evaluation of the application of wild yeasts in inhibiting germination of ochratoxin-producing Fungi during coffee fermentation processTsung-Yu Liu0Wei-Hsuan Hsu1Bao-Hong Lee2Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701401, TaiwanDepartment of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701401, TaiwanDepartment of Horticultural Science, National Chiayi University, Chiayi 60004, Taiwan; Corresponding author.Specialty coffee, typically lightly roasted, is valued for its unique fruity aroma. However, the fermentation process poses a risk of contamination with ochratoxin-producing fungi. This study aimed to select wild yeast strains capable of contributing distinctive flavor profiles while inhibiting the growth of ochratoxin-producing fungi. Coffee pulp served as a substrate to simulate yeast growth during coffee fermentation, allowing for the evaluation of yeast metabolites potential to inhibit spore germination in ochratoxin-producing fungi (Aspergillus niger). The findings demonstrated that the Saccharomyces cerevisiae strain effectively inhibited spore germination in A. niger. High-performance liquid chromatography (HPLC) analysis indicated that citric acid is likely the primary organic acid responsible for inhibiting A. niger spore germination. These results suggested that S. cerevisiae has potential applications in enhancing the food safety of coffee.http://www.sciencedirect.com/science/article/pii/S2590157524009659CoffeeOchratoxinAspergillus nigerSaccharomyces cerevisiaeCitric acid |
| spellingShingle | Tsung-Yu Liu Wei-Hsuan Hsu Bao-Hong Lee Evaluation of the application of wild yeasts in inhibiting germination of ochratoxin-producing Fungi during coffee fermentation process Food Chemistry: X Coffee Ochratoxin Aspergillus niger Saccharomyces cerevisiae Citric acid |
| title | Evaluation of the application of wild yeasts in inhibiting germination of ochratoxin-producing Fungi during coffee fermentation process |
| title_full | Evaluation of the application of wild yeasts in inhibiting germination of ochratoxin-producing Fungi during coffee fermentation process |
| title_fullStr | Evaluation of the application of wild yeasts in inhibiting germination of ochratoxin-producing Fungi during coffee fermentation process |
| title_full_unstemmed | Evaluation of the application of wild yeasts in inhibiting germination of ochratoxin-producing Fungi during coffee fermentation process |
| title_short | Evaluation of the application of wild yeasts in inhibiting germination of ochratoxin-producing Fungi during coffee fermentation process |
| title_sort | evaluation of the application of wild yeasts in inhibiting germination of ochratoxin producing fungi during coffee fermentation process |
| topic | Coffee Ochratoxin Aspergillus niger Saccharomyces cerevisiae Citric acid |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009659 |
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