Food Science and Technology

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Effect of Bacillus spp. on Aspergillus westerdijkiae growth, sporulation and ochratoxin A production in green-coffee medium
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017-12) Einloft, Tiago Centeno; Oliveira, Patrícia Bolzan de; Veras, Flávio Fonseca; Welke, Juliane Elisa; Mallmann, Carlos Augusto; Dilkin, Paulo; Dionello, Rafael Gomes
Aspergillus westerdijkiae is one of the most important spoilage and toxigenic fungi contaminating coffee beans and may produce ochratoxin A (OTA), 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 OTA 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 OTA production in a range between 62-96%. The results showed that the biocontrol candidates may be an effective control method for A. westerdijkiae and OTA in coffee.