Reduction in ochratoxin a occurrence in coffee: from good practices to biocontrol agents

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dc.contributor.authorLópez-Rodríguez, Claudia
dc.contributor.authorVerheecke-Vaessen, Carol
dc.contributor.authorStrub, Caroline
dc.contributor.authorFontana, Angélique
dc.contributor.authorSchorr-Galindo, Sabine
dc.contributor.authorMedina, Angel
dc.date.accessioned2024-09-30T10:18:48Z
dc.date.available2024-09-30T10:18:48Z
dc.date.freetoread2024-09-30
dc.date.issued2024-08-01
dc.date.pubOnline2024-08-20
dc.description.abstractOchratoxin A (OTA) is a mycotoxin mainly produced by Aspergillus section Circumdati and section Nigri across the coffee chain. OTA is nephrotoxic and is a threat to human health. This review summarizes current knowledge on how to reduce OTA concentration in coffee from farm to cup. After a brief introduction to the OTA occurrence in coffee, current good management practices are introduced. The core of this review focuses on biocontrol and microbial decontamination by lactic acid bacteria, yeasts and fungi, and their associated enzymes currently reported in the literature. Special attention is given to publications closest to in vivo applications of biocontrol agents and microbial OTA adsorption or degradation agents. Finally, this review provides an opinion on which future techniques to promote within the coffee supply chain.
dc.description.journalNameJournal of Fungi
dc.description.sponsorshipCranfield University, Centre de Coopération Internationale en Recherche Agronomique pour le Développement
dc.format.mediumElectronic
dc.identifier.citationLópez-Rodríguez C, Verheecke-Vaessen C, Strub C, et al., (2024) Reduction in ochratoxin a occurrence in coffee: from good practices to biocontrol agents. Journal of Fungi, Volume 10, Issue 8, August 2024, Article number 590en_UK
dc.identifier.eissn2309-608X
dc.identifier.elementsID552539
dc.identifier.issn2309-608X
dc.identifier.issueNo8
dc.identifier.paperNo590
dc.identifier.urihttps://doi.org/10.3390/jof10080590
dc.identifier.urihttps://dspace.lib.cranfield.ac.uk/handle/1826/22984
dc.identifier.volumeNo10
dc.languageEnglish
dc.language.isoen
dc.publisherMDPI en_UK
dc.publisher.urihttps://www.mdpi.com/2309-608X/10/8/590
dc.rightsAttribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectochratoxin Aen_UK
dc.subjecttoxigenic fungien_UK
dc.subjectpost-harvest managementen_UK
dc.subjectlactic acid bacteriaen_UK
dc.subjectyeastsen_UK
dc.subjectbiocontrolen_UK
dc.subjectbiodegradationen_UK
dc.subjectdetoxificationen_UK
dc.subject3107 Microbiologyen_UK
dc.subject31 Biological Sciencesen_UK
dc.titleReduction in ochratoxin a occurrence in coffee: from good practices to biocontrol agentsen_UK
dc.typeArticle
dc.type.subtypeReview
dcterms.dateAccepted2024-08-13

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