Biocontrol activities of yeasts or lactic acid bacteria isolated from Robusta coffee against Aspergillus carbonarius growth and ochratoxin A production in vitro

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dc.contributor.authorLópez Rodrígue, Claudia
dc.contributor.authorStrub, Caroline
dc.contributor.authorFontana, Angélique
dc.contributor.authorVerheecke-Vaessen, Carol
dc.contributor.authorDurand, Noël
dc.contributor.authorBeugré, Corinne
dc.contributor.authorGuehi, Tagro
dc.contributor.authorMedina, Angel
dc.contributor.authorSchorr-Galindo, Sabine
dc.date.accessioned2024-03-01T11:44:23Z
dc.date.available2024-03-01T11:44:23Z
dc.date.issued2024-03-01
dc.description.abstractBiocontrol Agents (BCAs) can be an eco-friendly alternative to fungicides to reduce the contamination with mycotoxigenic fungi on coffee. In the present study, different strains of bacteria and yeasts were isolated from Ivorian Robusta coffee. Their ability to reduce fungal growth and Ochratoxin A (OTA) production during their confrontation against Aspergillus carbonarius was screened on solid media. Some strains were able to reduce growth and OTA production by 85 % and 90 % and were molecularly identified as two yeasts, Rhodosporidiobolus ruineniae and Meyerozyma caribbica. Subsequent tests on liquid media with A. carbonarius or solely with OTA revealed adhesion of R. ruineniae to the mycelium of A. carbonarius through Scanning Electron Microscopy, and an OTA adsorption efficiency of 50 %. For M. caribbica potential degradation of OTA after 24 h incubation was observed. Both yeasts could be potential BCAs good candidates for Ivorian Robusta coffee protection against A. carbonarius and OTA contamination.en_UK
dc.identifier.citationRodríguez CL, Strub C, Fontana A, et al., (2024) Biocontrol activities of yeasts or lactic acid bacteria isolated from robusta coffee against Aspergillus carbonarius growth and ochratoxin A production in vitro. International Journal of Food Microbiology, Volume 415, April 2024, Article number 110638en_UK
dc.identifier.issn0168-1605
dc.identifier.urihttps://doi.org/10.1016/j.ijfoodmicro.2024.110638
dc.identifier.urihttps://dspace.lib.cranfield.ac.uk/handle/1826/20909
dc.language.isoenen_UK
dc.publisherElsevieren_UK
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectA. carbonariusen_UK
dc.subjectAspergillus carbonariusen_UK
dc.subjectIARCen_UK
dc.subjectInternational Agency for Research on Canceren_UK
dc.subjectEUen_UK
dc.subjectEuropean Unionen_UK
dc.subjectOTAen_UK
dc.subjectOchratoxin Aen_UK
dc.subjectITSen_UK
dc.subjectInternal Transcribed Spaceren_UK
dc.subjectCCAen_UK
dc.subjectCoconut Cream Agaren_UK
dc.titleBiocontrol activities of yeasts or lactic acid bacteria isolated from Robusta coffee against Aspergillus carbonarius growth and ochratoxin A production in vitroen_UK
dc.typeArticleen_UK
dcterms.dateAccepted2024-02-21

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