Reduction in Ochratoxin A Occurrence in Coffee: From Good Practices to Biocontrol Agents-Reference-Cited by-同舟云学术

Reduction in Ochratoxin A Occurrence in Coffee: From Good Practices to Biocontrol Agents

Published:2024-08-20 Issue:8 Volume:10 Page:590
ISSN:2309-608X
Container-title:Journal of Fungi
language:en
Short-container-title:JoF

Author:

López-Rodríguez Claudia¹²,Verheecke-Vaessen Carol¹^ORCID,Strub Caroline²^ORCID,Fontana Angélique²^ORCID,Schorr-Galindo Sabine²^ORCID,Medina Angel¹^ORCID

Affiliation:

1. Magan Centre of Applied Mycology, Cranfield University, Cranfield MK43 0AL, UK

2. Qualisud, University of Montpellier, CIRAD, Institut Agro, IRD, Avignon University, University of La Réunion, 34095 Montpellier, France

Abstract

Ochratoxin 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.

Funder

Agropolis Fondation

Cranfield University

Publisher

MDPI AG

Link

https://www.mdpi.com/2309-608X/10/8/590/pdf

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