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Determination of potentially mycotoxigenic fungi in coffee (Coffea arabica L.) from Nayarit

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Abstract

A total of fourteen roasted coffee samples were collected from different local markets in Nayarit, Mexico. Twenty-two fungi isolates were related to the genera Aspergillus (54.54%) and Penicillium (4.5%). The strains R16 (0.33 μg/kg), 6N (1.16 μg/kg) and 11 (0.36 μg/kg) tested positive for OTA (ochratoxin A) production in PDA, the other fungi samples were not toxigenic. According to the sequence analysis of their ITS1-5.8S-ITS2 rDNA region, fungi OTA producers correspond to A. niger, A. versicolor and Byssochlamys spectabilis. These three strains were able to produce OTA when inoculated in roasted coffee in concentrations ranging from 75 to 90 μg/kg, after 21 days. Different production stages of roasted coffee (crop management, postharvest practices and storage) along with environmental conditions do not ensure mycotoxigenic fungi free products. This is the first report of OTA natural occurrence in roasted coffee from Nayarit.

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Acknowledgements

This study was carried out with the support of the “Tecnologico Nacional de Mexico” (Project No. 5851.16-P). The authors thank CONACYT (Mexico) for the scholarship Granted to Paloma Patricia CASAS-JUNCO.

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Authors and Affiliations

  1. Laboratorio Integral de Investigación en Alimentos, Food Science Postgraduate Program, Tecnologico Nacional de Mexico/Instituto Tecnologico de Tepic, Av. Tecnologico #2595, Col. Lagos del Country, C.P. 63175, Tepic, Nayarit, Mexico

    Paloma Patricia Casas-Junco, Juan Arturo Ragazzo-Sánchez & Montserrat Calderón-Santoyo

  2. Centro de Investigaciones Biológicas del Noroeste, S.C., Mar Bermejo No. 195, Col. Playa Palo de Santa Rita, C.P. 23090, La Paz, BCS, Mexico

    Felipe de Jesus Ascencio-Valle

Authors
  1. Paloma Patricia Casas-Junco
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  2. Juan Arturo Ragazzo-Sánchez
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  3. Felipe de Jesus Ascencio-Valle
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  4. Montserrat Calderón-Santoyo
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Correspondence to Montserrat Calderón-Santoyo.

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Casas-Junco, P.P., Ragazzo-Sánchez, J.A., Ascencio-Valle, F.J. et al. Determination of potentially mycotoxigenic fungi in coffee (Coffea arabica L.) from Nayarit. Food Sci Biotechnol 27, 891–898 (2018). https://doi.org/10.1007/s10068-017-0288-7

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  • DOI: https://doi.org/10.1007/s10068-017-0288-7

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