Diversity of Contaminants Fungi in Coffee Beans Stored Using Polystyrene and Gunny Sacks in South OKU Regency (Indonesia)

Deli Lilia, Nurhayati Damiri, Mulawarman Mulawarman

Abstract


Robusta coffee is a coffee type found in South OKU Regency in Indonesia, and its storage process is highly susceptible to the growth of various fungal species, including fungi that produce Ochratoxin A (OTA). Therefore, this study aims to examine the fungal contamination contained in storage using polystyrene and gunny sacks for 20 and 30 days. Data were obtained from surveys, interviews, and samples from 30 farmers which stored coffee beans using polystyrene and gunny sacks in May-July 2020. The results showed that the moisture content was higher in storage using gunny sacks than in polystyrene sacks, at 16.94 ± 0.878 % and 15.99 ± 1.33%, respectively. Furthermore, 16 fungal species were present in gunny sack storage, while 14 fungal species were observed in polystyrene sacks. The percentage of OTA-producing fungi A.niger and A.ochraceus in the two stores yielded 100% and 63.3%, respectively

Keywords


Storage, Fungi, Ochratoxin A, Coffee Beans

Full Text:

FULL TEXT PDF

References


A. Yani, “Infeksi Cendawan pada biji kopi selama proses pengolahan primer (studi kasus di Propinsi Bengkulu),” J. Akta Agrosia, vol. Vol.11 No., no. 1, pp. 87–95, 2008.

L. R. Batista, S. M. Chalfoun, G. Prado, R. F. Schwan, and A. E. Wheals, “Toxigenic fungi associated with processed (green) coffee beans (Coffea arabica L.),” Int. J. Food Microbiol., vol. 85, no. 3, pp. 293–300, 2003, doi: 10.1016/S0168-1605(02)00539-1.

A.L. Leitao. Occurrence of Ochratoxin A in Coffee: Threads and Solutions—A Mini-Review. Beverage, vol.5, no.2. pp. 36, 2019. doi: 10.3390/beverages5020036

Reichert et al, “Simultaneous determination of 117 pesticides and 30 mycotoxins in raw coffee, without clean-up, by LC-ESI-MS/MS analysis,” Anal. Chim. Acta, vol. 1004, pp. 40–50, 2018, doi: 10.1016/j.aca.2017.11.077.

A. Manandhar, P. Milindi, and A. Shah, “An overview of the post-harvest grain storage practices of smallholder farmers in developing countries,” Agric., vol. 8, no. 4, pp. 13–20, 2018, doi: 10.3390/agriculture8040057.

F. C. Ribeiro, F. M. Borém, G. S. Giomo, R. R. De Lima, M. R. Malta, and L. P. Figueiredo, “Storage of green coffee in hermetic packaging injected with CO2,” J. Stored Prod. Res., vol. 47, no. 4, pp. 341–348, 2011, doi: 10.1016/j.jspr.2011.05.007.

D. Lilia, N. Damiri, M. Zulkarnain, and Mulawarman, “Short communication: Drying methods and diversity of contaminant fungi on coffee beans in South Ogan Komering Ulu District, South Sumatra, Indonesia,” Biodiversitas, vol. 22, no. 2, pp. 1037–1042, 2021, doi: 10.13057/biodiv/d220260.

R. A. Samson, J. A. M. P. Houbraken, A. F. A. Kuijpers, J. M. Frank, and J. C. Frisvad, “New ochratoxin A or sclerotium producing species in Aspergillus section Nigri,” Stud. Mycol., vol. 50, no. 1, pp. 45–61, 2004.

J. Houbraken et al., “New penicillin-producing Penicillium species and an overview of section Chrysogena,” Persoonia Mol. Phylogeny Evol. Fungi, vol. 29, pp. 78–100, 2012, doi: 10.3767/003158512X660571.

A. K. Gautam and R. Bhadauria, “Characterization of Aspergillus species associated with commercially stored triphala powder,” African J. Biotechnol., vol. 11, no. 104, pp. 16814–16823, 2012, doi: 10.5897/AJB11.2311.

R. A. Samson et al., “Studies in Mycology,” pp. 141–173, 2014, doi: 10.1016/j.simyco.2014.07.004.

Viegas, et al., “Fungal contamination in green coffee beans samples: A public health concern,” J. Toxicol. Environ. Heal. - Part A Curr. Issues, vol. 80, no. 13–15, pp. 719–728, 2017, doi: 10.1080/15287394.2017.1286927.

E. D. F. Rezende, J. G. Borges, M. Â. Cirillo, G. Prado, L. C. Paiva, and L. R. Batista, “Ochratoxigenic fungi associated with green coffee beans ( Coffea arabica L .) in conventional and organic cultivation in Brazil,” vol. 384, pp. 377–384, 2013.

O. Gonzalez-Rios, et al., “Impact of ‘ecological’ post-harvest processing on coffee aroma: II. Roasted coffee,” J. Food Compos. Anal., vol. 20, no. 3–4, pp. 297–307, 2007, doi: 10.1016/j.jfca.2006.12.004.

M. Tola and B. Kebede, “Occurrence, importance and control of mycotoxins: A review,” Cogent Food Agric., vol. 2, no. 1, pp. 1–12, 2016, doi: 10.1080/23311932.2016.1191103.

A. A. Mohammedsani, “Influence of harvesting and postharvest processing methods on the quality of Arabica coffee (Coffea arabica L.) in Eastern Ethiopia,” ISABB J. Food Agric. Sci., vol. 7, no. 1, pp. 1–9, 2017, doi: 10.5897/isabb-jfas2016.0051.

G. Perrone, et al., “Biodiversity of Aspergillus species in some important agricultural products,” Stud. Mycol., vol. 59, pp. 53–66, 2007, doi: 10.3114/sim.2007.59.07.

C. F. Silva and R. F. Schwan, “Incidence and distribution of filamentous fungi during fermentation , drying and storage of coffee ( Coffea arabica L .) beans,” no. July, 2008, doi: 10.1590/S1517-838220080003000022.

K. L. Bowen and A. K. Hagan, “Temperature and Moisture Conditions That Affect Aflatoxin Contamination of Peanuts,” Peanut Sci., vol. 42, no. 2, pp. 121–127, 2015, doi: 10.3146/0095-3679-42.2.121.

A. G. L. Culliao and J. M. Barcelo, “Fungal and mycotoxin contamination of coffee beans in Benguet province, Philippines,” Food Addit. Contam. - Part A Chem. Anal. Control. Expo. Risk Assess., vol. 32, no. 2, pp. 250–260, 2015, doi: 10.1080/19440049.2014.1001796.

T. Vieira, S. Cunha, and S. Casal, Mycotoxins in Coffee, no. Chapter 10. Elsevier Inc., 2015.

C. Viegas et al., “Fungal contamination in green coffee beans samples: A public health concern,” J. Toxicol. Environ. Heal. - Part A Curr. Issues, vol. 80, no. 13–15, pp. 719–728, 2017, doi: 10.1080/15287394.2017.1286927.

M. H. Taniwaki, J. I. Pitt, A. A. Teixeira, and B. T. Iamanaka, “The source of ochratoxin A in Brazilian coffee and its formation in relation to processing methods,” Int. J. Food Microbiol., vol. 82, no. 2, pp. 173–179, 2003, doi: 10.1016/S0168-1605(02)00310-0.

A. Al-abdalall and E. A. Al-Talib , “Aflatoxin and ochratoxin production in ground coffee during storage,” Canadian Journal of pure and applied sciences, vol. 8, no. 2, pp. 2825-2836, June 2014.

M. L. Suárez-Quiroz, O. González-Rios, M. Barel, B. Guyot, S. Schorr-Galindo, and J. P. Guiraud, “Effect of chemical and environmental factors on Aspergillus ochraceus growth and toxigenesis in green coffee,” Food Microbiol., vol. 21, no. 6, pp. 629–634, 2004, doi: 10.1016/j.fm.2004.03.005.


Refbacks

  • There are currently no refbacks.