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dc.contributor.authorEinloft, Tiago Centenopt_BR
dc.contributor.authorOliveira, Patrícia Bolzan dept_BR
dc.contributor.authorVeras, Flávio Fonsecapt_BR
dc.contributor.authorWelke, Juliane Elisapt_BR
dc.contributor.authorMallmann, Carlos Augustopt_BR
dc.contributor.authorDilkin, Paulopt_BR
dc.contributor.authorDionello, Rafael Gomespt_BR
dc.date.accessioned2018-07-28T02:46:00Zpt_BR
dc.date.issued2017pt_BR
dc.identifier.issn0101-2061pt_BR
dc.identifier.urihttp://hdl.handle.net/10183/180686pt_BR
dc.description.abstractAspergillus westerdijkiae is one of the most important spoilage and toxigenic fungi contaminating coffee beans and may produce ochratoxin A (OTA), a mycotoxin that characterize a health risk to the coffee consumers. Biological control strategies can be used for prevention of fungal invasion and decrease mycotoxin exposure. The aims of this study were to evaluate the in vitro effect of three Bacillus sp. biocontrol candidates on A. westerdijkiae mycelial growth, spore counts and OTA production. A green-coffee based medium was inoculated with A. westerdijkiae and Bacillus spp. (B. safensis RF69, B. amyloliquefaciens RP103 and B. subtilis RP242) and after incubation, the fungal growth, sporulation and mycotoxin production was evaluated. Mycelial growth rate was reduced in a range between 76-95% and conidial production was also significantly decreased. All isolates were capable of reducing OTA production in a range between 62-96%. The results showed that the biocontrol candidates may be an effective control method for A. westerdijkiae and OTA in coffee.en
dc.format.mimetypeapplication/pdfpt_BR
dc.language.isoengpt_BR
dc.relation.ispartofCiência e tecnologia de alimentos. Campinas. Vol. 37 (Dec. 2017), p. 24-27pt_BR
dc.rightsOpen Accessen
dc.subjectBiological controlen
dc.subjectControle biológicopt_BR
dc.subjectMicotoxinapt_BR
dc.subjectFood mycologyen
dc.subjectMycotoxinsen
dc.subjectFungopt_BR
dc.subjectSegurança alimentarpt_BR
dc.subjectFungien
dc.subjectOcratoxina Apt_BR
dc.subjectFood safetyen
dc.titleEffect of Bacillus spp. on Aspergillus westerdijkiae growth, sporulation and ochratoxin A production in green-coffee mediumpt_BR
dc.typeArtigo de periódicopt_BR
dc.identifier.nrb001058534pt_BR
dc.type.originNacionalpt_BR


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