Effect of Bacillus spp. on Aspergillus westerdijkiae growth, sporulation and ochratoxin A production in green-coffee medium

dc.contributor.author	Einloft, Tiago Centeno
dc.contributor.author	Oliveira, Patrícia Bolzan de
dc.contributor.author	Veras, Flávio Fonseca
dc.contributor.author	Welke, Juliane Elisa
dc.contributor.author	Mallmann, Carlos Augusto
dc.contributor.author	Dilkin, Paulo
dc.contributor.author	Dionello, Rafael Gomes
dc.date.accessioned	2019-10-07T12:17:00Z
dc.date.available	2019-10-07T12:17:00Z
dc.date.issued	2017-12
dc.identifier.citation	EINLOFT, T. C. et al. Effect of Bacillus spp. on Aspergillus westerdijkiae growth, sporulation and ochratoxin A production in green-coffee medium. Food Science and Technology, Campinas, v. 37, n. special issue, p. 24-27, dez. 2017.	pt_BR
dc.identifier.issn	1678-457X
dc.identifier.uri	http://dx.doi.org/10.1590/1678-457x.05617	pt_BR
dc.identifier.uri	http://www.sbicafe.ufv.br/handle/123456789/12152
dc.description.abstract	Aspergillus 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.	pt_BR
dc.format	pdf	pt_BR
dc.language.iso	en	pt_BR
dc.publisher	Sociedade Brasileira de Ciência e Tecnologia de Alimentos	pt_BR
dc.relation.ispartofseries	Food Science and Technology;v.37, n. special issue, p.24-27, 2017
dc.rights	Open Access	pt_BR
dc.subject	Biological control	pt_BR
dc.subject	Food mycology	pt_BR
dc.subject	Mycotoxins	pt_BR
dc.subject	Fungi	pt_BR
dc.subject	Food safety	pt_BR
dc.subject.classification	Cafeicultura::Pragas, doenças e plantas daninhas	pt_BR
dc.title	Effect of Bacillus spp. on Aspergillus westerdijkiae growth, sporulation and ochratoxin A production in green-coffee medium	pt_BR
dc.type	Artigo	pt_BR