African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5229

Full Length Research Paper

Diversity and association of filamentous fungi in coffee beans under organic and conventional cultivation

Fabiana Aparecida Couto
  • Fabiana Aparecida Couto
  • Department of Biology, Federal University of Lavras, Lavras, MG, Brazil
  • Google Scholar
Sara Chalfoun de Souza
  • Sara Chalfoun de Souza
  • Researcher Dra. EPAMIG / CTSM, Lavras, MG, Brazil
  • Google Scholar
Mônica Cristina Pereira Monteiro
  • Mônica Cristina Pereira Monteiro
  • Department of Biology, Federal University of Lavras, Lavras, MG, Brazil
  • Google Scholar
Daiani Maria da Silva
  • Daiani Maria da Silva
  • Department of Biology, Federal University of Lavras, Lavras, MG, Brazil
  • Google Scholar
Marcelo Ângelo Cirillo
  • Marcelo Ângelo Cirillo
  • Department of Mathematical Sciences, Federal University of Lavras, Lavras, MG, Brazil
  • Google Scholar
and Luis Roberto Batista*
  • and Luis Roberto Batista*
  • Department of Food Science, Federal University of Lavras, Lavras, MG, Brazil
  • Google Scholar


  •  Received: 16 December 2013
  •  Accepted: 12 May 2014
  •  Published: 25 June 2014

References

Abrunhosa L, Paterson RRM, Venâncio A (2010). Biodegradation of ochratoxinA for food and feed decontamination. Toxins 2: 1078-1099.
Crossref
 
Abrunhosa L, Santos L, Venancio A (2006). Degradation of ochratoxin A by proteases and by crude enzyme of Aspergillus niger. Food Biotechonol. 20: 231-242.
Crossref
 
Abrunhosa L, Serra R, Venâncio A (2002). Biodegradation of ochratoxin A by fungi isolated from grapes. J. Agric. Food Chem. 50: 7493-7496.
Crossref
 
Agostinho AA, Thomaz SM, Gomes LC (2005). Conservation of the Biodiversity of Brazil's Inland Waters. Conserv. Biol. 19:646-652.
Crossref
 
Amezqueta S, Gonzales-Penas E, Murillo-Arbizu M, Ceraina A (2009). Ochratoxin A decontamination: A review. Food Control 20:326-333.
Crossref
 
Bakutis B, Baliukoniene V, Lugauskas A (2006). Factors predetermining the abundance of fungi and mycotoxins in grain from organic and conventional farms. Ekologija 3:122-127.
 
Batista LR, Chalfoun SM (2007).Incidência de Ocratoxina A emdiferentes frações do café (Coffeaarabica L.): bóia, mistura e varrição após secagem em terreiros de terra, asfalto e cimento. Ciência e Agrotecnologia 31:804-813.
Crossref
 
Batista LR, Chalfoun SM, Prado G, Schwan RF, Wheals AE (2003). Toxigenic fungi associated with processed (green) coffee beans (CoffeaarabicaL.). Int. J. Food Microbiol. 85: 293-300.
Crossref
 
Batista LR, Chalfoun SM, Silva CF, Cirillo M, Varga EA, Schwan RF (2009). Ochratoxin A in coffee beans (Coffeaarabica L.) processed by dry and methods. Food Control 20:784-790.
Crossref
 
Bengtsson J, Ahnstrom J, Weibull A (2005). The effects of organic agriculture on biodiversity and abundance: a met analysis. J. Appl. Ecol. 42: 261-269.
Crossref
 
Bettiol W, Ghini R,Galvão, JAH, Ligo MAV, Mineiro JL (2002). Soil organisms in organic and conventional cropping systems. Scientia Agricola 59: 565-572.
Crossref
 
Blackwell M (2011). The Fungi: 1,2,3 … 5,1 million species? Am. J. Bot. 98:426-438.
Crossref
 
Brase S, Encinas A, Keck J, Nising CF (2009). Chemistry and Biology of mycotoxins and related fungal metabolites. Chem. Rev. 109: 3903-3990.
Crossref
 
Cast (2003). Mycotoxins: risks in plant, animal and human systems. Council for Agricultural Science and Technology Task Force Report 139:139, 2003.
 
Chalfoun SM, Batista LR (2003). Fungosassociados a frutos e grãos de café Aspergillus&Penicillium. Brasília: Embrapa 69 p.
 
Chalfoun SM, Parizzi FC (2008). Fungostoxigênicos e Micotoxigênicosem Café. In: Borém, FM. (Eds.). Pós-colheitado café. Lavras 14: 509-543.
 
Clouvel P, Bonvarlet L, Martinez A, Lagouarde P, Diengi, Martin P, (2008). Wine contamination by ochratoxin A in relation to vine environment. Int. J. Food Microbiol. 123:74-80.
Crossref
 
Delate K, Cambardella CA (2004). Agroecosystem performance during transition to certified organic grain production. Agron. J. 96: 1288-1289.
Crossref
 
Duarte SC, Pena A, Lino CM (2010). Review on ochratoxin A occurrence and effects of processing of cereal and cereal derived food products. Food Microbiol. 27:187-198.
Crossref
 
Ellis MB (1971). Dematiaceous hyphomycetes. Kew: Commonwealth Mycological Institute, 608p.
 
Gil-Sernaa J, Vázqueza C, Sardi-asa N, González-Jaénb MT, Pati-oa B (2011). Revison of ochratoxin a production capacity by the main species of Aspergillus section Circumdati– Aspergillus steynii revealed as the main risk of OTA contamination. Food Control 22:343-345.
Crossref
 
Hair JF, Anderson RE, Tham RL, Black WC (1998). Multivariate Data Analysis, 5 ed. Prentice Hall. New Jersey.
 
Hawksworth DL (1991). The fungal dimension of biodiversity: magnitude, significance, and conservation. Mycol. Res. 95: 641-655.
Crossref
 
Hole DG, Perkins AJ, Wilson JD (2005). Does organic farming benefit biodiversity? Biol. Conserv. 122:113-130.
Crossref
 
Hyde KD (2001). Where are the missing fungi? Does Hong Kong have any answers? Mycol. Res. 105:1514-1518.
Crossref
 
IBGE, InstitutoBrasileirode Geografia e Estatística (2013). IBGE Cidades@, 2013.Disponível em: <http://www.ibge.gov.br/cidadesat/painel/painel.php?315170#/>Acessoem: 2dez. 2013.
 
Joosten HMLJ, Goetz J, Pittet A, Schellenberg M, Bucheli P (2001). Production of ochratoxin A by Aspergillus carbonarius on coffee cherries. Int. J. Food Microbiol. 65:39-44.
Crossref
 
Klich MA (2002). Identification of common Aspergillus species. Amsterdam: Centraalbureauvoor Schimmelautures 116 p.
 
Leong SL, Hien LT, Trang NT, Hooking AD, Scott ES (2007). Ochratoxin A: producing Aspergilli in Vietnamese green coffee beans. Lett. Appl. Microbiol. 45:301-306.
Crossref
 
Lima GP, Vianello (2011). Review on the main differences between organic and conventional plant-based foods. Int. J. Food Sci. Technol. 46: 1-13.
Crossref
 
Logrieco A, Moretti A, Perrone G, Mulé G (2007). Biodiversity of complexes of mycotoxigenic fungal species associated with Fusarium ear rot of maize and Aspergillus rot of grape. Int. J. Food Microbiol. 119:11-16.
Crossref
 
Mader P, Fliebach A, Dubois D, Gunst L, Fried P, Niggli U (2002). Soil fertility and biodiversity in organic farming. Science 296: 1694-1697.
Crossref
 
Magurran AE (1988). Ecological diversity and its measurements. Sydney: Croom Helm, 179p.
Crossref
 
Martins NA, Silveira AP, Silva RJN (2001). Avaliação da microbiota presente no café armazenado e recém beneficiado. In: SIMPÓSIO DE PESQUISA DOS CAFÉS DO BRASIL, 2., 2001, Vitória. Resumos... Brasília: CBP&D-Café/Embrapa Café, 2001. p. 59.
 
Noonim P, Ahakarnchanakul W, Nielsen KF, Frisvad JC, Samson RA (2008). Isolation, identification and toxigenic potential of ochatoxin A-producing Aspergillus species from coffee beans grown in two regions of Thailand. Int. J. Food Microbiol. 128:197-202.
Crossref
 
O'Brien BL, Parrent JL, Jackson JA, Moncalvo JM, Vilgalys R (2005). Fungal community analysis by large-scale sequencing of environmental samples. Appl. Environ. Microbiol. 71: 5544-5550.
Crossref
 
Pasin LAP, Almeida JR, Abreu MS (2009). Fungo sassociados a grãos de cinco cultivares de café (Coffeaarábica L.). Acta botânica brasileira 23:1129-1132.
 
Perrone G, Susca A, Cozzi G, Ehrlich J, Varga J, Frisvad JC, Meijer A, Noonim P, Mahakarnchanakul W, Samson RA (2007). Biodiversity of Aspergillus species in some important agricultural products. Stud. Mycol. 59:53-66.
Crossref
 
Petzinger E, Weidenbach A (2002). Mycotoxins in the food chain: the role of ochratoxins. Livest. Prod. Sci. 76:245-250.
Crossref
 
Pitt JI (2000). Toxigenic fungi: which are important. Med. Mycol. 38:17-22.
Crossref
 
Pitt JI, Hocking AD (1997). Fungi and food spoilage. 2. ed. London: Blackie Academic and Professional, 540 p.
Crossref
 
Prado E, Marín S, Ramos AJ, Sanchis V (2004). Occurrence of ochratoxigenic fungi and ochratoxinaA in green coffee from different origins. Food Sci. Technol. Int. 10: 45-49.
Crossref
 
Rezende EF, Borges JG, Cirillo MA, Prado G, Paiva LC, Batista LR (2013). Ochratoxigenic fungi associated with green coffee beans (Coffea arabica L.) in conventional and organic cultivation in Brazil. Braz. J. Microbiol. 44:377-384.
Crossref
 
Samson RA, Hoekstra ES, Frisvad JC (2000).Introduction to food and airborne fungi. 7. ed. Utrecht: Centraalbureauvoor Schimmelcultures, 389 p.
 
Schneider S, Hartmann M, Enkerli J, Widmer F (2010). Fungal community structure in soil of conventional and organic farming systems. Fungal Ecol. 3: 215-224.
Crossref
 
Shantha T (1999). Fungal degradation of aflatoxin B1. Nat. Toxins 7:175-178.
Crossref
 
Silva CF, Batista LR, Schwan RF (2008). Incidence and distribution of filamentous during fermentation drying and storage of coffee (Coffee Arabica L) beans. Braz. J. Microbiol. 39:238-240.
Crossref
 
Stokstad E (2002). Organic farms many benefits. Science, Washington, 1589p.
Crossref
 
Suárez-Quiroz M, Gonzalez-Rios O, Barel M, Guyot B, Solarr-galiwdo S, Gauduir J P (2004). Study of ochratoxin: producing strains in coffee processing. Int. J. Food Sci. Technol. 39:501-507.
Crossref
 
Theodoro CGC, Guimarães JBC (2003). Avaliação do estadonutricional de agroecossitemas de café orgânico no estado de Minas Gerais. Ciência e Agrotecnologia 27:1222- 1230.
Crossref
 
Varga J, Frisvad JC, Kocsubé S, Brankovics B, Tóth B, Szigeti G, Samson RA (2011). New and revisited species in Aspergillus section Nigri. Stud. Mycol. 69:1-17.
Crossref