title: Ochratoxin formation in Aspergillus ochraceus with particular reference to spoilage of coffee.
abstract: Production of ochratoxin on media by eight isolates of Aspergillus ochraceus from coffee or its processing environment in India, Indonesia, Kenya, and Brazil, and seven Brazilian isolates from other commodities, has been compared with yields in shaken fermentation on shredded wheat and coffee (Coffea arabica). Shredded wheat most consistently allowed expression of biosynthesis of ochratoxins A and B in yields up to 3.5% of the dry product. Culture on artificial media was an unreliable predictor of ochratoxin yield on both shredded wheat and coffee. Coffee was a relatively poor substrate for ochratoxin production particularly when sterilised. Notably, two Asian coffee isolates produced 400 mg kg(-1) ochratoxin A on unsterilised ground green coffee, showing this to be a preferred substrate for further experimentation. The study focused on isolates of A. ochraceus, which from evidence of culture on media would not be expected to be suitable fungi for future studies to establish both the fact of spoilage of coffee by A. ochraceus and the dynamics of ochratoxin formation by isolates of this species.
authors.affiliation: Department of Biochemistry, Imperial College of Science, Technology and Medicine, London, UK. p.mantle@ic.ac.uk
authors.forename: P G
authors.initials: PG
authors.lastname: Mantle
authors.forename: A M
authors.initials: AM
authors.lastname: Chow
mesh_terms: D001235:Aspergillus ochraceus / Q000378:metabolism*; D003069:Coffee / Q000382:microbiology*; D005516:Food Microbiology; D005519:Food Preservation; D009793:Ochratoxins / Q000096:biosynthesis*; D014908:Triticum / Q000382:microbiology
chemical_list: D003069:Coffee; D009793:Ochratoxins; C025589:ochratoxin A