Microfloral contamination and hydrolytic enzyme differences between monsooned and non-monsooned coffees.
OBJECTIVE
To analyse and compare, for the first time, fungal and bacterial populations and hydrolytic enzyme production in four monsooned and non-monsooned Arabica and Robusta coffee types.


RESULTS
Overall, using serial dilution, the populations of bacteria (approximately 10(8) cfu g(-1)) were highest in monsooned coffees of both varieties. Fungal populations were lower (10(5) cfu g(-1)) and found predominantly on monsooned coffee beans. The major fungal species were Aspergillus terreus, A. restrictus and A. ochraceus. Of 19 semi-quantitative enzymes analysed, significantly higher concentrations of 2-naphthyl-butyrate, caprylate and 2-naphthyl-D-galactopyranosidase were present in Arabica monsooned coffee.


CONCLUSIONS
The results suggest that speciality monsooned coffee has markedly different microbial and physiological characteristics from normally produced green coffees.


CONCLUSIONS
Monsooned coffee may have a higher contamination with spoilage moulds, especially mycotoxigenic species.
Ahmad
R
R
Department of Applied Botany, Mangalore University, Mangalagangotri, India.
Magan
N
N
D001419:Bacteria / Q000302:isolation & purification*; D003069:Coffee / Q000201:enzymology* / Q000382:microbiology*; D005516:Food Microbiology; D005658:Fungi / Q000302:isolation & purification*; D012621:Seasons
D003069:Coffee