title: Effect of the frequency of the mixing of coffee cherries put out for drying on the kinetics of drying and the relationship to ochratoxin A production.
abstract: The effect of the frequency of the mixing of coffee cherries put out for sun drying on the kinetics of the drying, fungal growth and kinetics of ochratoxin A production was evaluated. The results showed that the more coffee cherries were mixed, the quicker they dried. This rapidity of drying led to a reduction of fungal development. Indeed, coffee cherries mixed eight and ten times a day, dried quickly and were free inside of fungi. However, infection by fungi gives little indication of ochratoxin A production in coffee cherries. Indeed, although coffee cherries mixed twice a day were more contaminated by fungi, the analysis of ochratoxin A content showed they were free of this mycotoxin. The coffee cherries that were more contaminated by ochratoxin A were those mixed four times a day (containing 0.35-5.46 microg kg(-1) ochratoxin A). Ochratoxin A contamination was essentially due to the presence of Aspergillus species capable of producing ochratoxin A inside the coffee cherries.
authors.affiliation: Laboratoire de Biochimie et Sciences des Aliments, Unité de formation et de Recherche de Biosciences (UFR Biosciences), Université de Cocody, 22 BP 582 Abidjan 22, Ivory Coast.
authors.forename: A I
authors.initials: AI
authors.lastname: Kouadio
authors.forename: N G
authors.initials: NG
authors.lastname: Agbo
authors.forename: A
authors.initials: A
authors.lastname: Lebrihi
authors.forename: F
authors.initials: F
authors.lastname: Mathieu
authors.forename: M
authors.initials: M
authors.lastname: Dosso
mesh_terms: D001230:Aspergillus / Q000254:growth & development / Q000302:isolation & purification / Q000378:metabolism; D002274:Carcinogens, Environmental / Q000032:analysis / Q000378:metabolism*; D040503:Coffea / Q000737:chemistry* / Q000382:microbiology; D003069:Coffee / Q000737:chemistry; D015169:Colony Count, Microbial; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D009183:Mycotoxins / Q000032:analysis / Q000096:biosynthesis*; D009793:Ochratoxins / Q000032:analysis / Q000096:biosynthesis*; D013997:Time Factors
chemical_list: D002274:Carcinogens, Environmental; D003069:Coffee; D009183:Mycotoxins; D009793:Ochratoxins; C025589:ochratoxin A