title: Efficacy of different caffeine concentrations on growth and ochratoxin A production by Aspergillus species.
abstract: The objective of this study was to evaluate the effect of different caffeine concentrations (0-4%) on (i) lag phase prior to growth, (ii) growth rates and (iii) ochratoxin A (OTA) production by strains from the Aspergillus section Circumdati and Aspergillus section Nigri groups, isolated from coffee, when grown on a conducive medium at 0·98 water activity and 30°C. The lag phases prior to growth increased with caffeine concentration. A strain of Aspergillus niger and Aspergillus carbonarius were the most sensitive to caffeine with growth being inhibited by <1% caffeine. For strains of Aspergillus westerdijkiae, Aspergillus ochraceus and Aspergillus steynii, although growth was inhibited significantly, some growth (10-15% of controls) occurred in 4% caffeine. OTA production was significantly inhibited by only 0·5% caffeine for strains of A. westerdijkiae, A. niger and A. carbonarius. For A. steynii at least 1·5% caffeine was required to inhibit OTA production. In contrast, for the strain of A. ochraceus there was a stimulation of OTA at 3% with a reduction at 4% caffeine. These results are discussed in the context of the different concentrations of caffeine found in Arabica and Robusta coffee and the development of minimization strategies.
  
  
  CONCLUSIONS
  Arabic (0·6%) and Robusta coffee (4%) have significantly different amounts of endogenous caffeine. The growth of six ochratoxigenic fungi which contaminate coffee with ochratoxin A (OTA) had differential tolerance/sensitivity to concentrations of caffeine in vitro in this range. However, low concentrations of caffeine (<0·5%) was inhibitory to OTA production. These results are discussed in the context of the potential for using such information for the design of minimization strategies to control mycotoxin production in such products.
authors.affiliation: Applied Mycology Group, AgriFood Theme, Cranfield University, Cranfield, UK.
authors.forename: A
authors.initials: A
authors.lastname: Akbar
authors.affiliation: Applied Mycology Group, AgriFood Theme, Cranfield University, Cranfield, UK.
authors.forename: A
authors.initials: A
authors.lastname: Medina
authors.affiliation: Applied Mycology Group, AgriFood Theme, Cranfield University, Cranfield, UK.
authors.forename: N
authors.initials: N
authors.lastname: Magan
mesh_terms: D001230:Aspergillus / Q000145:classification / Q000254:growth & development* / Q000378:metabolism*; D002110:Caffeine / Q000494:pharmacology*; D040503:Coffea / Q000382:microbiology*; D003069:Coffee / Q000145:classification / Q000378:metabolism*; D009793:Ochratoxins / Q000096:biosynthesis*; D014867:Water
chemical_list: D003069:Coffee; D009793:Ochratoxins; D014867:Water; C025589:ochratoxin A; D002110:Caffeine
keywords: Aspergillus; caffeine concentration; growth; lag phase; ochratoxin A