López-Rodríguez Claudia, Verheecke-Vaessen Carol, Strub Caroline, Fontana Angélique, Schorr-Galindo Sabine, Medina Angel
Magan Centre of Applied Mycology, Cranfield University, Cranfield MK43 0AL, UK.
Qualisud, University of Montpellier, CIRAD, Institut Agro, IRD, Avignon University, University of La Réunion, 34095 Montpellier, France.
J Fungi (Basel). 2024 Aug 20;10(8):590. doi: 10.3390/jof10080590.
Ochratoxin A (OTA) is a mycotoxin mainly produced by section and section across the coffee chain. OTA is nephrotoxic and is a threat to human health. This review summarizes current knowledge on how to reduce OTA concentration in coffee from farm to cup. After a brief introduction to the OTA occurrence in coffee, current good management practices are introduced. The core of this review focuses on biocontrol and microbial decontamination by lactic acid bacteria, yeasts and fungi, and their associated enzymes currently reported in the literature. Special attention is given to publications closest to in vivo applications of biocontrol agents and microbial OTA adsorption or degradation agents. Finally, this review provides an opinion on which future techniques to promote within the coffee supply chain.
赭曲霉毒素A（OTA）是一种主要由整个咖啡产业链中的[具体分类1]和[具体分类2]产生的霉菌毒素。OTA具有肾毒性，对人类健康构成威胁。本综述总结了目前关于如何降低从农场到杯中的咖啡中OTA浓度的知识。在简要介绍了咖啡中OTA的存在情况后，介绍了当前的良好管理规范。本综述的核心重点是乳酸菌、酵母和真菌及其相关酶的生物防治和微生物去污，这些内容目前在文献中有报道。特别关注与生物防治剂和微生物OTA吸附或降解剂的体内应用最接近的出版物。最后，本综述就咖啡供应链中应推广哪些未来技术发表了意见。
