Liu Tsung-Yu, Hsu Wei-Hsuan, Lee Bao-Hong
Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701401, Taiwan.
Department of Horticultural Science, National Chiayi University, Chiayi 60004, Taiwan.
Food Chem X. 2024 Dec 9;25:102077. doi: 10.1016/j.fochx.2024.102077. eCollection 2025 Jan.
Specialty coffee, typically lightly roasted, is valued for its unique fruity aroma. However, the fermentation process poses a risk of contamination with ochratoxin-producing fungi. This study aimed to select wild yeast strains capable of contributing distinctive flavor profiles while inhibiting the growth of ochratoxin-producing fungi. Coffee pulp served as a substrate to simulate yeast growth during coffee fermentation, allowing for the evaluation of yeast metabolites potential to inhibit spore germination in ochratoxin-producing fungi (). The findings demonstrated that the strain effectively inhibited spore germination in . High-performance liquid chromatography (HPLC) analysis indicated that citric acid is likely the primary organic acid responsible for inhibiting spore germination. These results suggested that has potential applications in enhancing the food safety of coffee.
特种咖啡通常经过轻度烘焙，因其独特的果香而受到重视。然而，发酵过程存在被产生赭曲霉毒素的真菌污染的风险。本研究旨在筛选出能够产生独特风味并抑制产生赭曲霉毒素真菌生长的野生酵母菌株。咖啡果肉作为底物，模拟咖啡发酵过程中的酵母生长，以便评估酵母代谢产物抑制产生赭曲霉毒素真菌孢子萌发的潜力。研究结果表明，该菌株能有效抑制某菌的孢子萌发。高效液相色谱（HPLC）分析表明，柠檬酸可能是抑制该菌孢子萌发的主要有机酸。这些结果表明，该菌株在提高咖啡食品安全方面具有潜在应用价值。
