Microfloral contamination and hydrolytic enzyme differences between monsooned and non-monsooned coffees
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Aims:
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.
Methods And 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.
Significance And Impact Of The Study:
Monsooned coffee may have a higher contamination with spoilage moulds, especially mycotoxigenic species.
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