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细菌菌M2-7 在储存期间降低了咖啡豆中的Ochratoxin A度

María Rojas-Pablo¹, Erubiel Toledo-Hernández¹, Miguel A Rodríguez-Barrera¹

¹Laboratorio de Microbiología Molecular y Biotecnología Ambiental, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Guerrero, C. P. 39070, Chilpancingo, Guerrero, Mexico.

Current microbiology

|January 12, 2024

概括

细菌菌M2-7有效地降低了产生毒素A (OTA) 的真菌,并降低了咖啡豆中的OTA度. 这种细菌处理提供了一种安全的收获后解决方案,以减轻储存咖啡中的真菌毒素风险.

科学领域:

食品微生物学食品微生物学
菌类毒理学菌类毒理学
农业科学农业科学

背景情况:

咖啡豆的微生物污染可能会导致像阿斯伯吉卢斯和尼西这样的真菌产生的毒素A (OTA).
咖啡中OTA含量较高对消费者造成重大健康风险.
收获后处理对于确保咖啡的安全性和质量至关重要.

研究的目的:

评估Bacillus licheniformis M2-7作为生物控制剂对咖啡豆中的OTA产生真菌的疗效.
评估B. licheniformis M2-7注射对真菌种群和储存咖啡中的OTA度的影响.

主要方法:

咖啡豆 (Coffea arabica L.) 接种了Bacillus licheniformis M2-7. 这种植物.
疫苗注射后监测了真菌生长,体外抗生素和 ochratoxin A 度.
进行了统计分析,以确定观察到的变化的重要性.

主要成果:

B. licheniformis M2-7显著减少了阿斯伯吉卢斯和尼西属的真菌种群.
这种细菌菌株抑制了真菌生长率的67.8%至95.5%.
接种咖啡豆中的OTA度从24.35±1.61降至5.52±1.69μg/kg.

结论:

细菌 (Bacillus licheniformis M2-7) 对产生OTA的真菌表现出强烈的对抗性活性.
这种细菌是咖啡豆收获后处理的有希望的生物控制剂.
B. licheniformis M2-7有效降低了OTA污染,提高了咖啡的安全性.

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