Microflora of the stored coffee and its influence on quality
The microflora of coffee bean samples from the main Colombian growing zones was determined. The predominant microorganisms detected were aerobic bacteria, Enterobactereaceas and Bacillus gram (+); anaerobic bacteria, Bacillus spp., and Clostridium spp., and molds, many species of Penicillium and Aspergillus. To detect the damage caused by the potentially toxigenic microorganisms prevalent in stored coffee, green fresh coffee beans sterilized with gamma radiation were inoculated with the molds Aspergillus tamarii, A. ochraceus, Penicillium spp. and the anaerobic bacteria Clostridium perfringens. All of those strains were isolated from coffee beans. The samples packed in steril ventilated containers were stored for seven months in warehouses with three different temperatures and relative humidities as representative conditions of the country. The molds were the microorganisms which more affected the coffee beans quality, at the higher number, beverage quality was inferior. A ochraceus and Penicillium spp. altered color beans and beverage quality. When the population of molds did not exceed 10 exponent 3 ufc/g it was possible to conserve for all the storage time the coffee quality. The chlorogenic acid content decreased and the caffeine remained constant but in no sample was detected microbial intervention. Steady relative humidity and temperature were the best conditions to preserve the coffee quality
| Main Authors: | , , , , |
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| Format: | biblioteca |
| Published: |
París (Francia)
1988
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| Subjects: | CAFE, ALMACENAMIENTO, FLORA MICROBIANA, MICROORGANISMOS, BACILLUS, ASPERGILLUS, CLOSTRIDIUM, MOHO, CALIDAD, PROPIEDADES ORGANOLEPTICAS, ANALISIS ORGANOLEPTICO, COLOMBIA, |
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