BIOCONTROL ACTIVITY OF YEAST STRAINS ISOLATED FROM GREEN COFFEE BEANS AGAINST OCHRATOXIN A-PRODUCING Aspergillus SPECIES

I. PAULUK-CORRÊA¹*, BOZZA DE ALMEIDA A.², I.C. PIMENTEL^3
1Basic Pathology Department, Federal University of Paraná, Street Francisco H. dos Santos, Curitiba, Paraná, 81530-900, Brazil
²Basic Pathology Department, Federal University of Paraná, Street Francisco H. dos Santos, Curitiba, Paraná, 81530-900, Brazil
³Basic Pathology Department, Federal University of Paraná, Street Francisco H. dos Santos, Curitiba, Paraná, 81530-900, Brazil
* Corresponding Author : isabelapauluk@gmail.com

Received : 29-05-2018     Accepted : 16-06-2018     Published : 30-06-2018
Volume : 10     Issue : 6       Pages : 1268 - 1273
Int J Microbiol Res 10.6 (2018):1268-1273
DOI : http://dx.doi.org/10.9735/0975-5276.10.6.1268-1273

Keywords : Mycotoxins, Wickerhamomyces anomalus, Hyphopichia burtonii, Coffea arabica, Volatile compounds
Academic Editor : Jason Lee Furuie
Conflict of Interest : None declared
Acknowledgements/Funding : We thank the IAPAR and Maria Brigida dos Santos Scholz (IAPAR, Londrina, Brazil) for the donation of the coffee beans and João Guilherme Rodenbusch Destro for the assistance in yeast isolation. The authors are grateful to Maria da Graça Toledo (Analytical Central, Pharmaceutical Sciences, UFPR, Brazil) for the assistance in HPLC analysis, the National Council for Scientific and Technological Development (CNPq) for grant scholarship to the authors, the Oswaldo Cruz Foundation and the Molecular Biology Laboratory of State University of Londrina and Maria Helena Fungaro for the donation of the standard strains. We also thank the company Café Atributo for the donation of the green coffee beans.
Author Contribution : All author equally contributed

Coffee is one of the most consumed products worldwide, but when not properly processed, it can be contaminated with ochratoxin A(OTA)-producing fungi such as Aspergillus species. The yeasts Wickerhamomyces anomalus, Meyerozyma guilliermondii, Meyerozyma caribbica, Hyphopichia burtonii, and Aureobasidium pullulans were isolated from green coffee beans and co-inoculated with the OTA-producing fungi Aspergillus ochraceus and Aspergillus carbonarius. Growth inhibition in vivo and in vitro as well as OTA levels were assessed. W. anomalus, M. caribbica, and H. burtonii had the best results. These yeasts have the potential to inhibit growth and reduce OTA production by fungi naturally occurring in coffee beans.

1. ICO - International Coffee Organization. (2016) Exports of all forms of coffee by all exporting countries. URL http://www.ico.org/historical/1990%20onwards/PDF/2a-exports.pdf. Accessed 09/05/2017.
2. Suárez-Quiroz M., González-Rios O., Barel M., Guyot B., Schorr-Galindo S. and Guiraud J. (2004) International Journal of Food Science and Technology, 39(5), 501-07.
3. Silva C. F., Schwan R. F., Dias E. S. and Wheals A. E. (2000) International Journal of Food Microbiology, 60(2-3), 251-60.
4. Sivetz M. and Foote H. E. (1963) The Avi Publishing Company, 48-99.
5. Iamanaka B. T., Teixeira A. A., Teixeira A. R. R., Copetti M. V., Bragagnolo N. and Taniwaki M. H. (2014) Food Research International, 62, 353-58.
6. Pereira G. V. M., Soccol V. T., Pandey A., Medeiros A. B. P., Lara J. M. R. A., Gollo A. L. and Soccol C. R. (2014) International Journal of Food Microbiology, 188(1), 60-66.
7. Silva C. F., Vilela D. M., Cordeiro C. S., Duarte W. F., Dias D. R. and Schwan R. F. (2013) World Journal of Microbiology & Biotechnology, 29(2), 235-47.
8. Taniwaki M. H., Teixeira A. A., Teixeira A. R. R., Copetti M. V. and Iamanaka B. T. (2014) Food Research International, 61, 161-66.
9. Whitfield F. B. (1998) International Journal of Food Science and Technology, 33(1), 31-51.
10. Abrunhosa L., Paterson R. R. M. and Venâncio A. (2010) Toxins, 2(5), 1078-99.
11. Subramaniam R. and Rampitsch C. (2013) Toxins, 5(4), 675-82.
12. Castegnaro M., Bartsch H. and Chernozemsky I. (1987) Cancer Research, 47, 3608-09.
13. Romani S., Sacchetti G., Chaves Lopez C., Pinnavaia G. G. and Dalla Rosa M. (2000) Journal of Agricultural and Food Chemistry, 48(8), 3616-19.
14. Tafuri A., Ferracane R. and Ritieni A. (2004) Food Chemistry, 88(4), 487-94.
15. EFSA (European Food Safety Authority). (2006) The EFSA Journal, 365, 1-56.
16. FAO - Food and agriculture organization of the united nations. (2006). Enhancement of Coffee Quality through the Prevention of Mould Formation.http://www.fao.org/fileadmin/user_upload/agns/pdf/coffee/FTR2006.pdf. Accessed 03/05/2017.
17. Serra R., Mendonca C. and Venancio A. (2006) International Journal of Food Microbiology, 111(1), 35-39.
18. Durand N., El Sheikha A. F., Suarez-Quiros M., Oscar G., Nganou N. D. and Fontana-Tachon A. (2013) Food Control, 34(2), 466-71.
19. Zhang D., Spadaro D., Garibaldi A. and Gullino M.D. (2011) Biological Control, 57(3), 193–01.
20. Zhu C., Shi J., Jiang C. and Liu Y. (2015) Food Control, 50, 125-32.
21. Druvefors U., Passoth V. and Schnurer J. (2005) Applied and Environmental Microbiology, 71(4), 1865-69.
22. Fredlund E., Druvefors U., Boysen M. E., Lingsten K. J. and Schnurer J. (2002) FEMS Yeast Research, 2(3), 395-02.
23. Noonim P., Mahakarnchanakul W., Nielsen K. F., Frisvad J. C. and Samson R. A. (2008) International Journal of Food Microbiology, 128(2), 197-02.
24. Badali H., Carvalho V. O., Vicente V., Attili-Angelis D., Wiatkowski I. B. and Van den Ende A. H. G. (2009) Medical Mycology, 47(1), 55-66.
25. Masoud W., Cesar L.B., Jespersen L. and Jakobsen M. (2004) Yeast, 21(7), 549–56.
26. Edginton L. V., Knew K. L. and Barron G. L. (1971) Phytopatology, 61, 42-44.
27. NCCLS - National Committee for Clinical Laboratory Standards. (2003) Padronização dos Testes de Sensibilidade a Antimicrobianos por Disco-difusão: Norma Aprovada – Oitava Edição. URL http://www.anvisa.gov.br/servicosaude/manuais/clsi/clsi_OPASM2-A8.pdf. Accessed 12/8/2017
28. Masoud W. and Kaltoft C. H. (2006) International Journal of Food Microbiology, 106(2), 229-34.
29. Taniwaki M. H., Pitt J. I., Teixeira A. A. and Iamanaka B. T. (2003) International Journal of Food Microbiology, 82(2), 173-79.
30. Kapetanakou A. E., Kollias J. N., Drosinos E. H. and Skandamis P. N. (2012) International Journal of Food Microbiology, 152(3), 91–99.
31. Nally M. C., Pesce V. M., Maturano Y. P., Rodriguez Assaf L. A., Toro M. E., Castellanos L. I., and Vazquez F. (2015) International Journal of Food Microbiology, 204, 91-100.
32. Paster N., Droby S., Chalutz E., Menasherov M., Nitzan R. and Wilson C.L. (1993) Microbiology Research, 97(10), 1201-06.
33. Silva F. A. S. and Azevedo C. A. V. (2002) Revista Brasileira de Produtos Agroindustriais, 4(1), 71-78.
34. Silva C. F., Batista L. R., Abreu L. M., Dias E. S. and Schwan R. F. (2008) Food Microbiology, 25(8), 951-57.
35. Vilela D. M., Pereira G. V. M., Silva C. F., Batista L. R. and Schwan R. F. (2010) Food Microbiology, 27(8), 1128-35.
36. Hamadi S., Muruke M. H. and Hosea K. M. M. (2014) International Journal of Life Sciences, 3(4), 213-21.
37. Vega, F.E., Blackburn, M.B., Kurtzman, C.P., Dowd, P.F (2003) Entomologia Experimentalis et Apllicata, 107, 19-24.
38. De Felice D. V., Solfrizzo M., De Curtis F., Lima G., Visconti A. and Castoria R. (2008) Phytopathology, 98(12), 1261-70.
39. Fiori S., Urgeghe P. P., Hammami W., Razzu S., Jaoua S. and Migheli Q. (2014) International Journal of Food Microbiology, 189, 45-50.
40. Patharajan S., Reddy K. R. N., Karthikeyan V., Spadaro D., Lore A., Gullino M. L. and Garibaldi A. (2011) Food Control, 22(2), 290-96.
41. Abrunhosa L., Santos L. and Venâncio A. (2006) Food Biotechnology, 20(3), 231-42.
42. Bejaoui H., Mathieu F., Taillandier P. and Lebrihi A. (2004) Applied Microbiology, 97(5), 1038-44.
43. Wang C., Wang Z., Qiao X., Li Z., Li F., Chen M., Wang Y., Huang Y. and Cui H. (2013) FEMS Microbiology Letters, 341(1), 45-51.
44. Hua S. S. T., Beck J. J., Sarreal S. B. L. and Gee W. (2014) Mycotoxin Research, 30(2), 71-78.
45. Masoud W., Poll, L. and Jakobsen M. (2005) Yeast, 22(14), 1133-42.
46. Parafati L., Vitale A., Restuccia C. and Cirvilleri G. (2017) Food Microbiology, 63, 191-98.
47. Joel E. L., and Bhimba B. V. (2013) Alexandria Journal of Medicine, 49(3), 189-94.
48. Singh R. S., Kaur N., Rana V., and Kennedy J.F. (2017) Carbohydrate Polymers, 171, 102-21.
49. Schmidt-Heydt M., Baxter E., Geisen R., and Magan N. (2007) International Journal of Food Microbiology, 119(3), 277-83.
50. Schmidt-Heydt M., Stool D., and Geisen R. (2013) International Journal of Food Microbiology, 166(3), 407-12.
51. Pereira G. V. M., Beux M., Pagnoncelli M. G. B., Soccol V. T., Rodrigues C. and Soccol C. R. (2015) Letters of Applied Microbiology, 62(1), 96-101.
52. Velmourougane K., Bhat R., Gopinandhan T. N. and Pannerselvam P. (2011) Biological Control, 57(3), 215-21.