• Aucun résultat trouvé

Inhibition of growth and ochratoxin A production of Aspergillus carbonariu by Bacillus strains isolated from cocoa bean fermentation

N/A
N/A
Info
Télécharger
Protected

Academic year: 2021

Partager "Inhibition of growth and ochratoxin A production of Aspergillus carbonariu by Bacillus strains isolated from cocoa bean fermentation"

Copied!
1
0
0

Chargement.... (Voir le texte intégral maintenant)

Texte intégral

(1)

Inhibition of growth and ochratoxin A production of Aspergillus carbonarius by

Bacillus strains isolated from cocoa bean fermentation.

A.C. Kadjo1, C.G. Beugré1, K.B.D. Kédjébo1, R. Boulanger2, A. Fontana-Tachon2, N. Durand2, T.S.

Guéhi1

1. University Nangui Abrogoua, University Nangui Abrogoua, Abidjan, Côte d'Ivoire, 2. CIRAD, UMR Qualisud, 34398 Montpellier, France, University Montpellier, CIRAD, Montpellier Sup Agro, Université d’Avignon, Université de La Réunion, Montpellier, France, Montpellier, France

Ivorian raw cocoa beans are recurrently subject to ochratoxin A (OTA) contamination. The use of chemical and physical means to reduce or prevent the OTA production in cocoa beans is

prohibited or inefficient. The present study aimed to improve the sanitary quality of raw cocoa bean by determining the potential for biological control of fungal growth and OTA production of Aspergillus carbonarius using Bacillus sp strains isolated from fermented cocoa beans. Results of both direct and indirect tests carried out using the double layer agar technique showed seven (7) Bacillus strains with A. carbonarius growth inhibition abilities at up 50 %. In addition, inhibition of fungal growth tests in a liquid culture medium have revealed OTA production inhibition abilities of tested Bacillus strains, whether by the culture supernatant or the cell suspensions. The cell suspensions of strains BC35, BC46, BC52, BC53 and BC54 showed an important antagonistic effect to OTA production ranging from 78.7 to 95.8 %. However, only liquid culture supernatants of strains BC35, BC54 and BC46 recorded the best activities about 6.4, 48.4 and 70.0 %

respectively against to OTA production. Results suggest a direct or an indirect action via

metabolites produced by tested Bacillus strains on A. carbonarius growth coupled probably with consumption and / or OTA binding. We could hope tested Bacillus strains could be a promising agent for biological control of growth and OTA production of A. carbonarius in raw cocoa beans during the post-harvest processing.

Références

Télécharger maintenant ( PDF - 1 Page - 452.69 KB )

Documents relatifs

Identifying potential significant factors impacting zero-inflated proportions data

The specific nature of zero-inflated proportion data (ZIPD; that are dependent, continuous and bounded) is against using classical supervised methods like linear regression and

Application of sparse grid combination techniques to low temperature plasmas Particle-In-Cell simulations. Part 2 Electron drift instability in a Hall thruster

Figure 7 shows the IVDF integrated in time (same sampling as on-axis profiles of figure 4) and for two locations. The first position is downstream the peak of magnetic

Le système WoDiS - WOlf & DIStributions pour la substitution lexicale

Nous avons décidé de limiter le nombre des candidats distributionnels par rapport à la moyenne des candidats extraits du WOLF pour les données d’essai (14.5 par mot cible) : compte

L'INFLUENCE DES MEDIAS SUR LES PRATIQUES DE GOUVERNANCE D'ENTREPRISE

Pour ce faire, nous avons étudié le lien entre l’intensivité du suivi médiatique offert par la presse et le ton des articles sur des changements de MGE : l’augmentation

Challenges to cocoa production in the face of climate change and the spread of pests and diseases

The evolution of cocoa production has adapted to biotic and abiotic constraints that have changed over time under the influence of climate change and the emergence and development

Influence of specific Saccharomyces cerevisiae yeats on cocoa beans flavor and final chocolate quality

The present study aimed to improve the sanitary quality of raw cocoa bean by determining the potential for biological control of fungal growth and OTA production of

Modeling the alcoholic fermentation of cocoa by a selected yeast strain

To control the quality of the beans, a mathematical model of alcoholic fermentation has been developed; it can be used to predict and optimize the behavior of a yeast strain