Effect of Drying Methods and Load Volume on Microbial Contaminants and Cup Quality of Arabica Coffee
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Jun 28, 2021
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Abstract
The effect of drying on bare concrete, portable drying beds, greenhouse-type dryer, and mechanical dryer at 10kg load/m2 and 20kg load/m2 of parchment coffee were assessed for microbial including ochratoxin A (OTA) contamination and cup quality. The shortest drying time of 40 hours was attained by mechanical drying. However, under sun drying, the shortest drying duration was attained from greenhouse-type dryer. Most microbial contaminants were isolated on the parchment coffee dried in all drying methods. Some were still associated on the green coffee beans but none on those dried in the greenhousetype dryer. The fungal species identified were Penicillium sp., Saccharomyces cerevisiae, Fusarium xylariodes, Cladosporium cladosporioides, Aspergillus ochraceus, Aspergillus niger, Fusarium oxysporum and Mucor sp. The dominant fungal species were Penicillium sp. and Saccharomyces cerevisiae. OTA was found on the parchment coffee dried by mechanical dying at 10kg load/m2 and on bare concrete and portable drying beds at 20kg load/m2. However, OTA was not detected in the green coffee beans. All the drying methods except for the bare concrete, produced specialty coffee while coffee dried at 10kg load/m2 had better cupping quality.
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References
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Winston, E., Op de Laak, J., Marsh, T., Lempke, J., & Chapman, K. (2005). Arabica coffee manual for Lao-PDR. FAO Regional Office for Asia and the Pacific, Bangkok. Food and Agriculture Organization of the United Nations.
Alvindia, D.G., & Acda, A.M. (2010). Mycoflora of coffee beans in the Philippines. Int Soc Southeast Asian Agric Sci., 16: 116–125.
Anwar, A. (2010). Assessment of Coffee Quality and its Related Problems in Jimma Zone of Oromia Regional State. An M.Sc.Thesis. Ethiopia. Pp. 91-110
Beza, T. (2011). Effect of Processing Methods and Drying Materials on the Physical and Sensorial Quality Attributes Of Coffee (Coffea Arabica L.) Varieties at Gera and Jimma. An M.Sc. Thesis, presented to the school of Graduate studies of JUCAVM, Ethiopia.
Braun, U., & Schubert, K. (2007). Taxonomic revision of the genus Cladosporium s. lat. 7. Descriptions of new species, a new combination and further new data. Schlechtendalia, 16: 61-76.
Bucheli, P., & Taniwaki, M.H. (2002). Research on the origin and on the impact of postharvest handling and manutacturing on the presence of ochratoxin A in coffee. Rev. Food Addit. Contam., 19: 655-665.
Bureau of Agriculture and Fisheries Standards. (2012). Philippine National Standard 01. Green Coffee Beans-Specification. Department of Agriculture, Philippines.
Bureau of Agriculture and Fisheries Standards. (2015). Philippine National Standard 170. Code of practice for the prevention and reduction of Ochratoxin A contamination in coffee. Department of Agriculture, Philippines.
Coffee Research Institute. (n.d). Coffee Drying. http://www.coffeeresearch.org/agriculture/ drying.htm
Culliao, A.G.L., & Barcelo, J.M. (2015). Fungal and mycotoxin contamination of coffee beans in Benguet province, Philippines. Food Additives & Contaminants: Part A, 32(2): 250-260. https:// www.tandfonline.com/doi/abs/10.1080/194400 49.2014.1001796
Frank, J.M. (2001). On the activity of fungi in coffee in relation to ochratoxin A production. In: Proceedings of the 19th ASIC coffee conference, Trieste, Italy, pp 14–18
Frisvad, J., & Samson, R. (2004). Polyphasic taxonomy of Penicillium subgenus Penicillium. A guide to identification of food and air-borne terverticillate Penicillia and their mycotoxins. Studies in Mycology, 49: 1-174.
Ghosh, P., & Venkatachalapathy, N. (2014). Processing and Drying of Coffee-A Review. International Journal of Engineering Research and Technology, 3(12): 784-794. https://www.ijert. org/research/processing-and-drying-of-coffee-areview-IJERTV3IS120482.pdf
International Coffee Organization. (2005). Introduction to coffee drying. http://www.ico. org/projects/good-hygiene-practices/cnt/cnt_sp/ sec_3/docs_3.2/Intro%20coffee%20drying.pdf.
Joosten H.M.L.J., Goetz, J., Pittet, A., Schellenberg, M., & Bucheli, P. (2001). Production of ochratoxin A by Aspergillus carbonarius on coffee cherries. Int J Food Microbiol., 65: 39–44.
Kurtzman, C., Fell, J., Boekhout, T., & Robert, V. (2011). Methods for Isolation, Phenotypic Characterization and Maintenance of Yeasts. Yeasts 5th Edition. https://doi.org/10.1016/B9780-444-52149-1.00007-0
Klich, M.A. (2002). Identification of common Aspergillus species. Mycologist, 17(3): 128. https://doi.org/10.1017/S0269915X03243123
Leslie J., & Summerell, B. (2006). The Fusarium laboratory manual. 1st ed. Blackwell Publishing Ltd; Oxford, London.
Mamma, D., Kourtoglou, E., & Christakopoulos, P. (2008). Fungal multienzyme production on industrial by-products of the citrusprocessing industry. Bioresour. Technol., 99: 2373-2383.
Martin, N., de-Souza, S.R., da-Silva, S.R., & Gomes, E. (2004). Pectinase production by fungal strains in solid state fermentation using agro-industrial bioproduct. Braz. Arch. Biol. Technol., 47, 200206.
Masoud, W., Cesar, L.B., Jespersen, L., & Jakobsen, M. (2004). Yeast involved in fermentation of Coffea arabica in East Africa determined by genotyping and by direct denaturating gradient gel electrophoresis. Yeast, 21: 549-556.
Mekonen, H. (2009). Influence of Genotype, Location and processing methods on the quality of coffee (Coffee arabica L.). An M.Sc. Dissertation, presented to the school of Graduate studies of Hawasa University, Hawasa, Ethiopia. Pp. 42-71
Musebe, R., Agwenanda, C., & Mekon, M. (2007). Primary Coffee Processing in Ethiopia: In Africa Crop Science Society; Africa Crop Science Conference Proceedings, 8: 1417-1421.
Nasanit, R., & Satayawut, K. (2015). Microbiological study during coffee fermentation of Coffea arabica var. chiangmai 80 in Thailand. Kasetsart Journal-Natural Science, 49: 32-41.
Ostry, V., Malir, F., & Ruprich, J. (2013). Producers and Important Dietary Sources of Ochratoxin A and Citrinin. Toxins (Basel), 5(9):1574-1586. https://www.mdpi.com/2072-6651/5/9/1574
Pitt, J.I. (2000). A laboratory guide to common Penicillium species. 3rd ed. CSIRO, 197 p.
Pitt, J.I. (1987). Penicillium viridicatum, Penicillium verrocosum, and Production of Ochratoxin A. Applied and Environmental Microbiology, 53(2): 266-269.
Silva, C.F., Schwan, R.F., Sousa, E.D., & Wheals, A.E. (2000). Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica. Brazil. Int. J. Food Microbiol., 60: 251-260.
Sunarharum, W.B., Yuwono, S.S., Pangestu, N.B.S.W., & Nadhiroh, H. (2018). Physical and sensory quality of Java Arabica green coffee beans. IOP Conference Series: Earth and Environmental Science, 131: 1-16. https://iopscience.iop.org/ article/10.1088/1755-1315/131/1/012018/pdf
Tad-awan, B.A., Amado, V.Y., & Doco, J.D. (2013). Growing areas and traditional production practices of Arabica coffee in Benguet. Benguet State University Research Journal, 70: 50-54. http://journals.bsu.edu.ph/index.php/BRJ/ article/view/87
Tsegaye, B., Ibrahim, A.M., Shimber, T., & Getachew, Y. (2014). The influence of sun drying methods and layer thickness on the quality of lowland Arabica coffee varieties at Gomma I, Southwestern Ethiopia. Research Journal and Environmental Management, 3(11): 547-554. https://www.researchgate.net/publication /270161341_The_Influence_of_sun_drying_ methods_and_layer_thickness_on_the_quality_ of_lowland_Arabica_coffee_varieties_at_ Gomma_I_Southewesten_Ethiopia
Winston, E., Op de Laak, J., Marsh, T., Lempke, J., & Chapman, K. (2005). Arabica coffee manual for Lao-PDR. FAO Regional Office for Asia and the Pacific, Bangkok. Food and Agriculture Organization of the United Nations.