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Microbial composition and ochratoxin A in coffee (Coffea arabica L.) submitted to different waiting times before drying

Microbial composition and ochratoxin A in coffee (Coffea arabica L.) submitted to different waiting times before drying

Ciencia e Agrotecnologia 27(6): 1315-1320

The microbial composition and ochratoxin A content of coffee Catuai Vermelho, dried 1, 2, 3, 4, 5, 6 or 7 days after harvest were determined. Fusarium, Aspergillus niger, A. ochraceus, Cladosporium and Penicillium were found contaminating the coffee beans. The microbial composition of the coffee beans increased with delay in drying.

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