ISSN: 0973-7510

E-ISSN: 2581-690X

Luciana Pereira de Souza Bermejo1 , Sára Maria Chalfoun1 and Deila Magna dos Santos Botelho2
1Department of Microbiology, Universidade Federal de Lavras, Lavras/MG, Brazil.
2Agricultural Research Company of Minas Gerais, Lavras/MG, Brazil.
J Pure Appl Microbiol. 2014;8(4):2791-2799
© The Author(s). 2014
Received: 21/11/2013 | Accepted: 02/02/2014 | Published: 31/08/2014
Abstract

The influence of microorganisms on the quality of coffee is usually studied using the fungalgenusCladosporium. This fungus is offundamental importance to coffee cultivationbecause it is associated with good quality drinks. This research was carried out to determine the effect of extracts of C. cladosporioides on a BDBionutrientsTM medium extracted with extractors (methanol, ethanol, dimethyl sulfoxide and ethyl acetate) and the effects of their activities against fungi on coffee quality. Sporulation and germination tests were performed with extracts, and their effects against the fungi Aspergillusniger, Aspergillusochraceus, Fusarium sp. and Penicillium sp. were evaluated for changes in the morphology of fungi, such as changes in colour, size, spore production and inhibition of germination.This experiment was carried out in a completely randomized design, with six replicates and ten replicates for testing sporulation and germination respectively. Tests have demonstrated the potential of the metabolites obtained for sporulation and germination of A.ochraceus from C.cladosporioides metabolites extracted withmethanol, activity of 83% and31% respectively; for A.nigermetabolites extracted with ethyl acetate, activity of 54% and 60%; forFusarium sp. metabolites extracted with methanol, activity of 87% and 40%; and for the fungusPenicillium sp.,activity of 79% and 19% respectively.

Keywords

Fungi, metabolites, extractor, sporulation, germination

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