Strange golden smoke taking away from coffee seeds

Nganou Donkeng N, Durand N, Tatsadjieu Ngoune L, Meile JC, EL Sheikha AF, Montet D, Mbufung CM

Department of Food Science and Nutrition, Food Microbiology laboratory, National School of Agro-Industrial Sciences, University of Ngaoundere, P. O. Box. 455 Ngaoundere, Cameroon

Minufiya University, Faculty of Agriculture, Department of Food Science and Technology, 32511 Shibin El Kom, Minufiya Government, Egypt

UMR 95 Qualisud, CIRAD, TA B-95/16, 73, rue Jean-François Breton, 34398 Montpellier cedex 5

Key words: Coffee, PCR-DGGE, fungal community, traceability, Cameroon.

Abstract

The new European regulation 178/2002 imposes the determination of the geographical origin in the traceability process of foodstuffs at the moment of commercial transactions. In practice, it is difficult to determine with accuracy the geographical origin of foodstuffs. For this purpose, the total analysis of fungal communities in samples of coffee is used.

coffee-kez-621x414livemintIn the present study the molecular technique using 28S rDNA profiles generated by PCR-DGGE was used in order to detect the variation in fungal community structures of coffee from five different locations in West and Coastal plain in Cameroon and the effect of treatment and coffee species on these fungal profiles. When the 28S rDNA profiles were analyzed by multivariate analysis, distinct microbial communities were detected. The band profiles obtained from different samples of coffee and specific for each location and could be used as a bar code to certify the origin of the coffee. This method is a new traceability tool which provides coffee products with a unique biological bar code and makes it possible to trace back the coffee to their original location.

Get the original articles in Source: Volume 2, Number 5, May 2012 – IJB

Published By: International Journal of Biosciences (IJB)

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