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Champignons associés et teneurs en Ochratoxine A dans les fèves de cacao (Theobroma cacao) produites dans les bassins de production du Moungo, Cameroun
Abstract
Ce travail avait pour objectif la caractérisation des champignons et la détermination des teneurs en Ochratoxine A (OTA) associées aux fèves de cacao produites dans le Département du Moungo, l’un des principaux bassins de production du cacao au Cameroun. A cet effet, 325 échantillons de 500 g prélevés chez 180 producteurs après les étapes d’écabossage, de fermentation et de séchage ont été utilisés pour l’isolement des champignons. De ces échantillons, 91 ont été utilisés pour déterminer leurs teneurs en OTA par la méthode ELISA compétitif. L’identification des moisissures s’est basée sur les caractères culturaux, morphologiques, microscopiques et moléculaires. Les résultats ont montré, quatorze (14) champignons appartenant à huit (08) genres fongiques avec un taux de contamination des fèves faible après l’écabossage (16,87 ± 6,74%), moyen (44,91 ± 5,57%) après la fermentation et élevé après le séchage (84,44 ± 3,64%). Les taux de contamination augmentent au fur et à mesure que les fèves évoluent dans le processus de transformation post-récolte. Les teneurs en OTA obtenues ont varié de 0,20 μgKg-1 à 0,51 μgKg-1. En fonction des différents bassins de production, les teneurs moyennes en OTA étaient de 0,45 ± 0,067 μgKg-1 (Manjo), 0,48 ± 0,016 μgKg-1 (Loum), 0,46± 0,063 μgKg-1 (Penja), 0,44 ± 0,025 μgKg-1 (Mbanga) et 0,44 ± 0,028 μgKg-1 (Mumbo). Au seuil de probabilité 5%, les valeurs en OTA obtenues sont significativement inférieures à 3,0 μgKg-1 qui est la limite maximale (LMR) en OTA recommandée en Union européenne (UE) dans du cacao en poudre. Dans le département du Moungo, bien qu’un taux de contamination élevé des fèves directement collectées après séchage et sans stockage par les genres Aspergillus et Pénicillium ait été observé, les fèves sont conformes et respectent les normes de qualité en ce qui concerne les teneurs en OTA.
The aim of this study was to characterize the fungi and determine the Ochratoxin A (OTA) levels associated with cocoa beans produced in the Moungo Department, one of the main cocoa production areas in Cameroon. About 325 samples of 500 g each taken from 180 producers after the shelling, fermentation anddrying were used to isolate the fungi. Of these samples, 91 were used to determine their OTA content using the competitive ELISA method. The identification of molds was based on cultural, morphological, microscopic and molecular characteristics. Results showed that fourteen (14) fungi belonging to eight (08) fungal genera were identified with a low rate of contamination of the beans after shelling (16,87 ± 6,74%), a medium rate (44,91 ± 5,57%) after fermentation and a high rate after drying (84,44 ± 3,64%). The contamination levels increased as the beans progress through the postharvest transformation processes The OTA levels obtained varied from 0.20 μgKg-1 to 0.51μgKg-1. According to the different production basins, the average OTA levels were 0.45 ± 0.067 μgKg-1 (Manjo), 0.48 ± 0.016 μgKg-1 (Loum), 0.46 ± 0.063 μgKg-1 (Penja), 0.44 ± 0.025 μgKg-1 (Mbanga) and 0.44 ± 0.028 μgKg-1 (Mumbo). At 5% probability threshold, the OTA values obtained were significantly lower than 3.0 μgKg-1, which is the recommended maximum limit (RML) for OTA in cocoa powder recommended in the European Union (EU). In the Moungo. In the Moungo Department, although a high rate of contamination by the genera Aspergillus and Penicillium was observed in beans collected directly after drying and without storage, the beans complied with quality standards for OTA.
