scholarly journals Ochratoxin A production by Aspergillus westerdijkiae in Italian-type salami

2019 ◽  
Vol 83 ◽  
pp. 134-140 ◽  
Author(s):  
Gilson Parussolo ◽  
Maurício Schneider Oliveira ◽  
Marcelo Valle Garcia ◽  
Angélica Olivier Bernardi ◽  
Jéssica Gonçalves Lemos ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Aspergillus Westerdijkiae

Agrobacterium-mediated insertional mutagenesis of the ochratoxigenic fungus Aspergillus westerdijkiae

2007 ◽  
Vol 53 (1) ◽  
pp. 148-151 ◽  
Author(s):  
Marcia M Mata ◽  
Marta H Taniwaki ◽  
Beatriz T Iamanaka ◽  
Daniele Sartori ◽  
André L.M Oliveira ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Insertional Mutagenesis ◽  
Aspergillus Ochraceus ◽  
Agrobacterium Mediated Transformation ◽  
Morphological Variations ◽  
Carcinogenic Potential ◽  
Coffee Beans ◽  
Aspergillus Westerdijkiae ◽  
Polymerase Chain ◽  
First Time

Aspergillus westerdijkiae is a potent ochratoxin A (OTA) producer that has been found in coffee beans. OTA is known to have nephrotoxic effects and carcinogenic potential in animal species. Here we report for the first time the Agrobacterium-mediated transformation for Aspergillus westerdijkiae and the generation of ochratoxin-defective mutants. Conidia were transformed to hygromycin B resistance using strain AGL-1 of Agrobacterium tumefaciens. The obtained transformation frequency was up to 47 transformants per 106 target conidia. Among 600 transformants, approximately 5% showed morphological variations. Eight transformants with consistently reduced OTA production were obtained. Two of these transformants did not produce OTA (detection limit: 0.1 µg/kg); the other six mutants produced lower amounts of OTA (1%–32%) compared with the wild-type strain. By using thermal asymmetric interlaced polymerase chain reaction, we successfully identified a putative flavin adenine dinucleotide monooxygenase gene.Key words: Aspergillus ochraceus, Aspergillus westerdijkiae, Agrobacterium-mediated transformation, Agrobacterium-mediated insertional mutagenesis, ochratoxin A.

Effect of different light wavelengths on the growth and ochratoxin A production in Aspergillus carbonarius and Aspergillus westerdijkiae

2016 ◽  
Vol 120 (5) ◽  
pp. 745-751 ◽  
Author(s):  
Khai Khuang Cheong ◽  
Caroline Strub ◽  
Didier Montet ◽  
Noël Durand ◽  
Pascaline Alter ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Aspergillus Carbonarius ◽  
Aspergillus Westerdijkiae

scholarly journals Effect of a Debaryomyces hansenii and Lactobacillus buchneri Starter Culture on Aspergillus westerdijkiae Ochratoxin A Production and Growth during the Manufacture of Short Seasoned Dry-Cured Ham

2020 ◽  
Vol 8 (10) ◽  
pp. 1623
Author(s):  
Lucilla Iacumin ◽  
Martina Arnoldi ◽  
Giuseppe Comi
Keyword(s):  
Ochratoxin A ◽  
Starter Culture ◽  
Debaryomyces Hansenii ◽  
Aspergillus Ochraceus ◽  
In Situ Tests ◽  
Potential Health ◽  
Lactobacillus Buchneri ◽  
Dry Cured Ham ◽  
Aspergillus Westerdijkiae

Recently, specific dry-cured hams have started to be produced in San Daniele and Parma areas. The ingredients are similar to protected denomination of origin (PDO) produced in San Daniele or Parma areas, and include pork leg, coming from pigs bred in the Italian peninsula, salt and spices. However, these specific new products cannot be marked as a PDO, either San Daniele or Parma dry cured ham, because they are seasoned for 6 months, and the mark PDO is given only to products seasoned over 13 months. Consequently, these products are called short-seasoned dry-cured ham (SSDCH) and are not branded PDO. During their seasoning period, particularly from the first drying until the end of the seasoning period, many molds, including Eurotium spp. and Penicillium spp., can grow on the surface and work together with other molds and tissue enzymes to produce a unique aroma. Both of these strains typically predominate over other molds. However, molds producing ochratoxins, such as Aspergillus ochraceus and Penicillium nordicum, can simultaneously grow and produce ochratoxin A (OTA). Consequently, these dry-cured hams may represent a potential health risk for consumers. Recently, Aspergillus westerdijkiae has been isolated from SSDCHs, which could represent a potential problem for consumers. Therefore, the aim of this study was to inhibit A. westerdijkiae using Debaryomyces hansenii or Lactobacillus buchneri or a mix of both microorganisms. Six D. hansenii and six L. buchneri strains were tested in vitro for their ability to inhibit A. westerdijkiae. The strains D. hansenii (DIAL)1 and L. buchneri (Lb)4 demonstrated the highest inhibitory activity and were selected for in situ tests. The strains were inoculated or co-inoculated on fresh pork legs for SSDCH production with OTA-producing A. westerdijkiae prior to the first drying and seasoning. At the end of seasoning (six months), OTA was not detected in the SSDCH treated with both microorganisms and their combination. Because both strains did not adversely affect the SSDCH odor or flavor, the combination of these strains are proposed for use as starters to inhibit OTA-producing A. westerdijkiae.

Effects of lactic acid bacteria and Saccharomyces cerevisiae on growth of Aspergillus westerdijkiae and ochratoxin A production and toxicity

2014 ◽  
Vol 7 (3) ◽  
pp. 313-320 ◽  
Author(s):  
M. Piotrowska ◽  
J. Roszak ◽  
M. Stańczyk ◽  
J. Palus ◽  
E. Dziubałtowska ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ochratoxin A ◽  
Fungal Growth ◽  
Lactobacillus Brevis ◽  
Yeast Saccharomyces Cerevisiae ◽  
Bacteria Growth ◽  
Yeast Strains ◽  
Aspergillus Westerdijkiae

The aim of this study was to examine three strains of the yeast Saccharomyces cerevisiae and three strains of lactic acid bacteria belonging to the genus Lactobacillus for their antifungal activity against the ochratoxin A producer Aspergillus westerdijkiae, as well as for their effect on OTA genotoxicity and cytotoxicity. When inoculated simultaneously, fungal growth was completely inhibited by S. cerevisiae. In the case of lactic acid bacteria, growth inhibition also occurred but to a less extent. A significant decrease in toxin production in co-culture with the yeast strains and LAB was observed. The supernatant of 24-h-old cultures of yeast strains in medium with OTA did not influence significantly the viability of porcine kidney epithelial LLC-PK1 cell line, whereas the supernatant from the LAB increased the viability compared to the control. Regarding genotoxicity, a decreased fragmentation of DNA was observed in the presence of the supernatant from wine and brewing yeasts, and Lactobacillus brevis strains. Based on the results obtained, it might be concluded that S. cerevisiae yeasts and lactic acid bacteria could be used to minimise the negative effect of OTA on humans and animals.

Ochratoxin A production by Aspergillus westerdijkiae in orange fruit and juice

2009 ◽  
Vol 132 (2-3) ◽  
pp. 185-189 ◽  
Author(s):  
Andreana Marino ◽  
Antonia Nostro ◽  
Caterina Fiorentino
Keyword(s):  
Ochratoxin A ◽  
Aspergillus Westerdijkiae ◽  
Orange Fruit

Mechanisms involved in reduction of ochratoxin A produced by Aspergillus westerdijkiae using Debaryomyces hansenii CYC 1244

2011 ◽  
Vol 151 (1) ◽  
pp. 113-118 ◽  
Author(s):  
Jéssica Gil-Serna ◽  
Belén Patiño ◽  
Laura Cortés ◽  
María Teresa González-Jaén ◽  
Covadonga Vázquez
Keyword(s):  
Ochratoxin A ◽  
Debaryomyces Hansenii ◽  
Aspergillus Westerdijkiae

scholarly journals Resilience of Aspergillus westerdijkiae Strains to Interacting Climate-Related Abiotic Factors: Effects on Growth and Ochratoxin A Production on Coffee-Based Medium and in Stored Coffee

2020 ◽  
Vol 8 (9) ◽  
pp. 1268 ◽  
Author(s):  
Asya Akbar ◽  
Angel Medina ◽  
Naresh Magan
Keyword(s):  
Water Stress ◽  
Ochratoxin A ◽  
Elevated Co2 ◽  
Abiotic Factors ◽  
Green Coffee ◽  
Roasted Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Aspergillus Westerdijkiae ◽  
Stimulation Of

We examined the resilience of strains of Aspergillus westerdijkiae in terms of growth and ochratoxin A (OTA) production in relation to: (a) two-way interacting climate-related abiotic factors of water activity (aw, 0.99–0.90) × temperature (25–37 °C) on green coffee and roasted coffee-based media; (b) three-way climate-related abiotic factors (temperature, 30 vs. 35 °C; water stress, 0.98–0.90 aw; CO2, 400 vs. 1000 ppm) on growth and OTA production on a 6% green coffee extract-based matrix; and (c) the effect of three-way climate-related abiotic factors on OTA production in stored green coffee beans. Four strains of A. westerdijkiae grew equally well on green or roasted coffee-based media with optimum 0.98 aw and 25–30 °C. Growth was significantly slower on roasted than green coffee-based media at 35 °C, regardless of aw level. Interestingly, on green coffee-based media OTA production was optimum at 0.98–0.95 aw and 30 °C. However, on roasted coffee-based media very little OTA was produced. Three-way climate-related abiotic factors were examined on two of these strains. These interacting factors significantly reduced growth of the A. westerdijkiae strains, especially at 35 °C × 1000 ppm CO2 and all aw levels when compared to 30 °C. At 35 °C × 1000 ppm CO2 there was some stimulation of OTA production by the two A. westerdijkiae strains, especially under water stress. In stored green coffee beans optimum OTA was produced at 0.95–0.97 aw/30 °C. In elevated CO2 and 35 °C, OTA production was stimulated at 0.95–0.90 aw.

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