scholarly journals Selection and Evaluation of Staphylococcus xylosus as a Biocontrol Agent against Toxigenic Moulds in a Dry-Cured Ham Model System

2020 ◽  
Vol 8 (6) ◽  
pp. 793
Author(s):  
Eva Cebrián ◽  
Félix Núñez ◽  
Fernando J. Gálvez ◽  
Josué Delgado ◽  
Elena Bermúdez ◽  
...  
Keyword(s):  
Meat Products ◽  
Fungal Growth ◽  
Model System ◽  
Staphylococcus Xylosus ◽  
Promising Strategy ◽  
Dry Cured Ham ◽  
Cured Meat ◽  
Penicillium Nordicum ◽  
Penicillium Griseofulvum ◽  
Toxigenic Moulds

Toxigenic moulds can develop on the surface of dry-cured meat products during ripening due to their ecological conditions, which constitutes a risk for consumers. A promising strategy to control this hazard is the use of antifungal microorganisms usually found in these foods. However, to date, the effectiveness of gram-positive catalase-positive cocci (GCC+) has not been explored. The aim of this work was to select GCC+ isolates with antifungal activity to study its effectiveness in a dry-cured ham model system at the environmental conditions reached during the ripening. Forty-five strains of GCC+ were evaluated and the isolate Staphylococcus xylosus Sx8 was selected to assess its efficacy at two different concentrations (106 and 104 cfu/mL) against Penicillium nordicum, Aspergillus flavus, Aspergillus parasiticus, and Penicillium griseofulvum at 15, 20, and 25 °C. The results showed that the inoculation of 106 cfu/mL of S. xylosus completely inhibited the growth of most fungi. In addition, in the presence of this strain at 104 cfu/mL, a significant reduction in fungal growth and mycotoxins production was observed at the three temperatures studied. In conclusion, S. xylosus Sx8 possesses great potential as a biological agent to control toxigenic moulds in dry-cured meat products.

Production of Cyclopiazonic Acid by Penicillium commune Isolated from Dry-Cured Ham on a Meat Extract–Based Substrate

2002 ◽  
Vol 65 (6) ◽  
pp. 988-992 ◽  
Author(s):  
MARÍA J. SOSA ◽  
JUAN J. CÓRDOBA ◽  
CARMEN DÍAZ ◽  
MAR RODRÍGUEZ ◽  
ELENA BERMÚDEZ ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Growth Rate ◽  
Marked Effect ◽  
Meat Products ◽  
Cyclopiazonic Acid ◽  
Meat Extract ◽  
Dry Cured Ham ◽  
Wide Range ◽  
Cured Meat ◽  
Penicillium Commune

Penicillium commune, a mold frequently found on dry-cured meat products, is able to synthesize the mycotoxin cyclopiazonic acid (CPA). To evaluate the hazard due to CPA on such foods, the ability of P. commune to grow and produce CPA at water activities (aw) in the range of 0.99 to 0.90 with a meat extract–based medium from 12 to 30°C was determined. CPA was quantified by high-pressure liquid chromatography and mass spectrometry. P. commune was able to grow at every aw and temperature tested. The optimal environmental conditions for growth were 20 to 25°C, at 0.97 to 0.96 aw, but the highest amount of CPA was produced at 30°C, 0.96 aw. No direct correlation between growth rate and CPA production was assessed. Temperature seems to be the most important factor influencing CPA production. However, there was an interaction between temperature and aw that significantly (P < 0.001) affected growth and CPA production. An aw of 0.90 had a marked effect, depressing growth and CPA production. Meat extract–based medium proved to be an appropriate substrate for CPA biosynthesis by P. commune under a wide range of conditions.

Effects of Substrate, Water Activity, and Temperature on Growth and Verrucosidin Production by Penicillium polonicum Isolated from Dry-Cured Ham

2000 ◽  
Vol 63 (2) ◽  
pp. 231-236 ◽  
Author(s):  
FÉLIX NÚÑEZ ◽  
M. CARMEN DÍAZ ◽  
MAR RODRÍGUEZ ◽  
EMILIO ARANDA ◽  
ALBERTO MARTÍN ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Mycelial Growth ◽  
Meat Products ◽  
Complex Interaction ◽  
Malt Extract ◽  
Mold Growth ◽  
Medium Temperature ◽  
Meat Extract ◽  
Dry Cured Ham ◽  
Cured Meat

Penicillium polonicum, a common mold on dry-cured meat products, is able to produce verrucosidin, a potent neurotoxin. The ability of P. polonicum isolated from dry-cured ham to grow and produce verrucosidin from 4 to 40°C at water activities (aw) of 0.99, 0.97, and 0.95 on malt extract agar (MEA) and a medium made up with meat extract, peptone, and agar (MPA) was evaluated. Verrucosidin was quantified by high-pressure liquid chromatography and mass spectrometry. P. polonicum was able to grow on MEA and MPA at all the aw values tested from 4 to 37°C but not at 40°C. The optimal environmental conditions for growth were 20°C, 0.99 aw on MEA and 20 to 25°C, 0.97 aw on MPA, but the highest amount of verrucosidin was obtained at 25°C, 0.99 aw in both media. No direct correlation between extension of mold growth and verrucosidin production was found. Temperature appears to be the most important factor ruling mycelial growth, whereas verrucosidin accumulation is mostly influenced by aw. However, analysis of variance of the data showed that there was a complex interaction among all the environmental factors (medium, temperature, and aw) that significantly (P < 0.0001) affected growth and verrucosidin production. The reduction of aw to intermediates values of 0.95 has a stronger effect on growth on MEA than on MPA. Given that the meat-based medium proved to be an appropriate substrate for the biosynthesis of verrucosidin by P. polonicum, the ability of this mold to produce the toxin on meat products should be established.

Effect of iV-Nitrosothiazolidine-4-Carboxylic Acid on Formation of N-Nitrosothiazolidine in Uncooked Bacon

1985 ◽  
Vol 68 (6) ◽  
pp. 1077-1080
Author(s):  
John W Pensabene ◽  
Walter Fiddler
Keyword(s):  
Carboxylic Acid ◽  
Meat Products ◽  
Model System ◽  
Processing Temperature ◽  
Frying Temperature ◽  
Smoked Fish ◽  
Cured Meat ◽  
Principal Pathway

Abstract iV-Nitrosothiazolidine-4-carboxylic acid (NTHZC) was recently identified in a variety of smoked fish and cured meat products. While the toxicological properties of NTHZC are currently unknown, it has been speculated that A'-nitrosothiazoIidine (NTHZ) in fried bacon may be caused in part by decarboxylation of NTHZC. A limited survey of uncooked cured meat products failed to demonstrate any correlation between levels of NTHZC and NTHZ. However, NTHZC levels were significantly higher, ranging from 8 to 1400 ppb, than the corresponding NTHZ levels, which ranged from <2 to 18 ppb. Decarboxylation of NTHZC to NTHZ in a model system occurs at 110°C, which is significantly higher than the average bacon processing temperature of 54°C, but lower than the normal frying temperature of 177°C recommended for bacon. Results from both model system and frying experiments with NTHZC and its precursors suggest that NTHZC decarboxylation to NTHZ is not the principal pathway to NTHZ formation in uncooked bacon.

scholarly journals Potential of Near Infrared Spectroscopy as a Rapid Method to Discriminate OTA and Non-OTA-Producing Mould Species in a Dry-Cured Ham Model System

Toxins ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 620
Author(s):  
Eva Cebrián ◽  
Félix Núñez ◽  
Mar Rodríguez ◽  
Silvia Grassi ◽  
Alberto González-Mohino
Keyword(s):  
Infrared Spectroscopy ◽  
Sensitivity And Specificity ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Meat Products ◽  
Nir Spectroscopy ◽  
Support Vector ◽  
Dry Cured Ham ◽  
Vector Machines ◽  
Cured Meat

The ripening process of dry-cured meat products is characterised by the development of fungi on the product’s surface. This population plays a beneficial role, but, uncontrolled moulds represent a health risk, since some of them may produce mycotoxins, such as ochratoxin A (OTA). The aim of the present work is to assess the potential of near-infrared spectroscopy (NIRS) for the detection of OTA-producing mould species on dry-cured ham-based agar. The collected spectra were used to develop Support Vector Machines–Discriminant Analysis (SVM-DA) models by a hierarchical approach. Firstly, an SVM-DA model was tested to discriminate OTA and non-OTA producers; then, two models were tested to discriminate species among the OTA producers and the non-OTA producers. OTA and non-OTA-producing moulds were discriminated with 85% sensitivity and 86% specificity in the prediction. Furthermore, the SVM-DA model could differentiate non-OTA-producing species with a 95% sensitivity and specificity. Promising results were obtained for the prediction of the four OTA-producing species tested, with a 69% and 90% sensitivity and specificity, respectively. The preliminary approach demonstrated the high potential of NIR spectroscopy, coupled with Chemometrics, to be used as a real-time automated routine monitorization of dry-cured ham surfaces.

Production and Stability of Patulin, Ochratoxin A, Citrinin, and Cyclopiazonic Acid on Dry Cured Ham

2005 ◽  
Vol 68 (7) ◽  
pp. 1516-1520 ◽  
Author(s):  
J. D. BAILLY ◽  
C. TABUC ◽  
A. QUÉRIN ◽  
P. GUERRE
Keyword(s):  
Ochratoxin A ◽  
Incubation Period ◽  
Meat Products ◽  
Cyclopiazonic Acid ◽  
Fungal Species ◽  
Dry Cured Ham ◽  
Cured Meat ◽  
Initial Content ◽  
Toxigenic Strains ◽  
The Stability

Toxinogenic fungal species can be isolated from dry cured meat products, raising the problem of the direct contamination of these foods by mycotoxins known to be carcinogenic or potent carcinogens. Because the contamination of a food by mycotoxins can be considered a balance between production and degradation, the stability of mycotoxins on dry cured meat was also investigated. This study focused on patulin, ochratoxin A, citrinin, and cyclopiazonic acid that can be produced by fungal species previously isolated from dry cured meat products sold on the French market. We demonstrated that neither patulin nor ochratoxin A was produced on dry meat by toxigenic strains, whereas relatively high amounts of citrinin and cyclopiazonic acid were found after a 16-day incubation period at 20°C (87 and 50 mg/kg, respectively). After direct contamination, the initial content of patulin rapidly decreased to become undetectable after only 6 h of incubation at 20°C. For both citrinin and ochratoxin A, the kinetics of decrease at 20°C was less rapid, and the two toxins presented half-lives of 6 and 120 h, respectively. By contrast, more than 80% of the initial contamination in cyclopiazonic acid was still found on ham after a 192-h incubation period. Toxin stability was not affected by storage at 4°C. These results suggest that growth of toxigenic strains of Penicillium has to be avoided on dry meat products.

scholarly journals Quantitative Proteomic Profiling of Fungal Growth, Development, and Ochratoxin A Production in Aspergillus ochraceus on High- and Low-NaCl Cultures

Toxins ◽  
2021 ◽  
Vol 13 (1) ◽  
pp. 51
Author(s):  
Yan Wang ◽  
Yue Guan ◽  
Wei Lin ◽  
Hao Yan ◽  
Jing Neng ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Growth And Development ◽  
Salt Content ◽  
Membrane Integrity ◽  
Meat Products ◽  
Fungal Growth ◽  
High Salt ◽  
Aspergillus Ochraceus ◽  
High Salt Content ◽  
Cured Meat

Dry-cured meat products are worldwide food with high-salt content, and filamentous fungi are beneficial to the maturation process. However, some salt-tolerant strains of Aspergillus and Penicillium produce ochratoxin A (OTA) on these products and thus threaten food safety. In our study, proteomic analysis was performed to reveal the mechanism of adaptability to high-salt environment by Aspergillus ochraceus. Twenty g/L and 70 g/L NaCl substrates were used to provide medium- and high-NaCl content environments, respectively. The NaCl addition could induce fungal growth, but only 20 g/L NaCl addition could induce spore production while 70 g/L repressed it. Proteomics analysis identified 2646 proteins in A. ochraceus fc-1, of which 237 and 251 were differentially expressed with 20 g/L and 70 g/L NaCl addition, respectively. Potential factors affecting fungal growth and development were identified by GO and KEGG analyses of biological process, cellular component, and molecular function terms. The results revealed that ergosterol synthesis pathway was significantly upregulated with 20 g/L and 70 g/L NaCl addition. However, fungal growth and development including OTA production were complex processes associated with many factors including nutrient uptake, cell membrane integrity, cell cycle, energy metabolism, intracellular redox homeostasis, protein synthesis and processing, autophagy, and secondary metabolism. Reactive oxygen species may be an important window to understand the mechanism that medium-salt content was conducive to intracellular signal transduction while high-salt content caused oxidative stress. The findings would help to improve the processes and storage conditions of dry-cured meat products.

scholarly journals The Influence of NaCl and Glucose Content on Growth and Ochratoxin A Production by Aspergillus ochraceus, Aspergillus carbonarius and Penicillium nordicum

Toxins ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 515
Author(s):  
Yan Wang ◽  
Hao Yan ◽  
Jing Neng ◽  
Jian Gao ◽  
Bolei Yang ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Salt Content ◽  
Meat Products ◽  
Fungal Growth ◽  
Aspergillus Ochraceus ◽  
Aspergillus Carbonarius ◽  
Mycelium Growth ◽  
Glucose Content ◽  
High Sugar ◽  
Penicillium Nordicum

Ochratoxin A (OTA) is a nephrotoxic mycotoxin, which deserves particular attention for its widespread contamination of a variety of food and feed. Aspergillus ochraceus, Aspergillus carbonarius, and Penicillium nordicum are an important source of OTA in three different kinds of food commodities, including cereals, grape and dried fruit products, and dry-cured meat products. Deeper knowledge of OTA production and mycelium growth related to the high-sugar or NaCl-rich environments was gained in this manuscript. A. ochraceus and P. nordicum were likely to have greater growth rates in medium supplied with certain concentrations of NaCl (0–80 g/L), and the colony diameter was the largest at the salt content of 40 g/L. P. nordicum was more suitable to grow in NaCl-riched medium, the OTA production was increased to 316 ppb from 77 ppb when 20 g/L NaCl was added. The capability of OTA production was inhibited when salt content was 40 g/L and 60 g/L in A. ochraceus and P. nordicum, respectively. As the glucose content increased to 250 g/L, the capacity of mycelium growth and sporulation was increased significantly in A. ochraceus and A. carbonarius. A. carbonarius was more suitable to grow in high-sugar grape products. OTA production was significantly promoted with an added 100 g/L glucose in A. carbonarius. OTA production was inhibited when glucose content was 150 g/L and in 200 g/L in A. ochraceus and A. carbonarius, respectively. NaCl and glucose have an effect on fungal growth and OTA production, and the activation of biosynthetic genes of OtaA. These results would allow designing new strategies to prevent OTA accumulation on sugar or NaCl-riched foodstuffs and achieve the objective to manufacture cereals, dried vine fruits and dry-cured ham, free of OTA.

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