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.

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.

Production of Secondary Metabolites by Some Terverticillate Penicillia on Carbohydrate-Rich and Meat Substrates

2007 ◽  
Vol 70 (12) ◽  
pp. 2829-2836 ◽  
Author(s):  
FÉLIX NÚÑEZ ◽  
CARMEN D. WESTPHAL ◽  
ELENA BERMÚDEZ ◽  
MIGUEL A. ASENSIO
Keyword(s):  
Secondary Metabolites ◽  
Atmospheric Pressure Chemical Ionization ◽  
Biologically Active ◽  
Malt Extract Agar ◽  
Malt Extract ◽  
Active Metabolites ◽  
Penicillium Species ◽  
Meat Extract ◽  
Extract Agar ◽  
Dry Cured Ham

Most terverticillate penicillia isolated from dry-cured meat products are toxigenic, but their ability to produce hazardous metabolites on meat-based substrates is not well known. The production of extrolites by selected terverticillate penicillia isolated from dry-cured ham has been studied on carbohydrate-rich media (malt extract agar, Czapek yeast autolysate agar, rice extract agar, and rice), meat extract triolein salt agar, and ham slices. Chloroform extracts from the selected strains grown on malt extract agar were toxic for the brine shrimp (Artemia salina) larvae and VERO cells at a concentration of 2 mg/ml, but 0.02 mg/ml produced no toxic effect. Analysis by high-pressure liquid chromatography (HPLC) coupled with photodiode array detection (DAD) or with mass spectrometry (MS) and an atmospheric pressure chemical ionization (APCI) source revealed different biologically active metabolites: cyclopiazonic acid and rugulovasine A from Penicillium commune; verrucosidin, anacine, puberuline, verrucofortine, and viridicatols from Penicillium polonicum; arisugacin and viridicatols from Penicillium echinulatum; and compactin and viridicatols from Penicillium solitum. Most of these metabolites, including the amino acid–derived compounds, were produced in the media containing high levels of carbohydrates. High concentrations of nitrogen compounds in the medium does not imply a greater production of the metabolites studied, not even those derived from the amino acids. However, molds growing on dry-cured ham are able to synthesize limited amounts of some secondary metabolites, a fact not previously reported. The combination of HPLC coupled with DAD and MS-APCI was useful for identification of closely related terverticillate Penicillium species from dry-cured ham. These techniques could be used to characterize the risk associated with the potential production of secondary metabolites in cured meats.

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 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.

scholarly journals Optimization of Culture Conditions for Mycelial Growth and Sporulation of Myrothecium roridum

2021 ◽  
Vol 10 (1) ◽  
pp. ACCEPTED
Author(s):  
Muhammad Iqbal ◽  
Sumera Naz ◽  
Salik N. Khan ◽  
Shumaila Farooq ◽  
Ghulam Mohy-Ud-Din ◽  
...  
Keyword(s):  
Radial Growth ◽  
Mycelial Growth ◽  
Incubation Temperature ◽  
Colony Growth ◽  
Spore Production ◽  
Bitter Gourd ◽  
Growth Media ◽  
Malt Extract ◽  
Medium Temperature ◽  
Myrothecium Roridum

Culture and nutrition conditions of Myrothecium roridum Tode were optimized by conducting a series of interlined experiments on a growth medium, temperature, pH, and photoperiod. In contrast, relation of culture age with virulence was measured by fungal development on young leaves of bitter gourd. The physiological response was measured on colony radial growth and spore production. Among the six test growth media, i.e., nutrient agar (NA), potato dextrose agar (PDA), Czapek-Dox agar (CDA), glucose agar (GA), malt extract agar (MEA), and bitter gourd agar (BGA), the highest radial growth (77 mm) and the highest number of spores (239 × 106 spores/ml) were observed on PDA. Incubation temperature was evaluated between a range of 15-40 °C, and the highest colony growth (87 mm) was observed at 30 °C, whereas the highest spore production (315 × 106 spores/ml) was at 35 °C. Different pH levels, i.e., 5, 5.5, 6, 6.5, 7, and 7.5, were optimized, and the highest colony growth (87 mm) and spore production (504 × 106 spores/ml) was recorded at pH 5.0. Impact of photoperiod was studied, and the highest mycelial growth (88 mm) and maximum spore production (524 × 106 spores/ml) was observed at 16/8 h alternate light and dark period. It was concluded that the optimum conditions for mycelia growth and spore production was pH 5.0-6.0 and at 30 ± 2 °C in PDA with 16/8 h alternate light and dark photoperiod.

Further Survey of Cured Meat Products for Volatile N-Nitrosamines

1974 ◽  
Vol 57 (4) ◽  
pp. 806-812
Author(s):  
Thavil Panalaks ◽  
Jagannath R Iyengar ◽  
Barbara A Donaldson ◽  
Walter F Miles ◽  
Nrisinha P Sen
Keyword(s):  
Mass Spectrometry ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Meat Products ◽  
Electrolytic Conductivity ◽  
Cured Meat ◽  
Liquid Chromatographic ◽  
Layer Chromatography ◽  
Volatile Nitrosamines

Abstract Eighty samples of various kinds of cured meat products were analyzed for volatile nitrosamines. Nitrosopyrrolidine (NPy) was determined by using thin layer chromatography and simple dialkylnitrosamines were measured by using a gas-liquid chromatographic (GLC) method with a Coulson electrolytic conductivity detector (pyrolytic mode). Seventeen samples contained 13–105 ppb NPy; 29 samples contained 2–35 ppb dimethylnitrosamine (DMN) ; 9 samples contained 2-25 ppb diethylnitrosamine (DEN). In a few cases the identities of NPy, DMN, and DEN were confirmed by GLC-mass spectrometry.

scholarly journals Rapid Evaporative Ionization Mass Spectrometry: A Review on Its Application to the Red Meat Industry with an Australian Context

Metabolites ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 171
Author(s):  
Robert S. Barlow ◽  
Adam G. Fitzgerald ◽  
Joanne M. Hughes ◽  
Kate E. McMillan ◽  
Sean C. Moore ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Supply Chain ◽  
Ex Vivo ◽  
Meat Products ◽  
Red Meat ◽  
Ionization Mass ◽  
Meat Industry ◽  
Quality And Safety ◽  
Australian Context ◽  
Processing Plants

The red meat supply chain is a complex network transferring product from producers to consumers in a safe and secure way. There can be times when fragmentation can arise within the supply chain, which could be exploited. This risk needs reduction so that meat products enter the market with the desired attributes. Rapid Evaporative Ionisation Mass Spectrometry (REIMS) is a novel ambient mass spectrometry technique originally developed for rapid and accurate classification of biological tissue which is now being considered for use in a range of additional applications. It has subsequently shown promise for a range of food provenance, quality and safety applications with its ability to conduct ex vivo and in situ analysis. These are regarded as critical characteristics for technologies which can enable real-time decision making in meat processing plants and more broadly throughout the sector. This review presents an overview of the REIMS technology, and its application to the areas of provenance, quality and safety to the red meat industry, particularly in an Australian context.

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