Effect of dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production

Meftah, Sana; Abid, Salwa; Dias, Teresa; Rodrigues, Paula

doi:10.1016/j.lwt.2017.08.090

Cited by 44 publications

(55 citation statements)

References 42 publications

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“…Biocontrol is one of the most effective techniques of controlling various mycotoxins; it uses safe microorganisms in fermented pastes to inhibit pathogen growth [67]. The advantage of the biocontrol method is that the growing conditions of related antagonistic microorganisms are simple enough, and they have strong abilities to multiply in foods for long periods of time [68].…”

Section: Biocontrol Methodsmentioning

confidence: 99%

Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented Pastes

Zhao

Wang

Chen

et al. 2020

Toxins

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Fermented pastes are some of the most popular traditional products in China. Many studies reported a strong possibility that fermented pastes promote exposure to mycotoxins, including aflatoxins, ochratoxins, and cereulide, which were proven to be carcinogenic and neurotoxic to humans. The primary mechanism of pathogenicity is by inhibiting protein synthesis and inducing oxidative stress using cytochrome P450 (CYP) enzymes. The level of mycotoxin production is dependent on the pre-harvest or post-harvest stage. It is possible to implement methods to control mycotoxins by using appropriate antagonistic microorganisms, such as Aspergillus niger, Lactobacillus plantarum, and Saccharomyces cerevisiae isolated from ordinary foods. Also, drying products as soon as possible to avoid condensation or moisture absorption in order to reduce the water activity to lower than 0.82 during storage is also effective. Furthermore, organic acid treatment during the soaking process reduces toxins by more than 90%. Some novel detection technologies based on magnetic adsorption, aptamer probes, and molecular-based methods were applied to rapidly and accurately detect mycotoxins in fermented pastes.

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Section: Biocontrol Methodsmentioning

confidence: 99%

Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented Pastes

Zhao

Wang

Chen

et al. 2020

Toxins

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“…Given its relatively low detection, A. westerdijkiae has rarely been studied as a potential risk of OTA contamination in ripened meat products. Nonetheless, A. westerdijkiae has been recently reported to be well adapted to dry-cured ham and other ripened meat products (Vipotnik et al 2017;Meftah et al 2018;Merla et al 2018), and should be considered a high sanitary risk in products of animal origin with high salt content, such as dry-cured ham (Vipotnik et al 2017).…”

Section: Mycobiota Of Meat Samplesmentioning

confidence: 99%

“…More recently, Merla et al (2018) reported 10% (13) of OTA-contaminated samples from Italian salami and, with the exception of one sample, samples contaminated with A. westerdijkiae showed the highest levels of OTA contamination. In two previous reports (Vipotnik et al 2017;Meftah et al 2018), it was possible to determine the strong ability of this species to produce OTA in dry-cured meat products under a wide range of environmental conditions. More than that, these studies showed that this fungus produces OTA in much higher levels and in a wider range of temperature and water activity than the widely studied P. nordicum, and its ochratoxigenic ability can be stimulated by the presence of other existing or added microbiota (Meftah et al 2018).…”

Section: Mycotoxin Contamination Of Meat Samplesmentioning

confidence: 99%

“…In two previous reports (Vipotnik et al 2017;Meftah et al 2018), it was possible to determine the strong ability of this species to produce OTA in dry-cured meat products under a wide range of environmental conditions. More than that, these studies showed that this fungus produces OTA in much higher levels and in a wider range of temperature and water activity than the widely studied P. nordicum, and its ochratoxigenic ability can be stimulated by the presence of other existing or added microbiota (Meftah et al 2018). In the study by Vipotnik et al (2017), P. nordicum produced OTA over a narrow range of selected conditions (0.97 aw, 3% salt, between 15 and 20°C), while A. westerdijkiae was able to produce OTA over a wider range of aw and temperature conditions, with optimum conditions at 0.97-0.93 aw (3-6% salt) at all temperatures, with maximum at 20-24°C.…”

Section: Mycotoxin Contamination Of Meat Samplesmentioning

confidence: 99%

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Mycobiota and mycotoxins in Portuguese pork, goat and sheep dry-cured hams

et al. 2019

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The objectives of the present work were to survey, for the first time, the contamination of Portuguese fresh and dry-cured meat products with ochratoxin A (OTA) and aflatoxin B 1 (AFB 1), and to determine the fungi potentially responsible for this contamination. A total of 128 samples including pork fresh legs, dry-cured legs and shoulders, as well as goat and sheep dry-cured legs were analysed. Mycological analysis of these samples yielded a total of 630 fungal isolates. Penicillium sp. was the dominant fungal genus in all products (66% of all isolates). Penicillium nordicum and Aspergillus westerdijkiae were only rarely isolated from pork ham samples. In fresh pork meat, 40% of the samples were contaminated with OTA at levels below 1 μg/kg. In pork dry-cured legs with 20 to 25 months of ripening, 43% of the samples showed detectable contamination, while 18% of the shoulder hams were contaminated. OTA was not detected in any of the goat and sheep samples. OTA contamination does not seem to be a risk in small-piece and short-ripe products like goat and sheep legs, but affects longer ripe products like pork legs and shoulders. Although aflatoxigenic fungi were identified, AFB 1 was not detected in any sample, and it should not be considered a risk in dry-cured hams.

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“…The most effective way to avoid contamination of foods with aflatoxins is to inhibit the growth of A. flavus in these foods (Meftah et al 2018). However, the use of chemical preservatives and fungicides increases the development of resistant fungal strains and negatively impacted on the environment and human health (Droby et al 2009).…”

Section: Introductionmentioning

confidence: 99%

The action mechanism and biocontrol potentiality of novel isolates of Saccharomyces cerevisiae against the aflatoxigenic Aspergillus flavus

Abdel-Kareem

Rasmey

Zohri

2019

Letters in Applied Microbiology

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Inhibition of Aspergillus flavus growth and its aflatoxins production using the biocontrol agent Saccharomyces cerevisiae as well as to explore its mode of action was studied. Eight strains of S. cerevisiae strains were able to suppress the growth of A. flavus Z103. The maximum growth inhibition of A. flavus Z103 was obtained by living cells of S. cerevisiae EBF101 and S. cerevisiae 117 with 85 and 83%, respectively. The sporulation inhibition and hyphae deterioration of A. flavus Z103 by S. cerevisiae cells adhesion were observed under SEM; up to 99·8% inhibition of aflatoxins biosynthesis by A. flavus Z103 was resulted when the fungus was treated by autoclaved extracellular crude of S. cerevisiae. Also, the tested strains are potential to produce exo‐chitinase which could be suggested as another mode of action for its antifungal activity. GC‐MS analysis of S. cerevisiae 117 extracellular secondary metabolites revealed the existence of 4‐Hydroxyphenethyl alcohol (46·32%), 4, 4‐Dimethyloxazole (9·14%) and 1,2‐Benzenedicarboxylic acid dioctyl ester (2·8%). Significance and Impact of the Study: The use of Saccharomyces cerevisiae instead of chemical preservatives in fermented food, animal and fish feed and storage cereal grains could encourage the food industry to produce organic food free of chemical additives. Overall, our data suggest the possibility of using S. cerevisiae as an alternative treatment in the food industries to control the dispersion and aflatoxins production by Aspergillus flavus during storage. This method could provide an additional probiotic effect in the digestive tract of consumers after ingestion of the treated food. So, our study clarifies the exact mechanisms responsible for the reduction of the aflatoxin contents by S. cerevisiae

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Effect of dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production

Cited by 44 publications

References 42 publications

Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented Pastes

Predominant Mycotoxins, Pathogenesis, Control Measures, and Detection Methods in Fermented Pastes

Mycobiota and mycotoxins in Portuguese pork, goat and sheep dry-cured hams

The action mechanism and biocontrol potentiality of novel isolates of Saccharomyces cerevisiae against the aflatoxigenic Aspergillus flavus

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