Effect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening process

Rodríguez, Alicia; Bernáldez, Victoria; Rodrı́guez, Mar; Andrade, María J.; Núñez, Félix; Córdoba, Juan J.

doi:10.1016/j.lwt.2014.09.059

Cited by 38 publications

(29 citation statements)

References 38 publications

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“…Many studies have been done for the screening of yeasts, bacteria and moulds with antagonistic effect on OTA accumulation in food products, either by inhibition of fungal growth or by inhibition of OTA production. Several LAB and yeasts have been tested as biocontrol agents against P. nordicum growth and OTA production in meat products, mostly ham and Italian-style salami, with promising results (Andrade, Thorsen, Rodríguez, C ordoba, & Jespersen, 2014;Iacumin et al, 2017;Rodriguez et al, 2015;Simoncini, Virgili, Spadola, & Battilani, 2014;Virgili et al, 2012), but only one has considered the effect of these microorganisms on ochratoxigenic fungi other than P. nordicum (Iacumin et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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

Meftah

Abid

Dias

et al. 2018

LWT

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Processed meat products frequently suffer from fungal and mycotoxin contamination, mostly ochratoxin A (OTA). Penicillium nordicum is considered responsible for this contamination, but Aspergillus westerdijkiae has recently been associated with high levels of OTA in meat products. Several biocontrol agents have been tested against P. nordicum growth and OTA production in meat products, but A. westerdijkiae has not been considered. The aim of this work was to evaluate in vitro the effect of a commercial starter culture used in sausage fermentation and of sausage-native yeasts on OTA production by A. westerdijkiae, as compared with the highly studied P. nordicum, in meat-based culture media. Four representative yeasts isolated from dry-cured sausage and a commercial starter culture were coinoculated with both fungi in different meat-based media, under varying conditions. Fungal growth was determined by measuring colony diameter, and OTA production was quantified by HPLC-FLD. A. westerdijkiae was significantly stimulated to produce OTA under all tested conditions, and, in ham, OTA production by P. nordicum was stimulated by co-culture with the starter culture. In conclusion, endogenous or added microorganisms enrolled in fermentation or in biocontrol in meat products seem to exert varying responses on different ochratoxigenic fungi, thus leading to unforeseen safety problems.

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Section: Introductionmentioning

confidence: 99%

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

Meftah

Abid

Dias

et al. 2018

LWT

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“…In the same way, some non-toxigenic moulds have shown their capability to significantly decrease the presence of OTA in dry-cured meat products processed in meat industries, including Penicillium nalgiovense [48] and the strain of P. chrysogenum used in this work [40].…”

Section: Discussionmentioning

confidence: 68%

“…Regarding P. chrysogenum CECT 20922, its inoculation did not have any noticeable influence on the total count of ochratoxigenic moulds observed throughout the ripening of dry-cured hams [40]. On the contrary, this P. chrysogenum strain reduced the levels of aflatoxigenic Aspergillus flavus in dry-cured ham [45] to non-detectable levels.…”

Section: Discussionmentioning

confidence: 84%

“…On the contrary, this P. chrysogenum strain reduced the levels of aflatoxigenic Aspergillus flavus in dry-cured ham [45] to non-detectable levels. Given that the antagonistic activity of P. chrysogenum CECT 20922 has been related with the production of the antifungal protein PgAFP [40], the differences in efficiency against different moulds in a similar substrate may be due to the greater sensitivity of A. flavus than OTA-producing moulds, such as P. nordicum and P. verrucosum, to PgAFP [46].…”

Section: Discussionmentioning

confidence: 99%

“…All three strains were isolated from dry-cured ham [16,28,38]. The ability of P. nordicum to produce OTA [16] and the antifungal activity of D. hansenii [24,[28][29][30] and P. chrysogenum [40,41] have been previously assessed.…”

Section: Microorganismsmentioning

confidence: 99%

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Efficacy of the Combined Protective Cultures of Penicillium chrysogenum and Debaryomyces hansenii for the Control of Ochratoxin A Hazard in Dry-Cured Ham

Cebrián

Rodrı́guez

Peromingo

et al. 2019

Toxins

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The ecological conditions during the ripening of dry-cured ham favour the development of moulds on its surface, being frequently the presence of Penicillium nordicum, a producer of ochratoxin A (OTA). Biocontrol using moulds and yeasts usually found in dry-cured ham is a promising strategy to minimize this hazard. The aim of this work is to evaluate the effect of previously selected Debaryomyces hansenii and Penicillium chrysogenum strains on growth, OTA production, and relative expression of genes involved in the OTA biosynthesis by P. nordicum. P. nordicum was inoculated against the protective cultures individually and combined on dry-cured ham for 21 days at 20 °C. None of the treatments reduced the growth of P. nordicum, but all of them decreased OTA concentration. The lower production of OTA could be related to significant repression of the relative expression of otapksPN and otanpsPN genes of P. nordicum. The efficacy of the combined protective cultures was tested in 24 dry-cured hams in industrial ripening (an 8 month-long production). OTA was detected in nine of the 12 dry-cured hams in the batch inoculated only with P. nordicum. However, in the batch inoculated with both P. nordicum and the combined protective culture, a considerable reduction of OTA contamination was observed. In conclusion, although the efficacy of individual use P. chrysogenum is great, the combination with D. hansenii enhances its antifungal activity and could be proposed as a mixed protective culture to control the hazard of the presence of OTA in dry-cured ham.

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Effect of selected agents for ochratoxin A biocontrol on the colour, texture and volatile profile of dry‐cured fermented sausages

et al. 2023

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BACKGROUNDTraditional dry‐cured fermented sausages favour the growth of an autochthonous microbial population, which plays an important role in their sensory aspects. However, some moulds can produce mycotoxins such as ochratoxin A (OTA). The biocontrol agents (BCAs) Debaryomyces hansenii FHSCC 253H and Staphylococcus xylosus FHSCC Sx8 have been demonstrated to reduce OTA production in dry‐cured meat products, but their influence in the sensory characteristics of sausages has to be tested. The aim of this study was to evaluate the effect of these BCAs on the colour, texture and volatile profile of dry‐cured fermented sausages.RESULTSD. hansenii caused few differences in the tested parameters with respect to the control batch. S. xylosus modified the texture and colour, although the values found were within the range expected for dry‐cured fermented sausages ‘salchichón’. Additionally, the volatile profile revealed the potential antioxidant effect of both BCAs and their ability to produce compounds associated with the ripened aroma that could increase product acceptability.CONCLUSIONThe results indicate that there were no inconveniences in implementing both BCAs during the processing of dry‐cured fermented sausages ‘salchichón’. Moreover, D. hansenii FHSCC 253H could improve the volatile profile of this product. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Effect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening process

Cited by 38 publications

References 38 publications

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

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

Efficacy of the Combined Protective Cultures of Penicillium chrysogenum and Debaryomyces hansenii for the Control of Ochratoxin A Hazard in Dry-Cured Ham

Effect of selected agents for ochratoxin A biocontrol on the colour, texture and volatile profile of dry‐cured fermented sausages

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