Aspergillus westerdijkiae as a major ochratoxin A risk in dry-cured ham based-media

Vipotnik, Ziva; Rodríguez, Alicia; Rodrigues, Paula

doi:10.1016/j.ijfoodmicro.2016.10.031

Cited by 57 publications

(47 citation statements)

References 43 publications

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“…In terms of OTA production, no detectable OTA was produced by P. nordicum, under any of the test conditions. This fact was unexpected, since this strain was isolated from Spanish ham, and has been reported as OTA producer in meat-based media (Vipotnik et al, 2017). It has been demonstrated that the fungus was able to grow and produce high amounts of OTA in dry-cured ham-based medium under a wide range of conditions (Vipotnik et al, 2017).…”

Section: Evaluation Of Biocontrol Effect In Dry-fermented Sausagementioning

confidence: 99%

“…After analysing the results obtained in the previous assay, the commercial starter, R. mucilaginosa, C. zeylanoides and a mix of both yeasts were selected to test the matrix influence on the biocontrol effect. For this purpose, three different matrices were used: industrial sausage (Ind) and traditional sausage (Trad) with 3% salt and 10% glycerol added, to reduce a w to 0.95, and dry-cured ham (Ham) with 3% salt and 2% glycerol added, to reduce a w to 0.97 (to reproduce the conditions reported by Vipotnik et al, 2017). Even though this study is based on sausage matrices, ham was introduced in this test as a positive control, since P. nordicum and A. westerdijkiae had been previously tested in this matrix in terms of growth and OTA production (Vipotnik et al, 2017).…”

Section: Evaluation Of the Matrix Influence On Biocontrol Effectmentioning

confidence: 99%

“…Data were analysed using Clarity 2.4 Software (DataApex, Prague, Czech Republic). The chromatographic separation was performed as described in Vipotnik et al (2017), using an isocratic elution with a C18 reverse-phase column (100 Â 4.6 mm, 2 mm pores, Merck Chromolith Performance, Darmstadt, Germany) operating at 35 C (7971 R Grace oven). The mobile phase consisted of an isocratic programme of water: acetonitrile: acetic acid (29.5:70:0.5, v/v/v) and was pumped at 0.8 mL/min for a total run time of 4 min.…”

Section: Ota Analysismentioning

confidence: 99%

“…Penicillium nordicum is considered to be responsible for OTA contamination of these products, as it is strongly adapted to salt and protein-rich matrices and is moderately psychrotrophic. However, another OTA-producing fungus, Aspergillus westerdijkiae (formerly known as A. ochraceus), associated with carbon-rich matrices such as cereals and coffee beans, has also been associated with meat products (Escher, Koehler, & Ayres, 1973;Iacumin, Milesi, Pirani, Comi, & Chiesa, 2011;Scaramuzza, Diaferia, & Berni, 2015) and its ability to produce high amounts of OTA in such products has been proved (Iacumin, Manzano, Andyanto, & Comi, 2017, as A. ochraceus;Vipotnik, Rodríguez, & Rodrigues, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…For this subsequent study, two types of fermented dry-cured sausages were included. While the main interest of the work was fermented dry-cured sausage, dry-cured ham was also included, as a control, since information on OTA production ability by P. nordicum and A. westerdijkiae were available (Vipotnik et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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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: Evaluation Of Biocontrol Effect In Dry-fermented Sausagementioning

confidence: 99%

Section: Evaluation Of the Matrix Influence On Biocontrol Effectmentioning

confidence: 99%

Section: Ota Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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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Unravelling the effect of control agents on Gnomoniopsis smithogilvyi on a chestnut‐based medium by proteomics

Álvarez,

Agostini,

Sampaio

et al. 2023

Pest Management Science

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BACKGROUNDGnomoniopsis smithogilvyi is the major chestnut pathogen, responsible for economic losses and recently described as a 3‐nitropropionic acid and diplodiatoxin mycotoxin producer. Bacillus amyloliquefaciens QST 713 (Serenade® ASO), B. amyloliquefaciens CIMO‐BCA1, and the fungicide Horizon® (tebuconazole) have been shown to reduce the growth of G. smithogilvyi. However, they enhanced mycotoxin production. Proteomics can clarify the mould's physiology and the impact of antifungal agents on the mould's metabolism. Thus, the aim of this study was to assess the impact of Horizon®, Serenade®, and B. amyloliquefaciens CIMO‐BCA1 in the proteome of G. smithogilvyi to unveil their modes of action and decipher why the mould responds by increasing the mycotoxin production. For this, the mycelium close to the inhibition zone provoked by antifungals was macroscopically and microscopically observed. Proteins were extracted and analysed using a Q‐Exactive plus Orbitrap.RESULTSThe results did not elucidate specific proteins involved in the mycotoxin biosynthesis, but these agents provoked different kinds of stress on the mould, mainly affecting the cell wall structures and antioxidant response, which points to the mycotoxins overproduction as a defence mechanism. The biocontrol agent CIMO‐BCA1 acts similar to tebuconazole. The results revealed different responses on the mould's metabolism when co‐cultured with the two B. amyloliquefaciens, showing different modes of action of each bacterium, which opens the possibility of combining both biocontrol strategies.CONCLUSIONThese results unveil different modes of action of the treatments that could help to reduce the use of toxic chemicals to combat plant pathogens worldwide. © 2023 Society of Chemical Industry.

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Antifungal and antimycotoxic activities of 3 essential oils against 3 mycotoxinogenic fungi

et al. 2022

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Aspergillus westerdijkiae as a major ochratoxin A risk in dry-cured ham based-media

Cited by 57 publications

References 43 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

Unravelling the effect of control agents on Gnomoniopsis smithogilvyi on a chestnut‐based medium by proteomics

Antifungal and antimycotoxic activities of 3 essential oils against 3 mycotoxinogenic fungi

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