Autochthonous yeasts as potential biocontrol agents in dry-cured meat products

Simoncini, Nicoletta; Virgili, R.; Spadola, Giorgio; Battilani, Paola

doi:10.1016/j.foodcont.2014.04.030

Cited by 46 publications

(37 citation statements)

References 32 publications

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“…Species of genera Pediococcus and Lactobacillus have been studied as potential biocontrol agents against fungi and mycotoxins in several food matrices, with inhibiting effects being observed (Abrunhosa et al, 2014;Ngang et al, 2015;Pereira et al, 2016). D. hansenii has also previously shown ability for inhibition of fungal growth (Andrade et al, 2014;Iacumin et al, 2017;Simoncini et al, 2014;Virgili et al, 2012).…”

Section: Evaluation Of Biocontrol Effect In Dry-fermented Sausagementioning

confidence: 97%

“…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%

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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: 97%

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

View full text Add to dashboard Cite

show abstract

“…Rojas et al (1991) and Comi and Iacumin (2013) analyzed the toxigenic potential of molds on the surface of Spanish and San Daniele dry-cured ham and concluded that their presence did not pose a health hazard. Meanwhile, the growth of autochthonous yeasts in dry-cured ham has been shown to inhibit the accumulation of ochratoxin A, a significant mycotoxin in processed meats (Simoncini et al, 2014).…”

Section: Bacterial and Fungal Community Succession During Panxian Hammentioning

confidence: 99%

Combined Application of High-Throughput Sequencing and Metabolomics Reveals Metabolically Active Microorganisms During Panxian Ham Processing

et al. 2020

Front. Microbiol.

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Panxian ham, a traditional Chinese dry-cured ham, is protected by national geographical indication. Similar to other fermented foods, the microbial population of dry-cured ham is pivotal to taste and flavor formation. This study aimed to establish the relationship between microorganisms and metabolites during the spontaneous fermentation of Panxian ham. Multivariate analysis based on metabolomics data revealed that continuous metabolic changes occurred during the entire fermentation process, with the most significant changes occurring in the initial stage of ripening. Thirty-one significantly different metabolites (SDMs) were identified as discriminant factor, and pathway analysis suggested that these metabolites were involved in 30 pathways, including alanine, aspartate, and glutamate metabolism; glycine, serine, and threonine metabolism; and arginine and proline metabolism. Microbial community analysis using the Illumina MiSeq platform indicated that the bacterial community was more complex than the fungal community, and their succession regulation differed during processing. At the genus level, 11 bacteria and five fungi were identified as core microbes, of which Staphylococcus was the dominant bacteria and Debaryomyces and Aspergillus were the dominant fungi. Further, statistical redundancy analysis (RDA) indicated that Staphylococcus, Debaryomyces, and Chromohalobacter promoted the production of amino and fatty acids; Cobetia and Aspergillus were associated with sugar metabolism, and Kushneria, Penicillium, and Yamadazyma were closely related with organic acids. These findings provide fundamental knowledge regarding the metabolically active microorganisms in Panxian ham, helping industrial processors to develop effective strategies for standardizing quality parameters.

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“…These flavour compounds bring to pleasant aroma which tempts appetites of consumers (Gao et al ., ). Moreover, yeast has been shown advantages in producing a variety of high‐activity enzymes without releasing cancerogenic metabolites, guaranteeing biological safety (Simoncini et al ., ). Also, appearance, texture, taste could be improved during fermentation by yeast (Anihouvi et al ., ; Zeng et al ., ; Gao et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Comparative study on quality characteristics of pickled and fermented sturgeon (Acipenser sinensis) meat in retort cooking

Zhu

Yang

Gao

et al. 2019

Int J of Food Sci Tech

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Sturgeon (Acipenser sinensis) meat has not been fully utilised due to quality defects which were raised by Chinese sturgeon processing industry. This study was aimed to develop a high-quality sturgeon meat product and the effect of fermentation on qualities was studied. Results showed that fermentation with Saccharomyces cerevisiae could enhance 'mushroom', 'fruity' and 'chocolate' flavour by 1-octen-3-ol, ethyl acetate and 3-methyl-butanal; and enrich flavour through mild lipid oxidation and hydrolysis. In addition, fermentation could give an attractive colour with higher a*, b* and L* value. Texture properties were also improved with higher hardness, springiness, gumminess and chewiness. Higher free amino acids, TCAsoluble peptides and taste score in fermented sturgeon meat indicated better flavour and taste. The organoleptic evaluation suggested an overall satisfactory of wine-aroma sturgeon meat by fermentation with S. cerevisiae.Quality of fermented sturgeon meat L. Zhu et al.

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Autochthonous yeasts as potential biocontrol agents in dry-cured meat products

Cited by 46 publications

References 32 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

Combined Application of High-Throughput Sequencing and Metabolomics Reveals Metabolically Active Microorganisms During Panxian Ham Processing

Comparative study on quality characteristics of pickled and fermented sturgeon (Acipenser sinensis) meat in retort cooking

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