Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products

Peromingo, Belén; Andrade, María J.; Delgado, Josué; Sánchez-Montero, Lourdes; Núñez, Félix

doi:10.1016/j.fm.2019.01.024

Cited by 40 publications

(42 citation statements)

References 57 publications

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“…Different strains of D. hansenii have demonstrated their ability to significantly decrease the production of OTA by A. westerdijkiae [37] and P. nordicum [32] in standard culture media and to completely inhibit the production of OTA by P. nordicum and A. ochraceus in dry-cured ham without altering its organoleptic properties [27]. In addition, the strain D. hansenii FHSCC 253H used in this work has previously shown its efficacy in reducing the production of OTA of P. verrucosum and P. nordicum [24,30] and aflatoxins B1 and G1 by Aspergillus parasiticus [29] in dry-fermented sausages and dry-cured ham.…”

Section: Discussionmentioning

confidence: 72%

“…Among the mechanisms of action of yeasts to decrease the content of mycotoxins, the enzymatic degradation, the adsorption to the cell wall or the repression of the biosynthesis route has been described [22]. However, the D. hansenii strain tested does not degrade or adsorb OTA nor aflatoxins, but reduces the synthesis of these toxins by P. verrucosum [30] and A. parasiticus [29], respectively, in meat substrates. As in the present study, this reduction occurs without growth inhibition, and it was attributed to a blockage in the expression of genes related to the synthesis of mycotoxins [29,30].…”

Section: Discussionmentioning

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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Section: Discussionmentioning

confidence: 72%

Section: Discussionmentioning

confidence: 99%

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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“…Yeast strains are also popular in household because of the ability of leavening dough. Marine yeast Debaryomyces hansenii BCS003 strain can decrease mycelial growth by almost 98% in a radial inhibition assay against Aspergillus strains [47], while native D. hansenii strains were also demonstrated with a significantly antagonistic activity on the growth rate and aflatoxin production of A. parasiticus in meat products [48]. Saccharomyces cerevisiae RC008 and RC016 are strains demonstrated with the ability of inhibiting the growth of and AFB 1 production by A. parasiticus under different regimes of water activities, pH values, temperatures, and oxygen availabilities [49].…”

Section: Yeast Strainsmentioning

confidence: 99%

“…Saccharomyces cerevisiae RC008 and RC016 are strains demonstrated with the ability of inhibiting the growth of and AFB 1 production by A. parasiticus under different regimes of water activities, pH values, temperatures, and oxygen availabilities [49]. As shown in Table 1, Kluyveromyces, Pichiaanomala, and Candida maltosa isolates were also demonstrated to have an impact on mycelial growth, conidial germination, or aflatoxin production when interacting with aflatoxigenic Aspergillus strains [48,50,52,[86][87][88]].…”

Section: Yeast Strainsmentioning

confidence: 99%

“…La Penna et al [50] found that several Kluyveromyces isolates showed anti-aflatoxigenic activity and inhibitory activity on aflatoxin production at all water activities tested. A notable finding was that the yeast strains of Debaryomyces hansenii could stimulate aflatoxins production by A. parasiticus at water activity of 0.99, whereas significantly reduce aflatoxins production at 0.92 aw [48]. Therefore, temperature and water activity are also important factors influencing antifungal efficiency of antagonists.…”

Section: Temperature and Water Activitymentioning

confidence: 99%

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Control of Aflatoxigenic Molds by Antagonistic Microorganisms: Inhibitory Behaviors, Bioactive Compounds, Related Mechanisms, and Influencing Factors

Ren

Zhang

et al. 2020

Toxins

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Aflatoxin contamination has been causing great concern worldwide due to the major economic impact on crop production and their toxicological effects to human and animals. Contamination can occur in the field, during transportation, and also in storage. Post-harvest contamination usually derives from the pre-harvest infection of aflatoxigenic molds, especially aflatoxin-producing Aspergilli such as Aspergillus flavus and A. parasiticus. Many strategies preventing aflatoxigenic molds from entering food and feed chains have been reported, among which biological control is becoming one of the most praised strategies. The objective of this article is to review the biocontrol strategy for inhibiting the growth of and aflatoxin production by aflatoxigenic fungi. This review focuses on comparing inhibitory behaviors of different antagonistic microorganisms including various bacteria, fungi and yeasts. We also reviewed the bioactive compounds produced by microorganisms and the mechanisms leading to inhibition. The key factors influencing antifungal activities of antagonists are also discussed in this review.

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Fungal diversity and mycotoxins detected in maize stored in silo‐bags: a review

et al. 2022

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Silo-bags are hermetic storage systems that inhibit fungal growth because of their atmosphere with low humidity, as well as low pH and O 2 concentrations, and a high CO 2 concentration. If a silo-bag with stored maize loses its hermetic nature, it favors the development of fungi and the production of mycotoxins. To the best of our knowledge, this is the first review on the diversity of fungal species and mycotoxins that were reported in maize stored under the environmental conditions provided by silo-bags. The genera Penicillium, Aspergillus and Fusarium were found more frequently, whereas Acremonium spp.

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Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products

Cited by 40 publications

References 57 publications

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

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

Control of Aflatoxigenic Molds by Antagonistic Microorganisms: Inhibitory Behaviors, Bioactive Compounds, Related Mechanisms, and Influencing Factors

Fungal diversity and mycotoxins detected in maize stored in silo‐bags: a review

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