Effect of Cladosporium cladosporioides on the Composition of Mycoflora and the Quality Parameters of Table Eggs during Storage

Abstract

The eggshells of 120 experimental one-day-old table eggs were contaminated with the spore suspension of Cladosporium cladosporioides, divided into three groups (A–C) and stored at three different temperatures (3 °C, 11 °C and 20 °C) for 28 days. Visible growth of molds on/in experimental eggs was not observed within the entire storage period. No significant differences in the numbers of molds were found between particular groups of eggs. However, the composition of egg mycoflora was greatly influenced by storage conditions. Three mold genera were identified using the PCR method. The highest mold numbers were determined on Day 14 (Groups A and C) and Day 21 (Group B) when the maximum relative humidity and dew point temperature were recorded. On the same days, the dominance of Penicillium spp. and the minimum eggshell firmness were observed. Noticeable changes in egg quality were observed in eggs stored at 20 °C, and most of these eggs were downgraded at the end of storage period. The growth ability differed significantly among three mold genera. Penicillium spp. and Fusarium spp. showed better growth intensity at increased values (0.91–0.94) of water activity (aw) indicating a possible risk associated with the occurrence of mycotoxins in the egg contents.

Surface fungal diversity and several mycotoxin-related genes’ expression profiles during the Lunar Palace 365 experiment

“…Nor1 , ver1 , and ITS1 have been reported to be markers targeting aflatoxin [ 71 ], ochratoxin [ 69 ], and fumonisin [ 70 ], respectively. Cladosporium belongs to the most common molds in indoor and outdoor air, as well as in materials such as soil, plants, textiles, plastics, and foodstuffs [ 76 ]. A previous study reported that Cladosporium is often associated with Fusarium , which is able to produce fumonisin, as a major contaminant of wheat grains [ 61 ].…”

Cladosporin, A Highly Potent Antimalaria Drug?

“…Cladosporin ((3R,10R,14S)-1), a natural product containing an isocoumarin moiety attached to an additional tetrahydropyran subunit (Figure 1), was first isolated from Cladosporium cladosporioides, [1] one of the most commonly seen moulds in indoor and outdoor environments. [2] It was later reisolated from Aspergillus flavus and also named asperentin. [3] Subsequently, cladosporin and its derivatives, such as methylated or hydroxylated cladosporin, were identified from many different fungal species, including C. sphaerospermum, [4] A. repens, [5] A. sydowii, [6] Aspergillus sp.…”

“…Cladosporin ((3 R ,10 R ,14 S )‐ 1 ), a natural product containing an isocoumarin moiety attached to an additional tetrahydropyran subunit (Figure 1), was first isolated from Cladosporium cladosporioides , [1] one of the most commonly seen moulds in indoor and outdoor environments [2] . It was later reisolated from Aspergillus flavus and also named asperentin [3] .…”

Introduction to Special Issue: Study of Microbiological Safety in the Food Chain

“…In the context of potential microbiological hazards, the authors reported that mycobiota were represented by a small proportion of mycotoxic mold species (12 and 14% in two types of dry-cured ham), identified as Penicillium citrinum, Penicillium polonicum and Aspergillus niger. In the work of Jevinová et al [6], the effect of egg storage conditions on mold multiplication was studied. The authors reported that Penicillium and Fusarium species showed more intense growth with larger colony diameters on the eggshell surface at high relative humidity values, increasing the risk to consumers due to possible contamination of egg contents with mycotoxins.…”