Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread

Samapundo, Simbarashe; Deschuyffeleer, Nick; Laere, Delina Van; Leyn, Ingrid De; Devlieghere, Frank

doi:10.1016/j.fm.2010.03.009

Cited by 51 publications

(27 citation statements)

References 20 publications

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“…We tried to minimize this problem by using electrolyzed water products, as NaCl was the only compound added. At low concentrations, NaCl promoted growth of Botrytis cinerea (Boumaaza et al, 2015), but at high concentrations reduced growth of both B. cinerea (Boumaaza et al, 2015) and bread spoilers Penicillium roqueforti and Aspergillus niger (Samapundo et al, 2010). At concentrations up to 500 ppm, NaCl did not alter fungal growth for five species (Fig.…”

Section: Discussionmentioning

confidence: 89%

Fungal growth is affected by and affects pH and redox potential (Eh) of the growth medium

Bousset

Ermel

Soglonou

et al. 2018

Preprint

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Fungal plant pathogens live in the specific environment of plants. Understanding of the interaction between pathogens and their host plants might open new ways to control plant diseases. Yet, the specificities of the plant environment and its effects on fungal growth are not yet fully explored. Both pH and Eh play a key role during the interaction between the fungus and its host plants, but often studied independently or at different scales. To decipher the interrelation between plant growth and their soil environment, recent theoretical and methodological advances have been made through the joint characterization of the pH and Eh. This opens the prospect to develop similar methods for fungi. The aim of our study was to investigate whether the methods developed for soil could be transposed to fungi. We first worked on artificial media, assessing the impact of fungal growth on the media in cultures. The growth of all 16 species tested significantly altered either Eh, pH or both in agar media. Measuring Eh reveals that even the species not modifying pH can have an impact on the surrounding environment. Reciprocally, altered media were used to characterize sensitivity of fungal growth to both pH and Eh parameters. The response of the six fungi tested to the modified media was quantitative with a decrease in colony diameter. In addition, colony aspect was repeatedly and thoroughly modified. As a first step towards the same studies in conditions matching the natural environment of fungal pathogens, we tested how the measurement can be performed with fungi growing on oilseed rape plants. In infected plant stems, pH and Eh were significantly altered, in opposite directions for L. maculans and S. sclerotiorum. The observed alcalinisation or acidification correlates with canker length. Our series of experiments indicate that the procedure published for Eh and pH in soil can be extended for measurement in agar media and in infected plants. Further, the joint characterization of both parameters opens the way to a more precise understanding of the impact of fungi on their environment, and conversely, of the environment on fungal growth. The availability of methods for measurement opens the prospect to study combinations of stresses, either on agar media or in plants, and get an understanding of the involvement of pH and Eh modifications in these interactions.

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Section: Discussionmentioning

confidence: 89%

Fungal growth is affected by and affects pH and redox potential (Eh) of the growth medium

Bousset

Ermel

Soglonou

et al. 2018

Preprint

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“…It has been shown that the production of ochratoxin A under high NaCl conditions is an adaptive reaction [15]. High NaCl conditions not only decrease the a w of the substrate, but the chloride ion has additional toxigenic potential, even at a w values which have only limited inhibitory effects when caused by other osmolytes [24]. This is also demonstrated in the current work by the drastic reduction in the growth rate of A. carbonarius under high NaCl conditions, which was not observed under high glucose conditions, despite the fact that at the highest glucose concentration which did not influence the growth of A. carbonarius an a w of roughly 0.96 was achieved.…”

Section: Discussionmentioning

confidence: 99%

“…About the same a w was achieved in the concentration range of 60–70 g/L NaCl which drastically reduces the growth of A. carbonarius . Ochratoxin A carries a chlorine in its molecule and under high chloride ion concentrations, which are toxic for the cell [24,25] the permanent production and excretion of ochratoxin A leads to a permanent flow of chlorine out of the cell and ensures at least partial chloride homeostasis. This mechanism lends the ochratoxin A producing fungus a competitive advantage and a higher viability in NaCl rich environments.…”

Section: Discussionmentioning

confidence: 99%

Differences in the Regulation of Ochratoxin A by the HOG Pathway in Penicillium and Aspergillus in Response to High Osmolar Environments

Stoll

Schmidt‐Heydt

Geisen

2013

Toxins

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Penicillium verrucosum, P. nordicum and Aspergillus carbonarius are three important ochratoxin A producing species. P. verrucosum is in addition able to produce citrinin. It has been shown earlier that P. nordicum is adapted to NaCl rich environments like salt rich dry cured foods or even salines. In this organism, the biosynthesis of ochratoxin A plays an adaptive role in this habitat. P. verrucosum generally can be found on cereals, but occasionally also on salt rich dry cured foods. In contrast A. carbonarius usually cannot be found in NaCl rich environments, but it occurs in another environment with high concentration of solutes, e.g., in sugar rich substrates like grapes and grape juices. Usually osmotic challenging conditions activate the HOG MAP kinase signal cascade, which in turn activates various osmo-regulated genes. In the current analysis, it could be demonstrated that in case of P. nordicum and P. verrucosum the NaCl induced production of ochratoxin A is correlated to the phosphorylation status of the HOG MAP kinase. Just the opposite was true for A. carbonarius. In this case, also higher amounts of NaCl in the medium lead to an increased phosphorylation status of HOG, but no increase in ochratoxin biosynthesis was observed. In contrast to the Penicillia, higher NaCl concentrations lead to a rapid cessation of growth by A. carbonarius. High glucose concentrations have much less impact on growth and the phosphorylation of HOG.

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“…On the one hand, the size of micro-organism affects the efficacy of PEF treatment to inactivation micro-organism (Liu et al, 2017;Niu et al, 2019). Smaller micro-organism cells have found to be more resistant to PEF treatment (Samapundo et al, 2010). In order to achieve celllength homeostasis, cells are shortened when entering the stationary phase (Deforet et al, 2015), which might make the cells at exponential phase more susceptible to PEF treatment.…”

Section: Pef Resistancementioning

confidence: 99%

Membrane fatty acids composition and fluidity modification in Salmonella Typhimurium by culture temperature and resistance under pulsed electric fields

Wang¹,

Yun

Zeng

et al. 2019

Int J of Food Sci Tech

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Summary Effects of various growth temperatures on cell membrane fatty acid composition of Salmonella Typhimurium (S. Typhimurium) and the resistance to Pulsed Electric Fields (PEF) treatments, as well as PEF combining with mild‐thermal (35, 45, 55 °C) treatments were investigated. Results indicated that the PEF resistance of S. Typhimurium at stationary phase was varied markedly at different growth temperatures. S. Typhimurium grown at 45 °C exhibited greater PEF resistance than cells grown at a lower temperature. Alteration of membrane fatty acid composition decreased in the unsaturated to saturated fatty acids ratio (UFA/SFA) and increased in cyclopropane fatty acids (CFA) proportion as growth temperature increased. It was found that the PEF resistance of S. Typhimurium at stationary phase was in a membrane fluidity dependent manner. Thermal combined PEF treatment improved the PEF lethality which indicated that the PEF resistance of S. Typhimurium was greatly affected by the fluidity of cytomembrane.

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Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread

Cited by 51 publications

References 20 publications

Fungal growth is affected by and affects pH and redox potential (Eh) of the growth medium

Fungal growth is affected by and affects pH and redox potential (Eh) of the growth medium

Differences in the Regulation of Ochratoxin A by the HOG Pathway in Penicillium and Aspergillus in Response to High Osmolar Environments

Membrane fatty acids composition and fluidity modification in Salmonella Typhimurium by culture temperature and resistance under pulsed electric fields

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