Fungal Spoilage in Food Processing

Snyder, Abigail B.; Worobo, Randy W.

doi:10.4315/0362-028x.jfp-18-031

Cited by 64 publications

(46 citation statements)

References 32 publications

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“…These molds were chosen for the reason of spoilage potential in a wide range of food matrices, including bread and bakery goods, and for their potential to produce mycotoxins. In fact, filamentous fungi can be a microbiological hazard for consumer health and an economic problem for the food industry [28,29]. Many LAB are able to be highly active towards several fungal species and the possibility of exploiting these bioprotective capabilities has been considered in the food industry in order to increase shelf life [21,30,31].…”

Section: Antifungal Activity Of Bacterial Isolatesmentioning

confidence: 99%

Exploration of the Microbial Biodiversity Associated with North Apulian Sourdoughs and the Effect of the Increasing Number of Inoculated Lactic Acid Bacteria Strains on the Biocontrol against Fungal Spoilage

et al. 2019

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In this study, we explored the diversity of yeasts and lactic acid bacteria (LAB) associated with six spontaneous sourdough fermentations from the northern part of the Apulian region (Italy). Bacterial and yeast isolates from sourdough were investigated by amplified ribosomal DNA restriction analysis (ARDRA) and restriction fragment length polymorphism (RFLP) analysis, respectively. The identification of the isolates was confirmed by sequencing bacterial 16S gene and yeast ITS1-5.8S-ITS2 rRNA gene amplicons. Microbiological analysis of all sourdough samples revealed that LAB and yeast counts ranged between 1.7 × 10 5 and 6.5 × 10 8 cfu/g, and 7.7 × 10 5 and 2.5 × 10 7 cfu/g, respectively. The molecular identification at species level revealed the occurrence of Lactobacillus plantarum as the dominant LAB and Saccharomyces cerevisiae as the dominant yeast species in all different sourdough samples. Then, the ability of all isolated strains to inhibit and/or reduce the growth of several selected fungi was valued through the overlay method. In light of their antifungal performances, ten LAB strains were inoculated, singularly and in combination, in subsequent bread-making trials. Overall, we confirmed the potential of LAB to extend the shelf life of bread through spoilage inhibition and, for the first time, we observed a synergistic effect due to the combination of several isolated LAB on the inhibition behavior against selected fungal spoilage strains. Our findings suggest the exploration of a LAB-based approach in order to extend the shelf life of bread, reducing, at the same time, the use of chemical agents for food preservation.

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Section: Antifungal Activity Of Bacterial Isolatesmentioning

confidence: 99%

Exploration of the Microbial Biodiversity Associated with North Apulian Sourdoughs and the Effect of the Increasing Number of Inoculated Lactic Acid Bacteria Strains on the Biocontrol against Fungal Spoilage

et al. 2019

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“…Filamentous fungi are less commonly associated with CO 2 production than yeasts. However, when CO 2 accumulates it can lead to container distortion, bloats, or explosions of glass containers (Snyder & Worobo, ).…”

Section: Resistance To the Physicochemical Properties Of Foodmentioning

confidence: 99%

Nature Abhors a Vacuum: Highly Diverse Mechanisms Enable Spoilage Fungi to Disperse, Survive, and Propagate in Commercially Processed and Preserved Foods

Snyder

Biango-Daniels

Hodge

et al. 2018

Comp Rev Food Sci Food Safe

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Fungal spoilage in processed foods remains a challenge for food manufacturers despite the increasing availability of diverse processing and formulation strategies used to control foodborne microorganisms. Physiological features of yeasts and molds contribute to their tolerance to thermal processing, acidity, desiccation, and oxygen and nutrient limitations. These features variably include growth form, cell wall structure, cytoplasmic composition, cell membrane‐bound proteins, and secretion of secondary metabolites. Collectively, these mechanisms contribute to the ability of fungi to disperse, survive, and propagate in highly restrictive food environments. The diversity of fungal growth and survival mechanisms has resulted in organisms adapted to nearly all food environments; although, only a small subset of fungi are particularly suited for spoilage of a given product. The relationship between the individual physiology and metabolic capabilities of a yeast or mold and the product's specific physicochemical attributes and processing history determines spoilage potential. Explicit characterization of the fungal features responsible for this extremotolerance contributes to more targeted and effective control strategies.

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“…Mucor and Rhizopus spp. are utilized in production of fermented soy and dairy products, and are also problematic spoilage organisms in the diary, grain, and produce industries [ 11 ].…”

Section: The Proposed Risk Of Foodborne Filamentous Fungi Causing mentioning

confidence: 99%

“…Mucormycetes may be introduced and propagate during processing and shelf-life, or they may be intrinsically present in certain products [ 6 , 11 ]. They are perhaps most notoriously associated with spoilage of cultured dairy products including cream cheese, cheese, and yogurt.…”

Section: Incidence Of Mucormycetes In Foodsmentioning

confidence: 99%

Risk Mitigation for Immunocompromised Consumers of Mucormycete Spoiled and Fermented Foods: Germane Guidance and Remaining Needs

Snyder

Worobo

2018

Microorganisms

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Mucoralean invasive fungal infections, while unusual among the general population, have a high mortality rate among immunocompromised individuals who become infected. They are also common spoilage organisms in cultured dairy products, some fresh produce, and baked goods. Additionally, Mucor and Rhizopus spp. are utilized in the production of traditional fermented foods including mold ripened cheeses and fermented soy products. The risk that consumption of these foods poses to immunocompromised consumers has been previously identified. However, actionable guidance on implementation of appropriate dietary restrictions and microbial specification targets for food manufacturers serving these populations is scarce and is limited by insufficient data regarding traceback analysis in cases of invasive fungal infections where food is the suspected transmission vector. Culture-dependent and molecular subtyping methods, including whole genome sequencing, will improve identification of the point source. In turn, the empirically determined information on root-cause can best direct the development of appropriate food safety policies and programs.

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Fungal Spoilage in Food Processing

Cited by 64 publications

References 32 publications

Exploration of the Microbial Biodiversity Associated with North Apulian Sourdoughs and the Effect of the Increasing Number of Inoculated Lactic Acid Bacteria Strains on the Biocontrol against Fungal Spoilage

Exploration of the Microbial Biodiversity Associated with North Apulian Sourdoughs and the Effect of the Increasing Number of Inoculated Lactic Acid Bacteria Strains on the Biocontrol against Fungal Spoilage

Nature Abhors a Vacuum: Highly Diverse Mechanisms Enable Spoilage Fungi to Disperse, Survive, and Propagate in Commercially Processed and Preserved Foods

Risk Mitigation for Immunocompromised Consumers of Mucormycete Spoiled and Fermented Foods: Germane Guidance and Remaining Needs

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