Heat-resistance of Hamigera avellanea and Thermoascus crustaceus isolated from pasteurized acid products

Scaramuzza, N.; Berni, Elettra

doi:10.1016/j.ijfoodmicro.2013.10.007

Cited by 27 publications

(20 citation statements)

References 20 publications

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“…In that case, the heat resistance of T. bacillisporus proved significantly lower at almost all the temperatures tested, except for 91°C where no difference was found using unacidified PDA. In general, heat resistance of the tested strain proved comparable with that of most HRMS usually found to spoil pasteurized products, even if lower than that of some emerging spoiling species such as Hamigera avellanea and Thermoascus crustaceus, that respectively exhibited a D 90 =19.23-23.81 and 35.71-55.56 minutes in the same heating media considered for this study [28], or of some other Thermoascus strains that showed a D 90 =20.5-56.2 in a glucose-tartrate solution [35]. most resistant to chitosan, their MIC being higher than 5000 mg/L, a marked difference was detected for other strains tested.…”

Section: Thermal Resistance Studies On Talaromyces Bacillisporussupporting

confidence: 62%

“…The blueberry and grape juice was assessed for the presence of inhibiting substances, in order to evaluate their suitability as a matrix for ascospores heating, according with method proposed by Scaramuzza and Berni [28]. The spore suspension previously obtained (see Preparation of fungal suspensions section) was diluted 1:10 with the heating medium considered, each at a time.…”

Section: Thermal Resistance Studies On Talaromyces Bacillisporusmentioning

confidence: 99%

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Inhibiting and Inactivating Effect of Chitosan on Heat Resistant Moulds Responsible for Spoilage of Pasteurized Fruit Products

Sa¹,

Berni²

2017

J Food Process Technol

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The antimicrobial properties of chitosan, a deacetylated derivative of chitin, were assessed in a synthetic medium and in a blueberry and red grape juice against six heat resistant moulds (HRM) associated with food spoilage, in order to evaluate its use as a potential food preservative of natural origin. In both synthetic medium and natural substrate, the Minimum Inhibitory Concentration (MIC) of chitosan proved to vary in a wide range, regardless to both fungal genus and medium considered. Although Aspergillus neoglaber, Talaromyces bacillisporus and Aspergillus niger proved most resistant to chitosan (MIC > 5000 mg/L) on both media, a marked difference was detected for other strains tested. On HRM inoculated in MEB, the MIC was equal to 100 mg/L for Byssochlamys fulva or Monascus floridanus, and to 1000 mg/L for Talaromyces macrosporus. On HRM inoculated in blueberry and red grape juice, the MIC was equal to 2500 mg/L for Byssochlamys fulva or Monascus floridanus, and to 5000 mg/L for Talaromyces macrosporus.If combined with thermal treatment (80°C for 5 min) at a concentration (500 mg/L) that did not prove effective in inhibiting fungal spores, chitosan did not affect spore survival of microorganisms tested, thus allowing the spoilage of tested fruit juice after 5 days at 30°C. Also heat resistance parameters of a selected heat-resistant strain, T. bacillisporus, were not significantly affected by supplementation of blueberry and red grape juice with 500 mg/L of chitosan, D values ranging between 47.6 and 71.4 minutes at 82°C; 13.3 and 23.3 minutes at 85°C; 3.6 and 5.9 minutes at 88°C; 0.9 and 1.8 minutes at 91°C (z=5.2°C to 5.5°C). Since chitosan did not prove effective alone or combined with thermal treatment either to inactivate heat resistant microorganisms tested or to modify heat-resistance parameters of a heat resistant mould such as T. bacillisporus, its use cannot be considered as an interesting strategy to apply milder thermal treatments and to achieve stability of acid products. aim of this study was: (i) to assess the inhibiting and inactivating effect of chitosan on heat resistant Fungi, representing a matter of concern for manufacturers of pasteurized fruit products, and to test the synergistic effect of chitosan and thermal treatments on (ii) survival and (iii) heatresistance parameters of selected strains, to evaluate its possible use as a technological aid during the pasteurization of fruit-based products. Inhibiting and Inactivating Effect of Chitosan on Heat Resistant Moulds Materials and Methods MicroorganismsThis study was carried out on different microbial strains:

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Section: Thermal Resistance Studies On Talaromyces Bacillisporussupporting

confidence: 62%

Section: Thermal Resistance Studies On Talaromyces Bacillisporusmentioning

confidence: 99%

Inhibiting and Inactivating Effect of Chitosan on Heat Resistant Moulds Responsible for Spoilage of Pasteurized Fruit Products

Sa¹,

Berni²

2017

J Food Process Technol

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“…As mentioned earlier, certain fungal species, because of their considerable heat-resistance, are able to spoil heat-treated dairy products, in particular pasteurized fruit-based products. Heat-resistant species include Byssochlamys spectabilis , N. fischeri , H. avellanea , and Talaromyces bacillisporus [ 92 , 93 ]. This feature is due to their heat-resistant ascospores which are activated when heat-treatments are not high enough to inactivate them.…”

Section: Prevention and Control Of Fungal Spoilage In Dairy Producmentioning

confidence: 99%

“…N. fischeri and T. bacillisporus showed D 87 from 11.1 to 66.7 min, D 90 from 4.7 to 13.5 min, and D 95 from 0.43 to 1.52 min and ranged between 44.4 and 60.9 min at 82 °C and 2.7 and 4.1 min at 88 °C. As another example, H. avellanea ascospores are activated but not destroyed after heat-treatment for 20 min at 87 °C, 5 min at 90 °C, and 1 min at 95 °C, showing the importance of time-temperature conditions treatment [ 93 ].…”

Section: Prevention and Control Of Fungal Spoilage In Dairy Producmentioning

confidence: 99%

Diversity and Control of Spoilage Fungi in Dairy Products: An Update

2017

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Fungi are common contaminants of dairy products, which provide a favorable niche for their growth. They are responsible for visible or non-visible defects, such as off-odor and -flavor, and lead to significant food waste and losses as well as important economic losses. Control of fungal spoilage is a major concern for industrials and scientists that are looking for efficient solutions to prevent and/or limit fungal spoilage in dairy products. Several traditional methods also called traditional hurdle technologies are implemented and combined to prevent and control such contaminations. Prevention methods include good manufacturing and hygiene practices, air filtration, and decontamination systems, while control methods include inactivation treatments, temperature control, and modified atmosphere packaging. However, despite technology advances in existing preservation methods, fungal spoilage is still an issue for dairy manufacturers and in recent years, new (bio) preservation technologies are being developed such as the use of bioprotective cultures. This review summarizes our current knowledge on the diversity of spoilage fungi in dairy products and the traditional and (potentially) new hurdle technologies to control their occurrence in dairy foods.

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“…However, heat‐resistant fungi are characterized by the production of ascospores that are heat‐resistant. Most of these organisms are soil‐inhabiting fungi belonging to the genera Byssochlamys , Eupenicillium , Hamigera , Neosartorya , Talaromyces and Thermoascus (Pitt and Hocking ; Scaramuzza and Berni ).…”

Section: Introductionmentioning

confidence: 99%

Design of a species-specific PCR method for the detection of the heat-resistant fungi Talaromyces macrosporus and Talaromyces trachyspermus

Yamashita

Nakagawa²,

Sakaguchi

et al. 2017

Lett Appl Microbiol

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Significance and Impact of the Study: Polymerase chain reaction (PCR)-based detection is rapid, convenient and sensitive compared with traditional methods of detecting heat-resistant fungi. In this study, a PCR-based method was developed for the detection and identification of amplification products from Talaromyces macrosporus and Talaromyces trachyspermus using primer sets that target the isocitrate lyase gene. This method could be used for the on-site detection of T. macrosporus and T. trachyspermus in the near future, and will be helpful in the safety control of raw materials and in food and beverage production. AbstractHeat-resistant fungi occur sporadically and are a continuing problem for the food and beverage industry. The genus Talaromyces, as a typical fungus, is capable of producing the heat-resistant ascospores responsible for the spoilage of processed food products. Isocitrate lyase, a signature enzyme of the glyoxylate cycle, is required for the metabolism of non-fermentable carbon compounds, like acetate and ethanol. Here, species-specific primer sets for detection and identification of DNA derived from Talaromyces macrosporus and Talaromyces trachyspermus were designed based on the nucleotide sequences of their isocitrate lyase genes. Polymerase chain reaction (PCR) using a species-specific primer set amplified products specific to T. macrosporus and T. trachyspermus. Other fungal species, such as Byssochlamys fulva and Hamigera striata, which cause food spoilage, were not detected using the Talaromyces-specific primer sets. The detection limit for each species-specific primer set was determined as being 50 pg of template DNA, without using a nested PCR method. The specificity of each species-specific primer set was maintained in the presence of 1,000-fold amounts of genomic DNA from other fungi. The method also detected fungal DNA extracted from blueberry inoculated with T. macrosporus. This PCR method provides a quick, simple, powerful and reliable way to detect T. macrosporus and T. trachyspermus.

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Heat-resistance of Hamigera avellanea and Thermoascus crustaceus isolated from pasteurized acid products

Cited by 27 publications

References 20 publications

Inhibiting and Inactivating Effect of Chitosan on Heat Resistant Moulds Responsible for Spoilage of Pasteurized Fruit Products

Inhibiting and Inactivating Effect of Chitosan on Heat Resistant Moulds Responsible for Spoilage of Pasteurized Fruit Products

Diversity and Control of Spoilage Fungi in Dairy Products: An Update

Design of a species-specific PCR method for the detection of the heat-resistant fungi Talaromyces macrosporus and Talaromyces trachyspermus

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