Mycobiota dynamics and mycotoxin detection in PGI Salame Piemonte

Abstract

Aims: The complex mycobiota that colonizes traditional fermented sausages plays an important role in the organoleptic properties of such products. The aim of the present study was to investigate fungal diversity and mycotoxin production during maturation of PGI Salame Piemonte.Methods and Results: Casing and meat samples were collected at five sampling times from three different batches produced in the same factory and analysed using culture-dependent and -independent approaches. Penicillium nalgiovense, which was deliberately inoculated, and Debaryomyces hansenii, were the most dominant taxa in casings. Several other fungi mainly belonging to Penicillium crustosum, P. glabrum, P. nordicum, Cladosporium spp., Candida sake, C. zeylanoides and Yarrowia divulgata were also identified.The casing mycobiota was compared to that of the meat using a metataxonomic approach and a higher fungal diversity was observed in meat as compared to casings. Mycotoxins and penicillin G were monitored using QTOF LC-MS and only trace amounts of roquefortine C were detected in two batches.Conclusions: The present study highlighted the diversity of Salame Piemonte mycobiota and the important contribution of autochthonous fungi to its diversity. The absence of mycotoxins and penicillin G confirmed the high hygienic quality of the studied product regarding fungal and mycotoxin contamination.Significance and Impact of Study: For the first time, this study provides insights about the Salame Piemonte mycobiota which together with the bacterial microbiota and Salame Piemonte process specifications are responsible for the product organoleptic properties.

Metataxonomic signature of beef burger perishability depends on the meat origin prior grinding

“…While time course succession of spoilage bacteria has been widely observed during cold storage of packaged meat , no information is available on mycobiota development in ground beef during its cold-vacuum storage (Jääskeläinen, Hultman, Parshintsev, Riekkola, & Björkroth, 2016;Sade et al, 2017). Indeed, the numerous culture-independent surveys carried out on cured meats are not directly comparable in reason to significantly higher temperatures (Alapont, Martínez-Culebras, & López-Mendoza, 2015;Alía et al, 2016;Belleggia et al, 2020;Franciosa et al, 2021). Our observation and the mycobiota dynamics described in dry cold-aged beef indicate that a longitudinal succession of yeast species can occur also during meat cold storage, and it is generally characterised by an increasing presence of Kurtzmaniella zeylanoides along time course (Oh et al, 2019;Ryu et al, 2018).…”

Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage

“…In Italian Salame Piemonte, multiple batches produced in the same factory in different months were analyzed for mycotoxin content, and only low levels of roquefortine C were identified on casings despite the presence of potentially mycotoxigenic Penicillium spp. ( Franciosa et al, 2021 ). In France, only one study has been done to characterize fungal diversity on dry-cured sausages and determine in vitro mycotoxin potential ( Tabuc et al, 2004 ).…”

“…Molds can reach high levels on dry-cured sausages ranging from 5 to 8 log TFU/g (F. Deniel, personal communication). The most frequently encountered fungal species of technological interest is Penicillium nalgiovense (considered as atoxinogenic), but other 1 https://www.fict.fr/notre-industrie/chiffres-cles/ species, such as Penicillium salamii species (also considered atoxinogenic) or Penicillium chrysogenum and Penicillium nordicum (both being potentially mycotoxigenic), have been described (Leistner, 1990;Sunesen and Stahnke, 2003;Iacumin et al, 2009;Perrone et al, 2015;Magista et al, 2016;Perrone, 2017;Franciosa et al, 2021). Other fungal species, often coming from the working environment, may colonize sausages and be mycotoxigenic (e.g., Penicillium olsonii, Penicillium expansum, Penicillium viridicatum, Penicillium granulatum, Penicillium oxalicum, Penicillium commune, Aspergillus versicolor, or Aspergillus fischeri) (Samson et al, 2004(Samson et al, , 2010Sørensen et al, 2008;Iacumin et al, 2009;Canel et al, 2013;Montanha et al, 2018).…”

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“…In Italian Salame Piemonte, multiple batches produced in the same factory in different months were analyzed for mycotoxin content, and only low levels of roquefortine C were identified on casings despite the presence of potentially mycotoxigenic Penicillium spp. (Franciosa et al, 2021). In France, only one study has been done to characterize fungal diversity on drycured sausages and determine in vitro mycotoxin potential (Tabuc et al, 2004).…”

“…Mycotoxins are especially well known to be produced by species belonging to the Fusarium, Aspergillus, and Penicillium genera. In particular, dry spores (xerospores) of Aspergillus and Penicillium genera are most often encountered among the complex microbial communities found on the surface of fermented meats such as dry-cured sausages (Castegnaro and Pfohl-Leszkowicz, 2002;Battilani et al, 2007;Iacumin et al, 2009;Sonjak et al, 2011;Magista' et al, 2017;Franciosa et al, 2021), as they resist low a w , low pH, and high salt concentrations. Molds associated with dry-cured sausage casings either come from the in-house mycobiota or are purposely inoculated onto casings by spraying or dipping before the ripening and drying stages.…”