Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models

Peromingo, Belén; Núñez, Félix; Rodríguez, Alicia; Alía, Alberto; Andrade, María J.

doi:10.1016/j.ijfoodmicro.2018.01.006

Cited by 46 publications

(46 citation statements)

References 46 publications

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“…This same strain of D. hansenii also failed to decrease the growth of the P. verrucosum producer of OTA in dry-cured ham incubated in similar conditions to those described in the present work [30]. However, in different culture media, this strain was able to delay the germination of P. nordicum spores [24] and decrease the growth rate of P. verrucosum [30] in the range of 0.90-0.97 a w . This antifungal activity has been linked mainly to the competition for nutrients and the production of yeast metabolites [28].…”

Section: Discussionsupporting

confidence: 77%

“…However, even in the batch inoculated with D. hansenii and P. chrysogenum, the count reached by P. nordicum was above the level estimated to be required for the accumulation of OTA in dry-cured ham [15]. This same strain of D. hansenii also failed to decrease the growth of the P. verrucosum producer of OTA in dry-cured ham incubated in similar conditions to those described in the present work [30]. However, in different culture media, this strain was able to delay the germination of P. nordicum spores [24] and decrease the growth rate of P. verrucosum [30] in the range of 0.90-0.97 a w .…”

Section: Discussionsupporting

confidence: 64%

“…Different strains of D. hansenii have demonstrated their ability to significantly decrease the production of OTA by A. westerdijkiae [37] and P. nordicum [32] in standard culture media and to completely inhibit the production of OTA by P. nordicum and A. ochraceus in dry-cured ham without altering its organoleptic properties [27]. In addition, the strain D. hansenii FHSCC 253H used in this work has previously shown its efficacy in reducing the production of OTA of P. verrucosum and P. nordicum [24,30] and aflatoxins B1 and G1 by Aspergillus parasiticus [29] in dry-fermented sausages and dry-cured ham.…”

Section: Discussionmentioning

confidence: 76%

“…Although mould growth should not be considered the only parameter to predict OTA contamination in foods [16,49], a positive correlation has been described between the growth of ochratoxigenic moulds and the production of OTA on meat substrates [30]. However, considering the limited effect observed on the growth of P. nordicum (Table 1), it can be inferred that the recorded drastic decrease in OTA (Table 2) is not due to the influence of bioprotective agents on toxigenic mould development.…”

Section: Discussionmentioning

confidence: 99%

“…Among the mechanisms of action of yeasts to decrease the content of mycotoxins, the enzymatic degradation, the adsorption to the cell wall or the repression of the biosynthesis route has been described [22]. However, the D. hansenii strain tested does not degrade or adsorb OTA nor aflatoxins, but reduces the synthesis of these toxins by P. verrucosum [30] and A. parasiticus [29], respectively, in meat substrates. As in the present study, this reduction occurs without growth inhibition, and it was attributed to a blockage in the expression of genes related to the synthesis of mycotoxins [29,30].…”

Section: Discussionmentioning

confidence: 99%

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Efficacy of the Combined Protective Cultures of Penicillium chrysogenum and Debaryomyces hansenii for the Control of Ochratoxin A Hazard in Dry-Cured Ham

Cebrián

Rodrı́guez

Peromingo

et al. 2019

Toxins

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The ecological conditions during the ripening of dry-cured ham favour the development of moulds on its surface, being frequently the presence of Penicillium nordicum, a producer of ochratoxin A (OTA). Biocontrol using moulds and yeasts usually found in dry-cured ham is a promising strategy to minimize this hazard. The aim of this work is to evaluate the effect of previously selected Debaryomyces hansenii and Penicillium chrysogenum strains on growth, OTA production, and relative expression of genes involved in the OTA biosynthesis by P. nordicum. P. nordicum was inoculated against the protective cultures individually and combined on dry-cured ham for 21 days at 20 °C. None of the treatments reduced the growth of P. nordicum, but all of them decreased OTA concentration. The lower production of OTA could be related to significant repression of the relative expression of otapksPN and otanpsPN genes of P. nordicum. The efficacy of the combined protective cultures was tested in 24 dry-cured hams in industrial ripening (an 8 month-long production). OTA was detected in nine of the 12 dry-cured hams in the batch inoculated only with P. nordicum. However, in the batch inoculated with both P. nordicum and the combined protective culture, a considerable reduction of OTA contamination was observed. In conclusion, although the efficacy of individual use P. chrysogenum is great, the combination with D. hansenii enhances its antifungal activity and could be proposed as a mixed protective culture to control the hazard of the presence of OTA in dry-cured ham.

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Section: Discussionsupporting

confidence: 77%

Section: Discussionsupporting

confidence: 64%

Section: Discussionmentioning

confidence: 76%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Efficacy of the Combined Protective Cultures of Penicillium chrysogenum and Debaryomyces hansenii for the Control of Ochratoxin A Hazard in Dry-Cured Ham

Cebrián

Rodrı́guez

Peromingo

et al. 2019

Toxins

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Effect of selected agents for ochratoxin A biocontrol on the colour, texture and volatile profile of dry‐cured fermented sausages

et al. 2023

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BACKGROUNDTraditional dry‐cured fermented sausages favour the growth of an autochthonous microbial population, which plays an important role in their sensory aspects. However, some moulds can produce mycotoxins such as ochratoxin A (OTA). The biocontrol agents (BCAs) Debaryomyces hansenii FHSCC 253H and Staphylococcus xylosus FHSCC Sx8 have been demonstrated to reduce OTA production in dry‐cured meat products, but their influence in the sensory characteristics of sausages has to be tested. The aim of this study was to evaluate the effect of these BCAs on the colour, texture and volatile profile of dry‐cured fermented sausages.RESULTSD. hansenii caused few differences in the tested parameters with respect to the control batch. S. xylosus modified the texture and colour, although the values found were within the range expected for dry‐cured fermented sausages ‘salchichón’. Additionally, the volatile profile revealed the potential antioxidant effect of both BCAs and their ability to produce compounds associated with the ripened aroma that could increase product acceptability.CONCLUSIONThe results indicate that there were no inconveniences in implementing both BCAs during the processing of dry‐cured fermented sausages ‘salchichón’. Moreover, D. hansenii FHSCC 253H could improve the volatile profile of this product. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China

Zhang,

Shen,

Meng

et al. 2023

J Sci Food Agric

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BACKGROUNDFermented meat products are meat products with a unique flavor, color, and texture as well as an extended shelf life under natural or artificially controlled conditions. Microorganisms or enzymes are used to ferment the raw meat so that it undergoes a series of biochemical and physical changes. Common fermentation strains are lactic acid bacteria, yeasts, staphylococci, molds, and so forth. Studies on the inhibitory effect of yeast fermentation strain on N‐nitrosamines in fermented meat products have not been reported. Two excellent yeast starters were identified to solve the problem of nitrosamines in fermented meat products.RESULTSMeyerozyma guilliermondii and Debaryomyces hansenii led to weak acid production, strong resistance to NaCl and NaNO2, and high tolerance to low acidic conditions. The inoculated fermented beef exhibited decreased lightness, moisture content, water activity, pH, protein content, nitrite content, and N‐nitrosamine content in comparison with the control group fermented bacon. M. guilliermondii had a better effect, reducing pH from 5.69 to 5.41, protein content from 254.24 to 221.92 g·kg−1, nitrite content from 28.61 to 25.33 mg·kg−1 and N‐nitrosamine by 18.97%, and giving the fermented beef the desired meat color, mouthfeel, odor, taste, and tissue quality.CONCLUSIONIn this study, two strains of yeast fermenters that can degrade N‐nitrosamine precursors were identified, which to some extent solves the problem of the high risk of generating nitrosamines such as N‐nitrosodiethylamine (NDEA) by processing fermented meat products with nitrites as precursors. These two strains are likely to be used as starter cultures for fermented meat products. © 2023 Society of Chemical Industry.

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Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models

Cited by 46 publications

References 46 publications

Efficacy of the Combined Protective Cultures of Penicillium chrysogenum and Debaryomyces hansenii for the Control of Ochratoxin A Hazard in Dry-Cured Ham

Efficacy of the Combined Protective Cultures of Penicillium chrysogenum and Debaryomyces hansenii for the Control of Ochratoxin A Hazard in Dry-Cured Ham

Effect of selected agents for ochratoxin A biocontrol on the colour, texture and volatile profile of dry‐cured fermented sausages

Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China

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