Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages

Núñez, Félix; Lara, María S.; Peromingo, Belén; Delgado, Josué; Sánchez-Montero, Lourdes; Andrade, María J.

doi:10.1016/j.fm.2014.07.019

Cited by 88 publications

(72 citation statements)

References 48 publications

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“…The activity of D. hansenii was performed by agar plate inhibition assay, as described by Núñez et al [23] using PDA medium. Five mm of mycelia was inoculated on one side of PDA medium plate, while, on the other side, 100 µ L of 1 × 10 8 cell/mL suspension of D. hansenii was spread out onto the medium.…”

Section: Methodsmentioning

confidence: 99%

Production, Characterization, and Antimicrobial Activity of Mycocin Produced byDebaryomyces hanseniiDSMZ70238

Al-Qaysi

Al-Haideri

Thabit

et al. 2017

International Journal of Microbiology

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The present study was conducted to estimate the antimicrobial activity and the potential biological control of the killer toxin produced by D. hansenii DSMZ70238 against several pathogenic microorganisms. In this study, the effects of NaCl, pH, and temperature, killer toxin production, and antimicrobial activity were studied. The results showed that the optimum inhibitory effect of killer toxin was at 8% NaCl, and the diameters of clear zones were 20, 22, 22, 21, 14, and 13 mm for Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, Streptococcus pyogenes, Candida albicans, and Candida neoformans, respectively. The largest inhibition zones were observed at pH 4.5 with inhibition zone of 16, 18, 17, 18, 11, and 12 mm for the same microorganisms. The results also showed that 25°C is the optimal temperature for toxin killing activity against all targeted microorganisms. In addition, the activity of killer toxin significantly inhibited the growth of fungal mycelia for all target pathogenic fungi and the percentages of inhibition were 47.77, 48.88, 52.22, and 61.11% for Trichophyton rubrum, Alternaria alternata, Trichophyton concentricum, and Curvularia lunata, respectively. The results showed the highest growth rate of D. hansenii DSMZ70238 under condition of 8% NaCl concentration, pH 4.5, and 25°C for 72 h.

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Section: Methodsmentioning

confidence: 99%

Production, Characterization, and Antimicrobial Activity of Mycocin Produced byDebaryomyces hanseniiDSMZ70238

Al-Qaysi

Al-Haideri

Thabit

et al. 2017

International Journal of Microbiology

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“…These results confirm the inhibitory effect of yeasts on P. nordicum growth already reported by others. In previous researches, several yeasts such as Hyphopichia burtonii, D. hansenii and C. zeylanoides were reported as strong inhibitors of P. nordicum growth in dry-cured ham and dry fermented sausage (Andrade et al, 2014;Iacumin et al, 2017;Nuñez et al, 2015;Virgili et al, 2012). This reduction in fungal growth could be due to competition for nutrients and space (Hern andez-Montiel, Ochoa, Troyo-Di eguez, & Larralde-Corona, 2010), production of hydrolytic enzymes, killer toxins (Masih & Paul, 2002) or secretion of volatile compounds (Fialho, Toffano, Pedroso, Augusto, & Pascholati, 2009;Masoud, Poll, & Jakobsen, 2005;Taczman-Brückner, Moh acsi-Farkas, Balla, & Kisk o, 2005).…”

Section: Evaluation Of Biocontrol Effect In Dry-fermented Sausagementioning

confidence: 99%

Effect of dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production

Meftah

Abid

Dias

et al. 2018

LWT

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Processed meat products frequently suffer from fungal and mycotoxin contamination, mostly ochratoxin A (OTA). Penicillium nordicum is considered responsible for this contamination, but Aspergillus westerdijkiae has recently been associated with high levels of OTA in meat products. Several biocontrol agents have been tested against P. nordicum growth and OTA production in meat products, but A. westerdijkiae has not been considered. The aim of this work was to evaluate in vitro the effect of a commercial starter culture used in sausage fermentation and of sausage-native yeasts on OTA production by A. westerdijkiae, as compared with the highly studied P. nordicum, in meat-based culture media. Four representative yeasts isolated from dry-cured sausage and a commercial starter culture were coinoculated with both fungi in different meat-based media, under varying conditions. Fungal growth was determined by measuring colony diameter, and OTA production was quantified by HPLC-FLD. A. westerdijkiae was significantly stimulated to produce OTA under all tested conditions, and, in ham, OTA production by P. nordicum was stimulated by co-culture with the starter culture. In conclusion, endogenous or added microorganisms enrolled in fermentation or in biocontrol in meat products seem to exert varying responses on different ochratoxigenic fungi, thus leading to unforeseen safety problems.

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“…The high calcium levels present in some dry-ripened foods could prevent a successful antifungal effect of AFPs, particularly in cheeses. Given that both LAB (Mandal et al 2013) and yeasts (Andrade et al 2014;Núñez et al 2015) commonly found in ripened foods have shown antifungal capability against toxigenic moulds, the combined action of the AFPs with protective cultures is an alternative that deserves to be investigated.…”

Section: Mechanisms Of Resistancementioning

confidence: 99%

Manuscript title: antifungal proteins from moulds: analytical tools and potential application to dry-ripened foods

Delgado

Owens

Doyle

et al. 2016

Appl Microbiol Biotechnol

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Moulds growing on the surface of dry-ripened foods contribute to their sensory qualities, but some of them are able to produce mycotoxins that pose a hazard to consumers. Small cysteine-rich antifungal proteins (AFPs) from moulds are highly stable to pH and proteolysis and exhibit a broad inhibition spectrum against filamentous fungi, providing new chances to control hazardous moulds in fermented foods. The analytical tools for characterizing the cellular targets and affected pathways are reviewed. Strategies currently employed to study these mechanisms of action include 'omics' approaches that have come to the forefront in recent years, developing in tandem with genome sequencing of relevant organisms. These techniques contribute to a better understanding of the response of moulds against AFPs, allowing the design of complementary strategies to maximize or overcome the limitations of using AFPs on foods. AFPs alter chitin biosynthesis, and some fungi react inducing cell wall integrity (CWI) pathway. However, moulds able to increase chitin content at the cell wall by increasing proteins in either CWI or calmodulin-calcineurin signalling pathways will resist AFPs. Similarly, AFPs increase the intracellular levels of reactive oxygen species (ROS), and moulds increasing G-protein complex β subunit CpcB and/or enzymes to efficiently produce glutathione may evade apoptosis. Unknown aspects that need to be addressed include the interaction with mycotoxin production by less sensitive toxigenic moulds. However, significant steps have been taken to encourage the use of AFPs in intermediate-moisture foods, particularly for mould-ripened cheese and meat products.

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Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages

Cited by 88 publications

References 48 publications

Production, Characterization, and Antimicrobial Activity of Mycocin Produced byDebaryomyces hanseniiDSMZ70238

Production, Characterization, and Antimicrobial Activity of Mycocin Produced byDebaryomyces hanseniiDSMZ70238

Effect of dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production

Manuscript title: antifungal proteins from moulds: analytical tools and potential application to dry-ripened foods

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