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Peromingo B, Andrade MJ, Delgado J, Sánchez-Montero L, Núñez F. Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products. Food Microbiol 2019; 82:269-276. [PMID: 31027783 DOI: 10.1016/j.fm.2019.01.024] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 12/21/2018] [Accepted: 01/18/2019] [Indexed: 12/15/2022]
Abstract
Dry-cured meat products, such as dry-cured ham or dry-fermented sausages, are characterized by their particular ripening process, where a mould population grows on their surface. Some of these moulds are hazardous to the consumers because of their ability to produce mycotoxins including aflatoxins (AFs). The use of native yeasts could be considered a potential strategy for controlling the presence of AFs in dry-cured meat products. The aim of this work was to evaluate the antagonistic activity of two native Debaryomyces hansenii strains on the relative growth rate and the AFs production in Aspergillus parasiticus. Both D. hansenii strains significantly reduced the growth rates of A. parasiticus when grown in a meat-model system at different water activity (aw) conditions. The presence of D. hansenii strains caused a stimulation of AFs production by A. parasiticus at 0.99 aw. However, at 0.92 aw the yeasts significantly reduced the AFs concentration in the meat-model system. The relative expression levels of the aflR and aflS genes involved in the AFs biosynthetic pathway were also repressed at 0.92 aw in the presence of both D. hansenii strains. These satisfactory results were confirmed in dry-cured ham and dry-fermented sausage slices inoculated with A. parasiticus, since both D. hansenii strains significantly reduced AFs amounts in these matrices. Therefore, both tested D. hansenii strains could be proposed as biocontrol agents within a HACCP framework to minimize the hazard associated with the presence of AFs in dry-cured meat products.
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Affiliation(s)
- Belén Peromingo
- Food Hygiene and Safety, Meat and Meat Products Research Institute. Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003, Cáceres, Spain
| | - María J Andrade
- Food Hygiene and Safety, Meat and Meat Products Research Institute. Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003, Cáceres, Spain
| | - Josué Delgado
- Food Hygiene and Safety, Meat and Meat Products Research Institute. Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003, Cáceres, Spain
| | - Lourdes Sánchez-Montero
- Food Hygiene and Safety, Meat and Meat Products Research Institute. Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003, Cáceres, Spain
| | - Félix Núñez
- Food Hygiene and Safety, Meat and Meat Products Research Institute. Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003, Cáceres, Spain.
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52
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Andrade MJ, Peromingo B, Rodríguez M, Rodríguez A. Effect of cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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53
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Delgado J, Peromingo B, Rodríguez A, Rodríguez M. Biocontrol of Penicillium griseofulvum to reduce cyclopiazonic acid contamination in dry-fermented sausages. Int J Food Microbiol 2018; 293:1-6. [PMID: 30616199 DOI: 10.1016/j.ijfoodmicro.2018.12.027] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2018] [Revised: 12/19/2018] [Accepted: 12/24/2018] [Indexed: 11/17/2022]
Abstract
Dry-fermented sausages are very appreciated by consumers. The environmental conditions during its ripening favor colonization of their surface by toxigenic molds. These molds contribute to the development of sensory characteristics; however, some of them could produce mycotoxins such as cyclopiazonic acid (CPA). CPA is mainly produced by Penicillium commune and Penicillium griseofulvum which have been found in dry-cured meat products. Thus, strategies to prevent the CPA contamination in dry-fermented sausages are needed. The objective of this work was to evaluate the ability of P. griseofulvum to produce CPA in dry-fermented sausage during its ripening as well as to test different strategies to prevent CPA production. The ability of PgAFP antifungal protein-producing Penicillium chrysogenum, Debaryomyces hansenii and Pediococcus acidilactici for inhibiting CPA production by P. griseofulvum was tested on dry-fermented sausage-based medium. Only P. chrysogenum inhibited the CPA production, so this mold was co-inoculated with P. griseofulvum on sausages whose ripening was performed at low temperature. CPA reached around 800 ng/g in the control batch, being reduced to 20 ng/g by the presence of P. chrysogenum. This work demonstrates the risk posed by CPA on dry-fermented sausages, and provides a successful strategy to prevent this hazard.
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Affiliation(s)
- Josué Delgado
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda, de las Ciencias, s/n, 10003 Cáceres, Spain
| | - Belén Peromingo
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda, de las Ciencias, s/n, 10003 Cáceres, Spain
| | - Alicia Rodríguez
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda, de las Ciencias, s/n, 10003 Cáceres, Spain
| | - Mar Rodríguez
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda, de las Ciencias, s/n, 10003 Cáceres, Spain.
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54
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Delgado J, Rodríguez A, García A, Núñez F, Asensio MA. Inhibitory Effect of PgAFP and Protective Cultures on Aspergillus parasiticus Growth and Aflatoxins Production on Dry-Fermented Sausage and Cheese. Microorganisms 2018; 6:E69. [PMID: 30011880 PMCID: PMC6164858 DOI: 10.3390/microorganisms6030069] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 06/29/2018] [Accepted: 07/11/2018] [Indexed: 11/17/2022] Open
Abstract
Aflatoxigenic molds can grow and produce aflatoxins on dry-fermented meat and cheese. The small, basic, cysteine-rich antifungal protein PgAFP displays a time-limited inhibitory ability against unwanted molds by increasing reactive oxygen species (ROS), which can lead to increased aflatoxin production. However, calcium abolishes the inhibitory effect of PgAFP on certain Aspergillus spp. To maximize the antifungal effect, this protein may be combined with protective cultures. Yeasts and lactic acid bacteria may counteract the impact of calcium on PgAFP fungal inhibition. The objective of this work was to study the effect of PgAFP and different combined treatments with Debaryomyces hansenii and/or Pediococcus acidilactici against growth of and aflatoxin production by an aflatoxigenic strain of Aspergillus parasiticus in both culture media and dry-fermented foods with low or high calcium levels. Aflatoxins production was increased by PgAFP but dramatically reduced by P. acidilactici in low calcium culture medium, whereas in the Ca-enriched culture medium, all treatments tested led to low aflatoxins levels. To study whether PgAFP and the protective microorganisms interfere with ROS and aflatoxin production, the relative expression of genes foxA, which is involved in peroxisomal β-oxidation, and aflP, which is required for aflatoxin biosynthesis, were evaluated. The aflatoxin overproduction induced by PgAFP seems not to be linked to peroxisomal β-oxidation. The combination of PgAFP and D. hansenii provided a successful inhibitory effect on A. parasiticus growth as well as on aflatoxin production on sliced dry-fermented sausage and cheese ripened up to 15 days, whereas P. acidilactici did not further enhance the protective effect of the two former agents. Therefore, the combined treatment of PgAFP and D. hansenii seems to provide a promising protective mean against aflatoxin-producing A. parasiticus on dry-fermented foods.
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Affiliation(s)
- Josué Delgado
- Food Hygiene and Safety, Institute of Meat Products, University of Extremadura, 10003 Cáceres, Spain.
| | - Alicia Rodríguez
- Food Hygiene and Safety, Institute of Meat Products, University of Extremadura, 10003 Cáceres, Spain.
| | - Alfredo García
- Food Hygiene and Safety, Institute of Meat Products, University of Extremadura, 10003 Cáceres, Spain.
| | - Félix Núñez
- Food Hygiene and Safety, Institute of Meat Products, University of Extremadura, 10003 Cáceres, Spain.
| | - Miguel A Asensio
- Food Hygiene and Safety, Institute of Meat Products, University of Extremadura, 10003 Cáceres, Spain.
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55
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Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models. Int J Food Microbiol 2018; 268:73-80. [DOI: 10.1016/j.ijfoodmicro.2018.01.006] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2017] [Revised: 12/22/2017] [Accepted: 01/05/2018] [Indexed: 01/05/2023]
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56
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Meftah S, Abid S, Dias T, Rodrigues P. Effect of dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.090] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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57
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Pizzolato Montanha F, Anater A, Burchard JF, Luciano FB, Meca G, Manyes L, Pimpão CT. Mycotoxins in dry-cured meats: A review. Food Chem Toxicol 2018; 111:494-502. [DOI: 10.1016/j.fct.2017.12.008] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Revised: 12/01/2017] [Accepted: 12/03/2017] [Indexed: 12/11/2022]
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Leyva Salas M, Mounier J, Valence F, Coton M, Thierry A, Coton E. Antifungal Microbial Agents for Food Biopreservation-A Review. Microorganisms 2017; 5:microorganisms5030037. [PMID: 28698479 PMCID: PMC5620628 DOI: 10.3390/microorganisms5030037] [Citation(s) in RCA: 170] [Impact Index Per Article: 24.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 06/21/2017] [Accepted: 06/24/2017] [Indexed: 11/16/2022] Open
Abstract
Food spoilage is a major issue for the food industry, leading to food waste, substantial economic losses for manufacturers and consumers, and a negative impact on brand names. Among causes, fungal contamination can be encountered at various stages of the food chain (e.g., post-harvest, during processing or storage). Fungal development leads to food sensory defects varying from visual deterioration to noticeable odor, flavor, or texture changes but can also have negative health impacts via mycotoxin production by some molds. In order to avoid microbial spoilage and thus extend product shelf life, different treatments—including fungicides and chemical preservatives—are used. In parallel, public authorities encourage the food industry to limit the use of these chemical compounds and develop natural methods for food preservation. This is accompanied by a strong societal demand for ‘clean label’ food products, as consumers are looking for more natural, less severely processed and safer products. In this context, microbial agents corresponding to bioprotective cultures, fermentates, culture-free supernatant or purified molecules, exhibiting antifungal activities represent a growing interest as an alternative to chemical preservation. This review presents the main fungal spoilers encountered in food products, the antifungal microorganisms tested for food bioprotection, and their mechanisms of action. A focus is made in particular on the recent in situ studies and the constraints associated with the use of antifungal microbial agents for food biopreservation.
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Affiliation(s)
- Marcia Leyva Salas
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM EA3882), Université de Brest, Technopole Brest-Iroise, 29280 Plouzané, France.
- UMR1253 Science et Technologie du Lait et de l'Œuf, INRA, Agrocampus Ouest, 65 rue de Saint Brieuc, 35000 Rennes, France.
| | - Jérôme Mounier
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM EA3882), Université de Brest, Technopole Brest-Iroise, 29280 Plouzané, France.
| | - Florence Valence
- UMR1253 Science et Technologie du Lait et de l'Œuf, INRA, Agrocampus Ouest, 65 rue de Saint Brieuc, 35000 Rennes, France.
| | - Monika Coton
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM EA3882), Université de Brest, Technopole Brest-Iroise, 29280 Plouzané, France.
| | - Anne Thierry
- UMR1253 Science et Technologie du Lait et de l'Œuf, INRA, Agrocampus Ouest, 65 rue de Saint Brieuc, 35000 Rennes, France.
| | - Emmanuel Coton
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM EA3882), Université de Brest, Technopole Brest-Iroise, 29280 Plouzané, France.
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Production, Characterization, and Antimicrobial Activity of Mycocin Produced by Debaryomyces hansenii DSMZ70238. Int J Microbiol 2017; 2017:2605382. [PMID: 28757872 PMCID: PMC5512030 DOI: 10.1155/2017/2605382] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2017] [Revised: 04/25/2017] [Accepted: 05/21/2017] [Indexed: 11/29/2022] Open
Abstract
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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60
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Yeasts found in vineyards and wineries. Yeast 2016; 34:111-128. [DOI: 10.1002/yea.3219] [Citation(s) in RCA: 78] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 10/20/2016] [Accepted: 10/20/2016] [Indexed: 11/07/2022] Open
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61
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Delgado J, Peromingo B, Núñez F, Asensio MA. Use of molds and their antifungal proteins for biocontrol of toxigenic molds on dry-ripened cheese and meats. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.09.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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62
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Wang Y, Yuan Y, Liu B, Zhang Z, Yue T. Biocontrol activity and patulin-removal effects of Bacillus subtilis
, Rhodobacter sphaeroides
and Agrobacterium tumefaciens
against Penicillium expansum. J Appl Microbiol 2016; 121:1384-1393. [DOI: 10.1111/jam.13208] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2016] [Revised: 06/15/2016] [Accepted: 06/16/2016] [Indexed: 01/08/2023]
Affiliation(s)
- Y. Wang
- College of Food Science and Engineering; Northwest A&F University; Yangling China
| | - Y. Yuan
- College of Food Science and Engineering; Northwest A&F University; Yangling China
| | - B. Liu
- College of Food Science and Engineering; Northwest A&F University; Yangling China
| | - Z. Zhang
- College of Food Science and Engineering; Qingdao Agricultural University; Qingdao China
| | - T. Yue
- College of Food Science and Engineering; Northwest A&F University; Yangling China
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63
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Grzegorczyk M, Żarowska B, Restuccia C, Cirvilleri G. Postharvest biocontrol ability of killer yeasts against Monilinia fructigena and Monilinia fructicola on stone fruit. Food Microbiol 2016; 61:93-101. [PMID: 27697174 DOI: 10.1016/j.fm.2016.09.005] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2016] [Revised: 09/05/2016] [Accepted: 09/06/2016] [Indexed: 01/01/2023]
Abstract
The antagonistic effects of Debaryomyces hansenii KI2a, D. hansenii MI1a and Wickerhamomyces anomalus BS91 were tested against Monilinia fructigena and Monilinia fructicola in in vitro and in vivo trials. All yeast strains demonstrated antifungal activity at different levels depending on species, strain and pathogen. D hansenii KI2a and W. anomalus BS91 showed the highest biocontrol activity in vitro; the production of hydrolytic enzymes, killer toxins and volatile organic compounds (VOCs) were hypothesized as their main mechanisms of action against pathogens. D hansenii KI2a and W. anomalus BS91 significantly reduced brown rot incidence and severity on peach and plum fruits artificially inoculated with M. fructigena and M. fructicola, especially when applied 24 h before pathogen inoculation. On the opposite, D. hansenii MI1a exhibited weak antagonistic activity towards M. fructigena on peach and plum fruits and was ineffective against M. fructicola. The noticeable ability of W. anomalus BS91 to control brown rot could be also correlated with its high capacity to colonize the wound tissue and to increase its population density. Accordingly, the antagonistic strains of D. hansenii and W. anomalus could be proposed as active ingredients for the development of biofungicides against Monilinia species that are responsible for considerable economic losses in stone fruit crops.
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Affiliation(s)
- Monika Grzegorczyk
- Department of Biotechnology and Food Microbiology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland
| | - Barbara Żarowska
- Department of Biotechnology and Food Microbiology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland
| | - Cristina Restuccia
- Department of Agriculture, Food and Environment (Di3A), University of Catania, via Santa Sofia 100, 95123 Catania, Italy.
| | - Gabriella Cirvilleri
- Department of Agriculture, Food and Environment (Di3A), University of Catania, via Santa Sofia 100, 95123 Catania, Italy
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Manuscript title: antifungal proteins from moulds: analytical tools and potential application to dry-ripened foods. Appl Microbiol Biotechnol 2016; 100:6991-7000. [DOI: 10.1007/s00253-016-7706-2] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2016] [Revised: 06/20/2016] [Accepted: 06/23/2016] [Indexed: 12/20/2022]
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65
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Application of anhydrobiosis and dehydration of yeasts for non-conventional biotechnological goals. World J Microbiol Biotechnol 2016; 32:104. [PMID: 27116970 DOI: 10.1007/s11274-016-2058-8] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2016] [Accepted: 03/22/2016] [Indexed: 01/27/2023]
Abstract
Dehydration of yeast cells causes them to enter a state of anhydrobiosis in which their metabolism is temporarily and reversibly suspended. This unique state among organisms is currently used in the production of active dry yeasts, mainly used in baking and winemaking. In recent decades non-conventional applications of yeast dehydration have been proposed for various modern biotechnologies. This mini-review briefly summarises current information on the application of dry yeasts in traditional and innovative fields. It has been shown that dry yeast preparations can be used for the efficient protection, purification and bioremediation of the environment from heavy metals. The high sorption activity of dehydrated yeasts can be used as an interesting tool in winemaking due to their effects on quality and taste. Dry yeasts are also used in agricultural animal feed. Another interesting application of yeast dehydration is as an additional stage in new methods for the stable immobilisation of microorganisms, especially in cases when biotechnologically important strains have no affinity with the carrier. Such immobilisation methods also provide a new approach for the successful conservation of yeast strains that are very sensitive to dehydration. In addition, the application of dehydration procedures opens up new possibilities for the use of yeast as a model system. Separate sections of this review also discuss possible uses of dry yeasts in biocontrol, bioprotection and biotransformations, in analytical methods as well as in some other areas.
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66
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Simoncini N, Pinna A, Toscani T, Virgili R. Effect of added autochthonous yeasts on the volatile compounds of dry-cured hams. Int J Food Microbiol 2015. [PMID: 26210478 DOI: 10.1016/j.ijfoodmicro.2015.06.024] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Three yeast strains belonging to Debaryomyces and Hyphopichia spp., isolated from dry-cured hams and previously tested for biocontrol activity against toxigenic Penicillium nordicum, were investigated for ability in colonising ham surface. Hams were twice yeast-inoculated onto the unskinned muscle surface during ripening and processed up to full maturation in two manufacturing plants. The yeast strains and the manufacturing plants differed (P < 0.05) in surface populations, volatile compounds and sensory descriptors of matured hams. Sensory scores for each of the yeast-inoculated groups were higher or similar to the non-inoculated ones (controls). Debaryomyces strains were regarded as those most fit to colonise the ham surface under the ecological conditions of dry-curing rooms, hence to qualify as biocontrol agents against the growth of undesired mould and preserve the typical sensory properties of dry-cured hams.
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Affiliation(s)
- Nicoletta Simoncini
- Stazione Sperimentale per l'Industria delle Conserve Alimentari, V.le F. Tanara, 31/A, 43100 Parma, Italy.
| | - Anna Pinna
- Stazione Sperimentale per l'Industria delle Conserve Alimentari, V.le F. Tanara, 31/A, 43100 Parma, Italy
| | - Tania Toscani
- Stazione Sperimentale per l'Industria delle Conserve Alimentari, V.le F. Tanara, 31/A, 43100 Parma, Italy
| | - Roberta Virgili
- Stazione Sperimentale per l'Industria delle Conserve Alimentari, V.le F. Tanara, 31/A, 43100 Parma, Italy
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67
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Growth inhibition and stability of PgAFP from Penicillium chrysogenum against fungi common on dry-ripened meat products. Int J Food Microbiol 2015; 205:23-9. [DOI: 10.1016/j.ijfoodmicro.2015.03.029] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2014] [Revised: 03/13/2015] [Accepted: 03/30/2015] [Indexed: 11/20/2022]
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