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Maneeboon T, Sangchote S, Hongprayoon R, Chuaysrinule C, Mahakarnchanakul W. Occurrence of Heat-Resistant Mold Ascospores in Pineapple and Sugarcane Field Soils in Thailand. Int J Microbiol 2023; 2023:8347560. [PMID: 37546548 PMCID: PMC10400301 DOI: 10.1155/2023/8347560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 02/18/2023] [Accepted: 07/21/2023] [Indexed: 08/08/2023] Open
Abstract
Heat-resistant molds (HRMs) are important spoilage fungi of heat-processed fruit products worldwide. Ascospores of HRMs are widely distributed in the soil in which fruits are grown and are often found associated with raw fruit materials. To date, there is little available information on the distribution of HRMs in the soil and on their heat resistance. Thus, this study determined the presence and characterized the heat resistance of HRMs in soil samples from pineapple and sugarcane fields in Thailand. HRMs were detected in all soil samples, and the most dominant species was Aspergillus with 50-99.2% relative abundance. Other isolates, in descending order of frequency, were Penicillium, Talaromyces, Hamigera, and Paecilomyces. Then, 100 representative HRM isolates were identified based on a combination of morphological characteristics and ITS sequences. They were classified into 5 genera and 24 species. The heat resistance of ascospores aged 30 days produced by selected HRMs was qualitatively determined in a glucose-buffered solution. Based on their log reductions after heat shock at 75°C for 30 min, they were classified as less, moderately, or highly heat-resistant ascospores. HRMs belonging to A. chevalieri, A. denticulatus, A. siamensis, A. laciniosus, A. fennelliae, A. spinosus, Paec. niveus, H. pallida, and T. macrosporus produced high heat-resistant ascospores. In addition, soil physicochemical properties significantly influenced the prevalence of HRMs, depending on the fungal genus. The thermal resistance of ascospores was significantly and positively correlated to available phosphorus, whereas it was negatively correlated to soil pH. The results of this study confirmed the presence of HRMs in soils and potential HRM contamination, especially in fruits growing in acidic or high-nutrient soils, or both.
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Affiliation(s)
- Thanapoom Maneeboon
- Center for Agricultural Biotechnology, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom 73140, Thailand
- Center of Excellence on Agricultural Biotechnology (AG-BIO/MHESI), Bangkok 10900, Thailand
- Scientific Equipment and Research Division, Kasetsart University Research and Development Institute (KURDI), Kasetsart University, Bangkok 10900, Thailand
| | - Somsiri Sangchote
- Department of Plant Pathology, Faculty of Agriculture, Kasetsart University, Bangkok 10900, Thailand
| | - Ratchanee Hongprayoon
- Center for Agricultural Biotechnology, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom 73140, Thailand
- Center of Excellence on Agricultural Biotechnology (AG-BIO/MHESI), Bangkok 10900, Thailand
- Department of Plant Pathology, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom 73140, Thailand
| | - Chananya Chuaysrinule
- Scientific Equipment and Research Division, Kasetsart University Research and Development Institute (KURDI), Kasetsart University, Bangkok 10900, Thailand
| | - Warapa Mahakarnchanakul
- Center for Agricultural Biotechnology, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom 73140, Thailand
- Center of Excellence on Agricultural Biotechnology (AG-BIO/MHESI), Bangkok 10900, Thailand
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
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Snyder AB. The role of heat resistance in yeast spoilage of thermally processed foods: highlighting the need for a probabilistic, systems-based approach to microbial quality. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Han HL, Kwon CW, Choi Y, Chang PS. Antifungal activity of α-helical propeptide SnuCalCpI15 derived from Calotropis procera R. Br. against food spoilage yeasts. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108628] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Tubular Cellulose from Orange Juice By-Products as Carrier of Chemical Preservatives; Delivery Kinetics and Microbial Stability of Orange Juice. Foods 2021; 10:foods10081882. [PMID: 34441659 PMCID: PMC8394961 DOI: 10.3390/foods10081882] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2021] [Revised: 08/10/2021] [Accepted: 08/11/2021] [Indexed: 11/17/2022] Open
Abstract
The quality and safety of juices are assured mainly through heat treatments and chemical preservatives. However, there is a growing trend in the food industry for lowering energy and water demands, and the chemicals and additives that may have negative effects οn human health. Following that trend, in the present study, the reduced use of chemical preservatives in orange juice is proposed by using encapsulated sodium benzoate (SB) in tubular cellulose (TC), derived from orange pulp. The effects of SB concentration and contact time on SB encapsulation were evaluated. The use of the wet impregnation method, 12% w/v SB solution and 2 h of contact proved to be ideal for application in the juice industry. The use of starch gel resulted in a more stable composite (TC/SB-SG) with a slower SB delivery, showing its potential for future controlled delivery applications. Furthermore, similar delivery rates of SB in juice were noted at 25 and 2 °C. The TC/SB-SG proved capable of inhibiting the growth and reducing the numbers of spoilage microorganisms (yeasts and lactic acid bacteria). The results of the present study are promising for potential applications; however, more research is needed in order to evaluate the controlled delivery of SB in juice.
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