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Roncero E, Andrade MJ, Álvarez M, Cebrián E, Delgado J. Deciphering the antiochratoxigenic activity of plant extracts and Debaryomyces hansenii against Penicillium nordicum in a "chorizo"-based medium by proteomic analysis. Meat Sci 2024; 216:109591. [PMID: 38991481 DOI: 10.1016/j.meatsci.2024.109591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 07/02/2024] [Accepted: 07/02/2024] [Indexed: 07/13/2024]
Abstract
Penicillium nordicum is the main ochratoxin A (OTA)-producing species on the surface of dry-fermented sausages, such as the "chorizo". New antifungal strategies are being developed using biocontrol agents (BCAs), such as plant extracts and native microorganisms. This work aimed to evaluate the antiochratoxigenic capacity and the causative modes of action of BCAs (rosemary essential oil (REO), acorn shell extract and the yeast Debaryomyces hansenii (Dh)) in a "chorizo"-based medium (Ch-DS). BCAs were inoculated on Ch-DS together with P. nordicum and incubated at 12 °C for 15 days to collect mycelia for OTA analyses and comparative proteomics. Both REO and Dh alone decreased OTA accumulation up to 99% and affected the abundance of P. nordicum proteins linked to cell wall organisation, synthesis of OTA-related metabolites and ergosterol synthesis. It is worth highlighting the increased abundance of an amidase by REO, matching with the decrease in OTA. The use of REO and Dh as BCAs could be an effective strategy to reduce the OTA hazard in the meat industry. Based on their not fully coincident modes of action, their combined application could be of interest in "chorizo" to maximise their potential against ochratoxigenic strains.
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Affiliation(s)
- Elia Roncero
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, 10003 Cáceres, Spain
| | - María J Andrade
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, 10003 Cáceres, Spain.
| | - Micaela Álvarez
- Sección Departamental de Nutrición y Ciencia de los Alimentos (Nutrición, Bromatología, Higiene y Seguridad Alimentaria), Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Eva Cebrián
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, 10003 Cáceres, Spain
| | - Josué Delgado
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, 10003 Cáceres, Spain
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2
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Zhang C, Cheng Y, Qin Y, Wang C, Wang H, Ablimit A, Sun Q, Dong H, Wang B, Wang C. Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:9567-9580. [PMID: 38627202 DOI: 10.1021/acs.jafc.4c00588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2024]
Abstract
Monascus is a filamentous fungus that has been used in the food and pharmaceutical industries. When used as an auxiliary fermenting agent in the manufacturing of cheese, Monascus cheese is obtained. Citrinin (CIT) is a well-known hepatorenal toxin produced by Monascus that can harm the kidneys structurally and functionally and is frequently found in foods. However, CIT contamination in Monascus cheese is exacerbated by the metabolic ability of Monascus to product CIT, which is not lost during fermentation, and by the threat of contamination by Penicillium spp. that may be introduced during production and processing. Considering the safety of consumption and subsequent industrial development, the CIT contamination of Monascus cheese products needs to be addressed. This review aimed to examine its occurrence in Monascus cheese, risk implications, traditional control strategies, and new research advances in prevention and control to guide the application of biotechnology in the control of CIT contamination, providing more possibilities for the application of Monascus in the cheese industry.
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Affiliation(s)
- Chan Zhang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances, China General Chamber of Commerce, Beijing 100048, China
| | - Ying Cheng
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yuhui Qin
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Congcong Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Haijiao Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Arzugul Ablimit
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Qing Sun
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Huijun Dong
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Bei Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chengtao Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
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3
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Lee BH, Huang CH, Liu TY, Liou JS, Hou CY, Hsu WH. Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced Aspergillus niger. Foods 2023; 12:2967. [PMID: 37569236 PMCID: PMC10418422 DOI: 10.3390/foods12152967] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 08/03/2023] [Accepted: 08/04/2023] [Indexed: 08/13/2023] Open
Abstract
Coffee flavor considerably depends on the fermentation process, with contributing factors including fermentation temperature, oxygen concentration, and microbial diversity. Efficient controlling of the fermentation can improve the quality of coffee beverages. Therefore, several studies on coffee fermentation processes have been conducted in various regions. The objective of this study was to assess the microbial diversity of coffee beans undergoing anaerobic fermentation at various temperatures (4 °C or 37 °C) and fermentation durations (12 h or 36 h) using full-length 16S rRNA sequencing. This analysis aimed to evaluate the inhibitory effects of the fermented metabolites against ochratoxin-producing Aspergillus niger. From our results, Acetobacter was identified as the dominant microbial community at higher fermentation temperatures, whereas Leuconostoc and Gluconobacter were the dominant genera at lower temperatures. However, at lower temperatures, changes in microbial communities were relatively slow. This study expands our knowledge of the microbial diversity involved in the anaerobic fermentation of coffee beans in Taiwan. The findings of this study can be used in future research to cultivate microorganisms linked to the quality and improve the quality of coffee beverages through fermentation.
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Affiliation(s)
- Bao-Hong Lee
- Department of Horticulture, National Chiayi University, Chiayi 600355, Taiwan; (B.-H.L.); (C.-H.H.)
| | - Cheng-Hao Huang
- Department of Horticulture, National Chiayi University, Chiayi 600355, Taiwan; (B.-H.L.); (C.-H.H.)
| | - Tsung-Yu Liu
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701401, Taiwan; (T.-Y.L.); (J.-S.L.)
| | - Jung-Shiang Liou
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701401, Taiwan; (T.-Y.L.); (J.-S.L.)
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan;
| | - Wei-Hsuan Hsu
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701401, Taiwan; (T.-Y.L.); (J.-S.L.)
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4
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Ge YH, Li X, Huang M, Huang Z, Wu M, Sun B, Wang L, Wu JL, Li N. Aroma correlation assisted volatilome coupled network analysis strategy to unveil main aroma-active volatiles of Rosa roxburghii. Food Res Int 2023; 169:112819. [PMID: 37254394 DOI: 10.1016/j.foodres.2023.112819] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 03/01/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
To investigate the main aroma-active volatiles out from comprehensive chemical profile, we proposed an aroma correlation assisted volatilome coupled network analysis strategy and applied it to the study of Rosa roxburghii. Based on 475 detected volatiles with GC × GC-TOF/MS analysis, the volatilome was screened with both positive aroma activities and high contents to discover some aliphatic acids, alcohols, aldehydes and esters, terpenoids as well as some alkenes and ketones. Especially, a series of homologous C6- and C8- acids, alcohols, aldehydes, esters as well as some terpenoids like limonene take the predominant contributions to the aromas. Moreover, two aroma-active and aroma-contributing volatile groups including acid-aldehyde-alcohol-ester and terpenoid groups were clustered to integrally be responsible for the major aromas of R. roxburghii with network analysis. Additionally, the accumulation of C6- and C8-family homologous aliphatic volatiles was also elucidated with linoleic and linolenic acid derived pathways. This strategy is practical to investigate the main aroma-active volatiles based on volatilome.
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Affiliation(s)
- Ya-Hui Ge
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, China
| | - Xue Li
- Institute of Mass Spectrometry and Atmospheric Environment, Jinan University, Guangdong Provincial Engineering Research Center for On-line Source Apportionment System of Air Pollution, Guangzhou 510632, China
| | - Mingzheng Huang
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
| | - Zhengxu Huang
- Institute of Mass Spectrometry and Atmospheric Environment, Jinan University, Guangdong Provincial Engineering Research Center for On-line Source Apportionment System of Air Pollution, Guangzhou 510632, China
| | - Manman Wu
- Institute of Mass Spectrometry and Atmospheric Environment, Jinan University, Guangdong Provincial Engineering Research Center for On-line Source Apportionment System of Air Pollution, Guangzhou 510632, China
| | - Baoqing Sun
- Department of Allergy and Clinical Immunology, Guangzhou Institute of Respiratory Health, State Key Laboratory of Respiratory Disease, National Clinical Research Center of Respiratory Disease, National Center for Respiratory Medicine, The First Affiliated Hospital of Guangzhou Medical University, Guangzhou, China
| | - Lishuang Wang
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, China
| | - Jian-Lin Wu
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, China.
| | - Na Li
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, China.
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5
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Delgado J, Álvarez M, Cebrián E, Martín I, Roncero E, Rodríguez M. Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin. Microorganisms 2023; 11:1578. [PMID: 37375080 PMCID: PMC10301060 DOI: 10.3390/microorganisms11061578] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 06/09/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
Ripened foods of animal origin comprise meat products and dairy products, being transformed by the wild microbiota which populates the raw materials, generating highly appreciated products over the world. Together with this beneficial microbiota, both pathogenic and toxigenic microorganisms such as Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Clostridium botulinum, Escherichia coli, Candida spp., Penicillium spp. and Aspergillus spp., can contaminate these products and pose a risk for the consumers. Thus, effective strategies to hamper these hazards are required. Additionally, consumer demand for clean label products is increasing. Therefore, the manufacturing sector is seeking new efficient, natural, low-environmental impact and easy to apply strategies to counteract these microorganisms. This review gathers different approaches to maximize food safety and discusses the possibility of their being applied or the necessity of new evidence, mainly for validation in the manufacturing product and its sensory impact, before being implemented as preventative measures in the Hazard Analysis and Critical Control Point programs.
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Affiliation(s)
| | | | | | | | | | - Mar Rodríguez
- Higiene y Seguridad Alimentaria, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain; (J.D.); (M.Á.); (E.C.); (I.M.); (E.R.)
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6
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Abad AV, Manzanares P, Marcos JF, Martínez-Culebras PV. The Penicillium digitatum antifungal protein PdAfpB shows high activity against mycobiota involved in sliced bread spoilage. Food Microbiol 2023; 109:104142. [DOI: 10.1016/j.fm.2022.104142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 09/09/2022] [Accepted: 09/10/2022] [Indexed: 11/29/2022]
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7
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Chen X, Wu Y, Zhu H, Wang H, Lu H, Zhang C, Li X, Xu Y, Li W, Wang Y. Turning over fermented grains elevating heap temperature and driving microbial community succession during the heap fermentation of sauce-flavor baijiu. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Álvarez M, Núñez F, Delgado J, Andrade MJ, Rodrigues P. Proteomic evaluation of the effect of antifungal agents on aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based medium. Int J Food Microbiol 2022; 379:109858. [DOI: 10.1016/j.ijfoodmicro.2022.109858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 07/12/2022] [Accepted: 07/26/2022] [Indexed: 10/16/2022]
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9
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Moro CB, Lemos JG, Gasperini AM, Stefanello A, Garcia MV, Copetti MV. Efficacy of weak acid preservatives on spoilage fungi of bakery products. Int J Food Microbiol 2022; 374:109723. [DOI: 10.1016/j.ijfoodmicro.2022.109723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 05/05/2022] [Accepted: 05/13/2022] [Indexed: 11/28/2022]
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10
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Valorization of a Pyrolytic Aqueous Condensate and Its Main Components for L-Malic Acid Production with Aspergillus oryzae DSM 1863. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8030107] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Pyrolytic aqueous condensate (PAC) might serve as a cost-effective substrate for microbial malic acid production, as it is an unused side stream of the fast pyrolysis of lignocellulosic biomass that contains acetol and acetate as potential carbon sources. In the present study, shake flask cultures were performed to evaluate the suitability of acetol and its combination with acetate as substrates for growth and L-malate production with the filamentous fungus Aspergillus oryzae. Acetol concentrations of up to 40 g/L were shown to be utilized for fungal growth. In combination with acetate, co-metabolization of both substrates for biomass and malate formation was observed, although the maximum tolerated acetol concentration decreased to 20 g/L. Furthermore, malate production on PAC detoxified by a combination of rotary evaporation, overliming and activated carbon treatment was studied. In shake flasks, cultivation using 100% PAC resulted in the production of 3.37 ± 0.61 g/L malate, which was considerably improved by pH adjustment up to 9.77 ± 0.55 g/L. A successful scale-up to 0.5-L bioreactors was conducted, achieving comparable yields and productivities to the shake flask cultures. Accordingly, fungal malate production using PAC was successfully demonstrated, paving the way for a bio-based production of the acid.
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Seekles SJ, van Dam J, Arentshorst M, Ram AFJ. Natural Variation and the Role of Zn 2Cys 6 Transcription Factors SdrA, WarA and WarB in Sorbic Acid Resistance of Aspergillus niger. Microorganisms 2022; 10:microorganisms10020221. [PMID: 35208676 PMCID: PMC8877037 DOI: 10.3390/microorganisms10020221] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/16/2022] [Accepted: 01/18/2022] [Indexed: 02/07/2023] Open
Abstract
Weak acids, such as sorbic acid, are used as chemical food preservatives by the industry. Fungi overcome this weak-acid stress by inducing cellular responses mediated by transcription factors. In our research, a large-scale sorbic acid resistance screening was performed on 100 A. niger sensu stricto strains isolated from various sources to study strain variability in sorbic acid resistance. The minimal inhibitory concentration of undissociated (MICu) sorbic acid at pH = 4 in the MEB of the A. niger strains varies between 4.0 mM and 7.0 mM, with the average out of 100 strains being 4.8 ± 0.8 mM, when scored after 28 days. MICu values were roughly 1 mM lower when tested in commercial ice tea. Genome sequencing of the most sorbic-acid-sensitive strain among the isolates revealed a premature stop codon inside the sorbic acid response regulator encoding gene sdrA. Repairing this missense mutation increased the sorbic acid resistance, showing that the sorbic-acid-sensitive phenotype of this strain is caused by the loss of SdrA function. To identify additional transcription factors involved in weak-acid resistance, a transcription factor knock-out library consisting of 240 A. niger deletion strains was screened. The screen identified a novel transcription factor, WarB, which contributes to the resistance against a broad range of weak acids, including sorbic acid. The roles of SdrA, WarA and WarB in weak-acid resistance, including sorbic acid, were compared by creating single, double and the triple knock-out strains. All three transcription factors were found to have an additive effect on the sorbic acid stress response.
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Affiliation(s)
- Sjoerd J. Seekles
- TIFN, Agro Business Park 82, 6708 PW Wageningen, The Netherlands;
- Department Molecular Microbiology and Biotechnology, Institute of Biology, Leiden University, Sylviusweg 72, 2333 BE Leiden, The Netherlands; (J.v.D.); (M.A.)
| | - Jisca van Dam
- Department Molecular Microbiology and Biotechnology, Institute of Biology, Leiden University, Sylviusweg 72, 2333 BE Leiden, The Netherlands; (J.v.D.); (M.A.)
| | - Mark Arentshorst
- Department Molecular Microbiology and Biotechnology, Institute of Biology, Leiden University, Sylviusweg 72, 2333 BE Leiden, The Netherlands; (J.v.D.); (M.A.)
| | - Arthur F. J. Ram
- TIFN, Agro Business Park 82, 6708 PW Wageningen, The Netherlands;
- Department Molecular Microbiology and Biotechnology, Institute of Biology, Leiden University, Sylviusweg 72, 2333 BE Leiden, The Netherlands; (J.v.D.); (M.A.)
- Correspondence:
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12
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Garcia MV, Garcia-Cela E, Magan N, Copetti MV, Medina A. Comparative Growth Inhibition of Bread Spoilage Fungi by Different Preservative Concentrations Using a Rapid Turbidimetric Assay System. Front Microbiol 2021; 12:678406. [PMID: 34168633 PMCID: PMC8219074 DOI: 10.3389/fmicb.2021.678406] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Accepted: 05/05/2021] [Indexed: 11/13/2022] Open
Abstract
Bread and intermediate moisture bakery products are mainly spoiled by yeasts and filamentous fungi. The inoculum load and preservation system used determines their shelf life. To extend the shelf life of such commodities, the use of chemical preservatives is the most common way to try and control the initiation of mold spoilage of bread. This study has utilized a rapid turbidimetric assay system (Bioscreen C) to examine the temporal efficacy of calcium propionate (CP) and potassium sorbate (PS) for controlling the growth of important bread spoilage fungi. The objectives were to compare the temporal growth of strains of three important spoilage fungi Hyphopichia burtonii (HB17), Paecilomyces variotii (PV11), and Penicillium roqueforti (PR06) isolated from visibly molded bread to (a) different concentrations of CP and PS (0-128 mM), (b) temperatures (25°C, 30°C), (c) water activity (aw; 0.95, 0.97), and (d) pH (5.0, 5.5). All three abiotic factors, pH, aw, and temperature, and preservative concentrations influenced the relative growth of the species examined. In general, PS was more effective than CP in inhibiting the growth of the strains of these three species. In addition, the Time to Detection (TTD) for the efficacy of the preservatives under the interacting abiotic factors was compared. The strain of Paecilomyces variotii (PV10) was the most tolerant to the preservatives, with the shortest TTD values for both preservatives. P. roqueforti was the most sensitive with the longest TTD values under all conditions examined. These results are discussed in the context of the evolution of resistance to food-grade preservatives by such spoilage fungi in bakery products.
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Affiliation(s)
- Marcelo Valle Garcia
- Department of Technology and Food Science, Center of Rural Sciences, Federal University of Santa Maria - UFSM, Santa Maria, Brazil
| | - Esther Garcia-Cela
- Applied Mycology Group, Cranfield Soil and Agrifood Institute, Cranfield University, Cranfield, United Kingdom.,Biological and Environmental Sciences, School of Life and Medical Sciences, University of Hertfordshire, Hatfield, United Kingdom
| | - Naresh Magan
- Applied Mycology Group, Cranfield Soil and Agrifood Institute, Cranfield University, Cranfield, United Kingdom
| | - Marina Venturini Copetti
- Department of Technology and Food Science, Center of Rural Sciences, Federal University of Santa Maria - UFSM, Santa Maria, Brazil
| | - Angel Medina
- Applied Mycology Group, Cranfield Soil and Agrifood Institute, Cranfield University, Cranfield, United Kingdom
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13
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Kövilein A, Umpfenbach J, Ochsenreither K. Acetate as substrate for L-malic acid production with Aspergillus oryzae DSM 1863. BIOTECHNOLOGY FOR BIOFUELS 2021; 14:48. [PMID: 33622386 PMCID: PMC7903783 DOI: 10.1186/s13068-021-01901-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Accepted: 02/12/2021] [Indexed: 05/30/2023]
Abstract
BACKGROUND Microbial malic acid production is currently not able to compete economically with well-established chemical processes using fossil resources. The utilization of inexpensive biomass-based substrates containing acetate could decrease production costs and promote the development of microbial processes. Acetate is a by-product in lignocellulosic hydrolysates and fast pyrolysis products or can be synthesized by acetogens during syngas fermentation. For the fermentation of these substrates, a robust microorganism with a high tolerance for biomass-derived inhibitors is required. Aspergillus oryzae is a suitable candidate due to its high tolerance and broad substrate spectrum. To pave the path towards microbial malic acid production, the potential of acetate as a carbon source for A. oryzae is evaluated in this study. RESULTS A broad acetate concentration range was tested both for growth and malic acid production with A. oryzae. Dry biomass concentration was highest for acetic acid concentrations of 40-55 g/L reaching values of about 1.1 g/L within 48 h. Morphological changes were observed depending on the acetate concentration, yielding a pellet-like morphology with low and a filamentous structure with high substrate concentrations. For malic acid production, 45 g/L acetic acid was ideal, resulting in a product concentration of 8.44 ± 0.42 g/L after 192 h. The addition of 5-15 g/L glucose to acetate medium proved beneficial by lowering the time point of maximum productivity and increasing malic acid yield. The side product spectrum of cultures with acetate, glucose, and cultures containing both substrates was compared, showing differences especially in the amount of oxalic, succinic, and citric acid produced. Furthermore, the presence of CaCO3, a pH regulator used for malate production with glucose, was found to be crucial also for malic acid production with acetate. CONCLUSIONS This study evaluates relevant aspects of malic acid production with A. oryzae using acetate as carbon source and demonstrates that it is a suitable substrate for biomass formation and acid synthesis. The insights provided here will be useful to further microbial malic acid production using renewable substrates.
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Affiliation(s)
- Aline Kövilein
- Institute of Process Engineering in Life Sciences 2 - Technical Biology, Karlsruhe Institute of Technology (KIT), Fritz-Haber-Weg 4, 76131, Karlsruhe, Germany.
| | - Julia Umpfenbach
- Institute of Process Engineering in Life Sciences 2 - Technical Biology, Karlsruhe Institute of Technology (KIT), Fritz-Haber-Weg 4, 76131, Karlsruhe, Germany
| | - Katrin Ochsenreither
- Institute of Process Engineering in Life Sciences 2 - Technical Biology, Karlsruhe Institute of Technology (KIT), Fritz-Haber-Weg 4, 76131, Karlsruhe, Germany
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14
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Álvarez M, Rodríguez A, Núñez F, Silva A, Andrade MJ. In vitro antifungal effects of spices on ochratoxin A production and related gene expression in Penicillium nordicum on a dry-cured fermented sausage medium. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107222] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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15
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Debonne E, Van Schoors F, Maene P, Van Bockstaele F, Vermeir P, Verwaeren J, Eeckhout M, Devlieghere F. Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread. Int J Food Microbiol 2020; 321:108551. [DOI: 10.1016/j.ijfoodmicro.2020.108551] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 02/03/2020] [Accepted: 02/07/2020] [Indexed: 11/16/2022]
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Debonne E, Vermeulen A, Bouboutiefski N, Ruyssen T, Van Bockstaele F, Eeckhout M, Devlieghere F. Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds. Food Microbiol 2019; 88:103407. [PMID: 31997763 DOI: 10.1016/j.fm.2019.103407] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 11/22/2019] [Accepted: 12/17/2019] [Indexed: 10/25/2022]
Abstract
Most interesting antifungal compounds from sourdough fermentation are acetic acid (AA) and DL-3-phenyllactic acid (PLA). Although the role of pH on the activity of organic acids has been established long time ago, no information is available on the importance of undissociated acid (HA) expressed on the aqueous phase of bread (CHA, mmole/L). Mostly, concentrations (mmole/kg dough or bread, CTOT) and pH are given side by side. The aim of this study was to show the importance of CHA for adequate comparison of in-vitro growth data with bread shelf-life. Growth of Penicillium paneum and Aspergillus niger was recorded using a micro-dilution assay with optical density measurements. Parameters such as aw (0.94-0.98), pH (4.6-6.0), temperature (10-30 °C), time (0-8 days) and CTOT (0-300 mM) were varied. Growth/no-growth models were developed and shelf-life tests of par-baked breads of 45 days at 20 °C were conducted. The modelled inhibitory concentrations of undissociated acid were comparable with the shelf-life test of bread: (PLA) 50 versus 39-84 mmol/L; (AA) 110 versus 110-169 mmol/L. This study showed the applicability of G/NG models for bread shelf-life prediction and highlighted the importance of CHA. Moreover, it was found that naturally present PLA in sourdough bread is insufficient to increase bread shelf-life.
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Affiliation(s)
- Els Debonne
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium.
| | - An Vermeulen
- Research Unit of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Naomi Bouboutiefski
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Tony Ruyssen
- Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Filip Van Bockstaele
- Laboratory of Food Technology and Engineering, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Mia Eeckhout
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Frank Devlieghere
- Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; Research Unit of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
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Parussolo G, Oliveira MS, Garcia MV, Bernardi AO, Lemos JG, Stefanello A, Mallmann CA, Copetti MV. Ochratoxin A production by Aspergillus westerdijkiae in Italian-type salami. Food Microbiol 2019; 83:134-140. [DOI: 10.1016/j.fm.2019.05.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2019] [Revised: 05/13/2019] [Accepted: 05/16/2019] [Indexed: 01/10/2023]
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19
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Huang T, Qian Y, Wei J, Zhou C. Polymeric Antimicrobial Food Packaging and Its Applications. Polymers (Basel) 2019; 11:E560. [PMID: 30960544 PMCID: PMC6473891 DOI: 10.3390/polym11030560] [Citation(s) in RCA: 113] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 03/16/2019] [Accepted: 03/21/2019] [Indexed: 01/02/2023] Open
Abstract
Food corruption and spoilage caused by food-borne pathogens and microorganisms is a serious problem. As a result, the demand for antibacterial drugs in food packaging is growing. In this review, biodegradable and non-biodegradable materials for food packaging are discussed based on their properties. Most importantly, antibacterial agents are essential to inhibit the growth of bacteria in food. To keep food fresh and prolong the shelf life, different kinds of antibacterial agents were used. The composition and application of natural antibacterial agents and synthetic antibacterial agents are discussed. Compared with natural antibacterial agents, synthetic antibacterial agents have the advantages of low cost and high activity, but their toxicity is usually higher than that of natural antibacterial agents. Finally, future development of antimicrobial food packaging is proposed. It is an urgent problem for researchers to design and synthesize antibacterial drugs with high efficiency and low toxicity.
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Affiliation(s)
- Tianqi Huang
- School of Materials Science and Engineering, Tongji University, Shanghai 201804, China.
| | - Yusheng Qian
- School of Materials Science and Engineering, Tongji University, Shanghai 201804, China.
| | - Jia Wei
- Department of Materials Science, Fudan University, Shanghai 200433, China.
| | - Chuncai Zhou
- School of Materials Science and Engineering, Tongji University, Shanghai 201804, China.
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20
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Lemos JG, Garcia MV, de Oliveira Mello R, Copetti MV. Consumers complaints about moldy foods in a Brazilian website. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.017] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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da Rocha M, Prietto L, de Souza MM, Furlong EB, Prentice C. Effect of Organic Acids on Physical-Mechanical and Antifungicidal Properties of Anchovy Protein Films. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1433736] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Meritaine da Rocha
- School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil
| | - Luciana Prietto
- School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil
| | | | | | - Carlos Prentice
- School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil
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22
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Hu S, Yu J, Wang Z, Li L, Du Y, Wang L, Liu Y. Effects of Sorbic Acid-Chitosan Microcapsules as Antimicrobial Agent on the Properties of Ethylene Vinyl Alcohol Copolymer Film for Food Packaging. J Food Sci 2017; 82:1451-1460. [DOI: 10.1111/1750-3841.13731] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2017] [Revised: 04/04/2017] [Accepted: 04/05/2017] [Indexed: 10/19/2022]
Affiliation(s)
- Shuaifeng Hu
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology; Shanghai Ocean Univ.; Shanghai 201306 China
- Center for Biomedical Materials and Interfaces, Shenzhen Inst. of Advanced Technology; Chinese Academy of Sciences; Shenzhen 518055 China
| | - Jie Yu
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology; Shanghai Ocean Univ.; Shanghai 201306 China
| | - Zhe Wang
- Center for Biomedical Materials and Interfaces, Shenzhen Inst. of Advanced Technology; Chinese Academy of Sciences; Shenzhen 518055 China
- School of Chemical Sciences; Univ. of Auckland; Private Bag 92019 Auckland 1142 New Zealand
| | - Li Li
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology; Shanghai Ocean Univ.; Shanghai 201306 China
| | - Yunfei Du
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology; Shanghai Ocean Univ.; Shanghai 201306 China
| | - Liping Wang
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology; Shanghai Ocean Univ.; Shanghai 201306 China
| | - Yuan Liu
- Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology; Shanghai Ocean Univ.; Shanghai 201306 China
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