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Thegarathah P, Jewaratnam J, Simarani K, Elgharbawy AA. Aspergillus niger as an efficient biological agent for separator sludge remediation: two-level factorial design for optimal fermentation. PeerJ 2024; 12:e17151. [PMID: 39026538 PMCID: PMC11257062 DOI: 10.7717/peerj.17151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Accepted: 03/03/2024] [Indexed: 07/20/2024] Open
Abstract
Background The booming palm oil industry is in line with the growing population worldwide and surge in demand. This leads to a massive generation of palm oil mill effluent (POME). POME is composed of sterilizer condensate (SC), separator sludge (SS), and hydro-cyclone wastewater (HCW). Comparatively, SS exhibits the highest organic content, resulting in various environmental impacts. However, past studies mainly focused on treating the final effluent. Therefore, this pioneering research investigated the optimization of pollutant removal in SS via different aspects of bioremediation, including experimental conditions, treatment efficiencies, mechanisms, and degradation pathways. Methods A two-level factorial design was employed to optimize the removal of chemical oxygen demand (COD) and turbidity using Aspergillus niger. Bioremediation of SS was performed through submerged fermentation (SmF) under several independent variables, including temperature (20-40 °C), agitation speed (100-200 RPM), fermentation duration (72-240 h), and initial sample concentration (20-100%). The characteristics of the treated SS were then compared to that of raw sludge. Results Optimal COD and turbidity removal were achieved at 37 °C 100 RPM, 156 h, and 100% sludge. The analysis of variance (ANOVA) revealed a significant effect of selective individual and interacting variables (p < 0.05). The highest COD and turbidity removal were 97.43% and 95.11%, respectively, with less than 5% error from the predicted values. Remarkably, the selected optimized conditions also reduced other polluting attributes, namely, biological oxygen demand (BOD), oil and grease (OG), color, and carbon content. In short, this study demonstrated the effectiveness of A. niger in treating SS through the application of a two-level factorial design.
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Affiliation(s)
| | | | - Khanom Simarani
- Division of Microbiology, Institute of Biological Sciences, Universiti Malaya, Kuala Lumpur, Malaysia
| | - Amal A.M. Elgharbawy
- International Institute for Halal Research and Training (INHART), International Islamic University Malaysia, Kuala Lumpur, Malaysia
- Department of Chemical Engineering and Sustainability, International Islamic University Malaysia, Gombak, Kuala Lumpur, Malaysia
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2
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Coria-Hernández J, Méndez-Albores A, Vázquez-Durán A, Arjona-Román JL, Meléndez-Pérez R. Development of a novel cryostructured composite coating of xanthan-bovine collagen-oregano essential oil spraying applied for the preservation of commercial biscuits marketed in Mexico. J Food Sci 2023; 88:5164-5175. [PMID: 37876289 DOI: 10.1111/1750-3841.16812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 09/15/2023] [Accepted: 10/06/2023] [Indexed: 10/26/2023]
Abstract
Cryostructured gels, better known as cryogels, are a very important emerging class of biomaterials that have diverse applications in food preservation. This work shows a novel alternative to prepare a cryostructured composite coating made from a blend of xanthan, bovine collagen, and oregano essential oil. The composite coating was suitably applied onto the surface of preservative-free biscuits which were stored for 15 days at 25 ± 2°C and 52% ± 1% relative humidity. The evaluation focused mainly on the changes in the physicochemical, textural, and microbiological characteristics of the biscuits. It was found that the coated samples significantly (p < 0.05) decreased moisture absorption, water activity, and fungal growth. However, the composite coating minimally impacted the quality of biscuits in terms of color, texture profile, and surface microstructure. Overall, the cryostructured composite coating constitutes an advance in technological strategies aimed at the preservation of baked products. This will allow, in the future, the development of novel coatings on bakery products to generate new trends in the conservation of their properties and extension of shelf life. This could be achieved through the implementation of new technologies in the food industry, with the aim of making them more environmentally friendly and contributing to the generation of less plastic waste. PRACTICAL APPLICATION: The study and application of cryogels, as innovative systems in the food industry, allow to expand and diversify the materials that can function as coatings to maintain some quality characteristics, in this case in bakery products, so it is important to analyze their effects and consider them to improve conservation processes.
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Affiliation(s)
- Jonathan Coria-Hernández
- Laboratory 13 Thermal and Structural Analysis of Materials and Foods, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC) Campus 4, Multidisciplinary Research Unit, Cuautitlan Izcalli, Mexico
| | - Abraham Méndez-Albores
- Laboratory 14-A1 Materials Science and Technology, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC) Campus 4, Multidisciplinary Research Unit, Cuautitlan Izcalli, Mexico
| | - Alma Vázquez-Durán
- Laboratory 14-A1 Materials Science and Technology, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC) Campus 4, Multidisciplinary Research Unit, Cuautitlan Izcalli, Mexico
| | - José Luis Arjona-Román
- Laboratory 13 Thermal and Structural Analysis of Materials and Foods, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC) Campus 4, Multidisciplinary Research Unit, Cuautitlan Izcalli, Mexico
| | - Rosalía Meléndez-Pérez
- Laboratory 13 Thermal and Structural Analysis of Materials and Foods, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM-FESC) Campus 4, Multidisciplinary Research Unit, Cuautitlan Izcalli, Mexico
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Tsaloumi S, Stathas L, Koutsoumanis K. Quantitative microbiological spoilage risk assessment (QMSRA) of fresh poultry fillets during storage at retail. Food Res Int 2023; 170:113018. [PMID: 37316024 DOI: 10.1016/j.foodres.2023.113018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 05/17/2023] [Accepted: 05/19/2023] [Indexed: 06/16/2023]
Abstract
A quantitative microbiological spoilage risk assessment model (QMSRA) of aerobically stored fresh poultry fillets was developed based on pseudomonads growth and metabolic activity. Simultaneous microbiological and sensory analyses were performed in poultry fillets to evaluate the relation between pseudomonads concentration and sensory rejection due to spoilage. The analysis showed no organoleptic rejection at pseudomonads concentrations less than 6.08 log CFU/cm2. For higher concentrations, a "spoilage-response" relationship was developed using a beta-Poisson model. The above relationship was combined with a stochastic modeling approach for pseudomonads growth by taking into account both variability and uncertainty of factors affecting spoilage. To enhance the reliability of the developed QMSRA model, uncertainty was quantified and separated from variability using a second order Monte Carlo simulation. For a batch of 10,000 units, the QMSRA model predicted a median number of 11, 80, 295, 733 and 1,389 spoiled units for retail storage times of 6,7, 8, 9 and 10 days, respectively, while no spoiled units were predicted for storage time of up to 5 days at retail. Scenario analysis showed that a reduction of 1 log in the pseudomonads concentration at the time of packaging or 1 °C in retail storage temperature results in up to 90% reduction of the spoiled units while the combination of the above interventions can reduce the risk of spoilage by up to 99%, depending on the storage time. The poultry industry can utilize the QMSRA model as a transparent scientific basis to support food quality management decisions in determining appropriate expiration dates which maximize the utilization of the product's "true" shelf life while minimize the risk of spoilage to an acceptable level. Furthermore, the scenario analysis can provide the necessary components for an effective cost-benefit analysis, enabling the identification and comparison of appropriate strategies for extending the shelf life of fresh poultry products.
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Affiliation(s)
- Sofia Tsaloumi
- Laboratory of Food Microbiology and Hygiene, Department of Food Science & Technology, Faculty of Agriculture, Aristotle University, 54124 Thessaloniki, Greece
| | - Leonardos Stathas
- Laboratory of Food Microbiology and Hygiene, Department of Food Science & Technology, Faculty of Agriculture, Aristotle University, 54124 Thessaloniki, Greece
| | - Konstantinos Koutsoumanis
- Laboratory of Food Microbiology and Hygiene, Department of Food Science & Technology, Faculty of Agriculture, Aristotle University, 54124 Thessaloniki, Greece.
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Karanth S, Feng S, Patra D, Pradhan AK. Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling. Front Microbiol 2023; 14:1198124. [PMID: 37426008 PMCID: PMC10325786 DOI: 10.3389/fmicb.2023.1198124] [Citation(s) in RCA: 18] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Accepted: 05/22/2023] [Indexed: 07/11/2023] Open
Abstract
Ensuring a safe and adequate food supply is a cornerstone of human health and food security. However, a significant portion of the food produced for human consumption is wasted annually on a global scale. Reducing harvest and postharvest food waste, waste during food processing, as well as food waste at the consumer level, have been key objectives of improving and maintaining sustainability. These issues can range from damage during processing, handling, and transport, to the use of inappropriate or outdated systems, and storage and packaging-related issues. Microbial growth and (cross)contamination during harvest, processing, and packaging, which causes spoilage and safety issues in both fresh and packaged foods, is an overarching issue contributing to food waste. Microbial causes of food spoilage are typically bacterial or fungal in nature and can impact fresh, processed, and packaged foods. Moreover, spoilage can be influenced by the intrinsic factors of the food (water activity, pH), initial load of the microorganism and its interaction with the surrounding microflora, and external factors such as temperature abuse and food acidity, among others. Considering this multifaceted nature of the food system and the factors driving microbial spoilage, there is an immediate need for the use of novel approaches to predict and potentially prevent the occurrence of such spoilage to minimize food waste at the harvest, post-harvest, processing, and consumer levels. Quantitative microbial spoilage risk assessment (QMSRA) is a predictive framework that analyzes information on microbial behavior under the various conditions encountered within the food ecosystem, while employing a probabilistic approach to account for uncertainty and variability. Widespread adoption of the QMSRA approach could help in predicting and preventing the occurrence of spoilage along the food chain. Alternatively, the use of advanced packaging technologies would serve as a direct prevention strategy, potentially minimizing (cross)contamination and assuring the safe handling of foods, in order to reduce food waste at the post-harvest and retail stages. Finally, increasing transparency and consumer knowledge regarding food date labels, which typically are indicators of food quality rather than food safety, could also contribute to reduced food waste at the consumer level. The objective of this review is to highlight the impact of microbial spoilage and (cross)contamination events on food loss and waste. The review also discusses some novel methods to mitigate food spoilage and food loss and waste, and ensure the quality and safety of our food supply.
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Affiliation(s)
- Shraddha Karanth
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, United States
| | - Shuyi Feng
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, United States
| | - Debasmita Patra
- University of Maryland Extension, College of Agriculture and Natural Resources, College Park, MD, United States
| | - Abani K. Pradhan
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, United States
- Center for Food Safety and Security Systems, University of Maryland, College Park, MD, United States
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5
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Identification of postbaking mold contamination through onsite monitoring of baking factory environment: A case study of bakery company in Taiwan. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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6
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Valková V, Ďúranová H, Vukovic NL, Vukic M, Kluz M, Kačániová M. Assessment of Chemical Composition and Anti-Penicillium Activity of Vapours of Essential Oils from Abies Alba and Two Melaleuca Species in Food Model Systems. Molecules 2022; 27:molecules27103101. [PMID: 35630578 PMCID: PMC9145176 DOI: 10.3390/molecules27103101] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 05/07/2022] [Accepted: 05/10/2022] [Indexed: 02/04/2023] Open
Abstract
The possibilities of the practical utilization of essential oils (EOs) from various plant species in the food industry have attracted the attention of the scientific community. Following our previous studies, the antifungal activities of three further commercial EOs, Melaleuca armillaris subsp. armillaris (rosalina; REO), Melaleuca quinquenervia (niaouli; NEO), and Abies alba (fir; FEO), were evaluated in the present research in respect to their chemical profiles, over four different concentrations, 62.5 μL/L, 125 μL/L, 250 μL/L, and 500 μL/L. The findings revealed that the major compounds of REO, NEO, and FEO were linalool (47.5%), 1,8-cineole (40.8%), and α-pinene (25.2%), respectively. In vitro antifungal determinations showed that the inhibition zones of a Penicillium spp. mycelial growth ranged from no inhibitory effectiveness (00.00 ± 00.00 mm) to 16.00 ± 1.00 mm, indicating a very strong antifungal activity which was detected against P. citrinum after the highest REO concentration exposure. Furthermore, the in situ antifungal efficacy of all EOs investigated was shown to be dose-dependent. In this sense, we have found that the highest concentration (500 µL/L) of REO, NEO, and FEO significantly reduced (p < 0.05) the growth of all Penicillium strains inoculated on the bread, carrot, and potato models. These results indicate that the investigated EOs may be promising innovative agents in order to extend the shelf life of different types of food products, such as bread, carrot and potato.
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Affiliation(s)
- Veronika Valková
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia;
| | - Hana Ďúranová
- AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia;
| | - Nenad L. Vukovic
- Department of Chemistry, Faculty of Science, University of Kragujevac, 34000 Kragujevac, Serbia; (N.L.V.); (M.V.)
| | - Milena Vukic
- Department of Chemistry, Faculty of Science, University of Kragujevac, 34000 Kragujevac, Serbia; (N.L.V.); (M.V.)
| | - Maciej Kluz
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, 4 Zelwerowicza Str., 35-601 Rzeszow, Poland;
| | - Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia;
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, 4 Zelwerowicza Str., 35-601 Rzeszow, Poland;
- Correspondence:
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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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8
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A Comprehensive Review of the Development of Carbohydrate Macromolecules and Copper Oxide Nanocomposite Films in Food Nanopackaging. Bioinorg Chem Appl 2022; 2022:7557825. [PMID: 35287316 PMCID: PMC8917952 DOI: 10.1155/2022/7557825] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Accepted: 02/07/2022] [Indexed: 02/08/2023] Open
Abstract
Background. Food nanopackaging helps maintain food quality against physical, chemical, and storage instability factors. Copper oxide nanoparticles (CuONPs) can improve biopolymers’ mechanical features and barrier properties. This will lead to antimicrobial and antioxidant activities in food packaging to extend the shelf life. Scope and Approach. Edible coatings based on carbohydrate biopolymers have improved the quality of packaging. Several studies have addressed the role of carbohydrate biopolymers and incorporated nanoparticles to enhance food packets’ quality as active nanopackaging. Combined with nanoparticles, these biopolymers create film coatings with an excellent barrier property against transmissions of gases such as O2 and CO2. Key Findings and Conclusions. This review describes the CuO-biopolymer composites, including chitosan, agar, cellulose, carboxymethylcellulose, cellulose nanowhiskers, carrageenan, alginate, starch, and polylactic acid, as food packaging films. Here, we reviewed different fabrication techniques of CuO biocomposites and the impact of CuONPs on the physical, mechanical, barrier, thermal stability, antioxidant, and antimicrobial properties of carbohydrate-based films.
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Physicochemical Properties of Choline Chloride-Based Natural Deep Eutectic Solvents (NaDES) and Their Applicability for Extracting Oil Palm Flavonoids. SUSTAINABILITY 2021. [DOI: 10.3390/su132312981] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Oil palm (Elaeis guineensis Jacq.) leaf (OPL) is abundantly generated from oil palm plantations as biomass that is rich in bioactive metabolites, primarily flavonoids. Six natural deep eutectic solvents (NaDES) were synthesized using a direct heating technique from different combinations of choline chloride with 1,2-propanediol (PD), 1,4-butanediol (BD), glycerol (GLY), glucose (GLU), maltose (MAL) and lactic acid (LA). The synthesized NaDES were subjected to physicochemical and biological evaluations comprising physical appearance, density, water activity, viscosity, polarity, thermal behaviors, spectroscopic analysis, cytotoxicity, radical scavenging activities and solubility tests. Compared to aqueous methanol, the synthesized NaDES, which appeared as a slightly to moderately viscous transparent liquid, showed favorable physicochemical properties as extraction solvents with a low cytotoxicity profile on cultured fibroblast cells. Further, the NaDES obtained from the choline chloride:lactic acid (LA) combination showed high free radical scavenging characteristics. Hydrogen bonding interactions were shown to play a significant role in the formation of the NaDES. Further, ultra-high-performance liquid chromatography ultraviolet/photodiode array (UHPLC-UV/PDA) analysis revealed that the NaDES from the choline chloride:glycerol (GLY) combination had comparable efficiencies with aqueous methanol regarding extracting flavonoids (luteolin and apigenin derivatives) from OPLs. The results of the present study suggested that the tailor-made NaDES were not only easy-to-use, stable and safe solvents but also suitable for extracting bioactive phytochemical compounds. The study highlighted their potential as an alternative green technology for applications in oil palm biomass utilization programs.
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Njume C, Donkor ON, Vasiljevic T, McAinch AJ. Consumer acceptability and antidiabetic properties of flakes and crackers developed from selected native Australian plant species. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15252] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Collise Njume
- Institute of Sustainable Industries & Liveable Cities Victoria University Werribee Campus Melbourne Vic. 8001 Australia
| | - Osaana N. Donkor
- Institute of Sustainable Industries & Liveable Cities Victoria University Werribee Campus Melbourne Vic. 8001 Australia
| | - Todor Vasiljevic
- Institute of Sustainable Industries & Liveable Cities Victoria University Werribee Campus Melbourne Vic. 8001 Australia
- Advanced Food Systems Research Unit College of Health and Biomedicine Victoria University Melbourne Vic. 8001 Australia
| | - Andrew J. McAinch
- Institute for Health and Sport Victoria University Melbourne Vic. 8001 Australia
- Australian Institute for Musculoskeletal Science (AIMSS) Victoria University St Albans Campus Melbourne Vic. 8001 Australia
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Transcription in fungal conidia before dormancy produces phenotypically variable conidia that maximize survival in different environments. Nat Microbiol 2021; 6:1066-1081. [PMID: 34183813 DOI: 10.1038/s41564-021-00922-y] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Accepted: 05/18/2021] [Indexed: 02/05/2023]
Abstract
Fungi produce millions of clonal asexual conidia (spores) that remain dormant until favourable conditions occur. Conidia contain abundant stable messenger RNAs but the mechanisms underlying the production of these transcripts and their composition and functions are unknown. Here, we report that the conidia of three filamentous fungal species (Aspergillus nidulans, Aspergillus fumigatus, Talaromyces marneffei) are transcriptionally active and can synthesize mRNAs. We find that transcription in fully developed conidia is modulated in response to changes in the environment until conidia leave the developmental structure. Environment-specific transcriptional responses can alter conidial content (mRNAs, proteins and secondary metabolites) and change gene expression when dormancy is broken. Conidial transcription affects the fitness and capabilities of fungal cells after germination, including stress and antifungal drug (azole) resistance, mycotoxin and secondary metabolite production and virulence. The transcriptional variation that we characterize in fungal conidia explains how genetically identical conidia mature into phenotypically variable conidia. We find that fungal conidia prepare for the future by synthesizing and storing transcripts according to environmental conditions present before dormancy.
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12
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Application of Quantitative Microbiological Risk Assessment (QMRA) to food spoilage: Principles and methodology. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.011] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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13
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Koňuchová M, Valík Ľ. Modelling the Radial Growth of Geotrichum candidum: Effects of Temperature and Water Activity. Microorganisms 2021; 9:532. [PMID: 33807629 PMCID: PMC7999232 DOI: 10.3390/microorganisms9030532] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 02/24/2021] [Accepted: 03/02/2021] [Indexed: 11/16/2022] Open
Abstract
Modelling the growth of microorganisms in relation to environmental factors provides quantitative knowledge that can be used to predict their behaviour in foods. For this reason, the effects of temperature and water activity (aw) adjusted with NaCl on the surface growth of two isolates and one culture strain of Geotrichum candidum were studied. A dataset of growth parameters obtained from almost 600 growth curves was employed for secondary modelling with cardinal models (CMs). The theoretical minimal temperature resulting from the modelling of the mycelium proliferation rate ranged from -5.2 to -0.4 °C. Optimal and maximal temperatures were calculated and found to have narrow ranges of 25.4 to 28.0 °C and 34.2 to 37.6 °C, respectively. Cardinal aw values associated with radial growth (awmin from 0.948-0.960 and awopt from 0.992-0.993) confirmed the salt sensitivity of the species. Model goodness-of-fit was evaluated by the coefficient of determination R2, which ranged from 0.954 to 0.985, and RMSE, which ranged from 0.28 to 0.42. Substantially higher variability accompanied the lag time for growth modelling than the radial growth rate modelling despite the square root transformation of the reciprocal lag phase data (R2 = 0.685 to 0.808). Nevertheless, the findings demonstrate that the outputs of growth modelling can be applied to the quantitative evaluation of the roles of G. candidum in fresh cheese spoilage as well as the ripening of Camembert-type cheeses or various artisanal cheeses. Along with validation, the interactions with lactic acid bacteria can be included to improve the predictions of G. candidum in the future.
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Affiliation(s)
- Martina Koňuchová
- Department of Nutrition and Food Quality Assessment, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinskeho 9, SK-812 37 Bratislava, Slovakia;
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Santos JL, Chaves RD, Sant’Ana AS. Modeling the impact of water activity, pH, and calcium propionate on the germination of single spores of Penicillium paneum. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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Horikiri S, Furuta M, Tsuchido T. A Modified Double Subculture Method for the Two-Mode Injuries Evaluation in a Stressed Fungal Spore Population. Biocontrol Sci 2020; 25:131-138. [PMID: 32938842 DOI: 10.4265/bio.25.131] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
In order to evaluate injury of a stressed fungal spore population, a modification of formerly presented double subculture method, which consists of both the conventional plate count method and the growth delay analysis method, was proposed. In this method, an apparent logarithmic growth kinetics was assumed and the previous kinetic model was improved to be able to estimate injured subpopulations in two different modes containing early occurring growth-independent and late occurring growth-dependent injuries, called the λ and μ injuries, respectively. Based on the kinetic theory developed here, this novel method was applied to heat-treated conidia of Cladosporium cladosporioides and these two mode injuries were evaluated.
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Affiliation(s)
- Shigetoshi Horikiri
- Department of Quantum and Radiation Engineering, Graduate School of Engineering, Osaka Prefecture University.,Panasonic Ecology Systems Co., Ltd
| | - Masakazu Furuta
- Department of Quantum and Radiation Engineering, Graduate School of Engineering, Osaka Prefecture University.,Research Center of Microorganism Control, Organization for Research Promotion
| | - Tetsuaki Tsuchido
- Research Center of Microorganism Control, Organization for Research Promotion.,TriBioX Laboratories, Ltd
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Sandoval-Contreras T, IÑiguez-Moreno M, Garrido-SÁnchez L, Ragazzo-SÁnchez JA, NarvÁez-Zapata JA, Ascencio F, CalderÓn-Santoyo M. Predictive Model for the Effect of Environmental Conditions on the Postharvest Development of Colletotrichum gloeosporioides Strains Isolated from Papaya (Carica papaya L.). J Food Prot 2020; 83:1495-1504. [PMID: 32236559 DOI: 10.4315/jfp-19-493] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Accepted: 03/31/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Colletotrichum species are the most important postharvest spoilage fungi of papaya fruit. The objective of this research was to evaluate the effect of temperature and relative humidity on growth rate and time for growth to become visible of five strains of Colletotrichum gloeosporioides isolated from papaya fruit in a complex medium. As a primary model, the radial growth rates were estimated using the Baranyi and Roberts model in papaya agar. The Solver MS Excel function was used to obtain the time to visible mycelium (tv). Secondary models obtained with the Rosso et al. cardinal model of inflection were applied to describe the effect of temperature on the growth rate (μ). The Arrhenius-Davey model was used to model tv. The obtained models seem to be satisfactory for describing both μ and tv. The relative humidity had an effect on μ and tv for all tested C. gloeosporioides isolates, but no model accurately described the behavior of the fungus. External validation of models was performed with papaya fruit. Growth models were developed with the same models used in vitro. The bias and the accuracy factors as indices for performance evaluation of predictive models in food microbiology as a function of temperature and RH were 1.22 and 1.33, respectively, for μ and 1.18 and 1.62, respectively, for tv, indicating accurate predictions. The supply chain of papaya is complex and requires constant conditions, and poor conditions can result in damage to the fruit. Knowledge of the behavior of C. gloeosporioides on papaya fruit and application of the developed models in the supply chain will help to establish transport control strategies to combat these fungi. This research has contributed to development of the first models of growth for C. gloeosporioides in Mexico. HIGHLIGHTS
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Affiliation(s)
- Teresa Sandoval-Contreras
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico #2595, C.P. 63175 Tepic, Nayarit, México
| | - Maricarmen IÑiguez-Moreno
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico #2595, C.P. 63175 Tepic, Nayarit, México
| | - Luis Garrido-SÁnchez
- Instituto Tecnológico y de Estudios Superiores de Occidente, Periférico Sur Manuel Gómez Morín #8585, C.P. 45604 Tlaquepaque, Jalisco, México
| | - Juan Arturo Ragazzo-SÁnchez
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico #2595, C.P. 63175 Tepic, Nayarit, México
| | - JosÉ Alberto NarvÁez-Zapata
- Instituto Politécnico Nacional, Centro de Biotecnología Genómica, Col. Narciso Mendoza, Reynosa, Tamaulipas, México
| | - Felipe Ascencio
- Centro de Investigaciones Biológicas del Noroeste. Av. Instituto Politécnico Nacional 195, Playa Palo de Santa Rita Sur, C.P. 23096 La Paz, Baja California Sur, México
| | - Montserrat CalderÓn-Santoyo
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico #2595, C.P. 63175 Tepic, Nayarit, México.,(ORCID: https://orcid.org/0000-0002-8744-1815 [M.C.S.])
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17
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Holistic Approach to the Uncertainty in Shelf Life Prediction of Frozen Foods at Dynamic Cold Chain Conditions. Foods 2020; 9:foods9060714. [PMID: 32498236 PMCID: PMC7353492 DOI: 10.3390/foods9060714] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 05/19/2020] [Accepted: 05/25/2020] [Indexed: 12/05/2022] Open
Abstract
Systematic kinetic modeling is required to predict frozen systems behavior in cold dynamic conditions. A one-step procedure, where all data are used simultaneously in a non-linear algorithm, is implemented to estimate the kinetic parameters of both primary and secondary models. Compared to the traditional two-step methodology, more precise estimates are obtained, and the calculated parameter uncertainty can be introduced in realistic shelf life predictions, as a tool for cold chain optimization. Additionally, significant variability of the real distribution/storage conditions is recorded, and must be also incorporated in a kinetic prediction scheme. The applicability of the approach is theoretically demonstrated in an analysis of data on frozen green peas Vitamin C content, for the calculation of joint confidence intervals of kinetic parameters. A stochastic algorithm is implemented, through a double Monte Carlo scheme incorporating the temperature variability during distribution, drawn from cold chain databases. Assuming a distribution scenario of 130 days in the cold chain, 93 ± 110 days remaining shelf life was predicted compared to 180 days assumed based on the use by date. Overall, through the theoretical case study investigated, the uncertainty of models’ parameters and cold chain dynamics were incorporated into shelf life assessment, leading to more realistic predictions.
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18
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Timmermans R, Hayrapetyan H, Vollebregt M, Dijksterhuis J. Comparing thermal inactivation to a combined process of moderate heat and high pressure: Effect on ascospores in strawberry puree. Int J Food Microbiol 2020; 325:108629. [PMID: 32325344 DOI: 10.1016/j.ijfoodmicro.2020.108629] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 04/03/2020] [Accepted: 04/10/2020] [Indexed: 10/24/2022]
Abstract
High pressure processing is a mild preservation process that inactivates pathogenic and spoilage micro-organisms in food products, but preserves the fresh characteristics of a product. Compared to untreated product, an enhanced shelf life is obtained during refrigerated storage. Knowledge on the use of high pressure pasteurisation aimed for ambient storage is limited. The aim of this research was to investigate if a combination of high pressure and moderate heat could be used to produce a shelf-stable high-acid fruit product. Ascospores of the heat resistant fungi Talaromyces macrosporus and Aspergillus fischeri were added to fresh strawberry puree that served as a model system. The effect of the processing steps and storage at ambient temperature for 2 weeks was studied on viability of the ascospores. A preheating step at 69 °C/2 min resulted in full or partial activation of A. fischeri and T. macrosporus spores, respectively. The pressure build-up by the process without any holding time resulted in additional activation of spores. A combination of moderate heat (maximum 85-90 °C) and high pressure (500-700 MPa) for holding times up to 13 min inactivated these highly resistant spores much faster than a heat treatment alone. At Tmax = 85 °C and 600 MPa the spores of T. macrosporus and A. fischeri were inactivated by 5.0 and 5.5 log10 after 13 and 7 min, respectively. At Tmax = 85 °C the heat treatment alone did not reduce the viability of these spores up to 60 min of treatment. At Tmax = 90 °C the holding time of the combined pressure-heat treatment could be reduced to obtain the same degree of inactivation of the heat resistant fungi. In addition, treated and untreated ascospores in strawberry puree were stored for 14 days at room temperature to evaluate delayed outgrowth of spores. Untreated ascospores of A. fischeri were activated by storage in the puree. However, at conditions combining high pressure ≥ 600 MPa with Tmax ≥ 85 °C for 13 min, heat resistant fungi were successfully inactivated. This research showed that a combination of moderate heat and pressure can drastically improve the effectiveness to inactivate heat-resistant ascospores in a high-acid fruit product compared to a heat treatment, potentially resulting in a better product quality.
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Affiliation(s)
- Rian Timmermans
- Wageningen Food & Biobased Research, Wageningen University & Research. P.O. Box 17, 6700 AA Wageningen, the Netherlands.
| | - Hasmik Hayrapetyan
- Wageningen Food & Biobased Research, Wageningen University & Research. P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Martijntje Vollebregt
- Wageningen Food & Biobased Research, Wageningen University & Research. P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Jan Dijksterhuis
- Westerdijk Fungal Biodiversity Institute, Uppsalalaan 8, 3584 CT Utrecht, the Netherlands
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19
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Hamill PG, Stevenson A, McMullan PE, Williams JP, Lewis ADR, S S, Stevenson KE, Farnsworth KD, Khroustalyova G, Takemoto JY, Quinn JP, Rapoport A, Hallsworth JE. Microbial lag phase can be indicative of, or independent from, cellular stress. Sci Rep 2020; 10:5948. [PMID: 32246056 PMCID: PMC7125082 DOI: 10.1038/s41598-020-62552-4] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Accepted: 03/16/2020] [Indexed: 01/01/2023] Open
Abstract
Measures of microbial growth, used as indicators of cellular stress, are sometimes quantified at a single time-point. In reality, these measurements are compound representations of length of lag, exponential growth-rate, and other factors. Here, we investigate whether length of lag phase can act as a proxy for stress, using a number of model systems (Aspergillus penicillioides; Bacillus subtilis; Escherichia coli; Eurotium amstelodami, E. echinulatum, E. halophilicum, and E. repens; Mrakia frigida; Saccharomyces cerevisiae; Xerochrysium xerophilum; Xeromyces bisporus) exposed to mechanistically distinct types of cellular stress including low water activity, other solute-induced stresses, and dehydration-rehydration cycles. Lag phase was neither proportional to germination rate for X. bisporus (FRR3443) in glycerol-supplemented media (r2 = 0.012), nor to exponential growth-rates for other microbes. In some cases, growth-rates varied greatly with stressor concentration even when lag remained constant. By contrast, there were strong correlations for B. subtilis in media supplemented with polyethylene-glycol 6000 or 600 (r2 = 0.925 and 0.961), and for other microbial species. We also analysed data from independent studies of food-spoilage fungi under glycerol stress (Aspergillus aculeatinus and A. sclerotiicarbonarius); mesophilic/psychrotolerant bacteria under diverse, solute-induced stresses (Brochothrix thermosphacta, Enterococcus faecalis, Pseudomonas fluorescens, Salmonella typhimurium, Staphylococcus aureus); and fungal enzymes under acid-stress (Terfezia claveryi lipoxygenase and Agaricus bisporus tyrosinase). These datasets also exhibited diversity, with some strong- and moderate correlations between length of lag and exponential growth-rates; and sometimes none. In conclusion, lag phase is not a reliable measure of stress because length of lag and growth-rate inhibition are sometimes highly correlated, and sometimes not at all.
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Affiliation(s)
- Philip G Hamill
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, 19 Chlorine Gardens, Belfast, BT9 5DL, Northern Ireland
| | - Andrew Stevenson
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, 19 Chlorine Gardens, Belfast, BT9 5DL, Northern Ireland
| | - Phillip E McMullan
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, 19 Chlorine Gardens, Belfast, BT9 5DL, Northern Ireland
| | - James P Williams
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, 19 Chlorine Gardens, Belfast, BT9 5DL, Northern Ireland
| | - Abiann D R Lewis
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, 19 Chlorine Gardens, Belfast, BT9 5DL, Northern Ireland
| | - Sudharsan S
- Department of Chemistry, PGP College of Arts and Science, NH-7, Karur Main Road, Paramathi, Namakkal, Tamil Nadu, 637 207, India
| | - Kath E Stevenson
- Special Collections and Archives, McClay Library, Queen's University Belfast, 10 College Park Avenue, Belfast, BT7 1LP, Northern Ireland
| | - Keith D Farnsworth
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, 19 Chlorine Gardens, Belfast, BT9 5DL, Northern Ireland
| | - Galina Khroustalyova
- Laboratory of Cell Biology, Institute of Microbiology and Biotechnology, University of Latvia, Jelgavas Str., 1-537, LV-1004, Riga, Latvia
| | - Jon Y Takemoto
- Utah State University, Department of Biology, 5305 Old Main Hill, Logan, UT, 84322, USA
| | - John P Quinn
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, 19 Chlorine Gardens, Belfast, BT9 5DL, Northern Ireland
| | - Alexander Rapoport
- Laboratory of Cell Biology, Institute of Microbiology and Biotechnology, University of Latvia, Jelgavas Str., 1-537, LV-1004, Riga, Latvia
| | - John E Hallsworth
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, 19 Chlorine Gardens, Belfast, BT9 5DL, Northern Ireland.
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20
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Lane Paixão dos Santos J, Samapundo S, Van Impe J, Sant’Ana AS, Devlieghere F. Effect of sugar concentration (°Brix) and storage temperature on the time to visible growth of individual ascospores of six heat-resistant moulds isolated from fruit products. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106880] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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21
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Dos Santos JLP, Samapundo S, Djunaidi S, Vermeulen A, Sant'Ana AS, Van Impe J, Devlieghere F. Effect of storage temperature, water activity, oxygen headspace concentration and pasteurization intensity on the time to growth of Aspergillus fischerianus (teleomorph Neosartorya fischeri). Food Microbiol 2020; 88:103406. [PMID: 31997762 DOI: 10.1016/j.fm.2019.103406] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Revised: 11/17/2019] [Accepted: 12/17/2019] [Indexed: 10/25/2022]
Abstract
This study aims to assess, by means of a full factorial design, the effect of storage temperature (10-30 °C), water activity (aw, 0.87-0.89), headspace oxygen (O2) level (0.15-0.80%) and pasteurization intensity (95 °C-105 °C/15sec) on the time to visible growth (tv, days) of Aspergillus fischerianus on acidified Potato Dextrose Agar (aPDA, pH 3.6) for up to 90 days. Moreover, in order to validate the results obtained on aPDA, 12 conditions were selected and assessed in concentrate strawberry-puree based medium. Overall, storage temperature had the greatest effect on the tv of A. fischerianus on the evaluated conditions. At 10 °C, no visible growth was observed over the 90 day incubation period, whilst visible mycelia (diameter ≥ 2 mm) were present in 37% and 89% of the conditions at 22 °C and 30 °C, respectively. Pasteurization intensity had only a minor effect on the outgrowth of A. fischerianus. Growth inhibition was observed when aw was reduced to 0.870 ± 0.005 in combination with very low headspace O2 levels (0.15% ± 0.10) in both, aPDA and concentrate strawberry-based media, regardless of the incubation temperature and heat pasteurization intensity. Overall, longer tv's were required when incubation was done at 22 °C compared to 30 °C. Ultimately, the effect of O2 (0.05 and 1%) and pasteurization intensity (95 °C and 105 °C/15sec) were evaluated on totally 22 fruit purees (un-concentrates and concentrates) over a 60 day storage period. None of the concentrates purees (aw ≤0.860) evaluated in this study supported the growth of A. fischerianus. On the other hand, A. fischerianus growth inhibition was only observed when the O2 levels were ≤0.05% on un-concentrates fruit purees (aw ≥ 0.980) stored at ambient temperature (22 °C). Combination of multiple stress factors effectively inhibited growth of A. fischerianus. In general, storage of fruit purees at low temperatures (<10 °C) or distribution in the form of concentrates can be considered as important strategies to prevent the growth of spoilage associated heat-resistant moulds.
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Affiliation(s)
- Juliana Lane Paixão Dos Santos
- Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Belgium.
| | - Simbarashe Samapundo
- Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Belgium
| | - Stefani Djunaidi
- Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Belgium
| | - An Vermeulen
- Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Belgium
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Brazil
| | - Jan Van Impe
- Chemical and Biochemical Process Technology and Control (BioTec+), Department of Chemical Engineering, Katholieke Universiteit Leuven, Belgium
| | - Frank Devlieghere
- Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Belgium
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22
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Santos JLPD, Samapundo S, Pimentel GC, Van Impe J, Sant’Ana AS, Devlieghere F. Assessment of minimum oxygen concentrations for the growth of heat-resistant moulds. Food Microbiol 2019; 84:103243. [DOI: 10.1016/j.fm.2019.103243] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 05/20/2019] [Accepted: 06/14/2019] [Indexed: 11/29/2022]
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23
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van den Brule T, Punt M, Teertstra W, Houbraken J, Wösten H, Dijksterhuis J. The most heat-resistant conidia observed to date are formed by distinct strains of Paecilomyces variotii. Environ Microbiol 2019; 22:986-999. [PMID: 31444981 PMCID: PMC7065192 DOI: 10.1111/1462-2920.14791] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2019] [Revised: 08/22/2019] [Accepted: 08/22/2019] [Indexed: 12/20/2022]
Abstract
Fungi colonize habitats by means of spores. These cells are stress‐resistant compared with growing fungal cells. Fungal conidia, asexual spores, formed by cosmopolitan fungal genera like Penicillium, Aspergillus and Peacilomyces are dispersed by air. They are present in places where food products are stored and as a result, they cause food spoilage. Here, we determined the heterogeneity of heat resistance of conidia between and within strains of Paecilomyces variotii, a spoiler of foods such as margarine, fruit juices, canned fruits and non‐carbonized sodas. Out of 108 strains, 31 isolates showed a conidial survival >10% after a 10‐min‐heat treatment at 59°C. Three strains with different conidial heat resistance were selected for further phenotyping. Conidia of DTO 212‐C5 and DTO 032‐I3 showed 0.3% and 2.6% survival in the screening respectively, while survival of DTO 217‐A2 conidia was >10%. The decimal reduction times of these strains at 60°C (D60 value) were 3.7 ± 0.08, 5.5 ± 0.35 and 22.9 ± 2.00 min respectively. Further in‐depth analysis revealed that the three strains showed differences in morphology, spore size distributions, compatible solute compositions and growth under salt stress. Conidia of DTO 217‐A2 are the most heat‐resistant reported so far. The ecological consequences of this heterogeneity of resistance, including food spoilage, are discussed.
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Affiliation(s)
- Tom van den Brule
- TiFN, P.O. Box 557, 6700 AN, Wageningen, The Netherlands.,Department of Applied and Industrial Mycology, Westerdijk Fungal Biodiversity Institute, Uppsalalaan 8, 3584 CT, Utrecht, The Netherlands
| | - Maarten Punt
- TiFN, P.O. Box 557, 6700 AN, Wageningen, The Netherlands.,Utrecht University, Molecular Microbiology, Padualaan 8, 3584 CH, Utrecht, The Netherlands
| | - Wieke Teertstra
- TiFN, P.O. Box 557, 6700 AN, Wageningen, The Netherlands.,Utrecht University, Molecular Microbiology, Padualaan 8, 3584 CH, Utrecht, The Netherlands
| | - Jos Houbraken
- TiFN, P.O. Box 557, 6700 AN, Wageningen, The Netherlands.,Department of Applied and Industrial Mycology, Westerdijk Fungal Biodiversity Institute, Uppsalalaan 8, 3584 CT, Utrecht, The Netherlands
| | - Han Wösten
- TiFN, P.O. Box 557, 6700 AN, Wageningen, The Netherlands.,Utrecht University, Molecular Microbiology, Padualaan 8, 3584 CH, Utrecht, The Netherlands
| | - Jan Dijksterhuis
- TiFN, P.O. Box 557, 6700 AN, Wageningen, The Netherlands.,Department of Applied and Industrial Mycology, Westerdijk Fungal Biodiversity Institute, Uppsalalaan 8, 3584 CT, Utrecht, The Netherlands
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24
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Bernardi AO, Stefanello A, Lemos JG, Garcia MV, Copetti MV. Antifungal activity of commercial sanitizers against strains of Penicillium roqueforti, Penicillium paneum, Hyphopichia burtonii, and Aspergillus pseudoglaucus: Bakery spoilage fungi. Food Microbiol 2019; 83:59-63. [DOI: 10.1016/j.fm.2019.04.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 04/09/2019] [Accepted: 04/11/2019] [Indexed: 10/27/2022]
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25
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Osmotolerance as a determinant of microbial ecology: A study of phylogenetically diverse fungi. Fungal Biol 2019; 124:273-288. [PMID: 32389289 DOI: 10.1016/j.funbio.2019.09.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2019] [Revised: 08/23/2019] [Accepted: 09/03/2019] [Indexed: 12/11/2022]
Abstract
Osmotic stress induced by high solute concentration can prevent fungal metabolism and growth due to alterations in properties of the cytosol, changes in turgor, and the energy required to synthesize and retain compatible solutes. We used germination to quantify tolerance/sensitivity to the osmolyte KCl (0.1-4.5 M, in 0.1 M increments) for 71 strains (40 species) of ecologically diverse fungi. These include 11 saprotrophic species (17 strains, including two xerophilic species), five mycoparasitic species (five strains), six plant-pathogenic species (13 strains), and 19 entomopathogenic species (36 strains). A dendrogram obtained from cluster analyses, based on KCl inhibitory concentrations 50 % and 90 % calculated by Probit Analysis, revealed three groups of fungal isolates accordingly to their osmotolerance. The most-osmotolerant group (Group 3) contained the majority of saprotrophic fungi, and Aspergillus niger (F19) was the most tolerant. The highly xerophilic Aspergillus montevidense and Aspergillus pseudoglaucus were the second- and third-most tolerant species, respectively. All Aspergillus and Cladosporium species belonged to Group 3, followed by the entomopathogens Colletotrichum fioriniae, Simplicillium lanosoniveum, and Trichothecium roseum. Group 2 exhibited a moderate osmotolerance, and included plant-pathogens such as Colletotrichum and Fusarium, mycoparasites such as Clonostachys spp, some saprotrophs such as Mucor and Penicillium spp., and some entomopathogens such as Isaria, Lecanicillium, Mariannaea, Simplicillium, and Torrubiella. Group 1 contained the osmo-sensitive strains: the rest of the entomopathogens and the mycoparasitic Gliocladium and Trichoderma. Although stress tolerance did not correlate with their primary ecological niche, classification of these 71 fungal strains was more closely aligned with their ecology than with their phylogenetic relatedness. We discuss the implications for both microbial ecology and fungal taxonomy.
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26
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Wang H, Wang L, Tong L, Li Z. Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14168] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Haoran Wang
- College of Food Science and Nutritional Engineering China Agricultural University Qinghua East Road No. 17 Haidian District Beijing 100083 China
| | - Lili Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Science Ministry of Agriculture Beijing 100193 China
| | - Litao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Science Ministry of Agriculture Beijing 100193 China
| | - Zaigui Li
- College of Food Science and Nutritional Engineering China Agricultural University Qinghua East Road No. 17 Haidian District Beijing 100083 China
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27
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Yang W, Wang L, Hu Q, Pei F, Mugambi MA. Identification of Bacterial Composition in Freeze-Dried Agaricus bisporus During Storage and the Resultant Odor Deterioration. Front Microbiol 2019; 10:349. [PMID: 30863388 PMCID: PMC6399203 DOI: 10.3389/fmicb.2019.00349] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2018] [Accepted: 02/11/2019] [Indexed: 11/13/2022] Open
Abstract
Moisture absorption and bacterial growth are critical factors for quality deterioration of freeze-dried Agaricus bisporus. In order to explore the bacterial composition and the resultant odor changes in freeze-dried A. bisporus during storage under three typical conditions (RT: 25°C, 55% RH; HT: 37°C, 85% RH; AT: ambient temperature), bacterial diversity and communities were analyzed using metagenomics. Moreover, volatile compounds were determined using SPME-GC-MS. The results demonstrated that the bacterial composition in freeze-dried A. bisporus was dominated by Pseudomonas, followed by Rhizobium and Pedobacter. In addition, Mucilaginibacter, Flavobacterium, and Thermus were a few other genera more dominant in HT samples, Chryseobacterium was the other genera more dominant in AT samples, while, Sphingobacterium and Chryseobacterium were a few other genera more dominant in RT samples. Furthermore, the increase of benzaldehyde content in HT samples may have been induced by the growth of Pseudomonads and the esters production in RT and AT samples might have been induced by Chryseobacterium. This study provided comprehensive information on exogenous bacterial composition and the resultant odor in freeze-dried A. bisporus. These results may be a theoretical basis for quality control and quick quality detection based on volatiles of freeze-dried A. bisporus.
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Affiliation(s)
- Wenjian Yang
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Liuqing Wang
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Qiuhui Hu
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Fei Pei
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Mariga Alfred Mugambi
- Faculty of Agriculture and Food Science, Meru University of Science and Technology, Meru, Kenya
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28
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Garcia MV, da Pia AKR, Freire L, Copetti MV, Sant’Ana AS. Effect of temperature on inactivation kinetics of three strains of Penicillium paneum and P. roqueforti during bread baking. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.10.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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29
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Sensitivity of food spoilage fungi to a smoke generator sanitizer. Int J Food Microbiol 2019; 289:72-76. [PMID: 30205309 DOI: 10.1016/j.ijfoodmicro.2018.09.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 09/04/2018] [Accepted: 09/05/2018] [Indexed: 11/24/2022]
Abstract
Smoke generator sanitizers are easy to handle and can access to hard-to-reach places. They are a promising alternative for controlling food and air borne fungi, which are known to cause losses in the bakery, meat, and dairy industries. Therefore, the present study aimed to evaluate the efficiency of a smoke generator sanitizer based on orthophenylphenol against ten fungal species relevant to food spoilage. The tests were carried out according to the norms by the French protocol NF-T-72281, with adaptations specific for disinfectants diffused in the air. The tests were performed in an enclosed room of approximately 32 m3. Aspergillus brasiliensis (ATCC 16404), Candida albicans (ATCC 10231), Aspergillus flavus (ATCC 9643), Aspergillus chevalieri (IMI 211382), Cladosporium cladosporioides (IMI 158517), Lichtheima corymbifera (CCT 4485), Mucor hiemalis (CCT 4561), Penicillium commune (CCT 7683), Penicillium polonicum (NGT 33/12), and Penicillium roqueforti (IMI 217568) were exposed to the smoke generator sanitizer for 7 h. The product was efficient against C. albicans and C. cladosporioides, although it was unable to reduce 4 log of the other tested species. The variable sensitivity of the fungal species to the sanitizer emphasizes the importance of confronting a target microorganism (causing problems in a specific food industry) with the sanitizer aiming to control it and obtain satisfactory results in hygiene programs.
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30
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Innovative technologies for producing and preserving intermediate moisture foods: A review. Food Res Int 2018; 116:90-102. [PMID: 30717022 DOI: 10.1016/j.foodres.2018.12.055] [Citation(s) in RCA: 84] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 12/21/2018] [Accepted: 12/23/2018] [Indexed: 12/19/2022]
Abstract
Intermediate moisture foods (IMF) or semi-dried foods (SDF) have gained more attention worldwide having features very similar to fresh food products, but with a longer shelf life. This review presents the recent developments in novel technologies and methods for the production and preservation of IMF. These include new drying methods, using agents to reduce water-activity, innovative osmotic dehydration technologies, electro-osmotic dewatering, thermal pasteurization, plasma treatments (PT), high pressure processing (HPP), modified atmosphere packaging (MAP), edible coating, active packaging (and energy efficiency, improve quality and extend the shelf life of the final food AP) and hurdle technologies (HT). Innovative methods applied to producing and preserving IMF can enhance both drying products. Yet more systematic research is still needed to bridge knowledge gaps, in particular on inactivation kinetics and mechanisms related to thermal and non-thermal pasteurization technologies for control of pathogens and spoilage micro-organisms in IMF.
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Fungal spores: Highly variable and stress-resistant vehicles for distribution and spoilage. Food Microbiol 2018; 81:2-11. [PMID: 30910084 DOI: 10.1016/j.fm.2018.11.006] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 11/19/2018] [Accepted: 11/20/2018] [Indexed: 11/21/2022]
Abstract
This review highlights the variability of fungal spores with respect to cell type, mode of formation and stress resistance. The function of spores is to disperse fungi to new areas and to get them through difficult periods. This also makes them important vehicles for food contamination. Formation of spores is a complex process that is regulated by the cooperation of different transcription factors. The discussion of the biology of spore formation, with the genus Aspergillus as an example, points to possible novel ways to eradicate fungal spore production in food. Fungi can produce different types of spores, sexual and asexually, within the same colony. The absence or presence of sexual spore formation has led to a dual nomenclature for fungi. Molecular techniques have led to a revision of this nomenclature. A number of fungal species form sexual spores, which are exceptionally stress-resistant and survive pasteurization and other treatments. A meta-analysis is provided of numerous D-values of heat-resistant ascospores generated during the years. The relevance of fungal spores for food microbiology has been discussed.
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dos Santos JLP, Silva BS, Furtado MM, Morassi LL, Vermeulen A, Sant’Ana AS. The application of growth-no growth models to directly assess the stability of wholemeal multigrain bread towards Penicillium paneum LMQA-002 and Paecilomyces variotii LMQA-001. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Basak S. Modelling the effect of betel leaf essential oil on germination time of Aspergillus flavus and Penicillium expansum spore population. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Santos JL, Samapundo S, Gülay SM, Van Impe J, Sant'Ana AS, Devlieghere F. Inter- and intra-species variability in heat resistance and the effect of heat treatment intensity on subsequent growth of Byssochlamys fulva and Byssochlamys nivea. Int J Food Microbiol 2018; 279:80-87. [DOI: 10.1016/j.ijfoodmicro.2018.04.035] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Revised: 04/09/2018] [Accepted: 04/19/2018] [Indexed: 01/08/2023]
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Debonne E, Van Bockstaele F, De Leyn I, Devlieghere F, Eeckhout M. Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.007] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Membré JM, Boué G. Quantitative microbiological risk assessment in food industry: Theory and practical application. Food Res Int 2017; 106:1132-1139. [PMID: 29579908 DOI: 10.1016/j.foodres.2017.11.025] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Revised: 11/03/2017] [Accepted: 11/19/2017] [Indexed: 12/30/2022]
Abstract
The objective of this article is to bring scientific background as well as practical hints and tips to guide risk assessors and modelers who want to develop a quantitative Microbiological Risk Assessment (MRA) in an industrial context. MRA aims at determining the public health risk associated with biological hazards in a food. Its implementation in industry enables to compare the efficiency of different risk reduction measures, and more precisely different operational settings, by predicting their effect on the final model output. The first stage in MRA is to clearly define the purpose and scope with stakeholders, risk assessors and modelers. Then, a probabilistic model is developed; this includes schematically three important phases. Firstly, the model structure has to be defined, i.e. the connections between different operational processing steps. An important step in food industry is the thermal processing leading to microbial inactivation. Growth of heat-treated surviving microorganisms and/or post-process contamination during storage phase is also important to take into account. Secondly, mathematical equations are determined to estimate the change of microbial load after each processing step. This phase includes the construction of model inputs by collecting data or eliciting experts. Finally, the model outputs are obtained by simulation procedures, they have to be interpreted and communicated to targeted stakeholders. In this latter phase, tools such as what-if scenarios provide an essential added value. These different MRA phases are illustrated through two examples covering important issues in industry. The first one covers process optimization in a food safety context, the second one covers shelf-life determination in a food quality context. Although both contexts required the same methodology, they do not have the same endpoint: up to the human health in the foie gras case-study illustrating here a safety application, up to the food portion in the brioche case-study illustrating here a quality application.
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Affiliation(s)
| | - Géraldine Boué
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307 Nantes, France
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Greco M, Pardo A, Pose G, Patriarca A. Effect of water activity and temperature on the growth of Eurotium species isolated from animal feeds. Rev Iberoam Micol 2017; 35:39-48. [PMID: 29137926 DOI: 10.1016/j.riam.2017.04.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2016] [Revised: 03/15/2017] [Accepted: 04/20/2017] [Indexed: 01/29/2023] Open
Abstract
BACKGROUND Xerophilic fungi represent a serious problem due to their ability to grow at low water activities causing the spoiling of low and intermediate moisture foods, stored goods and animal feeds, with the consequent economic losses. AIMS The combined effect of water activity and temperature of four Eurotium species isolated from animal feeds was investigated. METHODS Eurotium amstelodami, Eurotium chevalieri, Eurotium repens and Eurotium rubrum were grown at 5, 15, 25, 37 and 45°C on malt extract agar adjusted with glycerol in the range 0.710-0.993 of water activities. RESULTS The cardinal model proposed by Rosso and Robinson (2001) was applied to fit growth data, with the variable water activity at fixed temperatures, obtaining three cardinal water activities (awmin, awmax, awopt) and the specific growth rate at the optimum aw (μopt). A probabilistic model was also applied to define the interface between growth and no-growth. The cardinal model provided an adequate estimation of the optimal aw to grow and the maximum growth rate. The probabilistic model showed a good performance to fit growth/no-growth cases in the predicted range. CONCLUSIONS The results presented here could be applied to predict Eurotium species growth in animal feeds.
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Affiliation(s)
- Mariana Greco
- Laboratorio de Micología Molecular, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes (UNQ), Roque Sáenz Peña 352, B1876BXD Bernal, Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.
| | - Alejandro Pardo
- Laboratorio de Micología Molecular, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes (UNQ), Roque Sáenz Peña 352, B1876BXD Bernal, Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
| | - Graciela Pose
- Universidad Nacional de Río Negro (UNRN), Escuela de Producción, Tecnología y Medio Ambiente, Mitre 331, 8336 Villa Regina, Río Negro, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
| | - Andrea Patriarca
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica, Laboratorio de Microbiología de Alimentos, Ciudad Universitaria, Intendente Güiraldes 2160, Pabellón II, 3 Piso, C1428EGA Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
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Modelling the effect of water activity reduction by sodium chloride or glycerol on conidial germination and radial growth of filamentous fungi encountered in dairy foods. Food Microbiol 2017; 68:7-15. [PMID: 28800827 DOI: 10.1016/j.fm.2017.06.014] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2017] [Revised: 06/10/2017] [Accepted: 06/16/2017] [Indexed: 01/30/2023]
Abstract
Water activity (aw) is one of the most influential abiotic factors affecting fungal development in foods. The effects of aw reduction on conidial germination and radial growth are generally studied by supplementing culture medium with the non-ionic solute glycerol despite food aw can also depend on the concentration of ionic solutes such as sodium chloride (NaCl). The present study aimed at modelling and comparing the effects of aw, either modified using NaCl or glycerol, on radial growth and/or conidial germination parameters for five fungal species occurring in the dairy environment. The estimated cardinal values were then used for growth prediction and compared to growth kinetics observed on commercial fresh cheese. Overall, as compared to glycerol, NaCl significantly increased the fungistatic effect resulting from aw reduction by extending latency and/or reducing radial growth rates of Paecilomyces niveus, Penicillium brevicompactum, Penicillium expansum and Penicillium roqueforti but not of Mucor lanceolatus. Besides, NaCl significantly reduced aw range for conidial germination and delayed median germination time of P. expansum but not of P. roqueforti. Despite these observations, cardinal aw values obtained on glycerol-medium yielded similar predictions of radial growth and germination time in commercial fresh cheese as those obtained with NaCl. Thus, it indicates that, for the studied species and aw range used for model validation, the use of NaCl instead of glycerol as a aw depressor had only limited impact for fungal behavior prediction.
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