title: Isolation of Penicillium nalgiovense strains impaired in penicillin production by disruption of the pcbAB gene and application as starters on cured meat products.
abstract: The presence of some fungi on a variety of food products, like cheeses or cured meat products, is beneficial for the ripening of the product and for the development of specific flavour features. The utilization of these fungi as starters, which are inoculated normally as asexual spores on the food products at the beginning of the ripening process, is becoming a usual procedure in the food industry. The starter culture also prevents undesirable fungi or bacteria from growing on the product. Penicillium nalgiovense is the most frequently used starter for cured and fermented meat products, but the fact that this fungus can secrete penicillin to the meat product makes it important to get strains unable to synthesize this antibiotic. In this work we report that P. nalgiovense strains impaired in penicillin production can be obtained by disruption of the pcbAB gene (the first gene of the penicillin biosynthetic pathway). When applied as starter on cecina (a salted, smoke-cured beef meat product from the region of León, Spain), the pcbAB-disrupted strain showed no differences with respect to the parental penicillin-producing strain in its ability to colonize the meat pieces and to control their normal mycoflora. Both strains exerted a similar control on the presence of bacteria in cecina. A similar proportion of penicillin-sensitive and penicillin-resistant bacteria were isolated from pieces inoculated with the penicillin-producing or the non-producing P. nalgiovense strains. The decrease of the bacterial population on the surface of cecina seems to be due to the higher competition for nutrients as a consequence of the inoculation and development of the P. nalgiovense mycelium and not due to the production of penicillin by this fungus. Penicillin production was less affected than growth in a solid medium with high NaCl concentrations; this suggests that the high salt concentration present in cecina is not a limiting factor for penicillin production by P. nalgiovense.
authors.affiliation: Instituto de Biotecnología de León, INBIOTEC, Parque Cientifico de León, Avda. del Real, no. 1, 24006 León, Spain.
authors.forename: Federico
authors.initials: F
authors.lastname: Laich
authors.forename: Francisco
authors.initials: F
authors.lastname: Fierro
authors.forename: Juan F
authors.initials: JF
authors.lastname: Martin
mesh_terms: D001709:Biotechnology / Q000379:methods; D015169:Colony Count, Microbial; D003470:Culture Media; D017353:Gene Deletion; D008461:Meat Products / Q000382:microbiology*; D010406:Penicillins / Q000096:biosynthesis*; D010407:Penicillium / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification* / Q000378:metabolism; D010453:Peptide Synthases / Q000235:genetics*
chemical_list: D003470:Culture Media; D010406:Penicillins; D010453:Peptide Synthases; C095368:alpha-aminoadipyl-cysteinyl-valine synthetase