title: Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages.
abstract: Biocontrol using autochthonous Debaryomyces hansenii isolates is a potentially suitable strategy for inhibiting toxigenic moulds in dry-cured meat products. The antifungal activity of 280 D. hansenii isolated from dry-cured meat products as well as the mode of action of the most active isolates against toxigenic penicillia were evaluated in this work. A 13.9% of the D. hansenii isolates showed inhibitory activity in a radial inhibition assay. The effects on penicillia growth of both the cell-free culture filtrate and volatile compounds from active yeast isolates were analysed. Penicillia growth inhibition by D. hansenii was probably based on additive or synergistic effects of several inhibiting factors such as competition for nutrient and space, and production of soluble or volatile compounds. When four D. hansenii isolates were tested on dry-fermented sausage, two of them produced a significantly growth reduction of the ochratoxigenic Penicillium verrucosum, keeping its counts under the level considered as hazardous for the mycotoxin presence. Therefore, the use of these two D. hansenii isolates during the processing of dry-fermented meat product could be a promising tool to control toxigenic moulds in the meat industry.
authors.affiliation: Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain. Electronic address: fnunez@unex.es.
authors.forename: Félix
authors.initials: F
authors.lastname: Núñez
authors.affiliation: Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain.
authors.forename: María S
authors.initials: MS
authors.lastname: Lara
authors.affiliation: Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain.
authors.forename: Belén
authors.initials: B
authors.lastname: Peromingo
authors.affiliation: Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain.
authors.forename: Josué
authors.initials: J
authors.lastname: Delgado
authors.affiliation: Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain.
authors.forename: Lourdes
authors.initials: L
authors.lastname: Sánchez-Montero
authors.affiliation: Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos, Facultad de Veterinaria, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain.
authors.forename: María J
authors.initials: MJ
authors.lastname: Andrade
mesh_terms: D000818:Animals; D000935:Antifungal Agents / Q000737:chemistry / Q000378:metabolism / Q000494:pharmacology*; D055165:Debaryomyces / Q000737:chemistry* / Q000302:isolation & purification / Q000378:metabolism*; D005285:Fermentation; D008461:Meat Products / Q000382:microbiology*; D010407:Penicillium / Q000187:drug effects / Q000254:growth & development*; D013552:Swine
chemical_list: D000935:Antifungal Agents
keywords: Antifungal compounds; Biocontrol; Debaryomyces hansenii; Dry-fermented meat products; Growth inhibition; Toxigenic penicillia