title: Growth inhibition and stability of PgAFP from Penicillium chrysogenum against fungi common on dry-ripened meat products.
abstract: Dry-ripened foods favor the development of a superficial fungal population that may include toxigenic molds. To combat unwanted molds, an antifungal protein from Penicillium chrysogenum (PgAFP) can be useful. The aim of the present work was to study the antimicrobial activity of PgAFP against microorganisms common in dry-ripened foods, and to evaluate its sensitivity to proteolytic enzymes and heat treatments that may be applied to foods, as well as to different pH values. The inhibitory effect of the purified protein on 38 microbial strains grown in culture medium was determined. PgAFP sensitivity to various proteases, heat treatments, and preincubation at different pH values was tested by means of the residual activity on selected reference strains. Inhibitory activity of PgAFP against unwanted molds was tested in a dry-fermented sausage. This protein exhibited potent inhibitory activity against unwanted molds, including the main mycotoxin-producing species of Aspergillus and Penicillium of concern for dry-ripened foods. PgAFP withstood most proteases, intense heat and a wide range of pH values. PgAFP efficiently reduced counts of A. flavus and P. restrictum inoculated on a dry-fermented sausage. This protein can be of interest to control hazardous molds in dry-ripened foods.
authors: Food Hygiene and Safety, Institute of Meat Products, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain.
authors: Josué
authors: J
authors: Delgado
authors: Food Hygiene and Safety, Institute of Meat Products, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain.
authors: Raquel
authors: R
authors: Acosta
authors: Food Hygiene and Safety, Institute of Meat Products, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain.
authors: Andrea
authors: A
authors: Rodríguez-Martín
authors: Food Hygiene and Safety, Institute of Meat Products, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain.
authors: Elena
authors: E
authors: Bermúdez
authors: Food Hygiene and Safety, Institute of Meat Products, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain.
authors: Félix
authors: F
authors: Núñez
authors: Food Hygiene and Safety, Institute of Meat Products, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain. Electronic address: masensio@unex.es.
authors: Miguel A
authors: MA
authors: Asensio
mesh_terms: D000935:Antifungal Agents / Q000494:pharmacology; D001230:Aspergillus / Q000187:drug effects; D003470:Culture Media / Q000378:metabolism; D005285:Fermentation; D005516:Food Microbiology / Q000379:methods*; D005656:Fungal Proteins / Q000494:pharmacology*; D005658:Fungi / Q000187:drug effects*; D008461:Meat Products / Q000382:microbiology*; D009183:Mycotoxins / Q000378:metabolism; D010407:Penicillium / Q000187:drug effects; D010408:Penicillium chrysogenum / Q000737:chemistry*
chemical_list: D000935:Antifungal Agents; D003470:Culture Media; D005656:Fungal Proteins; D009183:Mycotoxins
keywords: Antifungal protein; Aspergilli; Dry-ripened foods; Growth inhibition; Mycotoxin; Penicillia