title: Study of gene expression and OTA production by Penicillium nordicum during a small-scale seasoning process of salami.
abstract: Penicillium nordicum, an important and consistent producer of ochratoxin A (OTA), is a widely distributed contaminant of protein rich food with elevated NaCl. It is usually found on dry-cured meat products and is considered the main species responsible for their contamination by OTA. The aim of this work was to study the gene expression of a polyketide synthase (otapksPN) involved in P. nordicum OTA biosynthesis, and OTA production during a small-scale seasoning process. Fresh pork sausages were surface inoculated with P. nordicum and seasoned for 30days. Gene expression and OTA production were monitored throughout the seasoning process after 4, 5, 6, 7, 10, 14, and 30days. The expression of otapksPN gene was already detected after 4days and increased significantly after 7days of seasoning, reaching the maximum expression level after 10days (1.69×10(4)copies/100mg). Consistently with gene expression monitoring, OTA was detected from the 4th day and its content increased significantly from the 7th day, reaching the maximum level after 10days. In the late stages of the seasoning process, OTA did not increase further and the number of gene copies was progressively reduced after 14 and 30days.
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, Italy. Electronic address: massimo.ferrara@ispa.cnr.it.
authors.forename: Massimo
authors.initials: M
authors.lastname: Ferrara
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, Italy. Electronic address: donato.magista@ispa.cnr.it.
authors.forename: Donato
authors.initials: D
authors.lastname: Magistà
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, Italy. Electronic address: filomena.epifani@ispa.cnr.it.
authors.forename: Filomena
authors.initials: F
authors.lastname: Epifani
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, Italy. Electronic address: salvatore.cervellieri@ispa.cnr.it.
authors.forename: Salvatore
authors.initials: S
authors.lastname: Cervellieri
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, Italy. Electronic address: vincenzo.lippolis@ispa.cnr.it.
authors.forename: Vincenzo
authors.initials: V
authors.lastname: Lippolis
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Lecce, Italy. Electronic address: antonia.gallo@ispa.cnr.it.
authors.forename: Antonia
authors.initials: A
authors.lastname: Gallo
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, Italy. Electronic address: giancarlo.perrone@ispa.cnr.it.
authors.forename: Giancarlo
authors.initials: G
authors.lastname: Perrone
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, Italy. Electronic address: antonella.susca@ispa.cnr.it.
authors.forename: Antonia
authors.initials: A
authors.lastname: Susca
mesh_terms: D000818:Animals; D001422:Bacterial Adhesion; D005506:Food Contamination; D005511:Food Handling; D015870:Gene Expression; D008461:Meat Products / Q000382:microbiology*; D009793:Ochratoxins / Q000032:analysis / Q000096:biosynthesis*; D010407:Penicillium / Q000145:classification / Q000201:enzymology / Q000502:physiology*; D048630:Polyketide Synthases / Q000235:genetics; D000069466:Red Meat / Q000382:microbiology*; D012965:Sodium Chloride / Q000378:metabolism; D013552:Swine
chemical_list: D009793:Ochratoxins; C025589:ochratoxin A; D012965:Sodium Chloride; D048630:Polyketide Synthases
keywords: Dry‐cured meat; Ochratoxin A; Polyketide synthase; Quantitative Reverse Transcriptase PCR; Sausages; Seasoning