title: Biocontrol of ochratoxigenic moulds (Aspergillus ochraceus and Penicillium nordicum) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production.
abstract: Speck is a meat product obtained from the deboned leg of pork that is salted, smoked and seasoned for four to six months. During speck seasoning, Eurotium rubrum and Penicillium solitum grow on the surface and collaborate with other moulds and tissue enzymes to produce the typical aroma. Both of these strains usually predominate over other moulds. However, moulds producing ochratoxins, such as Aspergillus ochraceus and Penicillium nordicum, can also co-grow on speck and produce ochratoxin A (OTA). Consequently, speck could represent a potential health risk for consumers. Because A. ochraceus and P. nordicum could represent a problem for artisanal speck production, the aim of this study was to inhibit these mould strains using Debaryomyces hansenii and Saccharomycopsis fibuligera. Six D. hansenii and six S. fibuligera strains were tested in vitro to inhibit A. ochraceus and P. nordicum. The D. hansenii DIAL 1 and S. fibuligera DIAL 3 strains demonstrated the highest inhibitory activity and were selected for in vivo tests. The strains were co-inoculated on fresh meat cuts for speck production with both of the OTA-producing moulds prior to drying and seasoning. At the end of seasoning (six months), OTA was not detected in the speck treated with both yeast strains. Because the yeasts did not adversely affect the speck odour or flavour, the strains are proposed as starters for the inhibition of ochratoxigenic moulds.
authors.affiliation: Department of Agricultural, Food, Animal and Environmental Sciences, Via Sondrio 2/A, 33100 Udine, Italy.
authors.forename: Lucilla
authors.initials: L
authors.lastname: Iacumin
authors.affiliation: Department of Agricultural, Food, Animal and Environmental Sciences, Via Sondrio 2/A, 33100 Udine, Italy.
authors.forename: Marisa
authors.initials: M
authors.lastname: Manzano
authors.affiliation: Department of Agricultural, Food, Animal and Environmental Sciences, Via Sondrio 2/A, 33100 Udine, Italy.
authors.forename: Debbie
authors.initials: D
authors.lastname: Andyanto
authors.affiliation: Department of Agricultural, Food, Animal and Environmental Sciences, Via Sondrio 2/A, 33100 Udine, Italy. Electronic address: giuseppe.comi@uniud.it.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Comi
mesh_terms: D000818:Animals; D000898:Antibiosis; D001235:Aspergillus ochraceus / Q000737:chemistry / Q000254:growth & development* / Q000378:metabolism; D061046:Biological Control Agents / Q000378:metabolism; D003296:Cooking; D055165:Debaryomyces / Q000254:growth & development* / Q000378:metabolism; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D008461:Meat Products / Q000032:analysis / Q000382:microbiology*; D009793:Ochratoxins / Q000032:analysis / Q000096:biosynthesis; D010407:Penicillium / Q000737:chemistry / Q000254:growth & development*; D000069466:Red Meat / Q000382:microbiology*; D012442:Saccharomycopsis / Q000254:growth & development* / Q000378:metabolism; D013552:Swine
chemical_list: D061046:Biological Control Agents; D009793:Ochratoxins; C025589:ochratoxin A