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首页> 外文期刊>Food microbiology >Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products
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Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products

机译：天然汉逊Debaryomyces hansenii在干腌肉制品中对黄曲霉毒素寄生曲霉的生物防治

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摘要

Dry-cured meat products, such as dry-cured ham or dry-fermented sausages, are characterized by their particular ripening process, where a mould population grows on their surface. Some of these moulds are hazardous to the consumers because of their ability to produce mycotoxins including aflatoxins (AFs). The use of native yeasts could be considered a potential strategy for controlling the presence of AFs in dry-cured meat products. The aim of this work was to evaluate the antagonistic activity of two native Debaryomyces hansenii strains on the relative growth rate and the AFs production in Aspergillus parasiticus. Both D. hansenii strains significantly reduced the growth rates of A. parasiticus when grown in a meat-model system at different water activity (a(w)) conditions. The presence of D. hansenii strains caused a stimulation of AFs production by A. parasiticus at 0.99 a(w). However, at 0.92 a(w) the yeasts significantly reduced the AFs concentration in the meat-model system. The relative expression levels of the aflR and aflS genes involved in the AFs biosynthetic pathway were also repressed at 0.92 a(w) in the presence of both D. hansenii strains. These satisfactory results were confirmed in dry-cured ham and dry-fermented sausage slices inoculated with A. parasiticus, since both D. hansenii strains significantly reduced AFs amounts in these matrices. Therefore, both tested D. hansenii strains could be proposed as biocontrol agents within a HACCP framework to minimize the hazard associated with the presence of AFs in dry-cured meat products.
机译：干腌肉制品（例如干腌火腿或干发酵香肠）的特征在于其特殊的成熟过程，其中霉菌在其表面生长。这些霉菌中的某些对消费者有害，因为它们有能力生产包括黄曲霉毒素（AFs）在内的霉菌毒素。天然酵母的使用可以被认为是控制干腌肉制品中AFs存在的潜在策略。这项工作的目的是评估两种天然汉逊Debaryomyces hansenii菌株对寄生曲霉的相对生长速率和AFs产生的拮抗作用。当在不同水分活度（a（w））的肉类模型系统中生长时，两种汉氏梭菌菌株均显着降低了寄生曲霉的生长速率。汉森D. hansenii菌株的存在引起寄生虫曲霉在0.99 a（w）处产生AFs。但是，在0.92 a（w）时，酵母显着降低了肉模型系统中的AFs浓度。在两种汉森氏梭菌菌株的存在下，与AFs生物合成途径有关的aflR和aflS基因的相对表达水平也被抑制在0.92 a（w）。在接种了寄生双歧杆菌的干腌火腿和干发酵香肠切片中，证实了这些令人满意的结果，因为两种汉森氏梭菌菌株均显着降低了这些基质中的AF含量。因此，两种被测试的汉森氏梭菌菌株都可以被提议作为HACCP框架内的生物防治剂，以最大程度地减少与干腌肉制品中AF的存在相关的危害。

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  • 来源
    《Food microbiology》 |2019年第9期|269-276|共8页
  • 作者

    Peromingo Belen; Andrade Maria J.; Delgado Josue; Sanchez-Montero Lourdes; Nunez Felix;

  • 作者单位

    Univ Extremadura, Fac Vet Sci, Food Hyg & Safety Meat & Meat Prod Res Inst, Avda Ciencias S-N, Caceres 10003, Spain;

    Univ Extremadura, Fac Vet Sci, Food Hyg & Safety Meat & Meat Prod Res Inst, Avda Ciencias S-N, Caceres 10003, Spain;

    Univ Extremadura, Fac Vet Sci, Food Hyg & Safety Meat & Meat Prod Res Inst, Avda Ciencias S-N, Caceres 10003, Spain;

    Univ Extremadura, Fac Vet Sci, Food Hyg & Safety Meat & Meat Prod Res Inst, Avda Ciencias S-N, Caceres 10003, Spain;

    Univ Extremadura, Fac Vet Sci, Food Hyg & Safety Meat & Meat Prod Res Inst, Avda Ciencias S-N, Caceres 10003, Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Aflatoxins; Aspergillus parasiticus; Debaryomyces hansenii; Dry-cured meat products;

    机译：黄曲霉毒素;寄生曲霉;汉逊脱酵母;肉干制品;

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