中文摘要：干腌肉制品成熟过程中的环境条件有利于其表面霉菌的增殖。部分霉菌因产生赭曲霉素A（OTA）而对消费者有害。用汉逊酵母预防干腌肉制品中赭曲霉素产生菌生长及OTA积累是一种很好的生物防治措施。本研究旨在评估两株汉逊酵母在腌制过程通常的水活度(aw)下，控制模型肉制品中疣孢青霉生长及产生OTA的能力。研究表明，天然的汉逊酵母是很有用的生物防治剂，能防止干腌肉制品中OTA存在的危害。
外文摘要：The environmental conditions reached during the ripening of dry-cured meat products favour the proliferation of moulds on their surface. Some of these moulds are hazardous to consumers because of their ability to produce ochratoxin A (OTA). Biocontrol using Debaryomyces hansenii could be a suitable strategy to prevent the growth of ochratoxigenic moulds and OTA accumulation in dry-cured meat products. The aim of this work was to evaluate the ability of two strains of D. hansenii to control the growth and OTA production of Penicillium verrucosum in a meat model under water activities (aw) values commonly reached during the dry-cured meat product ripening. The presence of D. hansenii strains triggered a lengthening of the lag phase and a decrease of the growth rate of P. verrucosum in meat-based media at 0.97 and 0.92 aw. Both D. hansenii strains significantly reduced OTA production (between 85.16 and 92.63%) by P. verrucosum in the meat-based medium at 0.92 aw. Neither absorption nor detoxification of OTA by D. hansenii strains seem to be involved. However, a repression of the expression of the non-ribosomal peptide synthetase (otanpsPN) gene linked to the OTA biosynthetic pathway was observed in the presence of D. hansenii. To confirm the protective role of D. hansenii strains, they were inoculated together with P. verrucosum Pv45 in dry-fermented sausage and dry-cured ham slices. Although P. verrucosum Pv45 counts were not affected by the presence of D. hansenii in both meat matrices, a reduction of OTA amount was observed. Therefore, the effect of D. hansenii strains on OTA accumulation should be attributed to a reduction at transcriptional level. Consequently, native D. hansenii can be useful as biocontrol agent in dry-cured meat products for preventing the hazard associated with the presence of OTA.
外文关键词：Dry-cured meat products；Ochratoxin A；Biopreservation；D. hansenil；P. verrucosum；Gene expression
作者：Peromingo, B；Nunez, F；Rodriguez, A；Alia, A；Andrade, MJ
作者单位：Univ Extremadura
期刊名称：INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
期刊影响因子：3.445
出版年份：2018
出版刊次：3
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