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Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products

2020Artigo científico Acesso aberto
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dc.contributor.authorMeftah, Sana
dc.contributor.authorAbid, Salwa
dc.contributor.authorDias, Teresa
dc.contributor.authorRodrigues, Paula
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-01-03T10:35:19Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-03T10:35:19Z
dc.date.issued2020
dc.description.abstractProcessed meat products are of worldwide importance, but they are highly prone to fungal and ochratoxin A (OTA) contamination. In previous studies, several Lactic Acid Bacteria (LAB) and yeasts have been tested as biocontrol agents against P. nordicum growth and OTA production in meat products, with promising results. However, A. westerdijkiae has been poorly studied for this matrix. The aim of this work was to evaluate in vitro the mechanisms underlying the effects of a commercial starter culture and of a meat-native Candida zeylanoides strain on the growth and OTA production of P. nordicum and A. westerdijkiae, by co-culture in ham and sausage-based media under different conditions. In ham medium, C. zeylanoides live cells, cell broth and diffused compounds significantly inhibited OTA production by P. nordicum, but live cells of the starter culture significantly increased it. For A. westerdijkiae strong and significant stimulation was observed by direct contact in both media. In conclusion, ochratoxigenic fungi do not all respond to antagonistic microorganisms in the same way. This study sheds some light on the mechanisms behind the different effects of microorganisms.
dc.description.sponsorshipThis work was supported by the Foundatiion for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO [UID/AGR/00690/2019].
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationMeftah, Sana; Abid, Salwa; Dias, Teresa; Rodrigues, Paula (2020). Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products. LWT - Food Science and Technology. ISSN 0023-6438. 117, p.en_EN
dc.identifier.doi10.1016/j.lwt.2019.108611en_EN
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10198/9056
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Centre
dc.subjectBiocontrolen_EN
dc.subjectFood safetyen_EN
dc.subjectMycotoxinsen_EN
dc.subjectPork meat productsen_EN
dc.titleMechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat productsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2019/PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameDias
person.familyNameRodrigues
person.givenNameTeresa
person.givenNamePaula
person.identifier142703
person.identifier.ciencia-id2312-18AE-DA42
person.identifier.orcid0000-0002-9419-9561
person.identifier.orcid0000-0002-3789-2730
person.identifier.scopus-author-id56830642600
person.identifier.scopus-author-id7102639646
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication87c9cae0-314d-4622-ba85-4d3ec5726606
relation.isAuthorOfPublicationb864b8c1-d66a-419c-b1ac-e6193f93eca6
relation.isAuthorOfPublication.latestForDiscoveryb864b8c1-d66a-419c-b1ac-e6193f93eca6
relation.isProjectOfPublicationd6683ba1-d253-48e4-968e-35106ce7b750
relation.isProjectOfPublication.latestForDiscoveryd6683ba1-d253-48e4-968e-35106ce7b750

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