Effect of commercial starter cultures and native yeasts on Ochratoxin A production in meat products

Meftah, Sana; Abid, Salwa; Dias, Teresa; Rodrigues, Paula

Publication

Effect of commercial starter cultures and native yeasts on Ochratoxin A production in meat products

2016Conference object

dc.contributor.author	Meftah, Sana
dc.contributor.author	Abid, Salwa
dc.contributor.author	Dias, Teresa
dc.contributor.author	Rodrigues, Paula
dc.date.accessioned	2017-04-10T15:39:07Z
dc.date.available	2017-04-10T15:39:07Z
dc.date.issued	2016
dc.description.abstract	Ochratoxin A (OTA) is one of the most important mycotoxins in animal and human food chains, and its distribution is universal. Increased oxidative stress, inhibition of protein synthesis, and DNA damage are some of OTA’s mechanisms of action. It is nephrotoxic, teratogenic, immunotoxigenic and carcinogenic. OTA is produced by several strains of Penicillium and Aspergillus species. In dry-cured and fermented meat products, it is strongly associated with Penicillium nordicum, but Aspergillus westerdijkiae, a strong OTA producer usually associated with contamination of coffee beans, has also been found to be responsible for high OTA levels in cured meat products. Because of its harmful effects, many efforts have been put on the development of strategies able to reduce the accumulation of OTA in food products, either by inhibition of fungal growth, inhibition of OTA production or OTA degradation. This work aimed to evaluate the role of yeasts, previously isolated from meat products, and of a commercial starter culture, on the growth of OTA-producing fungi as well as on OTA production, by using meat-based culture media as model systems. A commercial starter culture and 2 yeasts (Candida zeylanoides and Rhodotorula mucilaginosa) isolated from pork sausage were co-inoculated with P. nordicum and A. westerdijkiae separately in three meat-based culture media - ham, traditional sausage and industrial sausage - at different conditions: 15 °C and 20 °C; water activity 0.99, 0.98 and 0.96, for 15 days. Fungal growth was determined by measuring colony diameter and OTA was quantified by HPLC-FLD after extraction with methanol. Results showed that P. nordicum was only able to produce OTA in ham-based medium, with significant reduction of OTA production caused by all co-cultures, being C. zeylenoides the most effective. On the other hand, all co-cultures of A. westerdijkiae lead to a significant stimulation of OTA production, when compared with the control (A. westerdijkiae only). This is the first study evaluating the effects of either native or commercial starter cultures on the OTA-producing fungus A. westerdijkiae in meat products, and it highlights the need to account for all mycotoxigenic fungi potentially present in food products. Studies are currently being developed to try to understand the mechanism behind these unexpected results.	pt_PT
dc.description.version	N/A	pt_PT
dc.identifier.citation	Meftah, Sana; Abid, Salwa; Dias, Teresa; Rodrigues, Paula (2016). Effect of commercial starter cultures and native yeasts on Ochratoxin A production in meat products. In Les 7èmes Journées Scientifiques Internationales sur la Valorisation des Bioressources. Sousse, Tunisia	pt_PT
dc.identifier.uri	http://hdl.handle.net/10198/14219
dc.language.iso	eng	pt_PT
dc.peerreviewed	no	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.subject	Penicillium nordicum	pt_PT
dc.subject	Ecophysiological factors	pt_PT
dc.subject	Biocontrol	pt_PT
dc.subject	Fermented sausages	pt_PT
dc.title	Effect of commercial starter cultures and native yeasts on Ochratoxin A production in meat products	pt_PT
dc.type	conference object
dspace.entity.type	Publication
oaire.awardURI	info:eu-repo/grantAgreement/FCT/5876/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.citation.conferencePlace	Sousse, Tunisia	pt_PT
oaire.citation.title	Les 7èmes Journées Scientifiques Internationales sur la Valorisation des Bioressources	pt_PT
oaire.fundingStream	5876
person.familyName	Dias
person.familyName	Rodrigues
person.givenName	Teresa
person.givenName	Paula
person.identifier	142703
person.identifier.ciencia-id	2312-18AE-DA42
person.identifier.orcid	0000-0002-9419-9561
person.identifier.orcid	0000-0002-3789-2730
person.identifier.scopus-author-id	56830642600
person.identifier.scopus-author-id	7102639646
project.funder.identifier	http://doi.org/10.13039/501100001871
project.funder.name	Fundação para a Ciência e a Tecnologia
rcaap.rights	openAccess	pt_PT
rcaap.type	conferenceObject	pt_PT
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