Food Hygiene and Safety, Institute of Meat Products, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain.
Food Hygiene and Safety, Institute of Meat Products, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain.
Int J Food Microbiol. 2015 Jul 16;205:23-9. doi: 10.1016/j.ijfoodmicro.2015.03.029. Epub 2015 Apr 3.
Dry-ripened foods favor the development of a superficial fungal population that may include toxigenic molds. To combat unwanted molds, an antifungal protein from Penicillium chrysogenum (PgAFP) can be useful. The aim of the present work was to study the antimicrobial activity of PgAFP against microorganisms common in dry-ripened foods, and to evaluate its sensitivity to proteolytic enzymes and heat treatments that may be applied to foods, as well as to different pH values. The inhibitory effect of the purified protein on 38 microbial strains grown in culture medium was determined. PgAFP sensitivity to various proteases, heat treatments, and preincubation at different pH values was tested by means of the residual activity on selected reference strains. Inhibitory activity of PgAFP against unwanted molds was tested in a dry-fermented sausage. This protein exhibited potent inhibitory activity against unwanted molds, including the main mycotoxin-producing species of Aspergillus and Penicillium of concern for dry-ripened foods. PgAFP withstood most proteases, intense heat and a wide range of pH values. PgAFP efficiently reduced counts of A. flavus and P. restrictum inoculated on a dry-fermented sausage. This protein can be of interest to control hazardous molds in dry-ripened foods.
干制成熟食品有利于表面真菌种群的发展，其中可能包括产毒霉菌。为了防治不需要的霉菌，可以使用来自产黄青霉（Penicillium chrysogenum）的一种抗真菌蛋白（PgAFP）。本研究的目的是研究 PgAFP 对干制成熟食品中常见微生物的抗菌活性，并评估其对食品中可能应用的蛋白酶和热处理以及不同 pH 值的敏感性。通过测定在培养基中生长的 38 种微生物菌株的抑菌效果，确定了纯化蛋白对它们的抑制作用。通过对选定的参考菌株的残余活性测试，研究了 PgAFP 对各种蛋白酶、热处理和不同 pH 值下预孵育的敏感性。在干发酵香肠中测试了 PgAFP 对不需要的霉菌的抑制活性。这种蛋白质对不需要的霉菌表现出很强的抑制活性，包括对干制成熟食品有影响的主要产毒曲霉属和青霉属的霉菌。PgAFP 能耐受大多数蛋白酶、强烈的热和广泛的 pH 值。PgAFP 有效地减少了接种在干发酵香肠上的黄曲霉和局限青霉的计数。这种蛋白质可能对控制干制成熟食品中的有害霉菌有兴趣。
