Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023 Mosciano S. Angelo, TE, Italy.
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023 Mosciano S. Angelo, TE, Italy.
Int J Food Microbiol. 2015 Aug 17;207:49-56. doi: 10.1016/j.ijfoodmicro.2015.04.040. Epub 2015 May 2.
Biopreservation using polyphenols represents an alternative to chemical molecules for improving food safety. In this work, we evaluated the antifungal activity of polyphenols extracted from olive mill wastewater (OMWWP) to reduce or eliminate the growth of undesired fungi on the surface of dry fermented sausages. Antagonism against Penicillium expansum DSMZ 1282, Penicillium verrucosum DSMZ 12639, Penicillium nalgiovense MS01, Aspergillus ochraceus DSMZ 63304, Cladosporium cladosporioides MS12, and Eurotium amstelodami MS10 was evident at 1.25% OMWWP in vitro, whereas in situ application of 2.5% OMWWP strongly reduced undesired household fungal species such as C. cladosporioides, Penicillium aurantiogriseum, Penicillium commune, and Eurotium amstelodami, while a moderate antagonistic activity towards P. nalgiovense and Penicillium chrysogenum was observed at the same concentration. OMWWP at the concentrations used in this study demonstrated species-dependent antifungal activity by inhibiting both fungal growth and spore germination. Therefore, OMWWP can be regarded as a potential alternative to synthetic antifungal compounds to preserve the product from both oxidation and undesired fungi, without changing the sensory characteristics.
使用多酚进行生物保存代表了一种替代化学分子的方法，可用于提高食品安全。在这项工作中，我们评估了从橄榄压榨废水（OMWWP）中提取的多酚的抗真菌活性，以减少或消除干发酵香肠表面上不需要的真菌的生长。在体外，1.25%的 OMWWP 对青霉属扩展菌（Penicillium expansum DSMZ 1282）、疣孢青霉（Penicillium verrucosum DSMZ 12639）、纳尔吉奥青霉（Penicillium nalgiovense MS01）、杂色曲霉（Aspergillus ochraceus DSMZ 63304）、枝孢属（Cladosporium cladosporioides MS12）和阿姆斯特丹青霉（Eurotium amstelodami MS10）表现出明显的拮抗作用，而 2.5%的 OMWWP 原位应用则强烈降低了不需要的家庭真菌物种，如枝孢属、桔青霉、青霉属和阿姆斯特丹青霉，而在相同浓度下对纳尔吉奥青霉和黄青霉也表现出中等拮抗活性。在本研究中使用的浓度下，OMWWP 表现出依赖于物种的抗真菌活性，抑制真菌生长和孢子萌发。因此，OMWWP 可以被视为一种替代合成抗真菌化合物的潜在选择，以防止产品受到氧化和不需要的真菌的影响，同时不改变感官特性。
