Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes (UNQ), Roque Sáenz Peña 352, B1876BXD Bernal, Provincia de Buenos Aires, Argentina; Universidad Nacional de Río Negro (UNRN), Mitre 331, 8336 Villa Regina, Río Negro, Argentina.
Universidad Nacional de Río Negro (UNRN), Mitre 331, 8336 Villa Regina, Río Negro, Argentina.
Int J Food Microbiol. 2019 Nov 15;309:108312. doi: 10.1016/j.ijfoodmicro.2019.108312. Epub 2019 Aug 24.
The characteristics and quality of home-made dry cured sausages can be recognized and associated with the region of origin. The characteristics of this type of sausages result from the superficial mycobiota that spontaneously colonizes the products. The aim of this study was to identify the house mycobiota associated with home-made dry cured sausages from different localities of Argentina and characterize the populations of Penicillium nalgiovense present by morphological and biochemical markers. To this end, 79 samples were collected from 10 localities of three main producing regions (Buenos Aires, Córdoba and La Pampa provinces). A total of 196 isolates belonging to six genera and 17 species were obtained. The predominant genus was Penicillium (134 of the isolates) and the predominant species was P. nalgiovense (108 isolates). The isoenzyme patterns of α-esterase (α-EST; EC 3.1.1.1) and Malate dehydrogenase NADP(MDHP; EC 1.1.1.40) were characterized in 48 of these isolates (ten from Colonia Caroya, ten from Oncativo, ten from Tandil, nine from Mercedes and nine from La Pampa). A total of 26 bands were observed: 17 for α-EST and 9 for MDHP. α-EST was the most polymorphic isoenzyme, whereas MDPH presented no polymorphism. The results were subjected to numerical analysis. Cluster analysis revealed the formation of two groups: Group I formed by 24 isolates from Córdoba and Buenos Aires provinces and Group II with 24 isolates from La Pampa and Buenos Aires province. These data suggest the existence of morphological and biochemical variations among P. nalgiovense populations with different geographical origin.
自制干腌香肠的特点和质量可以与其原产地区相关联。这种香肠的特点来自于自然定植在产品表面的真菌菌群。本研究的目的是鉴定与来自阿根廷不同地区的自制干腌香肠相关的室内真菌群，并通过形态学和生化标志物来表征存在的青霉 nalgiovense 种群。为此，从三个主要生产地区（布宜诺斯艾利斯省、科尔多瓦省和拉潘帕省）的 10 个地点收集了 79 个样本。共获得属于六个属和 17 个种的 196 个分离株。优势属是青霉属（134 个分离株），优势种是 nalgiovense 青霉（108 个分离株）。在这 48 个分离株中（10 个来自科罗尼亚卡拉瓦，10 个来自翁卡蒂沃，10 个来自坦迪尔，9 个来自梅赛德斯和 9 个来自拉潘帕），对α-酯酶（α-EST；EC 3.1.1.1）和苹果酸脱氢酶 NADP（MDHP；EC 1.1.1.40）的同工酶模式进行了特征描述。共观察到 26 条带：α-EST 为 17 条，MDHP 为 9 条。α-EST 是最具多态性的同工酶，而 MDHP 没有多态性。结果进行了数值分析。聚类分析显示形成了两个组：组 I 由来自科尔多瓦省和布宜诺斯艾利斯省的 24 个分离株组成，组 II 由来自拉潘帕省和布宜诺斯艾利斯省的 24 个分离株组成。这些数据表明，不同地理起源的 nalgiovense 种群存在形态和生化变异。
