Cebrián Eva, Núñez Félix, Gálvez Fernando J, Delgado Josué, Bermúdez Elena, Rodríguez Mar
Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, 10003 Cáceres, Spain.
Microorganisms. 2020 May 26;8(6):793. doi: 10.3390/microorganisms8060793.
Toxigenic moulds can develop on the surface of dry-cured meat products during ripening due to their ecological conditions, which constitutes a risk for consumers. A promising strategy to control this hazard is the use of antifungal microorganisms usually found in these foods. However, to date, the effectiveness of gram-positive catalase-positive cocci (GCC+) has not been explored. The aim of this work was to select GCC+ isolates with antifungal activity to study its effectiveness in a dry-cured ham model system at the environmental conditions reached during the ripening. Forty-five strains of GCC+ were evaluated and the isolate Sx8 was selected to assess its efficacy at two different concentrations (10 and 10 cfu/mL) against , , and at 15, 20, and 25 °C. The results showed that the inoculation of 10 cfu/mL of completely inhibited the growth of most fungi. In addition, in the presence of this strain at 10 cfu/mL, a significant reduction in fungal growth and mycotoxins production was observed at the three temperatures studied. In conclusion, Sx8 possesses great potential as a biological agent to control toxigenic moulds in dry-cured meat products.
由于生态条件，产毒霉菌在干腌肉制品成熟过程中会在其表面生长，这对消费者构成风险。控制这种危害的一种有前景的策略是使用通常在这些食品中发现的抗真菌微生物。然而，迄今为止，革兰氏阳性过氧化氢酶阳性球菌（GCC+）的有效性尚未得到探索。这项工作的目的是选择具有抗真菌活性的GCC+分离株，以研究其在干腌火腿模型系统中成熟过程所达到的环境条件下的有效性。评估了45株GCC+菌株，并选择分离株Sx8在两种不同浓度（10⁶和10⁸ cfu/mL）下，针对15、20和25°C的青霉、曲霉、毛霉和根霉评估其功效。结果表明，接种10⁸ cfu/mL的Sx8完全抑制了大多数真菌的生长。此外，在10⁸ cfu/mL的该菌株存在下，在所研究的三个温度下均观察到真菌生长和霉菌毒素产生显著减少。总之，Sx8作为一种生物制剂在控制干腌肉制品中产毒霉菌方面具有巨大潜力。
