Núñez F, Rodríguez M M, Bermúdez M E, Córdoba J J, Asensio M A
Facultad de Veterinaria, Universidad de Extremadura, Cáceres, Spain.
Int J Food Microbiol. 1996 Sep;32(1-2):185-97. doi: 10.1016/0168-1605(96)01126-9.
The fungal population on dry-cured Iberian ham can be essential to the development of the product's unique characteristics, but health hazards due to mycotoxins may be significant. We examined the natural fungal population of Iberian hams during ripening at three different locations. Chloroform extracts from 59 selected isolates were tested for toxicity to brine shrimp larvae and VERO cells, for mutagenicity in the Ames test and for antimicrobial activity against Staphylococcus aureus. The diversity of moulds increased during ripening. Penicillium commune, Penicillium chrysogenum, Penicillium aurantiogriseum, Penicillium expansum and Penicillium echinulatum dominated most of the ripening time; however, the Eurotium species, particularly E. herbariorum and E. repens, increased in the final product. Using the above tests, most moulds were toxigenic. The toxigenic potential of the fungal population increased as the processing progressed. To minimize health hazards from uncontrolled fungal populations, we identified non toxigenic strains of Penicillium chrysogenum that could be used as starters in dry-cured hams.
伊比利亚干腌火腿上的真菌群落对于产品独特风味的形成可能至关重要，但霉菌毒素带来的健康危害也可能很大。我们研究了伊比利亚火腿在三个不同地点成熟过程中的天然真菌群落。对59株选定分离株的氯仿提取物进行了卤虫幼虫和VERO细胞毒性测试、艾姆斯试验中的致突变性测试以及对金黄色葡萄球菌的抗菌活性测试。成熟过程中霉菌的多样性增加。在大部分成熟时间里，普通青霉、产黄青霉、桔灰青霉、扩展青霉和刺孢青霉占主导；然而，在最终产品中，曲霉属物种，特别是草本曲霉和白曲霉有所增加。通过上述测试，大多数霉菌具有产毒能力。随着加工过程的推进，真菌群落的产毒潜力增加。为了将不受控制的真菌群落带来的健康危害降至最低，我们鉴定出了可作为干腌火腿发酵剂的非产毒产黄青霉菌株。
