摘要
In this work the implantation of a protective culture of Penicillium nalgiovense on commercial dry-fermented sausages “salchichón” and its effect over presence of mycotoxin-producing moulds belonging to contamination origin was evaluated. In addition, the suitability of real-time quantitative PCR (qPCR) as a rapid and sensitive method to test implantation of protective culture throughout the “salchichón” processing was also tested. Dry-fermented sausages “salchichón” inoculated with a non-toxigenic protective P. nalgiovense and subjected to three different commercial ripening processes were analysed. At first, ability of P. nalgiovense strain to avoid growth of an ocratoxin A (OTA)-producing strain and its mycotoxin production in a controlled model system was demonstrated. P. nalgiovense was quantified by a qPCR designed on the basis of the ITS region and values higher than 106 ufc/cm2 in both inoculated and non-inoculated “salchichón” were obtained. This technique should be considered a good tool to verify the implantation of protective culture of P. nalgiovense. Producing moulds of aflatoxins, OTA, patulin, sterigmatocystin and verrucosidin and the corresponding mycotoxins were not detected in any dry-fermented sausages tested, including those non-inoculated ones. Thus, presence of P. nalgiovense is inhibiting growth of toxigenic moulds. Utilization of a non-toxigenic fungal protective culture in dry-fermented sausage “salchichón” processing should be considered as a good tool in the preventive programmes to avoid growth of toxigenic moulds.
摘要译文
商业干发酵香肠“salchichón”，其在属于原产地的污染霉菌毒素生产模具的存在影响青霉nalgiovense的otective文化进行了评估。此外，实时的适用性定量PCR（qPCR的），为快速和灵敏的方法，以在整个“salchichón”处理测试保护培养的植入物还测试。干发酵香肠“salchichón”接种用非产毒性的保护P. nalgiovense并进行三种不同的商业熟化过程进行了分析。在P.第一，能力nalgiovense应变，以避免ocratoxin A（OTA）-producing应变和霉菌毒素的生产处于受控模型系统的增长证明。 P.nalgiovense由qPCR定量设计ITS区域的基础上，和高于10 SUP 6 / SUP UFC /厘米SUP 2 / SUP在两个接种和未接种的“salchichón”得到值。这种技术应该算是一个很好的工具来验证P. nalgiovense保护文化的植入。产生黄曲霉毒素的霉菌，OTA，感冒药，杂色曲霉素和verrucosidin和相应的霉菌毒素在检测任何干发酵香肠，包括那些未接种的那些没有检测到。因此，P的存在nalgiovense被抑制产毒霉菌的生长。非产毒真菌保护文化，干发酵香肠“salchichón”处理通报BULLETIN应被视为在预防计划的好工具，以避免产毒霉菌的生长。
Victoria Bernáldez[a]; Juan J. Córdoba[a]; Mar Rodríguez[a]; Mirian Cordero[a]; Luis Polo[b]; Alicia Rodríguez[a]. Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”[J]. Food Control, 2013,32(1): 69–76