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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 Staphylococcus xylosus Sx8 was selected to assess its efficacy at two different concentrations (106 and 104 cfu/mL) against Penicillium nordicum, Aspergillus flavus, Aspergillus parasiticus, and Penicillium griseofulvum at 15, 20, and 25 °C. The results showed that the inoculation of 106 cfu/mL of S. xylosus completely inhibited the growth of most fungi. In addition, in the presence of this strain at 104 cfu/mL, a significant reduction in fungal growth and mycotoxins production was observed at the three temperatures studied. In conclusion, S. xylosus Sx8 possesses great potential as a biological agent to control toxigenic moulds in dry-cured meat products.
Eva Cebrián; Félix Núñez; Fernando J. Gálvez; Josué Delgado; Elena Bermúdez; Mar Rodríguez. Selection and Evaluation of Staphylococcus xylosus as a Biocontrol Agent against Toxigenic Moulds in a Dry-Cured Ham Model System. Microorganisms 2020, 8, 793 .
AMA StyleEva Cebrián, Félix Núñez, Fernando J. Gálvez, Josué Delgado, Elena Bermúdez, Mar Rodríguez. Selection and Evaluation of Staphylococcus xylosus as a Biocontrol Agent against Toxigenic Moulds in a Dry-Cured Ham Model System. Microorganisms. 2020; 8 (6):793.
Chicago/Turabian StyleEva Cebrián; Félix Núñez; Fernando J. Gálvez; Josué Delgado; Elena Bermúdez; Mar Rodríguez. 2020. "Selection and Evaluation of Staphylococcus xylosus as a Biocontrol Agent against Toxigenic Moulds in a Dry-Cured Ham Model System." Microorganisms 8, no. 6: 793.
Contamination of foods and agricultural commodities by various types of toxigenic fungi is a concerning issue for human and animal health
Mar Rodríguez; Félix Núñez. Novel Approaches to Minimizing Mycotoxin Contamination. Toxins 2020, 12, 216 .
AMA StyleMar Rodríguez, Félix Núñez. Novel Approaches to Minimizing Mycotoxin Contamination. Toxins. 2020; 12 (4):216.
Chicago/Turabian StyleMar Rodríguez; Félix Núñez. 2020. "Novel Approaches to Minimizing Mycotoxin Contamination." Toxins 12, no. 4: 216.
The environmental conditions during the ripening of dry-cured meats and their nutritional composition promote the colonisation of their surface by Penicillium spp., including Penicillium nordicum producer of ochratoxin A (OTA). The objective of this work was to study the competitiveness of three potential biocontrol candidates (Debaryomyces hansenii FHSCC 253H, Enterococcus faecium SE920 and Penicillium chrysogenum CECT 20922) against the ochratoxigenic P. nordicum FHSCC4 under environmental and nutritional conditions simulating the ripening of dry-cured meat products. For this, the nutritional utilisation pattern, niche overlap index (NOI), interactions by dual-culture assays and OTA production were determined. The number of carbon sources (CSs) metabolised depended on the microorganism and the interacting water activity (aw) x temperature conditions. The number of CSs utilised by both filamentous fungi was quite similar and higher than those utilised by D. hansenii and E. faecium. The yeast isolate metabolised a number of CSs much larger than the bacterium. The NOI values showed that, in general, P. nordicum nutritionally dominated E. faecium and D. hansenii regardless of the environmental conditions evaluated. The relationship between the toxigenic and non-toxigenic fungal isolates depended on the aw x temperature combinations, although in none of the conditions a dominance of P. nordicum was observed. According to the interaction assays, both D. hansenii and P. chrysogenum decreased the growth of P. nordicum. The effect of D. hansenii could be attributed to the production of some extra-cellular compounds, while the action of P. chrysogenum is likely related to nutritional competition. In addition, both P. chrysogenum and D. hansenii reduced the OTA levels produced by P. nordicum. The effect of the yeast was more pronounced decreasing the concentration of OTA at quantities lower than the limit established by the Italian legislation. Therefore, P. chrysogenum and D. hansenii can be suggested as biocontrol candidates in the manufacture of dry-cured meat products.
María Micaela Álvarez; Félix Núñez; Josué Delgado; María J. Andrade; Mar Rodríguez; Alicia Rodríguez. Competitiveness of three biocontrol candidates against ochratoxigenic Penicillium nordicum under dry-cured meat environmental and nutritional conditions. Fungal Biology 2020, 125, 134 -142.
AMA StyleMaría Micaela Álvarez, Félix Núñez, Josué Delgado, María J. Andrade, Mar Rodríguez, Alicia Rodríguez. Competitiveness of three biocontrol candidates against ochratoxigenic Penicillium nordicum under dry-cured meat environmental and nutritional conditions. Fungal Biology. 2020; 125 (2):134-142.
Chicago/Turabian StyleMaría Micaela Álvarez; Félix Núñez; Josué Delgado; María J. Andrade; Mar Rodríguez; Alicia Rodríguez. 2020. "Competitiveness of three biocontrol candidates against ochratoxigenic Penicillium nordicum under dry-cured meat environmental and nutritional conditions." Fungal Biology 125, no. 2: 134-142.
The ecological conditions during the ripening of dry-cured ham favour the development of moulds on its surface, being frequently the presence of Penicillium nordicum, a producer of ochratoxin A (OTA). Biocontrol using moulds and yeasts usually found in dry-cured ham is a promising strategy to minimize this hazard. The aim of this work is to evaluate the effect of previously selected Debaryomyces hansenii and Penicillium chrysogenum strains on growth, OTA production, and relative expression of genes involved in the OTA biosynthesis by P. nordicum. P. nordicum was inoculated against the protective cultures individually and combined on dry-cured ham for 21 days at 20 °C. None of the treatments reduced the growth of P. nordicum, but all of them decreased OTA concentration. The lower production of OTA could be related to significant repression of the relative expression of otapksPN and otanpsPN genes of P. nordicum. The efficacy of the combined protective cultures was tested in 24 dry-cured hams in industrial ripening (an 8 month-long production). OTA was detected in nine of the 12 dry-cured hams in the batch inoculated only with P. nordicum. However, in the batch inoculated with both P. nordicum and the combined protective culture, a considerable reduction of OTA contamination was observed. In conclusion, although the efficacy of individual use P. chrysogenum is great, the combination with D. hansenii enhances its antifungal activity and could be proposed as a mixed protective culture to control the hazard of the presence of OTA in dry-cured ham.
Eva Cebrián; Mar Rodríguez; Belén Peromingo; Elena Bermúdez; Félix Núñez. Efficacy of the Combined Protective Cultures of Penicillium chrysogenum and Debaryomyces hansenii for the Control of Ochratoxin A Hazard in Dry-Cured Ham. Toxins 2019, 11, 710 .
AMA StyleEva Cebrián, Mar Rodríguez, Belén Peromingo, Elena Bermúdez, Félix Núñez. Efficacy of the Combined Protective Cultures of Penicillium chrysogenum and Debaryomyces hansenii for the Control of Ochratoxin A Hazard in Dry-Cured Ham. Toxins. 2019; 11 (12):710.
Chicago/Turabian StyleEva Cebrián; Mar Rodríguez; Belén Peromingo; Elena Bermúdez; Félix Núñez. 2019. "Efficacy of the Combined Protective Cultures of Penicillium chrysogenum and Debaryomyces hansenii for the Control of Ochratoxin A Hazard in Dry-Cured Ham." Toxins 11, no. 12: 710.
Moulds positively contribute to the development of typical characteristic flavour and aroma of dry-fermented sausages. However, some mould species, such as Penicillium nordicum and Penicillium verrucosum, may contaminate this product with ochratoxin A (OTA). For this reason, the control of toxigenic moulds is needed. Strategies based on the use of antifungal microorganisms present in the native microbial population in the dry-fermented sausage processing could be a promising strategy. The aim of this work was to study the effect of Enterococcus faecium strains on P. nordicum and P. verrucosum growth and OTA production in a dry-fermented sausage-based medium at conditions of temperature and water activity similar to those occurring during the ripening of these meat products. Six strains were screened to evaluate their growth capacity and antifungal activity against P. nordicum and P. verrucosum at three fixed temperatures related to the sausage ripening. The two E. faecium strains that decreased growth of both species were chosen to further evaluate their effect on growth of P. verrucosum and P. nordicum and their mycotoxin production under conditions simulating the dry-fermented sausage ripening. The presence of E. faecium SE920 significantly reduced OTA production of P. nordicum although it did not affect P. verrucosum. E. faecium SE920, isolated from dry-fermented sausages, could be a good candidate to reduce OTA production by P. nordicum in dry-fermented sausages.
Micaela Álvarez; Alicia Rodríguez; Belén Peromingo; Félix Núñez; Mar Rodríguez. Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages. Mycotoxin Research 2019, 36, 137 -145.
AMA StyleMicaela Álvarez, Alicia Rodríguez, Belén Peromingo, Félix Núñez, Mar Rodríguez. Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages. Mycotoxin Research. 2019; 36 (2):137-145.
Chicago/Turabian StyleMicaela Álvarez; Alicia Rodríguez; Belén Peromingo; Félix Núñez; Mar Rodríguez. 2019. "Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages." Mycotoxin Research 36, no. 2: 137-145.
Dry-cured ham may be contaminated with aflatoxin B1 (AFB1) produced by Aspergillus spp. Temperature and water activity (aw) are two key parameters that affect both ham ripening and AFB1 production. The objective of this study was to predict AFB1 production by Aspergillus parasiticus and Aspergillus flavus strains in conditions related to dry-cured ham ripening using data mining techniques. J48 decision tree, isotonic regression (IR), and multiple linear regression (MLR) were tested to (a) classify and predict AFB1 concentration as a function of different days, temperatures and aw values and (b) predict the beginning of AFB1 production as a function of different temperatures and aw values. For this, a model system based on a dry-cured ham-based medium was used. The percentage of correct classification was higher than 75%. R values to predict the concentration of AFB1 when applying MLR were 0.81, being higher than those obtained after using IR. The models developed were validated with experimental data obtained after inoculating samples of dry-cured ham with two aflatoxigenic strains. The predicted AFB1 concentration showed correlation coefficients ≥0.74 and prediction errors ≤0.38, confirming the feasibility of the prediction equations obtained. This information may help to make informed decisions to minimise the hazard posed by AFB1 in dry-cured ham.
Belén Peromingo; Daniel Caballero; Alicia Rodríguez; Andrés Caro; Mar Rodríguez. Application of data mining techniques to predict the production of aflatoxin B1 in dry-cured ham. Food Control 2019, 108, 106884 .
AMA StyleBelén Peromingo, Daniel Caballero, Alicia Rodríguez, Andrés Caro, Mar Rodríguez. Application of data mining techniques to predict the production of aflatoxin B1 in dry-cured ham. Food Control. 2019; 108 ():106884.
Chicago/Turabian StyleBelén Peromingo; Daniel Caballero; Alicia Rodríguez; Andrés Caro; Mar Rodríguez. 2019. "Application of data mining techniques to predict the production of aflatoxin B1 in dry-cured ham." Food Control 108, no. : 106884.
Cyclopiazonic acid (CPA)-producing Penicillium griseofulvum is usually found on the dry-cured ham surface during its ripening. The objective of this work was to evaluate the effect of temperature and water activity (aw) of dry-cured ham processing on growth, CPA production, and temporal relative expression of genes involved in CPA biosynthesis on dry-cured meat-based media. P. griseofulvum CECT 2919 grew faster than P. griseofulvum IBT 14319 in all conditions tested, although no growth occurred at 0.85 aw. Besides, the dry-cured ham-based medium favoured CPA synthesis for both strains compared to the meat-based medium. For the strain CECT 2919, the expression of the mfs-1 and pks-nrps genes were stimulated at 0.90 and 0.95 aw, respectively, while the dmaT gene expression was inhibited during the incubation time. By contrast, the strain IBT 14319 showed that the dmaT gene expression was stimulated at 0.90 aw, while the pks-nrps and mfs-1 genes were repressed throughout incubation time. In conclusion, it is necessary to reduce aw on the surface of the hams below 0.85 during ripening before to increase temperature to reduce growth of P. griseofulvum and CPA production. This information may be useful to design preventive and corrective actions to minimise risks associated with the presence of CPA in dry-cured ham.
Belén Peromingo; Alicia Rodríguez; Josué Delgado; Juan J. Córdoba; Mar Rodríguez. Relationship between cyclopiazonic acid production and gene expression in Penicillium griseofulvum under dry-cured ham processing environmental conditions. Mycotoxin Research 2019, 35, 353 -361.
AMA StyleBelén Peromingo, Alicia Rodríguez, Josué Delgado, Juan J. Córdoba, Mar Rodríguez. Relationship between cyclopiazonic acid production and gene expression in Penicillium griseofulvum under dry-cured ham processing environmental conditions. Mycotoxin Research. 2019; 35 (4):353-361.
Chicago/Turabian StyleBelén Peromingo; Alicia Rodríguez; Josué Delgado; Juan J. Córdoba; Mar Rodríguez. 2019. "Relationship between cyclopiazonic acid production and gene expression in Penicillium griseofulvum under dry-cured ham processing environmental conditions." Mycotoxin Research 35, no. 4: 353-361.
Both the composition of cured meats and the environmental conditions occurring during their ripening favour the colonisation of a specific mould population and further production of mycotoxins and other secondary metabolites dangerous to the consumers’ health.. The high stability and toxicity of mycotoxins, and difficulty to employ traditional decontamination techniques in cured meat processing make necessary studies about diffusion of these compounds to discern their hazardousness in such food commodities. The aim of this study was to analyse the pattern and diffusion capacity of secondary metabolites produced by ochratoxin A (OTA)- and cyclopiazonic acid (CPA)-producing mould species commonly growing in dry-cured meat products. Dry-fermented sausage and dry-cured ham pieces were inoculated with Penicillium nordicum, Penicillium verrucosum and Penillium griseofulvum, and incubated at 20 ºC for 15 days at 94% relative humidity. After incubation, the samples were divided into 3 subsamples: A (0-1 cm; including the fungal colony), B (1-2 cm) and C (2-3 cm). The subsamples were analysed with a UPHLC-Q trap-MS method capable of detecting and quantifying 33 mycotoxins at values around 1 µg/kg. Mould strains produced from 5 to 12 secondary metabolites on the surface of the meat products. Besides, a higher number of metabolites was encountered in dry-fermented sausage than in dry-cured ham. Some of the fungal secondary metabolites diffused from the surface (layer A) into the inner core of meat products (layers B and C) contaminating the products up to 3 cm depth. In general, the concentration of fungal metabolites able to diffuse generally decreased as they diffused inward; while other compounds remained on the surface. From findings of this research, it seems that various fungal metabolites, at different concentration and with different toxicities, may diffuse into cured meats. This supposes a problem for the industry given that the removal of mouldy surface of dry-cured meats seems not to protect consumers’ health. Therefore, it is necessary to look for efficient strategies to minimise mycotoxin contamination in the dry-cured meat industry.
Belén Peromingo; Michael Sulyok; Marc Lemmens; Alicia Rodríguez; Mar Rodríguez. Diffusion of mycotoxins and secondary metabolites in dry-cured meat products. Food Control 2019, 101, 144 -150.
AMA StyleBelén Peromingo, Michael Sulyok, Marc Lemmens, Alicia Rodríguez, Mar Rodríguez. Diffusion of mycotoxins and secondary metabolites in dry-cured meat products. Food Control. 2019; 101 ():144-150.
Chicago/Turabian StyleBelén Peromingo; Michael Sulyok; Marc Lemmens; Alicia Rodríguez; Mar Rodríguez. 2019. "Diffusion of mycotoxins and secondary metabolites in dry-cured meat products." Food Control 101, no. : 144-150.
Dry-fermented sausages are very appreciated by consumers. The environmental conditions during its ripening favor colonization of their surface by toxigenic molds. These molds contribute to the development of sensory characteristics; however, some of them could produce mycotoxins such as cyclopiazonic acid (CPA). CPA is mainly produced by Penicillium commune and Penicillium griseofulvum which have been found in dry-cured meat products. Thus, strategies to prevent the CPA contamination in dry-fermented sausages are needed. The objective of this work was to evaluate the ability of P. griseofulvum to produce CPA in dry-fermented sausage during its ripening as well as to test different strategies to prevent CPA production. The ability of PgAFP antifungal protein-producing Penicillium chrysogenum, Debaryomyces hansenii and Pediococcus acidilactici for inhibiting CPA production by P. griseofulvum was tested on dry-fermented sausage-based medium. Only P. chrysogenum inhibited the CPA production, so this mold was co-inoculated with P. griseofulvum on sausages whose ripening was performed at low temperature. CPA reached around 800 ng/g in the control batch, being reduced to 20 ng/g by the presence of P. chrysogenum. This work demonstrates the risk posed by CPA on dry-fermented sausages, and provides a successful strategy to prevent this hazard.
Josué Delgado; Belén Peromingo; Alicia Rodriguez; Mar Rodríguez. Biocontrol of Penicillium griseofulvum to reduce cyclopiazonic acid contamination in dry-fermented sausages. International Journal of Food Microbiology 2018, 293, 1 -6.
AMA StyleJosué Delgado, Belén Peromingo, Alicia Rodriguez, Mar Rodríguez. Biocontrol of Penicillium griseofulvum to reduce cyclopiazonic acid contamination in dry-fermented sausages. International Journal of Food Microbiology. 2018; 293 ():1-6.
Chicago/Turabian StyleJosué Delgado; Belén Peromingo; Alicia Rodriguez; Mar Rodríguez. 2018. "Biocontrol of Penicillium griseofulvum to reduce cyclopiazonic acid contamination in dry-fermented sausages." International Journal of Food Microbiology 293, no. : 1-6.
An extraction method and an UHPLC-MS/MS method for the quantification of CPA in dry-cured ham were developed and validated. To optimise detection and quantification of CPA, the composition of mobile phase, flow rates, gradient–related factors and solvents used for resuspension of dry extracts were evaluated. Besides, four extraction methods were tested. The best peak shape and resolution were obtained by eluting the mobile phase consisting in acetic acid-ammonium acetate buffer pH 5.75/methanol in gradient mode at a flow rate of 0.2 mL/min. The method 4 relied on the QuEChERS methodology was the most effective one. Almost half of the 61 dry-cured ham samples examined were contaminated with CPA, with values ranging from 36.1 to 540.1 ng/g. The combination of a QuEChERS-based extraction method and analysis by UHPLC-MS/MS allows highly sensitive, fast, reliable and cheap detection and quantification of CPA for routine analysis in ham.
Belén Peromingo; Mar Rodríguez; Félix Núñez; Antonio Silva; Alicia Rodríguez. Sensitive determination of cyclopiazonic acid in dry-cured ham using a QuEChERS method and UHPLC–MS/MS. Food Chemistry 2018, 263, 275 -282.
AMA StyleBelén Peromingo, Mar Rodríguez, Félix Núñez, Antonio Silva, Alicia Rodríguez. Sensitive determination of cyclopiazonic acid in dry-cured ham using a QuEChERS method and UHPLC–MS/MS. Food Chemistry. 2018; 263 ():275-282.
Chicago/Turabian StyleBelén Peromingo; Mar Rodríguez; Félix Núñez; Antonio Silva; Alicia Rodríguez. 2018. "Sensitive determination of cyclopiazonic acid in dry-cured ham using a QuEChERS method and UHPLC–MS/MS." Food Chemistry 263, no. : 275-282.
Ochratoxigenic penicillia can grow on the cured meat products surface during their ripening. Ingredients added to cured meat products throughout their processing, and specifically of dry-fermented sausages, consist of a potential strategy to prevent or minimise the hazard associated with ochratoxin A (OTA) in these products. The aim of this work was to evaluate the effect of different concentrations of NaCl, KCl and sucrose in a conducive medium on the growth and OTA production by two Penicillium verrucosum strains. In general, there were no statistical differences between their growth rates. Although OTA production was not completely avoided in the presence of KCl and sucrose, it was reduced by comparison with NaCl. The concentration of the ingredients also affected the OTA production by P. verrucosum. These results would mean that the replacement of NaCl with KCl would imply the production of potentially safer cured meat products in terms of the OTA presence, which is of great importance for the current trends to reduce the NaCl levels in this kind of products. Furthermore, the addition of sucrose should be considered one of the approaches of the hurdle technology for minimising OTA accumulation in cured meat products.
María J. Andrade; Belén Peromingo; Mar Rodríguez; Alicia Rodríguez. Effect of cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production. Food Control 2018, 96, 310 -317.
AMA StyleMaría J. Andrade, Belén Peromingo, Mar Rodríguez, Alicia Rodríguez. Effect of cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production. Food Control. 2018; 96 ():310-317.
Chicago/Turabian StyleMaría J. Andrade; Belén Peromingo; Mar Rodríguez; Alicia Rodríguez. 2018. "Effect of cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production." Food Control 96, no. : 310-317.
The cell wall integrity (CWI) pathway is activated in response to cell wall stresses due to different food-related environments. Rho1 is one of the main regulators within such pathway. The objective of this work was to design an easy-to-use RT-qPCR technique for the evaluation of the Rho1 gene expression useful to measure responses to the presence of cell wall stressors such as the antifungal protein PgAFP. Two primer pairs were designed from published conserved regions. Their specificity initially was determined by in silico analysis for several fungal species. After optimising the qPCR, the primer pair Rho1-F1/R2 was selected due to the lowest Cq values obtained and its specificity. The qPCR method showed efficiencies between 97.5% and 100.5%. Applicability of the designed qPCR method was evaluated in the presence of the stressor PgAFP. The PgAFP-resistant Penicillium polonicum and the PgAFP-sensitive Aspergillus flavus showed Rho1 gene over- and under- expression, respectively, indicating that the CWI pathway is activated in the former species but not activated in the latter one in response to the stress caused by PgAFP. This novel qPCR methodology able to detect changes in CWI-related gene expression in filamentous fungi will be useful in future studies to evaluate physiological mould responses to different food environmental challenges.
Lucía Da Cruz Cabral; Josué Delgado; María J. Andrade; Mar Rodríguez; Alicia Rodríguez. Detection of changes in mould cell wall stress-related gene expression by a novel reverse transcription real-time PCR method. International Journal of Food Microbiology 2018, 275, 17 -23.
AMA StyleLucía Da Cruz Cabral, Josué Delgado, María J. Andrade, Mar Rodríguez, Alicia Rodríguez. Detection of changes in mould cell wall stress-related gene expression by a novel reverse transcription real-time PCR method. International Journal of Food Microbiology. 2018; 275 ():17-23.
Chicago/Turabian StyleLucía Da Cruz Cabral; Josué Delgado; María J. Andrade; Mar Rodríguez; Alicia Rodríguez. 2018. "Detection of changes in mould cell wall stress-related gene expression by a novel reverse transcription real-time PCR method." International Journal of Food Microbiology 275, no. : 17-23.
Iberian dry-cured ham is an important meat product with high consumption worldwide. The special ecological conditions occurring throughout its ripening favour surface colonisation of filamentous fungi. Normally, moulds contribute to the development of the sensory qualities of the ham; however, some toxigenic species, such as Penicillium nordicum, are able to successfully adapt to the NaCl-rich environment found in dry-cured ham and produce ochratoxin A (OTA) in this product. Moreover, it was suggested that the biosynthesis of OTA by P. nordicum itself may support the adaptation to this food environment. However, this mechanism has not been completely elucidated yet. The objective of this work was to evaluate the influence of different concentrations of commercial OTA (cOTA, at 0, 0.2, 1 and 5 ppb) on growth rate, biosynthetic- and stress-related gene expression and OTA production by two P. nordicum strains (Pn15 and Pn69) on dry-cured ham based-media. Two NaCl conditions (0% and 10%) were evaluated for each cOTA level. In general, no intra-strain and inter-strain differences in growth rates were found among the conditions tested. The stress-related hog1 gene expression of the strain Pn15 was affected by cOTA and NaCl concentration whilst the strain Pn69 was not affected by these variables. The expression of OTA-related otapks and otanps genes of the strain Pn15 was affected by several NaCl and cOTA combinations. However, the strain Pn69 showed no differences in relative gene expression. Regarding to OTA production, different behaviours were displayed by the two strains. The strain Pn15, which produced high OTA amounts by itself, produced OTA without the necessity of the presence of NaCl or cOTA as stressors. However, the presence of cOTA triggers OTA production by the weak OTA producing Pn69 in the absence of NaCl. In addition, although a moderate correlation was found between the expression of OTA-related genes and mycotoxin produced by P. nordicum in the absence of NaCl, none was obtained between hog1 gene expression and mycotoxin production. This study is a step forward for a better understanding of the ability of P. nordicum producers of OTA to colonise NaCl-rich habitats such as Iberian ham for proposing actions to minimise OTA contamination in this meat product.
Josué Delgado; Lucía Da Cruz Cabral; Mar Rodríguez; Alicia Rodríguez. Influence of ochratoxin A on adaptation of Penicillium nordicum on a NaCl-rich dry-cured ham-based medium. International Journal of Food Microbiology 2018, 272, 22 -28.
AMA StyleJosué Delgado, Lucía Da Cruz Cabral, Mar Rodríguez, Alicia Rodríguez. Influence of ochratoxin A on adaptation of Penicillium nordicum on a NaCl-rich dry-cured ham-based medium. International Journal of Food Microbiology. 2018; 272 ():22-28.
Chicago/Turabian StyleJosué Delgado; Lucía Da Cruz Cabral; Mar Rodríguez; Alicia Rodríguez. 2018. "Influence of ochratoxin A on adaptation of Penicillium nordicum on a NaCl-rich dry-cured ham-based medium." International Journal of Food Microbiology 272, no. : 22-28.
Aspergillus flavus and Aspergillus parasiticus are mould species producers of aflatoxins (AFs) and may grow on dry-cured ham during the ripening process. In this study, the influence of different water activity (aw) and temperatures on the temporal relative expression of three genes involved in AFs biosynthesis and their relationship with AFs production on dry-cured ham-based medium were evaluated. In general, the regulatory aflR and aflS genes showed similar expression patterns, and the expression of the structural aflP gene was much higher than that obtained for aflR and aflS genes. Regarding A. flavus, a decrease of aw regardless of temperature caused an increase of the expression of the regulatory aflR and aflS genes. Concerning A. parasiticus, the highest and lowest expression values of the regulatory aflR and aflS genes were found at 0.95 aw and 0.85 aw, respectively. The expression of the structural aflP gene of both species was stimulated at low temperature and aw. The PCA analysis indicated that both toxigenic species showed a strong correlation between the relative expression of the aflR and aflS genes and the concentration of AFs under conditions which simulate dry-cured ham ripening. This suggests that an early detection of the expression of regulatory genes can be a good indicator of possible AFs contamination of dry-cured ham through ripening.
Belén Peromingo; Mar Rodríguez; Josué Delgado; María J. Andrade; Alicia Rodríguez. Gene expression as a good indicator of aflatoxin contamination in dry-cured ham. Food Microbiology 2017, 67, 31 -40.
AMA StyleBelén Peromingo, Mar Rodríguez, Josué Delgado, María J. Andrade, Alicia Rodríguez. Gene expression as a good indicator of aflatoxin contamination in dry-cured ham. Food Microbiology. 2017; 67 ():31-40.
Chicago/Turabian StyleBelén Peromingo; Mar Rodríguez; Josué Delgado; María J. Andrade; Alicia Rodríguez. 2017. "Gene expression as a good indicator of aflatoxin contamination in dry-cured ham." Food Microbiology 67, no. : 31-40.
Victoria Bernáldez; Alicia Rodríguez; Mar Rodríguez; Lourdes Sánchez-Montero; Juan J. Córdoba. Evaluation of different RNA extraction methods of filamentous fungi in various food matrices. LWT - Food Science and Technology 2017, 78, 47 -53.
AMA StyleVictoria Bernáldez, Alicia Rodríguez, Mar Rodríguez, Lourdes Sánchez-Montero, Juan J. Córdoba. Evaluation of different RNA extraction methods of filamentous fungi in various food matrices. LWT - Food Science and Technology. 2017; 78 ():47-53.
Chicago/Turabian StyleVictoria Bernáldez; Alicia Rodríguez; Mar Rodríguez; Lourdes Sánchez-Montero; Juan J. Córdoba. 2017. "Evaluation of different RNA extraction methods of filamentous fungi in various food matrices." LWT - Food Science and Technology 78, no. : 47-53.
Real-time PCR (qPCR) methods are adequate tools for sensitive and rapid detection and quantification of toxigenic molds contaminating food commodities. Methods of qPCR for quantifying zearalenone (ZEA)-, sterigmatocystin (ST)-, cyclopiazonic acid (CPA)-, and patulin (PAT)-producing molds have been designed on the basis of specific target genes involved in the biosynthesis of these mycotoxins. In this chapter reliable qPCR protocols to detect and quantify such toxigenic molds are described. All of these methods are suitable when working with mold pure cultures and mold contaminated foods. For ZEA-producing molds, two qPCR using the SYBR Green fluorochrome and based on two polyketide synthase (PKS) genes are detailed. qPCR protocols relied on the fluG and the idh genes able to quantify ST- and PAT-producing molds, respectively, which can be performed by both SYBR Green and TaqMan methodologies are described. Regarding CPA-producing molds a TaqManq PCR method including a competitive internal amplification control is detailed. Since DNA extraction is a critical step in the detection and quantification of toxigenic molds by qPCR, a protocol for extracting DNA from mold pure cultures and food is also described.
María J. Andrade; Mar Rodríguez; Juan J. Córdoba; Alicia Rodríguez. Targeting Other Mycotoxin Biosynthetic Genes. Advanced Structural Safety Studies 2016, 1542, 215 -235.
AMA StyleMaría J. Andrade, Mar Rodríguez, Juan J. Córdoba, Alicia Rodríguez. Targeting Other Mycotoxin Biosynthetic Genes. Advanced Structural Safety Studies. 2016; 1542 ():215-235.
Chicago/Turabian StyleMaría J. Andrade; Mar Rodríguez; Juan J. Córdoba; Alicia Rodríguez. 2016. "Targeting Other Mycotoxin Biosynthetic Genes." Advanced Structural Safety Studies 1542, no. : 215-235.
Multiplex PCR-based methods for simultaneous detection and quantification of different mycotoxin-producing Penicillia are useful tools to be used in food safety programs. These rapid and sensitive techniques allow taking corrective actions during food processing or storage for avoiding accumulation of mycotoxins in them. In this chapter, three multiplex PCR-based methods to detect at least patulin- and ochratoxin A-producing Penicillia are detailed. Two of them are different multiplex real-time PCR suitable for monitoring and quantifying toxigenic Penicillium using the nonspecific dye SYBR Green and specific hydrolysis probes (TaqMan). All of them successfully use the same target genes involved in the biosynthesis of such mycotoxins for designing primers and/or probes.
Alicia Rodríguez; Juan J. Córdoba; Mar Rodríguez; María J. Andrade. Multiplex Detection of Toxigenic Penicillium Species. Advanced Structural Safety Studies 2016, 1542, 293 -309.
AMA StyleAlicia Rodríguez, Juan J. Córdoba, Mar Rodríguez, María J. Andrade. Multiplex Detection of Toxigenic Penicillium Species. Advanced Structural Safety Studies. 2016; 1542 ():293-309.
Chicago/Turabian StyleAlicia Rodríguez; Juan J. Córdoba; Mar Rodríguez; María J. Andrade. 2016. "Multiplex Detection of Toxigenic Penicillium Species." Advanced Structural Safety Studies 1542, no. : 293-309.
Dry-cured hams may be colonised by aflatoxin-producing Aspergillus flavus and Aspergillus parasiticus during the ripening process. The objective of this study was to evaluate the interaction between non-ionic water stress and temperatures may have on lag phases prior to growth, growth rates and aflatoxin production by two strains of each A. parasiticus and A. flavus on meat matrices over a period of 12days. Results showed that A. flavus CBS 573.65 had shorter lag phases than A. parasiticus CECT 2688, however the growth rates were quite similar. For both species, no growth occurred at 10°C and all aw tested and optimum growth happened at 25°C and 0.95 aw. Similar aflatoxin B1 production profiles between both species were found, however A. flavus produced much higher concentration of such toxin than A. parasiticus. Both species produced aflatoxins when the temperature and the aw were ≥15°C and ≥0.90.
Belén Peromingo; Alicia Rodriguez; Victoria Bernáldez; Josué Delgado; Mar Rodríguez. Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems. Meat Science 2016, 122, 76 -83.
AMA StyleBelén Peromingo, Alicia Rodriguez, Victoria Bernáldez, Josué Delgado, Mar Rodríguez. Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems. Meat Science. 2016; 122 ():76-83.
Chicago/Turabian StyleBelén Peromingo; Alicia Rodriguez; Victoria Bernáldez; Josué Delgado; Mar Rodríguez. 2016. "Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems." Meat Science 122, no. : 76-83.
Mar Rodríguez; R. Gordillo; Maria J Andrade; Juan J. Córdoba. Development of an efficient real-time PCR assay to quantify enterotoxin-producing staphylococci in meat products. Food Control 2016, 60, 302 -308.
AMA StyleMar Rodríguez, R. Gordillo, Maria J Andrade, Juan J. Córdoba. Development of an efficient real-time PCR assay to quantify enterotoxin-producing staphylococci in meat products. Food Control. 2016; 60 ():302-308.
Chicago/Turabian StyleMar Rodríguez; R. Gordillo; Maria J Andrade; Juan J. Córdoba. 2016. "Development of an efficient real-time PCR assay to quantify enterotoxin-producing staphylococci in meat products." Food Control 60, no. : 302-308.
Alicia Rodriguez; Mar Rodríguez; María J Andrade; Juan J. Córdoba. Detection of filamentous fungi in foods. Current Opinion in Food Science 2015, 5, 36 -42.
AMA StyleAlicia Rodriguez, Mar Rodríguez, María J Andrade, Juan J. Córdoba. Detection of filamentous fungi in foods. Current Opinion in Food Science. 2015; 5 ():36-42.
Chicago/Turabian StyleAlicia Rodriguez; Mar Rodríguez; María J Andrade; Juan J. Córdoba. 2015. "Detection of filamentous fungi in foods." Current Opinion in Food Science 5, no. : 36-42.