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9. House-mycobiota and use of biocompetitors in a Culatello manufacturing plant

Author

Scaramuzza, N., Diaferia, C., Berni, E., Scaramuzza, N., Diaferia, C., and Berni, E.

Abstract

One artisanal plant manufacturing Culatello (a typical Italian dry-cured meat product) was sampled on summer and winter to assess the mycobiota occurring in the air of the ripening rooms and on product, with special attention given to undesired moulds and potential mycotoxin producers. Among the house-mycobiota, fungal strains potentially producing ochratoxin A were sporadically isolated and resulted the least prevailing species collected from culatelli, while fungal strains producing unpleasant spots on the casings were massively found in the first steps of the ageing process, even if their presence proved to diminish at the end of the ageing time. For this reason, a study concerning the use of fungal autochthonous strains as biocompetitors was carried out, in order to find out a possible solution to the settlement of certain undesired moulds on meat derivatives. Autochthonous Eurotium and Penicillium strains were selected and inoculated on some culatelli, to act as biocompetitors over Sporendonema spp. naturally contaminating products. Despite its fluctuating concentration, the undesired mould gave samples a spotted, flame-red appearance throughout the ageing process, so it can be stated that use of our autochthonous biocompetitors do not represent an effective counter-action against moulds producing unpleasant spots on meat products., Un impianto artigianale che produce Culatello (un prodotto carneo stagionato tipico italiano) è stato sottoposto a campionamento in inverno ed estate per valutare il micobiota presente nell’aria degli ambienti di stagionatura e sui prodotti, con particolare attenzione alle muffe indesiderate e alle potenziali produttrici di micotossine. Tra il micobiota caratteristico, i ceppi fungini potenzialmente produttori di ocratossina A sono stati rilevati sporadicamente e sono risultati quelli meno prevalenti tra le specie isolate da culatelli. Al contrario, i ceppi fungini responsabili di colorazioni anomale sui budelli sui budelli sono stati rilevati in quantità massive nei primi step del processo di stagionatura, pur essendo la loro presenza in diminuzione verso la fine di tale processo. Per tale ragione, è stato condotto uno studio relativo all’impiego di ceppi fungini autoctoni quali biocompetitori, al fine di trovare una soluzione allo sviluppo di certuni ceppi fungini sui prodotti carnei stagionati. Ceppi autoctoni di Aspergillus e Penicillium sono stati selezionati ed inoculati su alcuni culatelli per agire come biocompetitori nei confronti di ceppi di Sporendonema naturalmente presenti sui prodotti testati. Nonostante la sua fluttuante concentrazione, la muffa sgradita è riuscita ad impartire ai prodotti inoculati una chiazzatura color rosso fuoco nel corso della stagionatura. Per tale motivo, l’uso di biocompetitori autoctoni non ha rappresentato un’effettiva azione di contrasto nei confronti di muffe in grado di produrre colorazioni anomale sui prodotti carnei.

Published
2018

10. Inhibiting and Inactivating Effect of Chitosan on Heat Resistant Moulds Responsible for Spoilage of Pasteurized Fruit Products

Author

Berni E and Manusia Sa

Subjects
0301 basic medicine, Preservative, biology, Talaromyces, 030106 microbiology, Aspergillus niger, Food spoilage, Pasteurization, biology.organism_classification, Monascus, law.invention, Spore, 03 medical and health sciences, chemistry.chemical_compound, Chitin, chemistry, law, Food science
Abstract

The antimicrobial properties of chitosan, a deacetylated derivative of chitin, were assessed in a synthetic medium and in a blueberry and red grape juice against six heat resistant moulds (HRM) associated with food spoilage, in order to evaluate its use as a potential food preservative of natural origin. In both synthetic medium and natural substrate, the Minimum Inhibitory Concentration (MIC) of chitosan proved to vary in a wide range, regardless to both fungal genus and medium considered. Although Aspergillus neoglaber, Talaromyces bacillisporus and Aspergillus niger proved most resistant to chitosan (MIC > 5000 mg/L) on both media, a marked difference was detected for other strains tested. On HRM inoculated in MEB, the MIC was equal to 100 mg/L for Byssochlamys fulva or Monascus floridanus, and to 1000 mg/L for Talaromyces macrosporus. On HRM inoculated in blueberry and red grape juice, the MIC was equal to 2500 mg/L for Byssochlamys fulva or Monascus floridanus, and to 5000 mg/L for Talaromyces macrosporus. If combined with thermal treatment (80°C for 5 min) at a concentration (500 mg/L) that did not prove effective in inhibiting fungal spores, chitosan did not affect spore survival of microorganisms tested, thus allowing the spoilage of tested fruit juice after 5 days at 30°C. Also heat resistance parameters of a selected heat-resistant strain, T. bacillisporus, were not significantly affected by supplementation of blueberry and red grape juice with 500 mg/L of chitosan, D values ranging between 47.6 and 71.4 minutes at 82°C; 13.3 and 23.3 minutes at 85°C; 3.6 and 5.9 minutes at 88°C; 0.9 and 1.8 minutes at 91°C (z=5.2°C to 5.5°C). Since chitosan did not prove effective alone or combined with thermal treatment either to inactivate heat resistant microorganisms tested or to modify heat-resistance parameters of a heat resistant mould such as T. bacillisporus, its use cannot be considered as an interesting strategy to apply milder thermal treatments and to achieve stability of acid products.

Published
2017
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40. Polyphasic approach for differentiating Penicillium nordicum from Penicillium verrucosum.

Author

Berni, E., Degola, F., Cacchioli, C., Restivo, F.M., and Spotti, E.

Abstract

The aim of this research was to use a polyphasic approach to differentiate Penicillium verrucosum from Penicillium nordicum, to compare different techniques, and to select the most suitable for industrial use. In particular, (1) a cultural technique with two substrates selective for these species; (2) a molecular diagnostic test recently set up and a RAPD procedure derived from this assay; (3) an RP-HPLC analysis to quantify ochratoxin A (OTA) production and (4) an automated system based on fungal carbon source utilisation (Biolog Microstation™) were used. Thirty strains isolated from meat products and originally identified as P. verrucosum by morphological methods were re-examined by newer cultural tests and by PCR methods. All were found to belong to P. nordicum. Their biochemical and chemical characterisation supported the results obtained by cultural and molecular techniques and showed the varied ability in P. verrucosum and P. nordicum to metabolise carbon-based sources and to produce OTA at different concentrations, respectively. [ABSTRACT FROM AUTHOR]

Published
2011
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42. Complexation of Ni(II) and Co(II) with 1,4-Dioxa-7,10,13-triazacyclopentadecane (<BO>L</BO>). Crystal Structure of [NiLCl][NiL(H<INF>2</INF>O)](ClO<INF>4</INF>)<INF>3</INF> and Macrocycle-Induced Dioxygen Binding

Author

Bazzicalupi, C., Bencini, A., Berni, E., Bianchi, A., Giorgi, C., Paoletti, P., and Valtancoli, B.

Abstract

Ni(II) and Co(II) coordination with the macrocyclic ligand 1,4-dioxa-7,10,13-triazacyclopentadecane (L) has been investigated in solution (Co(II) and Ni(II)) and in the solid state (Ni(II)). Complexation equilibria have been studied by means of potentiometric titrations in 0.15 mol dm-3 NaCl, at 298.1 ± 0.1 K, evidencing the formation of [ML]2+, [MLOH]+, and [ML(OH)2] (M = Co, Ni) species. Under aerobic conditions, the mononuclear Co(II) complex binds dioxygen, forming the dibridged [Co2L2(O2)OH]3+. This is the unique oxygenated species formed. The importance of the bridging OH- anion for the formation of the oxygenated complex has been evidenced by competitive coordination of SCN-. Structural information has been obtained by resolving the crystal structure of the [NiLCl][NiL(H2O)](ClO4)3 compound. The structure contains [NiLCl]+ and [NiL(H2O)]2+ cations in which the metal ions have octahedral coordination environments determined by five ligand donor atoms and one Cl-/H2O.

Published
2000

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