Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 205, Issue -, Pages 23-29Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2015.03.029
Keywords
Antifungal protein; Growth inhibition; Aspergilli; Penicillia; Mycotoxin; Dry-ripened foods
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Funding
- Spanish Ministry of Education and Science [AGL2004-06546-ALI, AGL2010-21623]
- FEDER
- FPI grants from the Spanish Ministry of Education and Science
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Dry-ripened foods favor the development of a superficial fungal population that may include toxigenic molds. To combat unwanted molds, an antifungal protein from Penicillium chrysogenum (PgAFP) can be useful. The aim of the present work was to study the antimicrobial activity of PgAFP against microorganisms common in dry-ripened foods, and to evaluate its sensitivity to proteolytic enzymes and heat treatments that may be applied to foods, as well as to different pH values. The inhibitory effect of the purified protein on 38 microbial strains grown in culture medium was determined. PgAFP sensitivity to various proteases, heat treatments, and preincubation at different pH values was tested by means of the residual activity on selected reference strains. Inhibitory activity of PgAFP against unwanted molds was tested in a dry-fermented sausage. This protein exhibited potent inhibitory activity against unwanted molds, including the main mycotoxin-producing species of Aspergillus and Penicillium of concern for dry-ripened foods. PgAFP withstood most proteases, intense heat and a wide range of pH values. PgAFP efficiently reduced counts of A. flavus and P. restrictum inoculated on a dry-fermented sausage. This protein can be of interest to control hazardous molds in dry-ripened foods. (C) 2015 Elsevier B.V. All rights reserved.
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