The Experts below are selected from a list of 114 Experts worldwide ranked by ideXlab platform
Giorgio Spadola - One of the best experts on this subject based on the ideXlab platform.
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autochthonous yeasts as potential biocontrol agents in dry cured meat products
Food Control, 2014Co-Authors: Nicoletta Simoncini, R Virgili, Giorgio SpadolaAbstract:This work aimed to evaluate the ability of selected yeasts, previously isolated from dry-cured hams, to compete with Penicillium nordicum and to inhibit ochratoxin A (OTA) accumulation in a dry-cured pork meat model system in the perspective of their use as surface starter cultures. Two strains of Debaryomyces hansenii and one strain of Hyphopichia burtonii were used. A dry-cured pork meat model system was prepared using meat portions at 0.88 and 0.92 aw; meat surface disinfection (disinfected or non disinfected) was considered to take into account the possible role of naturally occurring microbial population. P. nordicum (105 spores/ml) was co-inoculated with each yeast strain (around 106 cells/cm2 on meat surface) one at a time. Meat portions were incubated in the dark at 18 °C for 30 days. The co-inoculation of P. nordicum and yeasts allowed a decrease in penicillia counts between 1 and 3 Log compared to the control, irrespective of the investigated conditions. Ochratoxin A content in meat portions was significantly reduced when yeasts were co-inoculated with P. nordicum. D. hansenii 147 showed the greatest antagonistic activity and proved to be effective in the investigated conditions. This strain is supposed to be appropriate for typical flavour development, being native to the production plants. Therefore, it is eligible to be tested as biocontrol agent in the dry-cured meat production chain.
Nicoletta Simoncini - One of the best experts on this subject based on the ideXlab platform.
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autochthonous yeasts as potential biocontrol agents in dry cured meat products
Food Control, 2014Co-Authors: Nicoletta Simoncini, R Virgili, Giorgio SpadolaAbstract:This work aimed to evaluate the ability of selected yeasts, previously isolated from dry-cured hams, to compete with Penicillium nordicum and to inhibit ochratoxin A (OTA) accumulation in a dry-cured pork meat model system in the perspective of their use as surface starter cultures. Two strains of Debaryomyces hansenii and one strain of Hyphopichia burtonii were used. A dry-cured pork meat model system was prepared using meat portions at 0.88 and 0.92 aw; meat surface disinfection (disinfected or non disinfected) was considered to take into account the possible role of naturally occurring microbial population. P. nordicum (105 spores/ml) was co-inoculated with each yeast strain (around 106 cells/cm2 on meat surface) one at a time. Meat portions were incubated in the dark at 18 °C for 30 days. The co-inoculation of P. nordicum and yeasts allowed a decrease in penicillia counts between 1 and 3 Log compared to the control, irrespective of the investigated conditions. Ochratoxin A content in meat portions was significantly reduced when yeasts were co-inoculated with P. nordicum. D. hansenii 147 showed the greatest antagonistic activity and proved to be effective in the investigated conditions. This strain is supposed to be appropriate for typical flavour development, being native to the production plants. Therefore, it is eligible to be tested as biocontrol agent in the dry-cured meat production chain.
R Virgili - One of the best experts on this subject based on the ideXlab platform.
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autochthonous yeasts as potential biocontrol agents in dry cured meat products
Food Control, 2014Co-Authors: Nicoletta Simoncini, R Virgili, Giorgio SpadolaAbstract:This work aimed to evaluate the ability of selected yeasts, previously isolated from dry-cured hams, to compete with Penicillium nordicum and to inhibit ochratoxin A (OTA) accumulation in a dry-cured pork meat model system in the perspective of their use as surface starter cultures. Two strains of Debaryomyces hansenii and one strain of Hyphopichia burtonii were used. A dry-cured pork meat model system was prepared using meat portions at 0.88 and 0.92 aw; meat surface disinfection (disinfected or non disinfected) was considered to take into account the possible role of naturally occurring microbial population. P. nordicum (105 spores/ml) was co-inoculated with each yeast strain (around 106 cells/cm2 on meat surface) one at a time. Meat portions were incubated in the dark at 18 °C for 30 days. The co-inoculation of P. nordicum and yeasts allowed a decrease in penicillia counts between 1 and 3 Log compared to the control, irrespective of the investigated conditions. Ochratoxin A content in meat portions was significantly reduced when yeasts were co-inoculated with P. nordicum. D. hansenii 147 showed the greatest antagonistic activity and proved to be effective in the investigated conditions. This strain is supposed to be appropriate for typical flavour development, being native to the production plants. Therefore, it is eligible to be tested as biocontrol agent in the dry-cured meat production chain.
Cristina Restuccia - One of the best experts on this subject based on the ideXlab platform.
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effects of innovative and conventional sanitizing treatments on the reduction of saccharomycopsis fibuligera defects on industrial durum wheat bread
International Journal of Food Microbiology, 2016Co-Authors: Virgilio Giannone, Iole Pitino, Biagio Pecorino, Aldo Todaro, Alfio Spina, Maria Rosaria Lauro, Filippo Tomaselli, Cristina RestucciaAbstract:Abstract Wickerhamomyces anomalus , Hyphopichia burtonii and Saccharomycopsis fibuligera are spoilage yeasts causing chalk mold defects on sliced bread packaged under modified atmosphere. The first objective of this study, carried out in a bread-making company for two consecutive years, was to genetically identify yeasts isolated from spoiled sliced bread in Modified Atmosphere Packaging (MAP) and to determine the dominant species among identified strains. The second objective was to evaluate the effects of hydrogen peroxide and silver solution 12% (HPS) treatment in the leavening cells and cooling chambers, in comparison with the conventional Ortho-Phenylphenol (OPP) fumigating treatment, on the incidence of chalk defects of the commercialized products. One-hundred percent of the isolated yeasts were identified as S. fibuligera , while H. burtonii and W. anomalus were not detected. Concerning mean water activity (a w ) and moisture content values, packaged bread samples were, respectively, included in the range 0.922–0.940 and 33.40–35.39%. S. fibuligera was able to grow in a wide range of temperature (11.5 to 28.5 °C) and relative humidity (70.00 to 80.17%) in the processing environments, and product a w w , pO 2 /pCO 2 inside the packages, environmental conditions and sanitizing treatment on the growth behaviour is essential for future development of adequate preventive process strategies against chalk mold defects.
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effects of innovative and conventional sanitizing treatments on the reduction of saccharomycopsis fibuligera defects on industrial durum wheat bread
International Journal of Food Microbiology, 2016Co-Authors: Virgilio Giannone, Iole Pitino, Biagio Pecorino, Aldo Todaro, Alfio Spina, Maria Rosaria Lauro, Filippo Tomaselli, Cristina RestucciaAbstract:Wickerhamomyces anomalus, Hyphopichia burtonii and Saccharomycopsis fibuligera are spoilage yeasts causing chalk mold defects on sliced bread packaged under modified atmosphere. The first objective of this study, carried out in a bread-making company for two consecutive years, was to genetically identify yeasts isolated from spoiled sliced bread in Modified Atmosphere Packaging (MAP) and to determine the dominant species among identified strains. The second objective was to evaluate the effects of hydrogen peroxide and silver solution 12% (HPS) treatment in the leavening cells and cooling chambers, in comparison with the conventional Ortho-Phenylphenol (OPP) fumigating treatment, on the incidence of chalk defects of the commercialized products. One-hundred percent of the isolated yeasts were identified as S. fibuligera, while H. burtonii and W. anomalus were not detected. Concerning mean water activity (aw) and moisture content values, packaged bread samples were, respectively, included in the range 0.922-0.940 and 33.40-35.39%. S. fibuligera was able to grow in a wide range of temperature (11.5 to 28.5°C) and relative humidity (70.00 to 80.17%) in the processing environments, and product aw<0.94. Compared to OPP, the combined treatment with hydrogen peroxide and silver solution, in association with MAP, reduced to a negligible level yeast contamination of industrial sliced bread. The identification of the spoilage organisms and a comprehensive understanding of the combined effects of aw, pO2/pCO2 inside the packages, environmental conditions and sanitizing treatment on the growth behaviour is essential for future development of adequate preventive process strategies against chalk mold defects.
Medina Angel - One of the best experts on this subject based on the ideXlab platform.
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Comparative growth inhibition of bread spoilage fungi by different preservative concentrations using a rapid turbidimetric assay system
'Frontiers Media SA', 2021Co-Authors: Valle Garcia Marcelo, Garcia-cela Esther, Magan Naresh, Venturini Copetti Marina, Medina AngelAbstract:Bread and intermediate moisture bakery products are mainly spoiled by yeasts and filamentous fungi. The inoculum load and preservation system used determines their shelf life. To extend the shelf life of such commodities, the use of chemical preservatives is the most common way to try and control the initiation of mold spoilage of bread. This study has utilized a rapid turbidimetric assay system (Bioscreen C) to examine the temporal efficacy of calcium propionate (CP) and potassium sorbate (PS) for controlling the growth of important bread spoilage fungi. The objectives were to compare the temporal growth of strains of three important spoilage fungi Hyphopichia burtonii (HB17), Paecilomyces variotii (PV11), and Penicillium roqueforti (PR06) isolated from visibly molded bread to (a) different concentrations of CP and PS (0–128 mM), (b) temperatures (25°C, 30°C), (c) water activity (aw; 0.95, 0.97), and (d) pH (5.0, 5.5). All three abiotic factors, pH, aw, and temperature, and preservative concentrations influenced the relative growth of the species examined. In general, PS was more effective than CP in inhibiting the growth of the strains of these three species. In addition, the Time to Detection (TTD) for the efficacy of the preservatives under the interacting abiotic factors was compared. The strain of Paecilomyces variotii (PV10) was the most tolerant to the preservatives, with the shortest TTD values for both preservatives. P. roqueforti was the most sensitive with the longest TTD values under all conditions examined. These results are discussed in the context of the evolution of resistance to food-grade preservatives by such spoilage fungi in bakery products
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Comparative Growth Inhibition of Bread Spoilage Fungi by Different Preservative Concentrations Using a Rapid Turbidimetric Assay System
'Frontiers Media SA', 2021Co-Authors: Garcia, Marcelo Valle, Garcia-cela Esther, Magan Naresh, Copetti, Marina Venturini, Medina AngelAbstract:© 2021 Garcia, Garcia-Cela, Magan, Copetti and Medina. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). https://creativecommons.org/licenses/by/4.0/Bread and intermediate moisture bakery products are mainly spoiled by yeasts and filamentous fungi. The inoculum load and preservation system used determines their shelf life. To extend the shelf life of such commodities, the use of chemical preservatives is the most common way to try and control the initiation of mold spoilage of bread. This study has utilized a rapid turbidimetric assay system (Bioscreen C) to examine the temporal efficacy of calcium propionate (CP) and potassium sorbate (PS) for controlling the growth of important bread spoilage fungi. The objectives were to compare the temporal growth of strains of three important spoilage fungi Hyphopichia burtonii (HB17), Paecilomyces variotii (PV11), and Penicillium roqueforti (PR06) isolated from visibly molded bread to (a) different concentrations of CP and PS (0–128 mM), (b) temperatures (25°C, 30°C), (c) water activity (aw; 0.95, 0.97), and (d) pH (5.0, 5.5). All three abiotic factors, pH, aw, and temperature, and preservative concentrations influenced the relative growth of the species examined. In general, PS was more effective than CP in inhibiting the growth of the strains of these three species. In addition, the Time to Detection (TTD) for the efficacy of the preservatives under the interacting abiotic factors was compared. The strain of Paecilomyces variotii (PV10) was the most tolerant to the preservatives, with the shortest TTD values for both preservatives. P. roqueforti was the most sensitive with the longest TTD values under all conditions examined. These results are discussed in the context of the evolution of resistance to food-grade preservatives by such spoilage fungi in bakery products.Peer reviewedFinal Published versio