Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening

Penicillium nordicum is the main ochratoxin A (OTA) producer in dry-cured meat products. The aim of the study was to test Debaryomyces hansenii and rosemary derivatives as biocontrol agents (BCAs) against P. nordicum during the industrial manufacturing of dry-cured fermented sausages. Eighteen batch...
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Autor*in:	Álvarez, Micaela [verfasserIn] Delgado, Josué [verfasserIn] Núñez, Félix [verfasserIn] Roncero, Elia [verfasserIn] Andrade, María J. [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	Biocontrol agents Dry-cured fermented sausages Ochratoxin A Proteomics Cell wall integrity pathway Ergosterol

Übergeordnetes Werk:	Enthalten in: Food control - Amsterdam [u.a.] : Elsevier Science, 1990, 137
Übergeordnetes Werk:	volume:137

DOI / URN:	10.1016/j.foodcont.2021.108695

Katalog-ID:	ELV05734485X

Internformat


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024	7		\|a 10.1016/j.foodcont.2021.108695 \|2 doi
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100	1		\|a Álvarez, Micaela \|e verfasserin \|4 aut
245	1	0	\|a Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening
264		1	\|c 2021
336			\|a nicht spezifiziert \|b zzz \|2 rdacontent
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520			\|a Penicillium nordicum is the main ochratoxin A (OTA) producer in dry-cured meat products. The aim of the study was to test Debaryomyces hansenii and rosemary derivatives as biocontrol agents (BCAs) against P. nordicum during the industrial manufacturing of dry-cured fermented sausages. Eighteen batches of sausages with different combinations of the BCAs were made. D. hansenii FHSCC253H was inoculated in the meat dough or on the casings. Rosemary was used either as an ingredient, for macerating the casings or by applying its essential oil. P. nordicum was finally added on the surface of the sausages by immersion in a solution containing 106 spores/mL. OTA was quantified by uHPLC-MS/MS QqQ after ripening time and comparative proteomic analyses were carried out to elucidate the involved modes of action. OTA accumulation decreased when the yeast or rosemary leaves were added in the meat dough as well as when the casings were macerated with the herb. The yeast presence provoked the reduction in the abundance of P. nordicum proteins involved in OTA biosynthesis, and its combination with rosemary interfered with the cell wall integrity pathway linked to mycotoxin synthesis in moulds. The addition of rosemary leaves and the casing maceration changed the abundance of proteins involved in ergosterol biosynthesis. Furthermore, the maceration affected to proteins involved in the synthesis of phenylalanine, essential for OTA synthesis. In conclusion, the yeast D. hansenii and the rosemary leaves, alone or in combination, could be proposed as BCAs to hamper the P. nordicum OTA production during the industrial elaboration of dry-cured fermented sausages.
650		4	\|a Biocontrol agents
650		4	\|a Dry-cured fermented sausages
650		4	\|a Ochratoxin A
650		4	\|a Proteomics
650		4	\|a Cell wall integrity pathway
650		4	\|a Ergosterol
700	1		\|a Delgado, Josué \|e verfasserin \|0 (orcid)0000-0003-4074-981X \|4 aut
700	1		\|a Núñez, Félix \|e verfasserin \|0 (orcid)0000-0002-2718-6162 \|4 aut
700	1		\|a Roncero, Elia \|e verfasserin \|0 (orcid)0000-0003-2392-2289 \|4 aut
700	1		\|a Andrade, María J. \|e verfasserin \|0 (orcid)0000-0001-5284-203X \|4 aut
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912			\|a GBV_ILN_2027
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
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912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4335
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4393
936	b	k	\|a 58.34 \|j Lebensmitteltechnologie \|q VZ
951			\|a AR
952			\|d 137

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publishDate	2021
allfields	10.1016/j.foodcont.2021.108695 doi (DE-627)ELV05734485X (ELSEVIER)S0956-7135(21)00833-1 DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Álvarez, Micaela verfasserin aut Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Penicillium nordicum is the main ochratoxin A (OTA) producer in dry-cured meat products. The aim of the study was to test Debaryomyces hansenii and rosemary derivatives as biocontrol agents (BCAs) against P. nordicum during the industrial manufacturing of dry-cured fermented sausages. Eighteen batches of sausages with different combinations of the BCAs were made. D. hansenii FHSCC253H was inoculated in the meat dough or on the casings. Rosemary was used either as an ingredient, for macerating the casings or by applying its essential oil. P. nordicum was finally added on the surface of the sausages by immersion in a solution containing 106 spores/mL. OTA was quantified by uHPLC-MS/MS QqQ after ripening time and comparative proteomic analyses were carried out to elucidate the involved modes of action. OTA accumulation decreased when the yeast or rosemary leaves were added in the meat dough as well as when the casings were macerated with the herb. The yeast presence provoked the reduction in the abundance of P. nordicum proteins involved in OTA biosynthesis, and its combination with rosemary interfered with the cell wall integrity pathway linked to mycotoxin synthesis in moulds. The addition of rosemary leaves and the casing maceration changed the abundance of proteins involved in ergosterol biosynthesis. Furthermore, the maceration affected to proteins involved in the synthesis of phenylalanine, essential for OTA synthesis. In conclusion, the yeast D. hansenii and the rosemary leaves, alone or in combination, could be proposed as BCAs to hamper the P. nordicum OTA production during the industrial elaboration of dry-cured fermented sausages. Biocontrol agents Dry-cured fermented sausages Ochratoxin A Proteomics Cell wall integrity pathway Ergosterol Delgado, Josué verfasserin (orcid)0000-0003-4074-981X aut Núñez, Félix verfasserin (orcid)0000-0002-2718-6162 aut Roncero, Elia verfasserin (orcid)0000-0003-2392-2289 aut Andrade, María J. verfasserin (orcid)0000-0001-5284-203X aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 137 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:137 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 137
spelling	10.1016/j.foodcont.2021.108695 doi (DE-627)ELV05734485X (ELSEVIER)S0956-7135(21)00833-1 DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Álvarez, Micaela verfasserin aut Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Penicillium nordicum is the main ochratoxin A (OTA) producer in dry-cured meat products. The aim of the study was to test Debaryomyces hansenii and rosemary derivatives as biocontrol agents (BCAs) against P. nordicum during the industrial manufacturing of dry-cured fermented sausages. Eighteen batches of sausages with different combinations of the BCAs were made. D. hansenii FHSCC253H was inoculated in the meat dough or on the casings. Rosemary was used either as an ingredient, for macerating the casings or by applying its essential oil. P. nordicum was finally added on the surface of the sausages by immersion in a solution containing 106 spores/mL. OTA was quantified by uHPLC-MS/MS QqQ after ripening time and comparative proteomic analyses were carried out to elucidate the involved modes of action. OTA accumulation decreased when the yeast or rosemary leaves were added in the meat dough as well as when the casings were macerated with the herb. The yeast presence provoked the reduction in the abundance of P. nordicum proteins involved in OTA biosynthesis, and its combination with rosemary interfered with the cell wall integrity pathway linked to mycotoxin synthesis in moulds. The addition of rosemary leaves and the casing maceration changed the abundance of proteins involved in ergosterol biosynthesis. Furthermore, the maceration affected to proteins involved in the synthesis of phenylalanine, essential for OTA synthesis. In conclusion, the yeast D. hansenii and the rosemary leaves, alone or in combination, could be proposed as BCAs to hamper the P. nordicum OTA production during the industrial elaboration of dry-cured fermented sausages. Biocontrol agents Dry-cured fermented sausages Ochratoxin A Proteomics Cell wall integrity pathway Ergosterol Delgado, Josué verfasserin (orcid)0000-0003-4074-981X aut Núñez, Félix verfasserin (orcid)0000-0002-2718-6162 aut Roncero, Elia verfasserin (orcid)0000-0003-2392-2289 aut Andrade, María J. verfasserin (orcid)0000-0001-5284-203X aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 137 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:137 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 137
allfields_unstemmed	10.1016/j.foodcont.2021.108695 doi (DE-627)ELV05734485X (ELSEVIER)S0956-7135(21)00833-1 DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Álvarez, Micaela verfasserin aut Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Penicillium nordicum is the main ochratoxin A (OTA) producer in dry-cured meat products. The aim of the study was to test Debaryomyces hansenii and rosemary derivatives as biocontrol agents (BCAs) against P. nordicum during the industrial manufacturing of dry-cured fermented sausages. Eighteen batches of sausages with different combinations of the BCAs were made. D. hansenii FHSCC253H was inoculated in the meat dough or on the casings. Rosemary was used either as an ingredient, for macerating the casings or by applying its essential oil. P. nordicum was finally added on the surface of the sausages by immersion in a solution containing 106 spores/mL. OTA was quantified by uHPLC-MS/MS QqQ after ripening time and comparative proteomic analyses were carried out to elucidate the involved modes of action. OTA accumulation decreased when the yeast or rosemary leaves were added in the meat dough as well as when the casings were macerated with the herb. The yeast presence provoked the reduction in the abundance of P. nordicum proteins involved in OTA biosynthesis, and its combination with rosemary interfered with the cell wall integrity pathway linked to mycotoxin synthesis in moulds. The addition of rosemary leaves and the casing maceration changed the abundance of proteins involved in ergosterol biosynthesis. Furthermore, the maceration affected to proteins involved in the synthesis of phenylalanine, essential for OTA synthesis. In conclusion, the yeast D. hansenii and the rosemary leaves, alone or in combination, could be proposed as BCAs to hamper the P. nordicum OTA production during the industrial elaboration of dry-cured fermented sausages. Biocontrol agents Dry-cured fermented sausages Ochratoxin A Proteomics Cell wall integrity pathway Ergosterol Delgado, Josué verfasserin (orcid)0000-0003-4074-981X aut Núñez, Félix verfasserin (orcid)0000-0002-2718-6162 aut Roncero, Elia verfasserin (orcid)0000-0003-2392-2289 aut Andrade, María J. verfasserin (orcid)0000-0001-5284-203X aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 137 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:137 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 137
allfieldsGer	10.1016/j.foodcont.2021.108695 doi (DE-627)ELV05734485X (ELSEVIER)S0956-7135(21)00833-1 DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Álvarez, Micaela verfasserin aut Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Penicillium nordicum is the main ochratoxin A (OTA) producer in dry-cured meat products. The aim of the study was to test Debaryomyces hansenii and rosemary derivatives as biocontrol agents (BCAs) against P. nordicum during the industrial manufacturing of dry-cured fermented sausages. Eighteen batches of sausages with different combinations of the BCAs were made. D. hansenii FHSCC253H was inoculated in the meat dough or on the casings. Rosemary was used either as an ingredient, for macerating the casings or by applying its essential oil. P. nordicum was finally added on the surface of the sausages by immersion in a solution containing 106 spores/mL. OTA was quantified by uHPLC-MS/MS QqQ after ripening time and comparative proteomic analyses were carried out to elucidate the involved modes of action. OTA accumulation decreased when the yeast or rosemary leaves were added in the meat dough as well as when the casings were macerated with the herb. The yeast presence provoked the reduction in the abundance of P. nordicum proteins involved in OTA biosynthesis, and its combination with rosemary interfered with the cell wall integrity pathway linked to mycotoxin synthesis in moulds. The addition of rosemary leaves and the casing maceration changed the abundance of proteins involved in ergosterol biosynthesis. Furthermore, the maceration affected to proteins involved in the synthesis of phenylalanine, essential for OTA synthesis. In conclusion, the yeast D. hansenii and the rosemary leaves, alone or in combination, could be proposed as BCAs to hamper the P. nordicum OTA production during the industrial elaboration of dry-cured fermented sausages. Biocontrol agents Dry-cured fermented sausages Ochratoxin A Proteomics Cell wall integrity pathway Ergosterol Delgado, Josué verfasserin (orcid)0000-0003-4074-981X aut Núñez, Félix verfasserin (orcid)0000-0002-2718-6162 aut Roncero, Elia verfasserin (orcid)0000-0003-2392-2289 aut Andrade, María J. verfasserin (orcid)0000-0001-5284-203X aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 137 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:137 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 137
allfieldsSound	10.1016/j.foodcont.2021.108695 doi (DE-627)ELV05734485X (ELSEVIER)S0956-7135(21)00833-1 DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Álvarez, Micaela verfasserin aut Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Penicillium nordicum is the main ochratoxin A (OTA) producer in dry-cured meat products. The aim of the study was to test Debaryomyces hansenii and rosemary derivatives as biocontrol agents (BCAs) against P. nordicum during the industrial manufacturing of dry-cured fermented sausages. Eighteen batches of sausages with different combinations of the BCAs were made. D. hansenii FHSCC253H was inoculated in the meat dough or on the casings. Rosemary was used either as an ingredient, for macerating the casings or by applying its essential oil. P. nordicum was finally added on the surface of the sausages by immersion in a solution containing 106 spores/mL. OTA was quantified by uHPLC-MS/MS QqQ after ripening time and comparative proteomic analyses were carried out to elucidate the involved modes of action. OTA accumulation decreased when the yeast or rosemary leaves were added in the meat dough as well as when the casings were macerated with the herb. The yeast presence provoked the reduction in the abundance of P. nordicum proteins involved in OTA biosynthesis, and its combination with rosemary interfered with the cell wall integrity pathway linked to mycotoxin synthesis in moulds. The addition of rosemary leaves and the casing maceration changed the abundance of proteins involved in ergosterol biosynthesis. Furthermore, the maceration affected to proteins involved in the synthesis of phenylalanine, essential for OTA synthesis. In conclusion, the yeast D. hansenii and the rosemary leaves, alone or in combination, could be proposed as BCAs to hamper the P. nordicum OTA production during the industrial elaboration of dry-cured fermented sausages. Biocontrol agents Dry-cured fermented sausages Ochratoxin A Proteomics Cell wall integrity pathway Ergosterol Delgado, Josué verfasserin (orcid)0000-0003-4074-981X aut Núñez, Félix verfasserin (orcid)0000-0002-2718-6162 aut Roncero, Elia verfasserin (orcid)0000-0003-2392-2289 aut Andrade, María J. verfasserin (orcid)0000-0001-5284-203X aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 137 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:137 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie VZ AR 137
language	English
source	Enthalten in Food control 137 volume:137
sourceStr	Enthalten in Food control 137 volume:137
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Biocontrol agents Dry-cured fermented sausages Ochratoxin A Proteomics Cell wall integrity pathway Ergosterol
dewey-raw	630
isfreeaccess_bool	false
container_title	Food control
authorswithroles_txt_mv	Álvarez, Micaela @@aut@@ Delgado, Josué @@aut@@ Núñez, Félix @@aut@@ Roncero, Elia @@aut@@ Andrade, María J. @@aut@@
publishDateDaySort_date	2021-01-01T00:00:00Z
hierarchy_top_id	320604772
dewey-sort	3630
id	ELV05734485X
language_de	englisch
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author	Álvarez, Micaela
spellingShingle	Álvarez, Micaela ddc 630 bkl 58.34 misc Biocontrol agents misc Dry-cured fermented sausages misc Ochratoxin A misc Proteomics misc Cell wall integrity pathway misc Ergosterol Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening
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topic_title	630 640 VZ 58.34 bkl Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening Biocontrol agents Dry-cured fermented sausages Ochratoxin A Proteomics Cell wall integrity pathway Ergosterol
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title	Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening
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title_full	Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening
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author_browse	Álvarez, Micaela Delgado, Josué Núñez, Félix Roncero, Elia Andrade, María J.
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title_sort	proteomic approach to unveil the ochratoxin a repression by debaryomyces hansenii and rosemary on penicillium nordicum during dry-cured fermented sausages ripening
title_auth	Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening
abstract	Penicillium nordicum is the main ochratoxin A (OTA) producer in dry-cured meat products. The aim of the study was to test Debaryomyces hansenii and rosemary derivatives as biocontrol agents (BCAs) against P. nordicum during the industrial manufacturing of dry-cured fermented sausages. Eighteen batches of sausages with different combinations of the BCAs were made. D. hansenii FHSCC253H was inoculated in the meat dough or on the casings. Rosemary was used either as an ingredient, for macerating the casings or by applying its essential oil. P. nordicum was finally added on the surface of the sausages by immersion in a solution containing 106 spores/mL. OTA was quantified by uHPLC-MS/MS QqQ after ripening time and comparative proteomic analyses were carried out to elucidate the involved modes of action. OTA accumulation decreased when the yeast or rosemary leaves were added in the meat dough as well as when the casings were macerated with the herb. The yeast presence provoked the reduction in the abundance of P. nordicum proteins involved in OTA biosynthesis, and its combination with rosemary interfered with the cell wall integrity pathway linked to mycotoxin synthesis in moulds. The addition of rosemary leaves and the casing maceration changed the abundance of proteins involved in ergosterol biosynthesis. Furthermore, the maceration affected to proteins involved in the synthesis of phenylalanine, essential for OTA synthesis. In conclusion, the yeast D. hansenii and the rosemary leaves, alone or in combination, could be proposed as BCAs to hamper the P. nordicum OTA production during the industrial elaboration of dry-cured fermented sausages.
abstractGer	Penicillium nordicum is the main ochratoxin A (OTA) producer in dry-cured meat products. The aim of the study was to test Debaryomyces hansenii and rosemary derivatives as biocontrol agents (BCAs) against P. nordicum during the industrial manufacturing of dry-cured fermented sausages. Eighteen batches of sausages with different combinations of the BCAs were made. D. hansenii FHSCC253H was inoculated in the meat dough or on the casings. Rosemary was used either as an ingredient, for macerating the casings or by applying its essential oil. P. nordicum was finally added on the surface of the sausages by immersion in a solution containing 106 spores/mL. OTA was quantified by uHPLC-MS/MS QqQ after ripening time and comparative proteomic analyses were carried out to elucidate the involved modes of action. OTA accumulation decreased when the yeast or rosemary leaves were added in the meat dough as well as when the casings were macerated with the herb. The yeast presence provoked the reduction in the abundance of P. nordicum proteins involved in OTA biosynthesis, and its combination with rosemary interfered with the cell wall integrity pathway linked to mycotoxin synthesis in moulds. The addition of rosemary leaves and the casing maceration changed the abundance of proteins involved in ergosterol biosynthesis. Furthermore, the maceration affected to proteins involved in the synthesis of phenylalanine, essential for OTA synthesis. In conclusion, the yeast D. hansenii and the rosemary leaves, alone or in combination, could be proposed as BCAs to hamper the P. nordicum OTA production during the industrial elaboration of dry-cured fermented sausages.
abstract_unstemmed	Penicillium nordicum is the main ochratoxin A (OTA) producer in dry-cured meat products. The aim of the study was to test Debaryomyces hansenii and rosemary derivatives as biocontrol agents (BCAs) against P. nordicum during the industrial manufacturing of dry-cured fermented sausages. Eighteen batches of sausages with different combinations of the BCAs were made. D. hansenii FHSCC253H was inoculated in the meat dough or on the casings. Rosemary was used either as an ingredient, for macerating the casings or by applying its essential oil. P. nordicum was finally added on the surface of the sausages by immersion in a solution containing 106 spores/mL. OTA was quantified by uHPLC-MS/MS QqQ after ripening time and comparative proteomic analyses were carried out to elucidate the involved modes of action. OTA accumulation decreased when the yeast or rosemary leaves were added in the meat dough as well as when the casings were macerated with the herb. The yeast presence provoked the reduction in the abundance of P. nordicum proteins involved in OTA biosynthesis, and its combination with rosemary interfered with the cell wall integrity pathway linked to mycotoxin synthesis in moulds. The addition of rosemary leaves and the casing maceration changed the abundance of proteins involved in ergosterol biosynthesis. Furthermore, the maceration affected to proteins involved in the synthesis of phenylalanine, essential for OTA synthesis. In conclusion, the yeast D. hansenii and the rosemary leaves, alone or in combination, could be proposed as BCAs to hamper the P. nordicum OTA production during the industrial elaboration of dry-cured fermented sausages.
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title_short	Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening
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author2	Delgado, Josué Núñez, Félix Roncero, Elia Andrade, María J.
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doi_str	10.1016/j.foodcont.2021.108695
up_date	2024-07-06T22:57:48.590Z
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The aim of the study was to test Debaryomyces hansenii and rosemary derivatives as biocontrol agents (BCAs) against P. nordicum during the industrial manufacturing of dry-cured fermented sausages. Eighteen batches of sausages with different combinations of the BCAs were made. D. hansenii FHSCC253H was inoculated in the meat dough or on the casings. Rosemary was used either as an ingredient, for macerating the casings or by applying its essential oil. P. nordicum was finally added on the surface of the sausages by immersion in a solution containing 106 spores/mL. OTA was quantified by uHPLC-MS/MS QqQ after ripening time and comparative proteomic analyses were carried out to elucidate the involved modes of action. OTA accumulation decreased when the yeast or rosemary leaves were added in the meat dough as well as when the casings were macerated with the herb. The yeast presence provoked the reduction in the abundance of P. nordicum proteins involved in OTA biosynthesis, and its combination with rosemary interfered with the cell wall integrity pathway linked to mycotoxin synthesis in moulds. The addition of rosemary leaves and the casing maceration changed the abundance of proteins involved in ergosterol biosynthesis. Furthermore, the maceration affected to proteins involved in the synthesis of phenylalanine, essential for OTA synthesis. In conclusion, the yeast D. hansenii and the rosemary leaves, alone or in combination, could be proposed as BCAs to hamper the P. nordicum OTA production during the industrial elaboration of dry-cured fermented sausages.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Biocontrol agents</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Dry-cured fermented sausages</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Ochratoxin A</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Proteomics</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cell wall integrity pathway</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Ergosterol</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Delgado, Josué</subfield><subfield code="e">verfasserin</subfield><subfield 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Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening

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