Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages

• Published in: Food microbiology 2015-04, Vol.46, p.114-120
• Main Authors: Núñez, Félix, Lara, María S., Peromingo, Belén, Delgado, Josué, Sánchez-Montero, Lourdes, Andrade, María J.
• Format: Article
• Language: English
• Subjects: Animals; Antifungal Agents - chemistry; Antifungal Agents - metabolism; Antifungal Agents - pharmacology; Antifungal compounds; Biocontrol; Debaromyces - chemistry; Debaromyces - isolation & purification; Debaromyces - metabolism; Debaryomyces hansenii; Dry-fermented meat products; Fermentation; Growth inhibition; Meat Products - microbiology; Penicillium - drug effects; Penicillium - growth & development; Penicillium verrucosum; Swine; Toxigenic penicillia
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1016/j.fm.2014.07.019

Biocontrol using autochthonous Debaryomyces hansenii isolates is a potentially suitable strategy for inhibiting toxigenic moulds in dry-cured meat products. The antifungal activity of 280 D. hansenii isolated from dry-cured meat products as well as the mode of action of the most active isolates against toxigenic penicillia were evaluated in this work. A 13.9% of the D. hansenii isolates showed inhibitory activity in a radial inhibition assay. The effects on penicillia growth of both the cell-free culture filtrate and volatile compounds from active yeast isolates were analysed. Penicillia growth inhibition by D. hansenii was probably based on additive or synergistic effects of several inhibiting factors such as competition for nutrient and space, and production of soluble or volatile compounds. When four D. hansenii isolates were tested on dry-fermented sausage, two of them produced a significantly growth reduction of the ochratoxigenic Penicillium verrucosum, keeping its counts under the level considered as hazardous for the mycotoxin presence. Therefore, the use of these two D. hansenii isolates during the processing of dry-fermented meat product could be a promising tool to control toxigenic moulds in the meat industry. •About 14% of Debaryomyces hansenii from dry-cured meat products showed antifungal activity.•D. hansenii's antifungal activity is due to soluble and volatile compounds and competition.•D. hansenii reduces Penicillium verrucosum counts in slices of dry-fermented sausages.