Thermoresistance in Black Yeasts Is Associated with Halosensitivity and High Pressure Processing Tolerance but Not with UV Tolerance or Sanitizer Tolerance

Black yeasts can survive extreme conditions in food production because of their polyextremotolerant character. However, significant strain-to-strain variation in black yeast thermoresistance has been observed. In this study, we assessed the variability in tolerance to nonthermal interventions among...

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Bibliographic Details
Published in:Journal of food protection 2022-02, Vol.85 (2), p.203-212
Main Authors: Cai, Shiyu, Snyder, Abigail B
Format: Article
Language:English
Subjects:
Ascomycota
Chloride
Exophiala
Food
Food production
Food products
Food safety
Fungi
Glycerol
High pressure
Hydrogen peroxide
Ingredients
Iodine
Osmosis
Osmotic pressure
Pigmentation
Salinity tolerance
Sanitizers
Sodium
Sodium chloride
Spoilage
Temperature tolerance
Thermotolerance
Ultraviolet radiation
Variation
Yeast
Yeasts
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Summary:Black yeasts can survive extreme conditions in food production because of their polyextremotolerant character. However, significant strain-to-strain variation in black yeast thermoresistance has been observed. In this study, we assessed the variability in tolerance to nonthermal interventions among a collection of food-related black yeast strains. Variation in tolerance to UV light treatment, high pressure processing (HPP), sanitizers, and osmotic pressure was observed within each species. The two strains previously shown to possess high thermotolerance, Exophiala phaeomuriformis FSL-E2-0572 and Exophiala dermatitidis YB-734, were also the most HPP tolerant but were the least halotolerant. Meanwhile, Aureobasidium pullulans FSL-E2-0290 was the most UV and sanitizer tolerant but had been shown to have relatively low thermoresistance. Fisher's exact tests showed that thermoresistance in black yeasts was associated with HPP tolerance and inversely with halotolerance, but no association was found with UV tolerance or sanitizer tolerance. Collectively, the relative stress tolerance among strains varied across interventions. Given this variation, different food products are susceptible to black yeast spoilage. In addition, different strains should be selected in challenge studies specific to the intervention.
ISSN:0362-028X
1944-9097
DOI:10.4315/JFP-21-314