The role of food preservatives in shaping metabolic profile and chemical sensitivity of fungi - an extensive study on crucial mycological food contaminants from the genus Neosartorya (Aspergillus spp.)

• Published in: Food chemistry 2024-09, Vol.453, p.139583-139583, Article 139583
• Main Authors: Maj, Wiktoria, Pertile, Giorgia, Różalska, Sylwia, Skic, Kamil, Frąc, Magdalena
• Format: Article
• Language: English
• Subjects: amides; Antifungal activity; Aspergillus; carbohydrates; Carbon sources; food chemistry; food contamination; Food Contamination - analysis; Food Preservatives - chemistry; Food Preservatives - pharmacology; food production; food security; fruits; fungal growth; fungi; genus; Heat-resistant fungi; Inhibition test; Metabolome; Neosartorya; Neosartorya - chemistry; Neosartorya - growth & development; Neosartorya - metabolism; Phenotype microarray; potassium sorbate; sodium bisulfite; sodium metabisulfite; sorbic acid; spoilage
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2024.139583

Food preservatives are crucial in fruit production, but fungal resistance is a challenge. The main objective was to compare the sensitivity of Neosartorya spp. isolates to preservatives used in food security applications and to assess the role of metabolic properties in shaping Neosartorya spp. resistance. Sodium metabisulfite, potassium sorbate, sodium bisulfite and sorbic acid showed inhibitory effects, with sodium metabisulfite the most effective. Tested metabolic profiles included fungal growth intensity and utilization of amines and amides, amino acids, polymers, carbohydrates and carboxylic acids. Significant decreases in the utilization of all tested organic compound guilds were observed after fungal exposure to food preservatives compared to the control. Although the current investigation was limited in the number of predominately carbohydrate substrates and the breadth of metabolic responses, extensive sensitivity panels are logical step in establishing a course of action against spoilage agents in food production being important approach for innovative food chemistry. [Display omitted] •Tested preservatives impeded Neosartorya spp. growth in disc-diffusion inhibition test.•Sodium metabisulfite inhibits Neosartorya spp. growth and decreases fungal biomass production on tested carbon sources.•Amino acids were the least used for Neosartorya spp. growth in optimal cultivation conditions.•Sodium cyanate, copper (II) chloride dihydrate, cisplatin and hydroxyurea caused the most prominent growth inhibition.•Sensitivity panels are effective against spoilage agents in food production and an innovative approach for food chemistry.