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Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage

Dry fermented sausages are produced worldwide by well-controlled fermentation processes involving complex microbiota including many bacterial and fungal species with key technological roles. However, to date, fungal diversity on sausage casings during storage has not been fully described. In this co...

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Autores principales: Coton, Monika, Deniel, Franck, Mounier, Jérôme, Joubrel, Rozenn, Robieu, Emeline, Pawtowski, Audrey, Jeuge, Sabine, Taminiau, Bernard, Daube, Georges, Coton, Emmanuel, Frémaux, Bastien
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8601720/
https://www.ncbi.nlm.nih.gov/pubmed/34803951
http://dx.doi.org/10.3389/fmicb.2021.737140
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author Coton, Monika
Deniel, Franck
Mounier, Jérôme
Joubrel, Rozenn
Robieu, Emeline
Pawtowski, Audrey
Jeuge, Sabine
Taminiau, Bernard
Daube, Georges
Coton, Emmanuel
Frémaux, Bastien
author_facet Coton, Monika
Deniel, Franck
Mounier, Jérôme
Joubrel, Rozenn
Robieu, Emeline
Pawtowski, Audrey
Jeuge, Sabine
Taminiau, Bernard
Daube, Georges
Coton, Emmanuel
Frémaux, Bastien
author_sort Coton, Monika
collection PubMed
description Dry fermented sausages are produced worldwide by well-controlled fermentation processes involving complex microbiota including many bacterial and fungal species with key technological roles. However, to date, fungal diversity on sausage casings during storage has not been fully described. In this context, we studied the microbial communities from dry fermented sausages naturally colonized or voluntarily surface inoculated with molds during storage using both culture-dependent and metabarcoding methods. Staphylococci and lactic acid bacteria largely dominated in samples, although some halotolerant genera (e.g., Halomonas, Tetragenococcus, and Celerinatantimonas spp.) were also frequently observed. Fungal populations varied from 7.2 to 9.8 log TFU/cm(2) sausage casing during storage, suggesting relatively low count variability among products. Fungal diversity identified on voluntarily inoculated casings was lower (dominated by Penicillium nalgiovense and Debaryomyces hansenii) than naturally environment-inoculated fermented sausages (colonized by P. nalgiovense, Penicillium nordicum, and other Penicillium spp. and sporadically by Scopulariopsis sp., D. hansenii, and Candida zeylanoïdes). P. nalgiovense and D. hansenii were systematically identified, highlighting their key technological role. The mycotoxin risk was then evaluated, and in situ mycotoxin production of selected mold isolates was determined during pilot-scale sausage productions. Among the identified fungal species, P. nalgiovense was confirmed not to produce mycotoxins. However, some P. nordicum, Penicillium chrysogenum, Penicillium bialowienzense, Penicillium brevicompactum, and Penicillium citreonigrum isolates produced one or more mycotoxins in vitro. P. nordicum also produced ochratoxin A during pilot-scale sausage productions using “worst-case” conditions in the absence of biotic competition. These data provide new knowledge on fermented sausage microbiota and the potential mycotoxin risk during storage.
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spelling pubmed-86017202021-11-19 Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage Coton, Monika Deniel, Franck Mounier, Jérôme Joubrel, Rozenn Robieu, Emeline Pawtowski, Audrey Jeuge, Sabine Taminiau, Bernard Daube, Georges Coton, Emmanuel Frémaux, Bastien Front Microbiol Microbiology Dry fermented sausages are produced worldwide by well-controlled fermentation processes involving complex microbiota including many bacterial and fungal species with key technological roles. However, to date, fungal diversity on sausage casings during storage has not been fully described. In this context, we studied the microbial communities from dry fermented sausages naturally colonized or voluntarily surface inoculated with molds during storage using both culture-dependent and metabarcoding methods. Staphylococci and lactic acid bacteria largely dominated in samples, although some halotolerant genera (e.g., Halomonas, Tetragenococcus, and Celerinatantimonas spp.) were also frequently observed. Fungal populations varied from 7.2 to 9.8 log TFU/cm(2) sausage casing during storage, suggesting relatively low count variability among products. Fungal diversity identified on voluntarily inoculated casings was lower (dominated by Penicillium nalgiovense and Debaryomyces hansenii) than naturally environment-inoculated fermented sausages (colonized by P. nalgiovense, Penicillium nordicum, and other Penicillium spp. and sporadically by Scopulariopsis sp., D. hansenii, and Candida zeylanoïdes). P. nalgiovense and D. hansenii were systematically identified, highlighting their key technological role. The mycotoxin risk was then evaluated, and in situ mycotoxin production of selected mold isolates was determined during pilot-scale sausage productions. Among the identified fungal species, P. nalgiovense was confirmed not to produce mycotoxins. However, some P. nordicum, Penicillium chrysogenum, Penicillium bialowienzense, Penicillium brevicompactum, and Penicillium citreonigrum isolates produced one or more mycotoxins in vitro. P. nordicum also produced ochratoxin A during pilot-scale sausage productions using “worst-case” conditions in the absence of biotic competition. These data provide new knowledge on fermented sausage microbiota and the potential mycotoxin risk during storage. Frontiers Media S.A. 2021-11-04 /pmc/articles/PMC8601720/ /pubmed/34803951 http://dx.doi.org/10.3389/fmicb.2021.737140 Text en Copyright © 2021 Coton, Deniel, Mounier, Joubrel, Robieu, Pawtowski, Jeuge, Taminiau, Daube, Coton and Frémaux. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Coton, Monika
Deniel, Franck
Mounier, Jérôme
Joubrel, Rozenn
Robieu, Emeline
Pawtowski, Audrey
Jeuge, Sabine
Taminiau, Bernard
Daube, Georges
Coton, Emmanuel
Frémaux, Bastien
Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage
title Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage
title_full Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage
title_fullStr Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage
title_full_unstemmed Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage
title_short Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage
title_sort microbial ecology of french dry fermented sausages and mycotoxin risk evaluation during storage
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8601720/
https://www.ncbi.nlm.nih.gov/pubmed/34803951
http://dx.doi.org/10.3389/fmicb.2021.737140
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