Growth inhibition and stability of PgAFP from Penicillium chrysogenum against fungi common on dry-ripened meat products
Growth inhibition and stability of PgAFP from Penicillium chrysogenum against fungi common on dry-ripened meat products
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DOI：
10.1016/j.ijfoodmicro.2015.03.029
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发表时间：
2015-07-16
影响因子：
5.4
通讯作者：
Asensio, Miguel A.
中科院分区：
文献类型：
--
作者：
Delgado, Josue;Acosta, Raquel;Asensio, Miguel A.
干熟食物有利于浅表真菌种群的发展，其中可能包括致病霉菌。为了对抗不需要的霉菌，来自产黄青霉菌（PgAFP）的抗真菌蛋白可能是有用的。本工作的目的是研究PgAFP对干熟食品中常见微生物的抗菌活性，并评估其对蛋白水解酶和热处理的敏感性，这些酶和热处理可应用于食品，以及不同的pH值。测定了纯化蛋白对38株微生物的抑菌效果。PgAFP的敏感性，各种蛋白酶，热处理，并在不同的pH值的预孵育进行了测试，通过对选定的参考菌株的残留活性。在干发酵香肠中测试PgAFP对不需要的霉菌的抑制活性。这种蛋白质对不需要的霉菌表现出有效的抑制活性，包括对干熟食品关注的曲霉和青霉的主要真菌毒素产生物种。PgAFP耐受大多数蛋白酶、高热和宽范围的pH值。PgAFP能有效地减少A.接种在干发酵香肠上的黄曲霉和限制性青霉。这种蛋白质可以用于控制干熟食品中的有害霉菌。(C)2015爱思唯尔B.V.保留所有权利。
Dry-ripened foods favor the development of a superficial fungal population that may include toxigenic molds. To combat unwanted molds, an antifungal protein from Penicillium chrysogenum (PgAFP) can be useful. The aim of the present work was to study the antimicrobial activity of PgAFP against microorganisms common in dry-ripened foods, and to evaluate its sensitivity to proteolytic enzymes and heat treatments that may be applied to foods, as well as to different pH values. The inhibitory effect of the purified protein on 38 microbial strains grown in culture medium was determined. PgAFP sensitivity to various proteases, heat treatments, and preincubation at different pH values was tested by means of the residual activity on selected reference strains. Inhibitory activity of PgAFP against unwanted molds was tested in a dry-fermented sausage. This protein exhibited potent inhibitory activity against unwanted molds, including the main mycotoxin-producing species of Aspergillus and Penicillium of concern for dry-ripened foods. PgAFP withstood most proteases, intense heat and a wide range of pH values. PgAFP efficiently reduced counts of A. flavus and P. restrictum inoculated on a dry-fermented sausage. This protein can be of interest to control hazardous molds in dry-ripened foods. (C) 2015 Elsevier B.V. All rights reserved.