Next Article in Journal
Dissimilarity of Airway and Lung Tissue Microbiota in Smokers Undergoing Surgery for Lung Cancer
Next Article in Special Issue
Listeria monocytogenes Survey in Cubed Cooked Ham Packaged in Modified Atmosphere and Bioprotective Effect of Selected Lactic Acid Bacteria
Previous Article in Journal
Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach
Previous Article in Special Issue
Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation
Open AccessArticle

Selection and Evaluation of Staphylococcus xylosus as a Biocontrol Agent against Toxigenic Moulds in a Dry-Cured Ham Model System

Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, 10003 Cáceres, Spain
*
Author to whom correspondence should be addressed.
Microorganisms 2020, 8(6), 793; https://doi.org/10.3390/microorganisms8060793
Received: 27 April 2020 / Revised: 16 May 2020 / Accepted: 22 May 2020 / Published: 26 May 2020
(This article belongs to the Special Issue Bioprotection in Meat and Meat Products)
Toxigenic moulds can develop on the surface of dry-cured meat products during ripening due to their ecological conditions, which constitutes a risk for consumers. A promising strategy to control this hazard is the use of antifungal microorganisms usually found in these foods. However, to date, the effectiveness of gram-positive catalase-positive cocci (GCC+) has not been explored. The aim of this work was to select GCC+ isolates with antifungal activity to study its effectiveness in a dry-cured ham model system at the environmental conditions reached during the ripening. Forty-five strains of GCC+ were evaluated and the isolate Staphylococcus xylosus Sx8 was selected to assess its efficacy at two different concentrations (106 and 104 cfu/mL) against Penicillium nordicum, Aspergillus flavus, Aspergillus parasiticus, and Penicillium griseofulvum at 15, 20, and 25 °C. The results showed that the inoculation of 106 cfu/mL of S. xylosus completely inhibited the growth of most fungi. In addition, in the presence of this strain at 104 cfu/mL, a significant reduction in fungal growth and mycotoxins production was observed at the three temperatures studied. In conclusion, S. xylosus Sx8 possesses great potential as a biological agent to control toxigenic moulds in dry-cured meat products. View Full-Text
Keywords: biocontrol; S. xylosus; toxigenic mould; ochratoxin A; aflatoxins; cyclopiazonic acid; dry-cured ham biocontrol; S. xylosus; toxigenic mould; ochratoxin A; aflatoxins; cyclopiazonic acid; dry-cured ham
Show Figures

Figure 1

MDPI and ACS Style

Cebrián, E.; Núñez, F.; Gálvez, F.J.; Delgado, J.; Bermúdez, E.; Rodríguez, M. Selection and Evaluation of Staphylococcus xylosus as a Biocontrol Agent against Toxigenic Moulds in a Dry-Cured Ham Model System. Microorganisms 2020, 8, 793. https://doi.org/10.3390/microorganisms8060793

AMA Style

Cebrián E, Núñez F, Gálvez FJ, Delgado J, Bermúdez E, Rodríguez M. Selection and Evaluation of Staphylococcus xylosus as a Biocontrol Agent against Toxigenic Moulds in a Dry-Cured Ham Model System. Microorganisms. 2020; 8(6):793. https://doi.org/10.3390/microorganisms8060793

Chicago/Turabian Style

Cebrián, Eva; Núñez, Félix; Gálvez, Fernando J.; Delgado, Josué; Bermúdez, Elena; Rodríguez, Mar. 2020. "Selection and Evaluation of Staphylococcus xylosus as a Biocontrol Agent against Toxigenic Moulds in a Dry-Cured Ham Model System" Microorganisms 8, no. 6: 793. https://doi.org/10.3390/microorganisms8060793

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop