INBIOTEC   24408
INSTITUTO DE INVESTIGACIONES EN BIODIVERSIDAD Y BIOTECNOLOGIA
Unidad Ejecutora - UE
artículos
Título:
Indigenous filamentous fungi on the surface of rgentinean dry fermented sausages produced in Colonia Caroya (Cordoba)
Autor/es:
R.S.CANEL; J.R.WAGNER; S.A.STENGLEIN; V. LUDEMANN
Revista:
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Lugar: Amsterdam; Año: 2013 vol. 164 p. 81 - 86
ISSN:
0168-1605
Resumen:
Some producers of dry fermented sausages use fungal starter cultures with the aim to achieve a desirable surface
appearance and avoid the growth of mycotoxigenic fungi. These commercial cultures are mainly composed
of Penicillium nalgiovense biotype 6. In contrast, in the case of producers who do not use starters,
sausages are spontaneously colonized by the house mycobiota, which generally consists of heterogeneous
molds corresponding to different genera and species. In this work, the surface mycobiota of dry fermented
sausages produced in Colonia Caroya (Córdoba, Argentina) was determined in both summer and winter seasons.
All the sausages sampled had been made without the use of surface fungal starters. In the 57 sausages
analyzed in the two winter seasons studied (2010 and 2012), we found a total of 95 isolates of filamentous
fungi belonging to six genera (Penicillium, Aspergillus, Mucor, Cladosporium, Scopulariopsis and Eurotium)
and ten fungal species, whereas in the 36 sausages analyzed in the two summer seasons studied (2011 and
2012), we found 89 isolates belonging to five genera (Penicillium, Aspergillus, Mucor, Cladosporium and
Geotrichum) and ten fungal species. Although 16 different species were found in both winter and summer
seasons, only 2 of them predominated completely. P. nalgiovense was found in almost 100% of the sausages
analyzed, where biotype 4 was the most frequent. This species gives a whitish gray coloration to the sausages.
Considering that the factories sampled do not use fungal starter cultures, this predominance is very interesting
since mycotoxin production by this fungus has not been reported. Aspergillus ochraceus was isolated with
a frequency of 80?90% in the summer seasons, but in none of the winter samples. The presence of this fungus
in sausages produced in the summer was attributed to the high environmental temperatures and the uncontrolled
temperature in the ripening rooms during the night. In all cases, A. ochraceus was responsible for the
undesirable yellowish gold color of the casing. This fungus thus causes significant economic losses to the producers
of Colonia Caroya during the months of high temperaturas.