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...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2021-11-01
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| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2021.737140/full |
| _version_ | 1818836365429702656 |
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| author | Monika Coton Franck Deniel Jérôme Mounier Rozenn Joubrel Emeline Robieu Audrey Pawtowski Sabine Jeuge Bernard Taminiau Georges Daube Emmanuel Coton Bastien Frémaux |
| author_facet | Monika Coton Franck Deniel Jérôme Mounier Rozenn Joubrel Emeline Robieu Audrey Pawtowski Sabine Jeuge Bernard Taminiau Georges Daube Emmanuel Coton Bastien Frémaux |
| author_sort | Monika Coton |
| collection | DOAJ |
| 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/cm2 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. |
| first_indexed | 2024-12-19T03:05:27Z |
| format | Article |
| id | doaj.art-8df322c7b0c44f959d5d7f1df6c98e5c |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-19T03:05:27Z |
| publishDate | 2021-11-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-8df322c7b0c44f959d5d7f1df6c98e5c2022-12-21T20:38:08ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2021-11-011210.3389/fmicb.2021.737140737140Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During StorageMonika Coton0Franck Deniel1Jérôme Mounier2Rozenn Joubrel3Emeline Robieu4Audrey Pawtowski5Sabine Jeuge6Bernard Taminiau7Georges Daube8Emmanuel Coton9Bastien Frémaux10Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, Plouzané, FranceLaboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, Plouzané, FranceLaboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, Plouzané, FranceLaboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, Plouzané, FranceIFIP French Pork Research Institute, Maisons-Alfort, FranceLaboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, Plouzané, FranceIFIP French Pork Research Institute, Maisons-Alfort, FranceFaculté de Médecine Vétérinaire, Laboratoire de Microbiologie des Denrées Alimentaires, Fundamental and Applied Research for Animal and Health (FARAH), Université de Liège, Liège, BelgiumFaculté de Médecine Vétérinaire, Laboratoire de Microbiologie des Denrées Alimentaires, Fundamental and Applied Research for Animal and Health (FARAH), Université de Liège, Liège, BelgiumLaboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, Plouzané, FranceIFIP French Pork Research Institute, Maisons-Alfort, FranceDry 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/cm2 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.https://www.frontiersin.org/articles/10.3389/fmicb.2021.737140/fullfermented sausagesmicrobial ecologymetabarcodingfungimycotoxins |
| spellingShingle | Monika Coton Franck Deniel Jérôme Mounier Rozenn Joubrel Emeline Robieu Audrey Pawtowski Sabine Jeuge Bernard Taminiau Georges Daube Emmanuel Coton Bastien Frémaux Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage Frontiers in Microbiology fermented sausages microbial ecology metabarcoding fungi mycotoxins |
| 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 | fermented sausages microbial ecology metabarcoding fungi mycotoxins |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2021.737140/full |
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