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1.
Food Microbiol ; 57: 45-53, 2016 Aug.
Artículo en Inglés | MEDLINE | ID: mdl-27052701

RESUMEN

Fresh fruit is highly perishable during postharvest life, mainly due to fungal growth. Thus, fungal control is an important goal for the fruit industry. In this work, a selection of antagonistic yeasts isolated from fig and breba crops were screened in vitro. The isolated yeasts were challenged with three moulds isolated from decayed figs and breba crops, identified as Penicillium expansum M639 and Cladosporium cladosporioides M310 and M624, and pathogenic moulds Botrytis cinerea CECT20518 and Monilia laxa CA1 from culture collections. Two yeast isolates, Hanseniaspora opuntiae L479 and Metschnikowia pulcherrima L672, were selected for their ability to inhibit the growth of aforementioned moulds. These yeasts reduced the radial growth of moulds on PDA by between 45.23% and 66.09%. Antagonistic activity was associated with the interaction of live yeast cells with moulds. M. pulcherrima L672 apparently parasitised C. cladosporioides isolates. In addition, challenges were assayed using wounded apples and nectarines, with significant reductions in percent infection and lesion size for all moulds tested. To our knowledge, this is the first report identifying H. opuntiae as an antagonist against different pathogenic moulds.


Asunto(s)
Antibiosis , Ficus/microbiología , Frutas/microbiología , Malus/microbiología , Enfermedades de las Plantas/prevención & control , Levaduras/fisiología , Botrytis/crecimiento & desarrollo , Candida/crecimiento & desarrollo , Penicillium/crecimiento & desarrollo , Enfermedades de las Plantas/microbiología , Néctar de las Plantas , Levaduras/genética , Levaduras/aislamiento & purificación
2.
Food Microbiol ; 42: 205-11, 2014 Sep.
Artículo en Inglés | MEDLINE | ID: mdl-24929738

RESUMEN

Yeast populations of dry-cured Iberian ham isolated from seven industries in the province of Badajoz were characterized by ISSR-PCR using the (CAG)4 primer and PCR-RFLP of the ITS1-5.8S rRNA-ITS2 fragment, and identified by DNA sequencing. A total of 242 isolates were analyzed, indicating the primary species present was Debaryomyces hansenii at 80.9% of the isolates followed by Candida zeylanoides at 10.3% of the isolates. The remainders of isolates were identified as Yamadazyma triangularis, Sporobolomyces roseus, Meyerozyma guilliermondii, Rhodotorula slooffiae, and Cryptococcus victoriae. The ISSR-PCR method was a fast and reliable method which was able to discriminate species at a level comparable to restriction analyses of the ITS1-5.8S rRNA-ITS2 region. This method allowed for strain typing of D. hansenii, yielding 29 different PCR patterns within 196 isolates. Moreover, ISSR-PCR using the (CAG)4 primer indicated that this technique could be a promising tool for rapid discrimination of yeast starter cultures and spoilage species in dry-cured Iberian ham.


Asunto(s)
Productos de la Carne/microbiología , Técnicas de Tipificación Micológica/métodos , Reacción en Cadena de la Polimerasa/métodos , Saccharomycetales/aislamiento & purificación , Animales , Cartilla de ADN/genética , ADN de Hongos/genética , Secuencias Repetitivas de Ácidos Nucleicos , Saccharomycetales/clasificación , Saccharomycetales/genética , Porcinos
3.
Int J Food Microbiol ; 286: 98-110, 2018 Dec 02.
Artículo en Inglés | MEDLINE | ID: mdl-30056262

RESUMEN

Foods and beverages are nutrient-rich ecosystems in which most microorganisms are able to grow. Moreover, several factors, such as physicochemical characteristics, storage temperature, culinary practices, and application of technologies for storage, also define the microbial population of foods and beverages. The yeast population has been well-characterised in fresh and processed fruit and vegetables, dairy products, dry-cured meat products, and beverages, among others. Some species are agents of alteration in different foods and beverages. Since the most comprehensive studies of spoilage yeasts have been performed in the winemaking process, hence, these studies form the thread of the discussion in this review. The natural yeast populations in raw ingredients and environmental contamination in the manufacturing facilities are the main modes by which food contamination occurs. After contamination, yeasts play a significant role in food and beverage spoilage, particularly in the alteration of fermented foods. Several mechanisms contribute to spoilage by yeasts, such as the production of lytic enzymes (lipases, proteases, and cellulases) and gas, utilisation of organic acids, discolouration, and off-flavours. This review addresses the role of yeasts in foods and beverages degradation by considering the modes of contamination and colonisation by yeasts, the yeast population diversity, mechanisms involved, and the analytical techniques for their identification, primarily molecular methods.


Asunto(s)
Contaminación de Alimentos/análisis , Microbiología de Alimentos , Levaduras/metabolismo , Bebidas/microbiología , Productos Lácteos/microbiología , Manipulación de Alimentos , Frutas/microbiología , Productos de la Carne/microbiología , Verduras/microbiología
4.
Int J Food Microbiol ; 241: 276-282, 2017 Jan 16.
Artículo en Inglés | MEDLINE | ID: mdl-27821356

RESUMEN

Fruit decay caused by pathogenic moulds is a major concern in the postharvest quality and shelf life of fruit. Blue mould decay is caused by Penicillium expansum (P. expansum) and is one of the most important postharvest diseases in cherries (Prunus avium L.). Synthetic fungicides are the main medium used to control pathogenic moulds. However, alternative approaches are available for developing safer technologies to control postharvest disease. An integrated approach that combines biological control, using antagonistic yeasts and modified atmosphere packaging (MAP) with cold storage is a promising alternative to synthetic fungicide treatment. In this work, two microperforated films (M10 and M50) and two antagonistic yeast strains (Hanseniaspora opuntiae L479 and Metschnikowia pulcherrima L672) were evaluated for their effectiveness to control the development of P. expansum in wounded cherries stored at 1°C. Results showed that the microperforated films had fungistatic effects, particularly M50, due to the level of CO2 achieved (mean CO2 of 11.2kPa at 35days), and the decrease in disease severity. Antagonistic yeasts, particularly Metschnikowia pulcherrima L672, delayed the development of P. expansum and decreased disease incidence and severity. The combination of MAP and antagonistic yeasts was the most effective approach to control P. expansum, during cold storage.


Asunto(s)
Penicillium/fisiología , Enfermedades de las Plantas/microbiología , Enfermedades de las Plantas/prevención & control , Prunus avium/microbiología , Levaduras/fisiología , Antibiosis , Atmósfera , Frutas/microbiología , Penicillium/crecimiento & desarrollo
5.
Physiol Int ; 103(1): 65-74, 2016 Mar.
Artículo en Inglés | MEDLINE | ID: mdl-27030628

RESUMEN

The objective of the present study was to compare differences between elderly rats and young obesity-induced rats in their activity/inactivity circadian rhythm. The investigation was motivated by the differences reported previously for the circadian rhythms of both obese and elderly humans (and other animals), and those of healthy, young or mature individuals. Three groups of rats were formed: a young control group which was fed a standard chow for rodents; a young obesity-induced group which was fed a high-fat diet for four months; and an elderly control group with rats aged 2.5 years that was fed a standard chow for rodents. Activity/inactivity data were registered through actimetry using infrared actimeter systems in each cage to detect activity. Data were logged on a computer and chronobiological analysis were performed. The results showed diurnal activity (sleep time), nocturnal activity (awake time), amplitude, acrophase, and interdaily stability to be similar between the young obesity-induced group and the elderly control group, but different in the young control group. We have concluded that obesity leads to a chronodisruption status in the body similar to the circadian rhythm degradation observed in the elderly.


Asunto(s)
Envejecimiento/fisiología , Ritmo Circadiano/fisiología , Actividad Motora/fisiología , Obesidad/fisiopatología , Descanso/fisiología , Animales , Peso Corporal/fisiología , Dieta Alta en Grasa , Masculino , Obesidad/patología , Ratas , Ratas Wistar , Sueño/fisiología
6.
J Food Sci ; 72(6): M193-201, 2007 Aug.
Artículo en Inglés | MEDLINE | ID: mdl-17995686

RESUMEN

A total of 192 lactic acid bacteria were isolated from 2 types of naturally fermented dry sausages at 3 different stages of the ripening process in order to select the most suitable strains as starter cultures in dry-cured sausage manufacture according to their technological characteristics such as glucose fermentation, lactic and acetic acid production, and proteolytic, lipolytic, and antimicrobial activities. Identification of the isolates revealed that 31.2% were Pediococcus pentosaceus, 26.9% Lactococcus lactis, 18.6% Pediococcus acidilactici, 17% Lactobacillus brevis, and sporadic isolates of Leuconostoc mesenteroides, Lactobacillus plantarum, and Lactobacillus curvatus. Most of the strains did not produce gas from glucose and showed the capacity to produce lactic acid rapidly. Some 25% of the strains were able to degrade tributyrin (esterase activity), but none showed lipolytic activity against olive oil and pork fat. Only 3 strains of P. acidilactici showed weak proteolytic activity against myofibrillar or sarcoplasmic proteins. Also, the same strains showed antimicrobial activity against Listeria monocytogenes. Nine strains with the best properties were preselected and tested for biogenic amine production. The results showed that two of the strains, identified as P. acidilactici by polymerase chain reaction, had the potential to be further tested as starter cultures in pilot processing of Iberian sausages.


Asunto(s)
Conservación de Alimentos/métodos , Lactobacillus/aislamiento & purificación , Lactococcus lactis/aislamiento & purificación , Productos de la Carne/microbiología , Pediococcus/aislamiento & purificación , Animales , Fermentación , Manipulación de Alimentos/métodos , Microbiología de Alimentos , Humanos , Lactobacillus/clasificación , Lactococcus lactis/clasificación , Pediococcus/clasificación , Filogenia , España
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