6533b854fe1ef96bd12af362
RESEARCH PRODUCT
Identification and control of moulds responsible for black spot spoilage in dry-cured ham.
Alicia RodríguezMariana Reyes-prietoJuan J. CórdobaVictoria BernáldezAlberto AlíaMaría J. Andradesubject
0301 basic medicinebiologyWater activityFood spoilageSus scrofaFood preservationfood and beveragesRipeningPenicillium chrysogenumbiology.organism_classificationPenicillium chrysogenumMeat Products03 medical and health sciences030104 developmental biologyFood PreservationFood MicrobiologyFood microbiologyAnimalsMicrobial InteractionsFood scienceDesiccationCladosporiumFood ScienceBlack spotCladosporiumdescription
The aims of this work were to identify moulds responsible for black spot spoilage in the drying and cellar stages of dry-cured ham processing and evaluate the effectiveness of preventive actions for controlling this alteration. Four mould strains isolated from spoiled hams were identified by morphological characteristics and the ITS and β-tubulin sequencing. Two of them were Cladosporium oxysporum, one was C. cladosporioides and the remaining one was C. herbarum. These spoiling strains reproduced the black spots on dry-cured ham-based media and ham slices. Additionally, the effect of water activity (aw) conditions reached throughout dry-cured ham ripening and the activity of the protective culture Penicillium chrysogenum CECT 20922 against the spoiling moulds were evaluated. In the dry-cured ham model system the growth of the Cladosporium strains was minimised when the aw approaches 0.84 or in P. chrysogenum CECT 20922 inoculated dry-cured ham slices. Therefore such combination could be used to avoid the black spot formation in dry-cured ham.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2016-12-01 | Meat science |