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...

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Autores principales:	Monika Coton, Franck Deniel, Jérôme Mounier, Rozenn Joubrel, Emeline Robieu, Audrey Pawtowski, Sabine Jeuge, Bernard Taminiau, Georges Daube, Emmanuel Coton, Bastien Frémaux
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	fermented sausages microbial ecology metabarcoding fungi mycotoxins Microbiology QR1-502
Acceso en línea:	https://doaj.org/article/8df322c7b0c44f959d5d7f1df6c98e5c
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spelling	oai:doaj.org-article:8df322c7b0c44f959d5d7f1df6c98e5c2021-11-04T09:22:38ZMicrobial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage1664-302X10.3389/fmicb.2021.737140https://doaj.org/article/8df322c7b0c44f959d5d7f1df6c98e5c2021-11-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fmicb.2021.737140/fullhttps://doaj.org/toc/1664-302XDry 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.Monika CotonFranck DenielJérôme MounierRozenn JoubrelEmeline RobieuAudrey PawtowskiSabine JeugeBernard TaminiauGeorges DaubeEmmanuel CotonBastien FrémauxFrontiers Media S.A.articlefermented sausagesmicrobial ecologymetabarcodingfungimycotoxinsMicrobiologyQR1-502ENFrontiers in Microbiology, Vol 12 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	fermented sausages microbial ecology metabarcoding fungi mycotoxins Microbiology QR1-502
spellingShingle	fermented sausages microbial ecology metabarcoding fungi mycotoxins Microbiology QR1-502 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
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.
format	article
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
title	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_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_sort	microbial ecology of french dry fermented sausages and mycotoxin risk evaluation during storage
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/8df322c7b0c44f959d5d7f1df6c98e5c
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Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage

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