Moulds positively contribute to the development of typical characteristic flavour and aroma of dry-fermented sausages. However, some mould species, such as Penicillium nordicum and Penicillium verrucosum, may contaminate this product with ochratoxin A (OTA). For this reason, the control of toxigenic moulds is needed. Strategies based on the use of antifungal microorganisms present in the native microbial population in the dry-fermented sausage processing could be a promising strategy. The aim of this work was to study the effect of Enterococcus faecium strains on P. nordicum and P. verrucosum growth and OTA production in a dry-fermented sausage-based medium at conditions of temperature and water activity similar to those occurring during the ripening of these meat products. Six strains were screened to evaluate their growth capacity and antifungal activity against P. nordicum and P. verrucosum at three fixed temperatures related to the sausage ripening. The two E. faecium strains that decreased growth of both species were chosen to further evaluate their effect on growth of P. verrucosum and P. nordicum and their mycotoxin production under conditions simulating the dry-fermented sausage ripening. The presence of E. faecium SE920 significantly reduced OTA production of P. nordicum although it did not affect P. verrucosum. E. faecium SE920, isolated from dry-fermented sausages, could be a good candidate to reduce OTA production by P. nordicum in dry-fermented sausages.

中文翻译：

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粪肠球菌：一种有前途的保护性文化，可控制干发酵香肠中产曲霉菌的霉菌的生长和霉菌毒素的产生。

霉菌对干发酵香肠的典型特征风味和香气的发展有积极作用。但是，某些霉菌物种，如诺迪青霉和普通青霉，可能会被曲霉毒素A（OTA）污染。因此，需要控制产毒霉菌。基于在干发酵香肠加工中使用天然微生物种群中存在的抗真菌微生物的策略可能是一种有前途的策略。这项工作的目的是研究粪肠球菌菌株对P. nordicum和P. verrucosum的影响。在基于干发酵香肠的培养基中，在与这些肉类产品成熟期间类似的温度和水活度条件下，其生长和OTA产生。在与香肠成熟相关的三个固定温度下，筛选了六株菌株以评估其生长能力和对北欧假单胞菌和疣状假单胞菌的抗真菌活性。两个屎肠球菌菌株降低这两个物种的生长被选择以进一步评估其对生长的影响P.疣状和P. nordicum和模拟干发酵香肠熟化条件下的霉菌毒素的产生。屎肠球菌SE920的存在显着降低了OTA的OTA产量P. nordicum尽管它不影响verrucosum。从干发酵香肠中分离出来的屎肠球菌SE920可能是减少旱生香肠中野生假单胞菌OTA产量的一个很好的候选者。