Toxigenic moulds can develop on the surface of dry-cured meat products during ripening due to their ecological conditions, which constitutes a risk for consumers. A promising strategy to control this hazard is the use of antifungal microorganisms usually found in these foods. However, to date, the effectiveness of gram-positive catalase-positive cocci (GCC+) has not been explored. The aim of this work was to select GCC+ isolates with antifungal activity to study its effectiveness in a dry-cured ham model system at the environmental conditions reached during the ripening. Forty-five strains of GCC+ were evaluated and the isolate Staphylococcus xylosus Sx8 was selected to assess its efficacy at two different concentrations (10⁶ and 10⁴ cfu/mL) against Penicillium nordicum, Aspergillus flavus, Aspergillus parasiticus, and Penicillium griseofulvum at 15, 20, and 25 °C. The results showed that the inoculation of 10⁶ cfu/mL of S. xylosus completely inhibited the growth of most fungi. In addition, in the presence of this strain at 10⁴ cfu/mL, a significant reduction in fungal growth and mycotoxins production was observed at the three temperatures studied. In conclusion, S. xylosus Sx8 possesses great potential as a biological agent to control toxigenic moulds in dry-cured meat products.

中文翻译：

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木糖葡萄球菌作为干腌火腿模型系统中产毒霉菌生物防治剂的选择和评价。


由于其生态条件，干腌肉制品在成熟过程中表面可能会产生产毒霉菌，这对消费者构成风险。控制这种危害的一个有前景的策略是使用这些食品中常见的抗真菌微生物。然而，迄今为止，革兰氏阳性过氧化氢酶阳性球菌（GCC+）的有效性尚未被探索。这项工作的目的是选择具有抗真菌活性的 GCC+ 分离株，以研究其在成熟过程中达到的环境条件下在干腌火腿模型系统中的有效性。对 45 种 GCC+ 菌株进行了评估，并选择分离木糖葡萄球菌Sx8 来评估其在两种不同浓度（10 ⁶和 10 ⁴ cfu/mL）下对北方青霉、黄曲霉、寄生曲霉和灰黄青霉的功效（15、 20 和 25°C。结果表明，接种10 ⁶ cfu/mL的木糖链球菌完全抑制了大多数真菌的生长。此外，在该菌株浓度为 10 ⁴ cfu/mL 的情况下，在所研究的三个温度下观察到真菌生长和霉菌毒素产生显着减少。总之，木糖链霉菌Sx8 作为控制干腌肉制品中产毒霉菌的生物制剂具有巨大的潜力。