Proteolytic Activity of Molds and Their Metabiotic Association with Salmonella in a Model System

• Published in: Journal of food protection Vol. 71; no. 10; pp. 2129 - 2132
• Main Authors: Cibelli, F, Ciccarone, C, Altieri, C, Bevilacqua, A, Sinigaglia, M
• Format: Journal Article
• Language: English
• Published: Des Moines, IA International Association of Milk, Food and Environmental Sanitarians 01.10.2008
• Subjects: Aspergillus; bacterial contamination; Biological and medical sciences; Colony Count, Microbial; Consumer Product Safety; food contamination; Food Contamination - prevention & control; Food industries; Food Microbiology; food pathogens; Food Preservation - methods; Fundamental and applied biological sciences. Psychology; Fusarium - physiology; Fusarium oxysporum; Humans; metabiotics; model food systems; molds (fungi); pathogen survival; Penicillium - physiology; Penicillium expansum; proteolysis; Salmonella; Salmonella - growth & development; Solanum lycopersicum - microbiology; Salmonella; Association; Proteolysis; Alteration; Bacteria; Models; Mould; Enterobacteriaceae
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X-71.10.2129

The aim of this study was to investigate the proteolytic ability of some strains of aspergilli, fusaria, and penicillia and the metabiotic effect of Fusarium oxysporum and Penicillium expansum on Salmonella. The proteolytic activity of the target molds was determined on tomato juice agar and tomato juice, whereas the metabiotic effect of F. oxysporum and P. expansum on Salmonella was assessed in a model system consisting of tryptone soy broth with different amounts of tomato juice added. Fusaria, some aspergilli, and one strain of penicillium showed a proteolytic activity on tomato juice agar. In addition, Salmonella survival was enhanced in tryptone soy broth plus 20 or 50% tomato juice in the model system previously inoculated with F. oxysporum.