Naslov
Influence of regional climate on prevalence and diversity of moulds overgrowing prosciutto surface

Autori
Pleadin, Jelka ; Zadravec, Manuela ; Lešić, Tina ; Perković, Irena ; Kiš, Maja ; Vahčić, Nada

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Skup
34rd EFFoST International Conference 2020 - Bridging high-tech, food-tech and health: Consumer-oriented innovations

Mjesto i datum
Online, 10.11.2020. - 12.11.2020

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Regional climate ; Prevalence and diversity of moulds ; Prosciutto surface

Sažetak
The prevalence and diversity of moulds overgrowing traditional dry-cured meat products is proportional to the product ripening longevity, and is in connection with regional environmental conditions, especially in case of home-based production in which no microbiological filters and no pneumatic barriers are used, and in which temperature and relative air humidity are hard to control. The duration of prosciutto processing, often taking 12 - 18 months, influences surface mould growth together with environmental temperature and humidity during ripening. The aim of this study was to investigate into surface moulds growing on prosciuttos (n = 67) produced in different Croatian coastal climate zones (Dalmatia and Istria) and to relate their presence to the regional climate. The results revealed the predominance of moulds of the Penicillium (75%) genus, while moulds of the Aspergillus (14%) and the Eurotium (11%) genus were present in a significantly lower number of isolates, with higher prevalence and greater diversity in longer ripen prosciuttos. In all prosciutto samples, the most represented species of the Penicillium genus were P. solitum (22%), P. nalgiovense (20%), P. polonicum (14%) and P. commune (13%), their number thereby being higher in samples produced moderate climate regions of Istria. The Aspergillus species (A. pseudoglaucum, A. niger, A. ochraceus, A. proliferans and A. versicolor) were isolated in significantly higher numbers from the surfaces of prosciuttos produced in hotter climate regions (38% of samples) as compared to those produced in moderate climate regions (16% of samples), suggesting that extremely hot and dry weather, often comparable to tropical and subtropical conditions, offers an environment optimal for Aspergillus species growth. Some of the latter species, such as A. niger and A. ochraceus, have been recognized as producers of mycotoxins that often contaminate dry-cured meat products.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA