Abstract
Fungal spoilage is one of the main reasons of economic losses in the food industry, especially in the wine sector. Consequently, the search for safer and new preservation techniques has gained importance in recent years. The objective of this study was to investigate the antifungal and anti-mycotoxigenic activity from 28 microorganisms (MO) isolated from red grape. The antifungal activity of a cell free supernatant of fermented medium by the isolated MO (CFS) was tested with the agar diffusion method and the minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) assay. Additionally, different antifungal compounds from the CFS were identified and quantified (organic acids, phenolic compounds, and volatile organic compounds). Finally, the most active CFS were tested as red grape bio-preservative agents. Results evidenced that CFS fermented by the strain UTA 6 had the highest antifungal activity, above all isolates, and produced a wide pool of antifungal compounds. The use of UTA 6 CFS as bio-preservative agent showed a reduction of 0.4 and 0.6 log10 spores per gram of fruit in grapes contaminated by A. flavus and B. cinerea, respectively. Moreover, UTA 6 CFS treatment reduced the occurrence of aflatoxin B1 and fumonisin (B2, B3, and B4) production in grapes contaminated by 28–100%.
Highlights
IntroductionAlong the different stages of production, fruits and vegetables are susceptible to a wide variety of pathogens, such as nematodes, insects, and different microbial organisms [1]
Along the different stages of production, fruits and vegetables are susceptible to a wide variety of pathogens, such as nematodes, insects, and different microbial organisms [1].Among those pathogenic agents, fungi represent a group that causes more damage to the agricultural sector [2]
Grape berries are one of those products primarily affected by fungal contamination, especially by the species of fungi belonging to the Aspergillus, Botrytis, Fusarium, and Penicillium genera [5]
Summary
Along the different stages of production, fruits and vegetables are susceptible to a wide variety of pathogens, such as nematodes, insects, and different microbial organisms [1] Among those pathogenic agents, fungi represent a group that causes more damage to the agricultural sector [2]. The mycotoxins produced by them, including aflatoxins, ochratoxin A, fumonisins, zearalenone, trichothecens, penicillic acid, and patulin, are some of the most toxic secondary metabolites commonly found in food contaminated by fungi. Many of these mycotoxins are classified by the International Agency for Research on Cancer (IARC)
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