Abstract
Spoilage of heat processed food and beverage by heat resistant fungi (HRF) is a major problem for food industry in many countries. Neosartorya fischeri is the leading source of spoilage in thermally processed products. Its resistance to heat processing and toxigenicity makes studies about Neosartorya fischeri metabolism and chemical sensitivity essential. In this study chemical sensitivity of two environmental Neosartorya fischeri isolates were compared. One was isolated from canned apples in 1923 (DSM3700), the other from thermal processed strawberry product in 2012 (KC179765), used as long-stored and fresh isolate, respectively. The study was conducted using Biolog Phenotype MicroArray platforms of chemical sensitivity panel and traditional hole-plate method. The study allowed for obtaining data about Neosartorya fischeri growth inhibitors. The fresh isolate appeared to be much more resistant to chemical agents than the long-stored isolate. Based on phenotype microarray assay nitrogen compounds, toxic cations and membrane function compounds were the most effective in growth inhibition of N. fischeri isolates. According to the study zaragozic acid A, thallium(I) acetate and sodium selenate were potent and promising N. fischeri oriented fungicides which was confirmed by both chemical sensitivity microplates panel and traditional hole-plate methods.
Highlights
Neosartorya fischeri is a heat resistant fungus (HRF) and is the leading cause of spoilage in thermally processed food and beverage, especially fruit products in many countries [1]
The most surprising finding in our results was that fresh isolate of N. fischeri KC179765 had completely different and expanded chemical sensitivity profile when compared to long-stored isolate (N. fischeri DSM3700)
When an isolate achieves such increased capacity to utilize a wide spectrum of chemical agents, it is more likely to colonize plants, fruit or agricultural crops and this might explain why this isolate can be resistant to fungicides
Summary
Neosartorya fischeri is a heat resistant fungus (HRF) and is the leading cause of spoilage in thermally processed food and beverage, especially fruit products in many countries [1]. N. fischeri is able to survive at least 75°C for more than 30 minutes, that is the way these fungi are included to heat resistant organisms [1,4,5,6,7,8]. Ascospores of N. fischeri may spoil heat processed products by their germination and growth, even under microaerobic conditions [7]. The toxigenicity of these moulds constitutes hazard to public health [3,4,9]. Contamination of agricultural raw materials is often a result of their contact with the soil
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