Enzymatic biocontrol of spoilage fungi from salami

Abstract

This study evaluates the in vitro effect of commercial β-glucanase and chitinase in controlling the growth of undesirable fungal contaminants on salami surface, which can cause both changes in sensory aspects of the sausage and production of mycotoxins and antibiotics. Hence, we isolated and identified four filamentous fungi, Penicillium simplicissimum (F1), Aspergillus niger complex (F2), Penicillium nalgiovense (F3) and Aspergillus flavus (F4), from spoiled salami surface samples. The enzymes inhibitory activity against fungal growth was evaluated using these microorganisms of 50 at 20% concentration levels. The 50% concentration level for both enzymes showed the highest growth inhibition, demonstrating its fungicide potential, regardless of the spore concentration used (105 and 103 spores/mL). The visual analysis results showed that the sprinkling of β-glucanase at 50% concentration and chitinase at 50 and 40% concentrations were able to inhibit F1, F2, F3, and F4 growth in distinct levels. These in vitro results are promising since β-glucanase and chitinase can be a safe alternative for the fermented sausage industry to control the fungal spoilage in the future when applying these compounds directly on the salami surface.