Effect of commercial starter cultures and native yeasts on ochratoxin a production by aspergillus westerdijkiae and penicillium nordicum in meat products

Processed meat products are of worldwide importance and, because of their intrinsic factors as well as the processing methods, they are highly prone to fungal and mycotoxin contamination. Ochratoxin A (OTA) is the most significant mycotoxin in processed meat products. Penicillium nordicum is considered to be responsible for OTA contamination of meat products, as it is highly adapted to salt and protein-rich matrices and is moderately psycrotrophic. However, another OTA-producing fungus, Aspergillus westerdijkiae, adapted to carbon-rich matrices such as cereals and coffee beans, has been recently associated with high levels of OTA in meat products. Several Lactic Acid Bacteria (LAB) and yeasts have been tested as biocontrol agents against P. nordicum growth and OTA production in meat products, with promising results, but none of the studies have considered A. westerdijkiae. The aim of this work was to evaluate in vitro the effect of a commercial starter culture used in sausage fermentation and four yeasts isolated from dry-cured sausage on these two OTA-producing fungi, both in terms of fungal growth and of OTA production, using different meat-based culture media as model systems. The mechanisms underlying the observed effect were also studied. For this purpose, C. krusei, C. zeylanoides, R. mucilaginosa, R. glutinis, a mix of these yeasts and the starter culture were co-inoculated with P. nordicum and A. westerdijkiae in industrial sausage, traditional sausage, and ham-based media, under conditions of water activity, salt concentration and temperature that mimic real conditions at beginning and end of sausage curing process. Fungal growth was determined by measuring colony diameter, and OTA production was quantified by HPLC-FLD after extraction with methanol. Yeasts where found to inhibit significantly the growth of both fungi. P. nordicum was unable to produce detectable OTA in both sausage-based media under any condition. In ham, yeasts reduced OTA production, while the starter culture significantly increased it. Unexpectedly, OTA production by A. westerdijkiae was significantly stimulated in all media tested by all microorganisms. Matrix has a significant effect on OTA production by P. nordicum, but not by A. westerdijkiae, for which only temperature showed to have effect. By testing the mechanisms of action by which starter culture and C. zeylanoides influenced fungal responses, we were able to determine that direct contact and simultaneous growth of test organisms were the mechanisms more significantly involved in the responses. In conclusion, ochratoxigenic fungi do not all respond to antagonistic microorganisms in the same way. The use of biocontrol agents with the intent of reducing fungal growth and mycotoxin production by one fungus can have unexpected effects on others, thus leading to unforeseen safety problems. Further experiments are recommended to properly understand the reasons behind the different effects of microorganisms, to ensure their safe as biocontrol agents.

Estudo de propriedades físicas de solventes eutécticos de origem natural

No contexto da utilização de solventes alternativos mais sustentáveis e eficientes, capazes de substituir solventes orgânicos convencionais que apresentam várias desvan-tagens tais como toxicidade, inflamabilidade, volatilidade, etc., foram propostos na lite-ratura várias alternativas entre as quais os solventes eutécticos de origem natural. Para potenciar a sua aplicação em diversas áreas, incluindo a tecnologia biomédica, é necessário estudar as suas propriedades físicas dada a ainda insuficiente base de dados disponível. Assim, o principal objetivo deste trabalho é efetuar a medição da massa vo-lúmica, da viscosidade e do índice de refração de solventes eutécticos de origem natural, formados por cloreto de colina e açúcares, ácidos orgânicos ou álcoois. Para isso, foram escolhidos quatro sistemas modelo, já propostos na literatura: glicerol + cloreto de coli-na + água (proporção molar 2:1:1); glucose + cloreto de colina + água (2:5:5); sacarose + cloreto de colina + água (1:4:4); ácido málico + cloreto de colina + água (1:1:2). Fo-ram ainda avaliados os efeitos da adição de água e/ou da temperatura nas diferentes propriedades físicas. A viscosidade dos solventes eutécticos foi medida entre 293,15 K e 323,15 K, para valores de fração mássica de água entre 5% e 30%. Nesta gama de temperatura, os da-dos experimentais foram modelizados de forma satisfatória por uma equação do tipo Arrhenius. Como esperado, a viscosidade diminuiu com o aumento da temperatura e com o aumento de conteúdo em água. De facto, um aumento da temperatura de 20 °C para 50 °C traduz-se numa diminuição muito significativa da viscosidade dos solventes estudados. O índice de refração foi medido à temperatura de 298,15 K, obtendo-se valores na gama 1,41-1,50. Finalmente, a massa volúmica foi medida entre 298,15 K e 333,15 K. Verifica-se que, nas condições estudadas, a massa volúmica diminui linearmente com a temperatura e com o aumento da fração mássica de água, sendo muito menos sensível ao conteúdo em água ou à temperatura do que a viscosidade.

Thermal model for charring rate calculation in wooden cellular slabs under fire

Wood is a natural and traditional building material, as popular today as ever, and presents advantages. Physically, wood is strong and stiff, but compared with other materials like steel is light and flexible. Wood material can absorb sound very effectively and it is a relatively good heat insulator. But dry wood burns quite easily and produces a great deal of heat energy. The main disadvantage is the high level of combustion when exposed to fire, where the point at which it catches fire is from 200–400°C. After fire exposure, is need to determine if the charred wooden structures are safe for future use. Design methods require the use of computer modelling to predict the fire exposure and the capacity of structures to resist those action. Also, large or small scale experimental tests are necessary to calibrate and verify the numerical models. The thermal model is essential for wood structures exposed to fire, because predicts the charring rate as a function of fire exposure. The charring rate calculation of most structural wood elements allows simple calculations, but is more complicated for situations where the fire exposure is non-standard and in wood elements protected with other materials. In this work, the authors present different case studies using numerical models, that will help professionals analysing woods elements and the type of information needed to decide whether the charred structures are adequate or not to use. Different thermal models representing wooden cellular slabs, used in building construction for ceiling or flooring compartments, will be analysed and submitted to different fire scenarios (with the standard fire curve exposure). The same numerical models, considering insulation material inside the wooden cellular slabs, will be tested to compare and determine the fire time resistance and the charring rate calculation.

Thermal model for charring rate calculation in wooden cellular slabs under fire

Wood is a natural and traditional building material, as popular today as ever, and presents advantages. Physically, wood is strong and stiff, but compared with other materiais like steel is light and flexible. Wood material can absorb sound very effectively and it is a relatively good heat insulator. But dry wood does bum quite easily md produces a great deal ofheat energy. The main disadvantage is the high levei ofcombustion when exposed to fíre, where the point at which it catches fire is fi-om 200-400°C. After fu-e exposure, is need to determine if the charred wooden stmctures are safe for future use. Design methods require the use ofcomputer modelling to predict the fíre exposure and the capacity ofstructures to resist fhose action. Also, large or small scale experimental tests are necessary to calibrate and verify the numerical models. The thermal model is essential for wood stmctures exposed to fire, because predicts the charring rate as a fünction offire exposure. The charring rate calculation ofmost stmctural wood elements allows simple calculations, but is more complicated for situations where the fire exposure is non-standard and in wood elements protected with other materiais.