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Int J Food Microbiol

Title:		Control of toxigenic Aspergillus spp. in dried figs by volatile organic compounds (VOCs) from antagonistic yeasts
Author(s):		Galvan AI; Hernandez A; Cordoba MG; Martin A; Serradilla MJ; Lopez-Corrales M; Rodriguez A;
Address:		"Area de Fruticultura, Centro de Investigaciones Finca La Orden-Valdesequera (CICYTEX), Autovia Madrid-Lisboa, s/n, 06187 Guadajira, Spain. Nutricion y Bromatologia, Escuela de Ingenierias Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Caceres s/n, 06007 Badajoz, Spain. Electronic address: ahernandez@unex.es. Nutricion y Bromatologia, Escuela de Ingenierias Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Caceres s/n, 06007 Badajoz, Spain. Area de Postcosecha, Instituto Tecnologico Agroalimentario de Extremadura (INTAEX), Centro de Investigaciones Cientificas y Tecnologicas de Extremadura (CICYTEX), Avenida Adolfo Suarez s/n, 06007 Badajoz, Spain"
Journal Title:		Int J Food Microbiol
Year:		2022
Volume:		20220601
Issue:
Page Number:		109772 -
DOI:		10.1016/j.ijfoodmicro.2022.109772
ISSN/ISBN:		1879-3460 (Electronic) 0168-1605 (Linking)
Abstract:		"Aspergillus flavus and Aspergillus niger are fungi which can contaminate dried figs before and after harvest and consequently produce aflatoxins (AFs) and ochratoxin A (OTA). Many approaches have been applied to minimise the growth of these filamentous fungi, mainly involving the use of synthetic fungicides which are limited due to their negative impact on human health and the environment. In this context, biocontrol is a recent approach that needs to be explored. This study evaluated the potential of three volatile organic compounds (VOCs), octanoic acid (OA), 2-phenylethyl acetate (2PEA) and furfuryl acetate (FA), produced by Hanseniaspora uvarum and Hanseniaspora opuntiae yeasts on the growth, germination, gene expression and production of AFs and OTA by A. flavus M144 and A. niger M185 on dried fig-based agar and the incidence rates in dried figs. Two of the three VOCs evaluated (2PEA and FA) effectively controlled A. flavus M144 and A. niger M185 by using at least amounts of 50 muL (715 muL/L in the headspace) for FA and 100 muL (1430 muL/L in the headspace) for 2PEA in dried figs. One of the mode of actions of both compounds consists in early repressing the expression of genes involved in the biosynthesis of AFs (aflR) and OTA (pks) of A. flavus and A. niger, respectively. The results of this study support the application of 2PEA and FA at the early post-harvest stages of dried figs to control mycotoxin accumulation"
Keywords:		*Aflatoxins/metabolism Aspergillus flavus/metabolism Aspergillus niger *Ficus Humans *Mycotoxins/metabolism *Ochratoxins *Volatile Organic Compounds/metabolism Aspergillus flavus Biocontrol Dried figs Mycotoxins Volatile organic compound;
Notes:		"MedlineGalvan, Ana Isabel Hernandez, Alejandro Cordoba, Maria de Guia Martin, Alberto Serradilla, Manuel Joaquin Lopez-Corrales, Margarita Rodriguez, Alicia eng Netherlands 2022/06/07 Int J Food Microbiol. 2022 Sep 2; 376:109772. doi: 10.1016/j.ijfoodmicro.2022.109772. Epub 2022 Jun 1"