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Proteolytic activity of molds and their metabiotic association with Salmonella in a model system

F Cibelli1, C Ciccarone, C Altieri

  • 1Department of Agro-Environmental Sciences, Chemistry and Crop Protection, Faculty of Agricultural Science, Foggia University, Italy.

Journal of Food Protection
|October 23, 2008
PubMed

Insights

Mold strains like Fusarium and Penicillium exhibit proteolytic activity. Some molds, particularly Fusarium oxysporum, enhanced Salmonella survival in a tomato juice broth model system.

Area of Science:

  • Microbiology
  • Food Science
  • Mycology

Background:

  • Fungal contamination is a concern in food safety.
  • Understanding mold-pathogen interactions is crucial for risk assessment.

Purpose of the Study:

  • To evaluate the proteolytic capabilities of Aspergillus, Fusarium, and Penicillium species.
  • To determine the metabiotic influence of Fusarium oxysporum and Penicillium expansum on Salmonella survival.

Main Methods:

  • Proteolytic activity was assessed using tomato juice agar and liquid tomato juice.
  • Metabiotic effects on Salmonella were studied in a tryptone soy broth model with varying tomato juice concentrations.

Main Results:

  • Proteolytic activity was observed in Fusarium, some Aspergillus strains, and one Penicillium strain on tomato juice agar.
  • Salmonella survival was notably enhanced in tryptone soy broth containing 20% or 50% tomato juice when co-cultured with Fusarium oxysporum.

Conclusions:

  • Certain fungal species possess proteolytic enzymes capable of degrading food components.
  • Fusarium oxysporum can create conditions that promote Salmonella survival in specific food matrices.

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