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Evaluation of Muscodor cinnamomi as an egg biofumigant for the reduction of microorganisms on eggshell surfaces and
Nakarin Suwannarach1, Chariya Kaewyana1, Arpaporn Yodmeeklin2
1Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
Abstract:
The presence of microorganisms on the eggshell surface is a factor of consideration in determining egg quality. These microorganisms can contribute to egg spoilage and can infect the egg. In this study, 18 morphotypes of microorganisms were isolated from eggshells. Morphological, biochemical, physiological and molecular analyses were used to identify these morphotypes into 7 species; Bacillus drentensis, Staphylococcus arlettae, Stap. cohnii, Stap. kloosii, Stap. saprophyticus, Stap. sciuri and Stap. xylosus. The potential of Muscodor cinnamomi to reduce the presence of microorganisms on eggshells by biological fumigation was investigated. The result showed that 16 strains of the tested microorganisms were inactivated after the exposure of the fungal volatile organic compounds. The most abundant compound was 2-methylpropanoic acid, followed by 3-methylbutan-1-ol. Our results indicated that a 24-h period of fumigation of 100g rye grain culture of M. cinnamomi was the minimum dose that could significantly reduce the number of microorganisms on the eggshell surface. Fumigated eggs from both box and cabinet fumigation trials showed significantly lower microbial numbers on the eggshell than non-fumigated eggs during the storage period of 14days. It was found that the values of the yolk index, albumen index and the Haugh unit of the eggs decreased during this storage time. However, those values of the fumigated eggs from both fumigation trials were found to be significantly higher than the non-fumigated eggs after the 24-h fumigation period and following storage for 5, 7 and 14days. However, the values of the albumen index were not found to have significantly increased over 5days of the box trial. This study is the first to report on mycofumigation activity for the purposes of reducing the presence of microorganisms on the surface of eggshells.
Insights
This study shows that fumigation using the fungus Muscodor cinnamomi effectively reduces microorganisms on eggshells. This biological fumigation also helps maintain egg quality during storage.
Area of Science:
- Microbiology
- Food Science
- Mycology
Background:
- Microbial contamination on eggshells impacts egg quality and safety.
- Current methods for microbial control on eggs have limitations.
Purpose of the Study:
- To investigate the efficacy of Muscodor cinnamomi for biological fumigation of eggshells.
- To assess the impact of this mycofumigation on microbial load and egg quality parameters.
Main Methods:
- Isolation and identification of microorganisms from eggshells using morphological, biochemical, physiological, and molecular analyses.
- Exposure of contaminated eggshells to volatile organic compounds from M. cinnamomi.
- Evaluation of microbial inactivation, egg quality indices (yolk index, albumen index, Haugh unit), and identification of key volatile compounds.
Main Results:
- 16 out of 18 microbial strains were inactivated by M. cinnamomi volatile compounds.
- A 24-hour fumigation with 100g rye grain culture of M. cinnamomi was the minimum effective dose.
- Fumigated eggs showed significantly lower microbial counts and higher quality indices (yolk index, albumen index, Haugh unit) compared to controls during 14 days of storage.
Conclusions:
- Muscodor cinnamomi demonstrates significant mycofumigation potential for reducing eggshell microorganisms.
- Biological fumigation with M. cinnamomi is a promising strategy for improving egg safety and extending shelf life.
- This study presents the first evidence of mycofumigation for eggshell microbial control.
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