Mycobiota dynamics and mycotoxin detection in PGI Salame Piemonte

Area of Science:

• Food Microbiology
• Mycology
• Fermentation Science

Background:

• The fungal community (mycobiota) in fermented sausages significantly influences their sensory characteristics.
• Understanding the mycobiota of PGI Salame Piemonte is crucial for quality control.

Purpose of the Study:

• To analyze the fungal diversity during the maturation of PGI Salame Piemonte.
• To assess the presence of mycotoxins in this traditional fermented sausage.

Main Methods:

• Culture-dependent and independent methods were used to identify fungi in casing and meat samples.
• Quantitative time-of-flight liquid chromatography-mass spectrometry (QTOF LC-MS) was employed to detect mycotoxins and penicillin G.

Main Results:

• Penicillium nalgiovense and Debaryomyces hansenii were dominant in casings, while meat showed higher fungal diversity.
• Trace amounts of roquefortine C were detected in some samples; penicillin G was absent.
• The study identified various fungal species, including Penicillium spp., Cladosporium spp., and Candida spp.

Conclusions:

• PGI Salame Piemonte harbors a diverse autochthonous mycobiota contributing to its unique properties.
• The absence of significant mycotoxin and penicillin G contamination indicates high hygienic quality.
• This research provides novel insights into the PGI Salame Piemonte mycobiota's role in product quality.