Biocontrol of toxigenic fungi from Brazilian dry-cured loin

Cured meats are traditional products consumed worldwide. The presence of indigenous microbiota during production can expose consumers to health risks. This study evaluated the potential of Hanseniaspora opuntiae, Meyerozyma caribbica, and Penicillium nalgiovense in inhibiting the growth of mycotoxin-producing fungi (Aspergillus westerdijkiae, Penicillium verrucosum, and Penicillium citrinum) isolated from a Brazilian dry-cured loin. Radial inhibition assays were conducted on Potato Dextrose Agar (PDA) and Socol-based Agar (SBA), which simulated the initial maturation conditions of the meat product. The results showed that P. nalgiovense exhibited the highest efficacy in inhibiting the mycotoxin-producing fungi at 15 °C and 25 °C. At 15 °C, the growth of P. nalgiovense was favored over the toxigenic fungi. Ochratoxin A (OTA) was quantified using high-performance liquid chromatography with fluorescence detection (HPLC-FLD). The production of OTA varied significantly among the studied fungi, with concentrations ranging from 10.42 μg/kg to 1054,87 μg/kg in PDA and from 5,18 μg/kg to 142,22 μg/kg in SBA, indicating that the composition of the medium influenced mycotoxin production. The findings highlight the potential of P. nalgiovense as biocontrol, especially at 15 °C. Future research should address the effects of P. nalgiovense application and reduced maturation temperatures on the sensory attributes of Brazilian dry-cured loin.