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Aspergillus westerdijkiae is an ochratoxin A (OTA) producer mould in dry-cured meat products. To prevent the presence of ochratoxigenic moulds in dry-cured fermented sausages, natural strategies based on the use of herbs and their derivatives are in the spotlight. The aim of this study was to test the potential antiochratoxigenic effects of rosemary leaves (R) and rosemary essential oil (REO) as biocontrol agents (BCAs) in a dry-cured fermented sausage-based medium. The mechanisms involved in their effects were also analysed by Proteomics. A control without BCAs and three treatments (R, REO and the combination of R + REO) were carried out. No significant differences were detected when BCAs were individually applied, whilst a significant reduction up to 73.87% in OTA was provoked by R + REO. This combination showed a synergistic effect, in which proteins from PKS ER domain and cell wall integrity pathway seem to be involved. REO alone exerted similar effect on the mould proteome than R + REO, but in a lesser extent. The impact of R in this synergy has not been completely elucidated. The combination of R + REO together with other strategies could minimise the hazard posed by A. westerdijkiae in dry-cured fermented sausages. This research was funded by Foundation for Science and Technology (FCT, Portugal) through financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020). Junta de Extremadura-Consejería de Economía, Ciencia y Agenda Digital-, Fondo Europeo de Desarrollo Regional-“Una manera de hacer Europa” (grant number GR18056), and grant PID2019-104260GB-I00 funded by MCIN/AEI/10.13039/ 501100011033. M. ́Alvarez is recipient of the grant BES-2017-081340 funded by MCIN/AEI/10.13039/501100011033 and by “ESF Investing in your future”. Q-Exactive mass spectrometer to proteomic research was acquired by the grant UNEX-AE-3394 funded by MCIN/AEI/ 10.13039/501100011033 and by “ERDF A way of making Europe” info:eu-repo/semantics/publishedVersion |
