Debaryomyces hansenii alone and in combination with plant extracts reduce ochratoxin A in dry-cured "chorizo".

The presence of ochratoxin A (OTA) in dry-cured sausages is a current hazard. To control its contamination, the use of biocontrol agents (BCAs) of plant and microbial origin as anti-ochratoxigenic strategies is being carried out. The aim of this study was to evaluate the anti-ochratoxigenic effect of rosemary essential oil (REO), acorn shell extract (AE) and Debaryomyces hansenii against OTA production by Penicillium nordicum in the Spanish dry-cured sausages "chorizo". For this purpose, BCAs were individually and in combination inoculated in the presence of P. nordicum on the surface of portions of "chorizo" and incubated under typical ripening conditions. Samples were taken for analysing OTA production and proteomic profile variation as well as for physico-chemical and sensory analyses of the sausage portions. Individual application of REO and AE significantly increased OTA production, likely as a response to stressful stimuli. On the other hand, treatments that included D. hansenii significantly decreased it, apparently due to the influence of this yeast on triggering OTA degradation processes of P. nordicum. Although physico-chemical and sensory characteristics were altered in some cases, the degree of acceptability was high. These results reflect the possibility of using D. hansenii as an effective BCA with the ability to mitigate increased OTA production in the presence of plant-derived BCAs inoculated on the surface of "chorizo". Additionally, the sensory results suggest a plausible industrial application due to the absence of negative effects on the final product.