Microbiological Assessment and Production of Ochratoxin A by Fungi Isolated from Brazilian Dry-Cured Loin (Socol)

This study aimed to evaluate the microbiological quality of Brazilian dry-cured loin (Socol), as well as the presence of ochratoxin A (OTA) and its synthesis by the isolated Aspergillus ochraceus complex under different conditions (culture media, temperature, and time of incubation). Nine bacterial genera were isolated and identified by Matrix Assisted Laser Desorption Ionization—Time Of Flight/Mass Spectrometry (MALDI-TOF/MS), including Serratia spp. (32.4%), Citrobacter spp. (20.9%), Enterobacter spp. (13.6%), and Staphylococcus spp. (6.3%), among others. Salmonella spp. was not observed, and counts of thermotolerant coliforms and coagulase-positive Staphylococcus were below the confidence level. Fifteen fungal strains were isolated and identified as Aspergillus spp. (n = 5), Cladosporium sp. (n = 1), and Penicillium spp. (n = 9). OTA was quantified in Socol samples, and the enumeration of fungi showed a correlation (r = 0.77) with the mycotoxin detection. A. ochraceus complex produced OTA in Czapek Yeast Autolyzed (CYA) and Yeast Extract Sucrose (YES) agars at different times and temperatures. It was concluded that the microbiota of Socol is complex, encompassing spoilage bacteria. Undesirable fungi are also present, including those belonging to the A. ochraceus complex that produce OTA.