Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters

• Olive mill wastewater polyphenols were investigated to control indigenous fungal growth.
• OMWWP showed remarkable antifungal activity both in vitro and in situ.
• P. commune, Eurotium amstelodami, and Cladosporium cladosporioides were the most sensitive.
• Treatment with 2.5% and 5% OMWWP reduced oxidative changes in fermented sausages.

Biopreservation using polyphenols represents an alternative to chemical molecules for improving food safety. In this work, we evaluated the antifungal activity of polyphenols extracted from olive mill wastewater (OMWWP) to reduce or eliminate the growth of undesired fungi on the surface of dry fermented sausages.Antagonism against Penicillium expansum DSMZ 1282, Penicillium verrucosum DSMZ 12639, Penicillium nalgiovense MS01, Aspergillus ochraceus DSMZ 63304, Cladosporium cladosporioides MS12, and Eurotium amstelodami MS10 was evident at 1.25% OMWWP in vitro, whereas in situ application of 2.5% OMWWP strongly reduced undesired household fungal species such as C. cladosporioides, Penicillium aurantiogriseum, Penicillium commune, and Eurotium amstelodami, while a moderate antagonistic activity towards P. nalgiovense and Penicillium chrysogenum was observed at the same concentration.OMWWP at the concentrations used in this study demonstrated species-dependent antifungal activity by inhibiting both fungal growth and spore germination. Therefore, OMWWP can be regarded as a potential alternative to synthetic antifungal compounds to preserve the product from both oxidation and undesired fungi, without changing the sensory characteristics.