Rosmarinus officinalis reduces the ochratoxin A production by Aspergillus westerdijkiae in a dry-cured fermented sausage-based medium

Aspergillus westerdijkiae is an ochratoxin A (OTA) producer mould in dry-cured meat products. To prevent the presence of ochratoxigenic moulds fermented sausages, natural strategies based on use herbs and their derivatives are spotlight. The aim this study was to test potential antiochratoxigenic effects rosemary leaves (R) essential oil (REO) as biocontrol agents (BCAs) a sausage-based medium. mechanisms involved were also analysed by Proteomics. control without BCAs three treatments (R, REO combination R + REO) carried out. No significant differences detected when individually applied, whilst reduction up 73.87% OTA provoked REO. This showed synergistic effect, which proteins from PKS ER domain cell wall integrity pathway seem be involved. alone exerted similar effect proteome than REO, but lesser extent. impact synergy has not been completely elucidated. together with other could minimise hazard posed A. sausages. • Rosemary plus its reduce . presented effect. altered mycotoxin biosynthesis integrity. had treatment.