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<p><i>Paecilomyces</i> is a frequently genus associated with food spoilage worldwide. Among its species, <i>P. variotii</i> produces the most heat-resistant conidia described to date, while <i>P. niveus</i> and <i>P. dactylethromorphus</i> are potential patulin producers. Recently, <i>P. paravariotii</i> was described as a closely related species to <i>P. variotii</i> and the occurrence in food-related environments remains scarcely reported. In this study <i>Paecilomyces</i> species associated with orange juice processing environments and spoiled products were characterized using multilocus phylogenetic analysis, and strain-level variability in stress tolerance was evaluated under thermal and non-thermal conditions. Twelve isolates were identified and following preliminary heat screening at 58 and 59&#xa0;°C, six representative strains were selected for thermal inactivation kinetics at 60&#xa0;°C and exposure to direct cold plasma generated by a gliding arc plasma jet (GAPJ). Phylogenetic analysis revealed a predominance of <i>P. paravariotii</i>, along with <i>P. variotii</i>, <i>P. dactylethromorphus</i>, and <i>P. lecythidis</i>. Thermal assays showed wide variability, with <i>P. variotii</i> being the most resistant and <i>P. dactylethromorphus</i> the most sensitive. Responses to GAPJ-induced oxidative stress mirrored the thermal resistance profiles observed among the strains, with the most resistant strains remaining viable after a 20 to 30-minute exposure. Overall, strain-level variability reflects ecological and environmental influences on fungal stress adaptation, emphasizing the importance of strain-level analyses and ecological context in understanding fungal persistence in food systems.</p> Graphical Abstract <p></p>

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Thermal and oxidative stress responses of Paecilomyces species recovered from beverage processing environments

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年4月27日

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  • Mailah Ali Abdul Rahman Mahfouz,
  • Arthur Kael Rodrigues Pia,
  • Rafaella Santos Mori Bragil,
  • Naara Aparecida Almeida,
  • Anderson S. Sant’Ana,
  • Benedito Corrêa,
  • Rodrigo Savio Pessoa,
  • Liliana de Oliveira Rocha

摘要

Paecilomyces is a frequently genus associated with food spoilage worldwide. Among its species, P. variotii produces the most heat-resistant conidia described to date, while P. niveus and P. dactylethromorphus are potential patulin producers. Recently, P. paravariotii was described as a closely related species to P. variotii and the occurrence in food-related environments remains scarcely reported. In this study Paecilomyces species associated with orange juice processing environments and spoiled products were characterized using multilocus phylogenetic analysis, and strain-level variability in stress tolerance was evaluated under thermal and non-thermal conditions. Twelve isolates were identified and following preliminary heat screening at 58 and 59 °C, six representative strains were selected for thermal inactivation kinetics at 60 °C and exposure to direct cold plasma generated by a gliding arc plasma jet (GAPJ). Phylogenetic analysis revealed a predominance of P. paravariotii, along with P. variotii, P. dactylethromorphus, and P. lecythidis. Thermal assays showed wide variability, with P. variotii being the most resistant and P. dactylethromorphus the most sensitive. Responses to GAPJ-induced oxidative stress mirrored the thermal resistance profiles observed among the strains, with the most resistant strains remaining viable after a 20 to 30-minute exposure. Overall, strain-level variability reflects ecological and environmental influences on fungal stress adaptation, emphasizing the importance of strain-level analyses and ecological context in understanding fungal persistence in food systems.

Graphical Abstract