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[Objective] To evaluate the edible safety of Penicillium polonicum CK2023-1, a key strain responsible for flavor formation of traditional bacon in Chengkou, thus providing a scientific basis for developing microbial starter for bacon fermentation. [Methods] The genomic DNA sequence of P. polonicum CK2023-1 was determined via third-generation sequencing combined with second-generation sequencing and annotated via GO, KEGG, and antiSMASH databases. The spore suspension (1×109 spores/kg) of CK2023-1was applied to cured meat surfaces, followed by 26 d local smoking in Chengkou. Non-volatile metabolites were analyzed via LC-MS/MS. Acute oral toxicity (7 d) and subacute oral toxicity (28 d) tests in mice were conducted to assess pathogenicity. [Results] The genome of CK2023-1 was 33.27 Mb, with the N50 of 5 236 196 bp and the G+C content of 52.91%, containing 10 901 predicted coding genes (49.02% of the genome). Eighty-three biosynthetic gene clusters (BGCs) for secondary metabolites were identified, including known mycotoxin (verrucosidin) BGC. Compared with that in the toxigenic strain P. polonicum X6, the BGC in CK2023-1 exhibited an inversion. No mycotoxins were detected in fermented bacon, and neither acute nor subacute toxicity tests caused morbidity or mortality in mice. [Conclusion] P. polonicum CK2023-1 has a well-defined genomic structure, produces no mycotoxins, and is non-pathogenic, meeting the safety criteria for food-grade microbial strains.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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