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This study delved into the evolution of fungal population during the fermentation of Spanish-style green table olives (Manzanilla cultivar), determining the influence of different factors such as fermentation matrix (brine or fruit) or the use of a lactic acid bacteria inoculum, on its distribution. The samples (n = 24) were directly obtained from industrial fermentation vessels with approximately 10.000 kg of fruits and 6.000 L of brines. Our findings showcased a synchronized uptick in lactic acid bacteria counts alongside fungi proliferation. Metataxonomic analysis of the Internal Transcribed Spacer (ITS) region unearthed noteworthy disparities across different fermentation time points (0, 24, and 83 days). Statistical analysis pinpointed two Amplicon Sequence Variants (ASV), Candida and Aureobasidium, as accountable for the observed variances among the different fermentation time samples. Notably, Candida exhibited a marked increase during 83 days of fermentation, opposite to Aureobasidium , which demonstrated a decline. Fungal biodiversity was slightly higher in brines than in fruits, whilst no effect of inoculation was noticed. At the onset of fermentation, prominently detected genera were also Mycosphaerella (19.82 %) and Apohysomyces (16.31 %), hitherto unreported in the context of table olive processing. However, their prevalence dwindled to nearly negligible levels from 24th day fermentation onwards (<2 %). On the contrary, they were replaced by the fermentative yeasts Saccharomyces and Isstachenkia. Results obtained in this work will be useful for designing new strategies for better control of table olive fermentations. • Metataxonomic analysis of ITS region was applied in Spanish-style olive fermentations. • Variances in yeast population were detected at 0, 24, and 83 days of fermentation. • Candida and Aureobasidium were the responsible genera for the statistical differences • No significant differences were observed in fermentation matrix or inoculation process. [ABSTRACT FROM AUTHOR]

In this work, we have used a metataxonomic analysis to study the bacterial biodiversity in three types of commercial dressing and ingredients habitually used in table olive packaging. The bioinformatics analysis showed that salt samples (marine and spring) had the highest biodiversity indexes, followed by the aromatic herbs (thyme, oregano, and fennel) and finally by fermented dressing samples (garlic, pepper, and pepper paste). In salt samples, a significant high presence of Cytophagia , Sphingobacteria, Deltaproteobacteria and Halobacteria classes was observed. On the contrary, the presence of Bacilli class in fermented dressing samples was significantly higher compared to the other samples. Finally, the abundance of Gammaproteobacteria was statistically higher in the samples of herbs. At genus or family taxonomic level, Pseudomonas and diverse non-assigned genus of the Enterobacteriaceae family predominated in many samples of herbs. In fermented dressing samples, a diverse genus belonging to the Enterobacteriaceae family appeared in a high relative abundance in pepper paste and garlic, and the presence of Vibrio sp. was detected in pepper. However, Lactobacillus, Weisella, and Pediococcus were the predominant genera found in many of these fermented samples. Salinibacter was the most representative genus in both types of salt samples. Multivariate analysis (PCA) of the metataxonomic data sets discriminated well the samples belonging to the three different groups, showing a high proportion of sequences shared by samples-group. This survey reports for the first time the presence of new bacterial species not previously related to table olive processing, as well as the presence of others which could compromise the stability of olive packaging. • Metataxonomic analysis has provided a deep knowledge of the microbiota present in olive dressing. • Pseudomonas and diverse non-assigned genus of Enterobacteriaceae predominated in aromatic herbs. • Lactobacillus , Weisella, and Pediococcus were the predominant genera found in many fermented dressing samples. • Salinibacter was the most representative genus found in samples of salt. • Olive dressing includes spoilage microorganisms that may alter the stability of table olive packaging. [ABSTRACT FROM AUTHOR]

The use of agrochemicals as pure enantiomers avoids the presence of non-active pesticide compounds in the environment. The quality control of these agrochemicals requires the development of new chiral methodologies. In this work, the performance of the monolithic column named poly(O-9-[2-(methacryloyloxy)-ethylcarbamoyl]-10,11-dihydroquinidine-co-2-hydroxyethyl methacrylate-co-ethylene dimethacrylate) (poly(MQD- co -HEMA- co -EDMA)) was assessed as stationary phase for the enantiomeric separation of seven phenoxy acid herbicides (dichlorprop, 2-(4-chlorophenoxy)propionic acid, 2-(3-chlorophenoxy)propionic acid, mecoprop, fenoprop, 2-phenoxypropionic acid, and fenoxaprop) in a nano-liquid chromatography (nano-LC) system. Under optimized conditions (60/40 ( v/v ) ACN/0.1 M ammonium acetate (pH 6.0) at a flow rate of 20 μL/min), it was possible to obtain baseline separation for most of the studied compounds. The analysis of an enantiomerically pure mecoprop commercial herbicide sample which also contained three achiral phenoxy acid herbicides (MCPA, 2,4-D and dicamba) commonly present in these kinds of formulations showed that the use of a 80/20 ( v/v ) ACN/0.1 M ammonium acetate (pH 5.3) enabled the simultaneous separation of these compounds and mecoprop enantiomers in less than 8 min. The analytical characteristics of the methodology were evaluated in terms of selectivity, linearity, precision, accuracy, LOD, and LOQ. Results demonstrated that determined amounts of R-mecoprop in commercial formulations were in agreement with the labeled content and the enantiomeric impurity was below the LOQ. The poly(MQD- co -HEMA- co -EDMA) capillary monolithic column exhibits great potential as a useful and environmental-friendly tool for the quality control of agrochemicals by nano-LC. [ABSTRACT FROM AUTHOR]

• Functionalized hydrogels improved diabetes-associated impaired wound healing. • Bemiparin showed a greater capacity for collagen maturation and contributes to the stabilization of neoformed scar tissue. • Chitosan hydrogels promote the progression of the reparative process and induce the formation of stable scar tissue. • Quality of scar tissue at 21 days is clearly better and this would lead us, to a lower recurrence of ulcers. Diabetes mellitus causes severe impairment in the cutaneous wound healing process, which has led to extensive research striving to establish new treatments. In this work, we describe the effects of chitosan hydrogels functionalized with either unfractionated heparin or bemiparin (a low molecular weight heparin, LMWH) as topical treatments in an experimental diabetic wound healing model. Although wound morphometry showed similar values at the end of the study, microscopic analyses revealed impaired healing in diabetic animals in terms of inflammation and tissue formation. However, both types of loaded hydrogels accelerated inflammation resolution and improved the epithelialization process, while showing a neodermal thickness similar to that of nondiabetic animals. Immunohistochemistry analyses revealed an intermediate response in macrophage evolution between diabetic and nondiabetic controls in the treated groups, as well as enhanced collagenization and myofibroblast progression patterns. However, these changes were not accompanied by differences among groups in collagen I, III and TGF-β1 gene expression. Functionalized hydrogels improved diabetes-associated impaired wound healing, thus promoting the progression of the process and inducing the formation of high-quality cicatricial tissue. Although the beneficial healing effect observed after topical treatment with chitosan hydrogels loaded with bemiparin or unfractionated heparin was similar, the chitosan hydrogel loaded with bemiparin is the preferred choice as it exhibited high-quality tissue in the neoformed dermal tissue. [ABSTRACT FROM AUTHOR]

This work applies metataxonomic, standard statistics, and compositional data (CoDa) techniques to study the bacterial diversity of spoiled and normal Spanish-style table olive fermentations, analysing a total of 10-tons of industrial fermentation containers from two processing yards. Forty percent were affected by butyric, sulfidic, or putrid spoilage, while 60% followed the ordinary fermentation course. The samples were obtained at 30 days of fermentation, determining their 16S rRNA gene Amplicon Sequence Variant compositions (ASVs). The butyric containers showed a bacterial profile strongly associated with the genera Enterococcus , Leuconostoc , and Atlantibacter , but also with Lactiplantibacillus and Melissococcus , and less confident to Raoultella , Enterobacter , Serratia , and Celerinatantimonas. The sulfidic fermentation was linked to Alkalibacterium and, to a lesser extent, Marinilactibacillus and the absence of Lactiplantibacillus. Putrid spoilage was mainly related to Halolactibacillus and Alkalibacterium. Sulfidic/putrid (together) differed from butyric spoilage by the presence of Alkalibacterium / Marinilactibacillus as well as by Halomonas / Halanaerobium. Lactiplantibacillus dominated normal fermentations, but Vibrio was also frequently found (0–46%), apparently not causing any alteration. These results contribute to a better microbial characterisation of non-zapatera spoiled table olive fermentations. They also suggest using several statistical techniques to discriminate normal vs spoiled fermentations adequately. • Bacterial profiles of spoiled industrial table olive fermentation vessels was studied. • Butyric spoilage was mainly related to Enterococcus , Leuconostoc , and Atlantibacter. • Sulfidic spoilage was primary associated with Alkalibacterium. • Putrid spoilage was linked to Halolactobacillus and Alkalibacterium. • Propionibacterium , Bacillus or Pseudomonas were not detected in the spoiled vessels. [ABSTRACT FROM AUTHOR]

In this work, metataxonomic-compositional data analysis was applied to study the influence of inoculation, type of ecosystem (brine or fruit), and time of fermentation (0, 24, and 83 days) on the bacterial composition dynamic during industrial Manzanilla Spanish-style green table olive fermentations. Differences in the physicochemical and microbiological characteristics between inoculated and spontaneous fermentations were scarce, except for the high lactic acid bacteria population (>10 million CFU/g) in the inoculated olive biofilms. The metataxonomic analysis showed eight relevant taxa (Lactiplantibacillus, Vibrio, Halolactibacillus, Aerococcus, Catenococcus, Salinivibrio, Alkalibacterium, and Marinilactibacillus) and absence of pathogens, but the microbiota composition markedly changed throughout fermentation. At the process onset, the main genera were Vibrio, Halolactibacillus, Marinilactibacillus, and Alkalibacterium, while Lactiplantibacillus was almost absent. Regardless of inoculation, Lactiplantibacillus became the predominant genus as the fermentation progressed, albeit Vibrio, Marinilactibacillus, Alkalibacterium, and Halolactibacillus also persisted until the end of the process (but did not cause spoilage). Ferrimonas genus was detected for the first time in table olives, being found in 71% of the samples. Besides, there was more bacterial biodiversity in the brine ecosystem than olive biofilms. Overall, inoculation led to more homogenous and equilibrated bacterial populations at the end of the process. This study expands the knowledge on the bacterial population changes occurring during industrial table olive fermentation, the differences between populations in brines and biofilms, and the beneficial effects of inoculation for using table olives as a carrier of beneficial microorganisms. • Compositional analysis provided new insights of food metataxonomic data. • Low number of bacterial genera typifies green Spanish-style table olive processing. • Lactiplantibacillus became the predominant genera as the fermentation progressed. • Inoculation led to more homogenous bacterial populations at the end of the process. [ABSTRACT FROM AUTHOR]