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This essay's main goal the present review is to highlight the connections between intestinal dysbiosis and the ensuing activation of the mucosal lymphatic system. One of the study's goals is to investigate the impact on mood caused by a serotonergic deficit driven by mucosal inflammation. It assesses the relationship between food consumption and the onset of psychological and mental illness as a secondary end aim. Patients with inflammatory bowel diseases and psychological and psychiatric mood disorders appear to benefit therapeutically from the sort of diet they consume.

Bio-composites are commonly obtained by combining biodegradable polymers with fillers collected from natural resources. In this context, biochar (BC) is attracting high interest as filler for polymer-based composites due to its challenging properties, including ecosustainability. This study aimed to prepare and characterize bio-composites with antimicrobial properties evaluating the role of the filler in the release kinetics. In particular, BC as filler and carvacrol (CRV) as antimicrobial agent, were incorporated via melt-compounding in poly(butylene adipate-co-terephthalate) (PBAT) samples. The rheological, tensile, and antimicrobial properties of the obtained bio-composites were evaluated paying particular attention to the influence of BC concentration, i.e., 5, 10, and 20 wt%, on the investigated properties. Moreover, the influence of BC content on the release kinetics of carvacrol was studied and mathematically modeled to evaluate the release mechanism. The results showed that the presence of biochar modified the carvacrol release in comparison with the unfilled system thus allowing to tune the release kinetics.

Il presente articolo riassume il progetto di valorizzazione della Pagnotta di Piana degli Albanesi attraverso lo sviluppo di un impasto acido ottenuto da batteri lattici selezionati dalle materie prime, al fine di legare la produzione al territorio e permettere di recuperare le note di tipicità. Le farine e le semole rappresentano dei veri e propri habitat microbici, la cui composizione può variare in funzione dell’area geografica e delle condizioni di conservazione. Trattandosi di materie prime che non possono essere trattate termicamente prima della trasformazione, esse trasferiscono i loro microrganismi al prodotto in lavorazione. Pertanto, qualora tali microorganismi esprimano proprietà panarie rappresentano degli utili strumenti per l’esaltazione delle note aromatiche desiderate. Il contributo scientifico riporta le popolazioni lattiche delle materie prime siciliane impiegate nella produzione di pani tipici, la selezione dei batteri lattici e lo scaleup della loro applicazione.

In this study, the antimicrobial activity of the essential oils (EOs) from Origanum majorana L. and Rosmarinus officinalis L. growing in Pantelleria (Sicily, Italy) were tested alone and in combination against some prokaryotic and eukaryotic food-borne pathogens. The chemical composition of the EOs as well as the minimum inhibitory concentrations (MIC) against the most sensitive strains were also determined. Both EOs showed interesting antimicrobial effects against all bacteria and yeasts tested. MIC was in the range 1.25–2.50 µl/ml. Interestingly, O. majorana was particularly rich in thymol acetate, while carvacrol was present at very low percentages. Also R. officinalis EOs composition was different from rosemary collected in different areas, as being particularly rich in caryophyllene. Furthermore, the antimicrobial activity of the combination of O. majorana and R. officinalis EOs indicated their potential as food biopreservatives.

This work was carried out to pursue a double objective: to improve the hygienic safety of cheeses produced from raw ewes’ milk; and to produce a new typology of cheese through the application of “Grana” technology. With this in mind, raw milk from an individual farm was transformed under controlled condition at a pilot dairy plant. The production technology included the partial skimming of the evening and morning milk mixture by cream surfacing, the addition of a natural whey starter cultures (NWSC) prepared with four selected Streptococcus thermophilus strains (PON6, PON244, PON261 e PON413) isolated from raw ewes’ cheese productions (Gaglio et al., 2014), milk clotting at 38°C, curd cooking at 56°C, cheese moulding at room temperature, immersion salting and ripening for 9 months. In this study, 10 microbial groups were investigated from raw milk until ripened cheeses. Lactic acid bacteria (LAB) were in the range 104 - 105 CFU/ml before NWSC addition. After curdling, these bacteria increased to 3 Log cycles and were counted at 106 CFU/ml after curd cooking. A rapid pH drop (to 6.05) was registered after almost 3 h from NWSC addition. The levels of members of the Enterobacteriaceae family were at about 103 CFU/ml in raw milk and decreased after curd cooking to 1 Log cycle. A similar behavior was shown by the other undesired microbial group till the complete disappearance of staphylococci. The microbiological counts of 9-month ripened cheeses showed the dominance of LAB and undetectable levels of undesired bacteria. Next Generation Sequence analyses are in progress to evaluate the total microbial composition of the final cheeses. On the basis of the results, the main hypothesis of the work was accepted since the undesired microbial groups were reduced in number in comparison with uncooked hard pressed technology.

La fermentazione spontanea è un processo biologico incontrollato durante il quale molti lieviti e/o batteri potrebbero aumentare rapidamente in concentrazioni tali incidere negativamente sulla qualità del prodotto finale. A tal proposito, al fine di ottimizzare la crescita di lieviti con buone attitudini enologiche, si utilizza il metodo “pied de cuve”. Questa tecnica enologica è in grado di realizzare in una determinata massa di mosto dal volume ridotto, una fermentazione alcolica con un ceppo di lievito opportunamente inoculato o con ceppi di lieviti indigeni, naturalmente presenti nel mosto. Al fine di valorizzazione ed aumentare la diffusione di pratiche enologiche basate su un ridotto uso di coadiuvanti tecnologici sono state studiate fermentazioni alcoliche spontanee “gestite” in modo tale eliminare e/o ridurre l’uso delle colture microbiche selezionate commerciali. L’attività di ricerca è stata concepita ed eseguita per valutare la biodiversità microbica delle popolazioni di lieviti e dei principali parametri chimico-fisici, relativi a dei processi innovativi di vinificazione dell’Aglianico di Taurasi. Lo scopo finale è stato quello di validare l’applicabilità tecnologica, sia su base microbiologica che chimico-fisica, di un processo di fermentazione spontanea ma “gestito” mediante l’uso della tecnica del pied de cuve fortificato (PdCF). Tale tecnica ha previsto l’addizione di etanolo, mediante l’uso di vino dell’annata precedente, in un mosto appena ottenuto, ovvero un’alcolizzazione di mosto d’uva. Inoltre, con la presente sperimentazione sono stati valutati anche gli effetti della modifica dei parametri di preparazione del PdCF, ovvero grado di alcolizzazione del mosto [1% (v/v) di etanolo] e rapporto di inoculo PdCF del 5%. Il presente lavoro ha fornito una panoramica sull’ecologia microbica dei vini prodotti utilizzando il PdCF, nonché la fermentazione alcolica spontanea associata al metodo pied de cuve utilizzando uve della cultivar Aglianico di Taurasi vinificate su scala aziendale. L’aggiunta di etanolo nel pied de cuve, prima dell’inizio della fermentazione spontanea, ha favorito lo sviluppo e la dominanza dei lieviti di Saccharomyces cerevisiae autoctoni durante l’intero processo di vinificazione. Allo stesso tempo, tutti i principali parametri chimico-fisici enologici hanno raggiunto valori in linea con gli standard che assicurano la produzione di vini di qualità. Il risultato finale del presente studio, ha confermato che il protocollo di vinificazione PdCF all’1,0% (v/v) di etanolo anche se applicato su scala aziendale consente lo svolgimento di una fermentazione alcolica spontanea riducendo il rischio di alterazioni microbiche e/o chimico-fisiche. Tale metodica se applicata su scala industriale nell’intero comparto vitivinicolo legato alla produzione di Aglianico di Avellino consentirà alle cantine di diversificare l’offerta aziendale attraverso la produzione di vini a fermentazione spontanea con una potenziale “impronta” sensoriale legata a distinte caratteristiche di tipicità. Ciò consentirà di soddisfare la crescente domanda di quei consumatori, sempre più numerosi, attenti agli aspetti qualitativi delle produzioni vinicole.

The present work was carried out to investigate the microbiological characteristics of the ice cubes produced at different levels: 1) home-made (HM) from domestic freezers; 2) produced by ice machines in bars and pubs (BP); 3) produced by ice industries (IN). BP samples were collected from the box stocks. HM and BP samples were transferred into sterile stomacher bags. IN samples were provided in the manufacturers’ plastic bags. Samples were transported into thermal insulated boxes. Five samples per each production level, forming a total of 15 samples (HM1-HM5, BP1-BP5, IN1-IN5), were collected in duplicate in two consecutive months. Each ice sample was thawed in 1 L sterile Dhuram’s bottle at room temperature and subjected to the membrane filtration analyses. Total mesophilic microorganisms (TMM), total psychrotrophic microorganisms (TPM), pseudomonads, members of the Enterobacteriaceae family, coliforms, enterococci, yeasts and moulds were investigated. When the amounts of colonies were uncountable, 1 mL of sample was directly inoculated into agar media. All results were expressed as colony forming units (CFU)/100 mL of thawed ice. TMM were in the range 100-9600, 312-6300 and 130-4000 for HM, BP and IN samples, respectively. Three HM and two IN samples were negative for the presence of TPM. The highest concentration (960) was found for IN2. Pseudomonads were detected in all HM samples but the highest levels were registered for BP1 (390) and IN2 (384). Except IN4, Enterobacteriaceae were found in all samples. All INs and 4 HM samples did not displayed coliforms. By contrast, they were hosted in all BP samples, ranging from 1 to 184. Enterococci were never found in HM samples, but detected in two INs and 3 BPs. Except IN1, moulds were always registered, while yeasts developed from the majority of HM and IN samples and two BP samples. The colonies representative for the different morphologies were randomly picked up from plates, purified to homogeneity and subjected to a phenotypic grouping. Yeasts and bacteria were subjected to the genetic identification by sequencing of D1/D2 domains of 26S rRNA gene and partial sequencing of 16S rRNA gene, respectively, while moulds were identified phenotypically. So far, the species mostly represented among bacteria, as evaluated only by the forward 16S rRNA gene sequence, were Bacillus spp., Pseudomonas spp., Pantoea spp., Pantoea agglomerans, Enterococcus faecium, and Agrobacterium tumefaciens. Candida intermedia and Pichia guillermondii were identified among yeasts and Penicillium spp. among moulds. The work was also aimed to monitor the microbial transfer from ice to humans through drinks. To this purpose, each microorganism was inoculated singly in sterile mineral water to produce contaminated ice cubes using disposable ice cube trays. Inoculums occurred at the highest concentrations found in the ice cubes analysed. The concentrations of the microorganisms were followed in six different types of drinks, including alcoholic (vodka and whiskey), moderate alcoholic (Martini), sparkling (tonic water), sugary (peach tea) and sugary sparkling (coke) drinks. In order to simulate the contamination of drinks by ice during consumption, six ice cubes (corresponding to 60 mL) containing each microorganism were added to 100 mL of each drink (simulating a bar administration) in sterile cups and, after 1 h, the entire volume was analysed by membrane filtration. A physiological solution was used as control. So far, the tests were performed with Penicillium spp. and P. agglomerans. Penicillium was not influenced by the different drinks, since, after 1 h, its level did not change. Regarding P. agglomerans, which is an opportunistic pathogen causing urinary tract infections, its concentration in peach tea was superimposable to that found in physiological solution, while it decreased in all other drinks. In particular, the concentration of this bacterium almost halved in vodka, coke and tonic water, diminished consistently in Martini and completely disappeared in whiskey. Experimentations are in progress to determine the behaviour of the other microorganisms in these systems. These data evidenced that the worst hygienic characteristics were found in BP samples, while the majority of ice cubes produced in specialized industries were characterized by acceptable microbiological parameters. This work indicated that the concentration of P. agglomerans is reduced by alcohol and CO2, but further in vivo assays are necessary to better clarify their role on the other ice microorganisms.

Traditional Sicilian cheeses are manufactured in small size farms with raw milk from animals of indigenous breeds and without the addition of starter cultures. In order to transform milk into cheese, the presence of lactic acid bacteria (LAB) is required. The main sources of desirable LAB are generally the milk, the rennet, the equipment used during processing and the dairy environment. In the last years, the microbial characterisation of traditional Sicilian cheeses, such as Caciocavallo Palermitano, Protected Designation of Origin (PDO) Pecorino Siciliano and PDO Vastedda della valle del Belìce have been the object of different studies conducted by our research group. To this purpose, the aim of the present study was to describe the microbial population of traditional Sicilian cheeses. The analysis of the microbial diversity of these cheeses revealed the presence of several dairy LAB at dominant levels, while the undesired microorganisms, including coliforms and coagulase-positive staphylococci (CPS), were at very low densities. Overall, the presence of the pathogenic bacteria Listeria monocytogenes and Salmonella spp. was never detected. This may be due to the quality of milk, the optimal maintenance of wooden vats and on following good production practices. Furthermore, the technological characterisation of the LAB found in these cheeses and in raw materials showed interesting dairy properties, including acidification capacity, diacetyl formation, autolytic properties and the ability to inhibit undesired bacteria.

In order to explore the community of lactic acid bacteria (LAB) and yeasts present in two major typical Sicilian sourdoughs, seven mature sourdoughs for "Pane Nero di Castelvetrano" (CV1 - CV3 samples) and "Pane di Monreale" (MR1 - MR4 samples) were analysed through a culturedependent and culture-independent approach. The highest values of microbial counts were revealed in MR1 sourdough. In particular, LAB counts were at about 109 CFU/g in media specific for typical sourdough LAB, such as SDB and SFM, while levels of 106 CFU/g were registered for yeasts. The total DNA form each sourdough sample was extracted and subjected to a multiplex-PCR in order to recognize the major groups of LAB. Seventy-six LAB with a rod shape, presumptively Lactobacillus, were phenotypically grouped and subjected to a genotypic identification by sequencing of the 16S rRNA gene and further confirmed by species-specific PCRs. Yeasts were isolated and identified by a combined genotypic approach consisting of restriction fragment length polymorphism (RFLP) of 5.8S rRNA gene and sequencing of D1/D2 domain of the 26S rRNA gene. The LAB species identified were Lactobacillus sanfranciscensis, Lactobacillus paralimentarius, Lactobacillus brevis and Lactobacillus coryniformis. Among yeasts, Saccharomyces cerevisiae, Pichia guiliermondii, Pichia segobiensis, Rhodotorula acuta and Rhodotorula mucilaginosa were the species hosted in Sicilian sourdough. The multiplex PCR carried out on total DNA of sourdoughs allowed the rapid identification of the majority of sourdough lactobacilli but the culture-dependent methodology was confirmed to be necessary for the detection of the species, such as Lactobacillus coryniformis not included in the system.

Caciocavallo Palermitano (CP) is a traditional cheese made with raw milk from cows of Sicilian local breeds fed pasture-based diets in extensive farms (EXT), processed by an artisanal technology (ART) based on wooden tools and the action of native microflora. CP is obtained also in intensive farms (INT) where milk from cows of specialized breeds fed dry diets is transformed by advanced procedures (ADV) using a stainless steel equipment and lactic acid starter cultures. This research was planned to investigate the changes in cheese properties due to production system and ripening., Milk was collected 3 times from an EXT and an INT farm and processed in ART and ADV conditions. The 12 produced CP were evaluated at 30, 60 and 120d. EXT CP showed higher yield and protein, lower fat, NaCl and soluble N, a less yellow color, a smoother paste, and a sweeter, less bitter and salty, and more acidic taste than INT CP. The pasture led to EXT CP with a beneficial FA profile to human health, richer in PUFA, n-3 FA and CLA. ART CP showed lower yield, higher fat and color indexes, lower NaCl and soluble N, a harder and more compact paste, with less holes, and at taste was less bitter, salty and acidic, and more piquant than ADV CP. During ripening, the soluble N, the yellow color and the consistency of paste increased. In ART CP, the proteolysis was slower, and the increasing of yellow color was more intense. The microbial analysis of ART CP showed that the wooden vat is a reservoir of lactic acid bacteria (LAB) inoculating milk, among which strains of Streptococcus thermophilus were dominant and acted as a starter culture, while undesired microorganisms were absent or very low. During ripening, all LAB decreased except enterococci. The canonical discriminant analysis of physicochemical and microbial data was able to separate CP from different productions and ripening time. Among dominant LAB, 10 species were genetically identified at strain level and some of them showed antibacterial activity. In ART CP, the comparison of polymorphic profiles of LAB strains isolated from the wooden vat with those of strains collected during maturation showed the persistence of 3 Enterococcus spp. strains, among which E. faecalis was found at dominant level till 120d. The absence of these strains in ADV CP evidenced the contribution of the wooden vat LAB during ripening. EXT and ART CP showed the best features in terms of hygienic safety, health benefits and typical sensory properties.

Il consumo di bevande alcoliche ha da sempre accompagnato la storia dell’uomo, riscontrandosi in tutte le civiltà, dalle meno evolute a quelle più progredite. Le scoperte scientifiche del XV secolo hanno messo in luce come tutti i popoli abbiano ampiamente sfruttato il fenomeno della fermentazione di cereali per produrre bevande. Lo stesso vino, inoltre, aveva assunto fin dai tempi più antichi un valore liturgico presso tutte le civiltà che si erano affacciate al Mediterraneo. Anche oggi, e in misura maggiore rispetto al passato, si fa largo uso di bevande alcoliche ottenute sia da fermentazione che da distillazione di liquidi zuccherini. Le bevande alcoliche fermentate sono caratterizzate dalla presenza di concentrazioni variabili di alcol, ottenute da frutta, semi di cereali e tuberi, mediante la fermentazione di soluzioni zuccherine. Nelle bevande alcoliche fermentate, la presenza di alcol etilico è dovuta ad un processo naturale denominato “fermentazione alcolica”, operato da lieviti, mediante il quale le sostanze zuccherine si trasformano in alcol etilico e anidride carbonica. Per la legislazione italiana (D.P.R. n. 162), può essere denominato “vino” esclusivamente il prodotto ottenuto attraverso la fermentazione alcolica spontanea, totale o parziale, dell’uva fresca, dell’uva ammostata o del mosto d’uva con gradazione alcolica non inferiore ai tre quinti della gradazione complessiva. Pertanto, con il termine “vino” si indica il prodotto finale di una lunga catena biotecnologica articolata nelle fasi di preparazione del mosto, di fermentazione, di maturazione e di invecchiamento. Ciascuna delle fasi appena menzionate investe fenomeni chimici, chimico-fisici e biologici che si cerca di regolare con tecniche atte a conservare i caratteri della materia prima e a migliorare la qualità dei vini che ne derivano, anche in considerazione della crescente domanda e del maggiore interesse dei consumatori per un vino di qualità. Sicuramente, la svolta microbiologica ha rappresentato una delle innovazioni tecniche più importanti nella storia dell’enologia, insieme alle osservazioni sugli effetti dell’ossigeno, sui costituenti fenolici e dell’aroma, grazie alla capacità di incidere sul processo di fermentazione. I principali agenti responsabili della fermentazione alcolica sono i lieviti appartenenti al genere Saccharomyces (in particolare Saccharomyces cerevisiae), mentre i batteri lattici sono determinanti per la fermentazione malolattica. Tali microrganismi guidano la vinificazione del succo d’uva e, per questa ragione, osservare e comprendere il loro comportamento in ambiente enologico è di elevata importanza per l’ottenimento di prodotti finiti con caratteristiche organolettiche ottimali. Le interazioni microbiche, infatti, sono di notevole rilevanza in quanto lo sviluppo di microrganismi indesiderati può generare alterazioni e difetti di natura organolettica.

Using data from the PRIAMO study, we investigated non-motor symptoms (NMS) versus frontal lobe dysfunction in patients with idiopathic Parkinson disease (PD); 808 patients with PD and 118 with atypical parkinsonisms (AP) were consecutively enrolled at 55 Centers in Italy. Twelve categories of NMS were investigated. Cognitive impairment was defined as a Mini-Mental Status Evaluation score ≤ 23.8 and frontal lobe dysfunction as a Frontal Assessment Battery (FAB) score ≤ 3.48. Multivariable logistic regression was used to identify predictor of frontal lobe dysfunction in 524 PD patients, and a generalized linear model was used for each of the six FAB items. Not only the total FAB scores but also the single FAB items were lower in AP versus PD (p ≤ 0.005). Age (OR = 1.05), cognitive impairment (OR = 9.54), lack of cardiovascular symptoms (OR = 3.25), attention or memory problems (OR = 0.59) and treatment with L: -DOPA (OR = 5.58) were predictors of frontal lobe dysfunction. MMSE was negatively associated with all FAB items (β ≤ -0.16) and age with all FAB items but prehension behavior (β ≤ -0.01). Previous use of L: -DOPA was negatively associated with verbal fluency (β = -0.32) possibly acting as surrogate marker of disease duration. Cognitive impairment is a predictor of frontal lobe dysfunction. Among NMS, lack of attention or memory problems were negatively associated with frontal impairment. Further studies are nonetheless needed to better identify the predictors of frontal impairment in PD patients.

We performed a multicenter survey using a semistructured interview in 1,072 consecutive patients with Parkinson's disease (PD) enrolled during 12 months in 55 Italian centers to assess the prevalence of nonmotor symptoms (NMSs), their association with cognitive impairment, and the impact on patients' quality of life (QoL). We found that 98.6% of patients with PD reported the presence of NMSs. The most common were as follows: fatigue (58%), anxiety (56%), leg pain (38%), insomnia (37%), urgency and nocturia (35%), drooling of saliva and difficulties in maintaining concentration (31%). The mean number of NMS per patient was 7.8 (range, 0-32). NMS in the psychiatric domain were the most frequent (67%). Frequency of NMS increased along with the disease duration and severity. Patients with cognitive impairment reported more frequently apathy, attention/memory deficit, and psychiatric symptoms. Apathy was the symptom associated with worse PDQ-39 score but also presence of fatigue, attention/memory, and psychiatric symptoms had a negative impact on QoL. These findings further support a key role for NMS in the clinical frame of PD and the need to address them specifically in clinical trials using dedicated scales.

PRIAMO (PaRkinson And non Motor symptOms) is an epidemiology study aimed to assess the prevalence and incidence of non-motor symptoms (NMS) in patients with parkinsonism. PRIAMO consists of two phases: (1) a transversal assessment of the prevalence of NMS and (2) a longitudinal observation with two follow-up visits at 12 and 24 months to establish the incidence of NMS. A secondary aim of PRIAMO is to study the relationship between NMS and quality of life. Patients with parkinsonism have been evaluated in 59 Neurology Centres widely distributed throughout Italy. PRIAMO has analysed a total of 1307 patients (out of 1325 initially enrolled). We expect that PRIAMO will substantially help to quantify the burden of NMS in patients with parkinsonism.

Sempre maggiore è l’importanza che stanno acquisendo gli spumanti Italiani nel mondo, ed anche la produzione vitivinicola in Sicilia è aumentata nell’ultimo decennio. Gli spumanti di qualità, però, sono caratterizzati da un’elevata acidità che non sempre è raggiunta nei vini base e negli spumanti prodotti nelle aree con climi caldo-temperati come quello siciliano. A tale scopo, si sono svolte delle fermentazioni su un mosto di racemi di Grillo, per l’ottenimento del vino di base spumante, avviando numerose attività di natura microbiologica, molecolare, chimico-fisica e sensoriale. I lieviti utilizzati come starter nelle fermentazioni, sono stati isolati da uve racemi raccolte nelle vendemmie del 2015 e 2016 in diverse zone della Sicilia, identificati tramite analisi genotipica delle regione 5.8S-ITS e successivamente caratterizzati tecnologicamente con lo scopo ultimo di selezionare starter indigeni di elevata qualità enologica. Sulla base dei risultati ottenuti dai saggi sopra elencati, sono stati selezionati 24 ceppi di Saccharomyces cerevisiae con una valida potenziale attitudine enologica. Attraverso micro-fermentazioni condotte su mosti di uve Grillo, sono stati valutati i parametri di vigore e potere fermentativo, la concentrazione di acido acetico, glicerolo e zuccheri riduttori durante l’intero periodo di fermentazione alcolica. Sulla base dei risultati raccolti durante la fase di micro-fermentazione, sono stati selezionati due ceppi MSE13 e MSE41 caratterizzati dalla migliore attitudine enologica per la potenziale fermentazione alcolica di mosti ottenuti da racemi di Grillo. Dalla fase di ammostamento alla fine della fermentazione alcolica sono stati periodicamente monitorati i principali parametri chimico-fisici e microbiologici. Dopo 27 giorni di fermentazione, i diversi ceppi hanno portato a termine correttamente le varie fermentazioni, ma con diversi andamenti. I ceppi MSE13 e MSE41 non sono stati in grado di avviare una rapida fermentazione alcolica entro i 7 giorni dall’ammostamento. Per tale motivo, i suddetti ceppi sono stati preliminarmente coltivati a un pH di 2.5, mediante un accrescimento della biomassa in terreni colturali liquidi a pH decrescente, e quindi inoculati nuovamente nel mosto ottenuto da racemi. I vini sperimentali così ottenuti hanno mostrato oltre che un quadro chimico-fisico e microbiologico, anche caratteristiche sensoriali ottimali per la formulazione di vini base e/o vini da taglio dedicati alla produzione di vini spumanti di qualità. E’ di particolare interesse enologico, sottolineare che tutti i vini sperimentali sono stati caratterizzati da una notevole e significativa sensazione di acidità e sapidità. Pertanto l’utilizzo di vini da racemi di Grillo, da utilizzare come taglio di vini da uve grillo con medio-bassi valori di acidità totale, possono risultare particolarmente utili alla produzione di vini base spumante. associati a climi caldo-temperati quali quello siciliano e della provincia di Trapani.

In the framework of the Work Package DIV 1 - “Divertor Cassette Design and Integration” of the EUROfusion action, a research campaign has been jointly carried out by University of Palermo and ENEA to investigate the steady-state thermal-hydraulic performances of the DEMO divertor cassette cooling system. The research activity has been focussed onto the most recent design of the Cassette Body (CB) cooling circuit, consistent with the DEMO baseline 2017 and equipped with a liner, whose main function is to protect the underlying vacuum pump CB opening from plasma radiation. The research campaign has been carried out following a theoretical-computational approach based on the finite volume method and adopting the commercial Computational Fluid-Dynamic (CFD) code ANSYS-CFX. The CB thermal-hydraulic performances have been assessed in terms of coolant and structure temperature, coolant overall total pressure drop and flow velocity distribution, mainly in order to check its aptitude to provide a uniform and effective cooling to both CB and liner structures. Moreover, the margin against coolant saturation has been evaluated in order investigate whether any risk of its bulk vaporisation is prevented. The outcomes of the study have shown some criticalities, mainly in terms of structure maximum temperature and coolant vaporization occurrence within the liner. As a consequence, some minor design variations have been suggested within the paper. Models, loads and boundary conditions assumed for the analyses are herewith reported and critically discussed, together with the main results obtained.

Almond production generates large amounts of by-products rich in polyphenols. In this study, almond skin was explored as a valuable food ingredient in bread making. To this purpose, almond skin was used to produce functional products modifying a traditional sourdough bread recipe. The doughs were prepared replacing semolina with powdered almond skin (PAS) at 5 and 10% (w/w). Sourdough inoculum was started with a mix of lactic acid bacteria (LAB) and propagated in semolina until reaching pH3.7. The pH of PAS added breads was higher than that of control (CTR) breads before and after fermentation. Plate counts showed a similar evolution of LAB and total mesophilic microorganisms, but members of Enterobacteriaceae and coliform were detectable in PAS doughs. Illumina data clearly showed a dominance of lactobacilli in all trials, but PAS doughs displayed the presence of Bacillus. The final bread characteristics were influenced by PAS and its addition percentage; in particular, crust and crumb colour resulted darker, the alveolation decreased and, regarding sensory attributes, odour intensity increased, while bread odour diminished. In presence of PAS, bread emissions were characterized by lower percentages of alcohols and aromatic hydrocarbons and higher percentages of the other volatile compound classes, especially terpenoids like β-pinene, β-myrcene and limonene than CTR trial. After in vitro simulated digestion, the final release of phytochemicals from 10% PAS bread was almost 100%. Thus, PAS determined an increase of the antioxidant capacity of the breads. Phytochemicals released from digested PAS-fortified bread can provide antioxidant protection in a complex biological environment such as human intestinal-like cells. Besides the positive functional properties of PAS, this work also evidenced the hygienic issues of almond skin and, in order to avoid potential risks for the human health, highlighted the need to preserve its microbiological characteristics during storage for their reuse in bread production.

Catarratto is one of the most widely cultivated grape varieties in Sicily. It is an indigenous non-aromatic white grape variety. Despite its widespread use in winemaking, knowledge of the aroma and chemical and microbiological properties of Catarratto wines is quite limited. The influence of Metschnikowia pulcherrima combined with Saccharomyces cerevisiae on the aromatic expression of Catarratto wines was investigated with and without the addition of glutathione-rich inactivated yeast. The substance is a natural specific inactivated yeast with a guaranteed glutathione level used to limit oxidative processes. The aromatic profiles of the final wines were determined through analysis of the volatile organic compounds using a solid-phase microextraction technique that identified 26 aromatic compounds. The addition of M. pulcherrima in combination with the natural antioxidant undoubtedly increased the aromatic complexity of the wines. Dodecanal was exclusively detected in the wines processed with glutathione-rich inactivated yeasts. Furthermore, the presence of this natural antioxidant increased the concentration of six esters above the perception threshold. Sensory analysis was also performed with a panel of trained judges who confirmed the aromatic differences among the wines. These results suggest the suitability of glutathione-rich inactivated yeasts for determining the oxidative stability of Catarratto wines, thus preserving its aromatic compounds and colour.

Functional, biopolymeric electrospun structures for the controlled release of antimicrobial agents are gaining in-creasing interest in food packaging applications. In this study, the physical and antibacterial performances of ternary systems composed of polylactic acid (PLA) electrospun mats loaded with 20 wt% of different relative amounts of carvacrol (CRV) and a commercial nisin formulation (Nis) were assessed. Scanning electron micrographs displayed micro-scaled fibers with different diameter size distributions depending on the relative concentrations of the additives. The PLA/CRV/Nis membranes??? wettability was affected by the relative amount of CRV and Nis loaded, switching from hydrophobic to hydrophilic at the highest Nis concentrations. Thermal and tensile tests assessed the plasticizer action of CRV on PLA, while the Nis formulation was found to modify the mechanical behavior of the membranes from ductile to brittle. The release profiles of CRV and Nis from PLA/CRV/Nis structures, assessed via spectroscopical measurements and fitted with a power-law model, permitted to investigate of the different release mechanisms of the additives as a function of their relative concentration. The determination of the antibacterial activity of the electrospun material clearly indicated that the most effective inhibition of food-borne path-ogenic bacteria was registered with PLA containing 20% of CRV.

Loquat fruit, popular all over the world for its mild, subacid, and sweet taste, has been classified as a non-climacteric fruit with a very short postharvest life. The fruit decays quickly after harvest, and losses in titratable acidity, taste, and juiciness, and internal browning occurs rapidly during shelf life. The aim of our study was to assess the effects of cactus pear mucilage-based coating on quality, nutraceutical value, microbiological growth, and sensorial parameters of minimally processed white-flesh Martorana and orange-red-flesh Gigante Rossa loquat fruits during cold storage. The effect of mucilage edible coating on the postharvest life, qualitative attributes, and nutraceutical value of fruit were evaluated by coloring, firmness, total soluble solids content, titratable acidity, ascorbic acid, antioxidant activity, total phenols, and total carotenoids content. Our data showed a significant effect of mucilage coating on preserving quality, nutraceutical value, sensorial parameters, and improving postharvest life of minimally processed loquat fruits. Furthermore, coated fruits showed a significantly lower microbiological growth than uncoated loquat fruits during the cold storage period. Our study suggests that minimally processing coated loquat fruit could allow producers to also sell to the market loquat fruits that present large spotted areas in the epicarp, which are usually considered unmarketable.

Background Persimmon fruits are cherished for their unique flavor and high nutrient content. In the present study, the effects of Aloe vera-based edible coatings (EC) added with 1% ascorbic acid, 1% citric acid and 5% calcium chloride in modified atmosphere packaging (MAP) and their impact on shelf-life quality of fresh-cut persimmon fruit, were investigated. The experimental design consisted of four treatments 1) Aloe vera edible coating + modified atmosphere packaging (EC + MAP), 2) untreated fruit packaged with MAP (CTR + MAP); 3) Aloe vera-based edible coating in passive atmosphere (EC PASSIVE); 4) untreated fruit in passive atmosphere (CTR PASSIVE). Persimmon fruit were stored at 5 °C for 3, 6 and 9 days. At each storage time, firmness, weight loss, sugar content, organic acids, polyphenol oxidase (PPO), browning index respiration rate, sensory and microbiological analysis, were investigated. Results Our results were confirmed also by the sensory analysis in which both EC-treated fruit scored the highest values for positive descriptors.EC + MAP treatment showed the most effective result in maintaining total carotenoids, ascorbic acid, glucose and CO2 inside packaging reducing the PPO activity and the flesh browning of persimmon slices. EC + MAP treatment controlled the growth of total mesophilic microorganisms, pseudomonads, Enterobacteriaceae, yeasts and molds. Conclusions The obtained results confirmed the importance of coating composition in controlling post-harvest decay and maintaining fruit quality.

Strawberry fruit is a nonclimacteric fruit and is one of the most consumed berries in the world. It is characterized by high levels of vitamin C, folate, vitamin E, β-carotene, and phenolic constituents as well asanthocyanins that are strictly related to health benefits. Strawberries are highly perishable fruit with a very short postharvest life due to their susceptibility to mechanical injury, rapid texture softening, physiological disorders, and infection caused by several pathogens (yeast and mold) that can rapidly reduce fruit quality. The aim of the present study was to evaluate the effect of the application of Opuntia ficus-indica mucilage in combination with ascorbic acid, as edible coating, on quality, sensorial parameters, and microbiological characteristics of strawberry fruit during cold storage at 4 ± 0.5°C and 85% RH. Strawberries were characterized by a linear increase of weight loss during the storage at 4°C that was significantly higher (+11.3% on average) in the uncoated strawberries. The coating affected the ascorbic acid content of the strawberries that increased by 36.0% in coated strawberries; total soluble solid content and color of the strawberries were only affected by storage. Visual quality and sensorial analysis recorded higher scores in the coated samples at the end of the cold storage period. Furthermore, the mucilage coating did not negatively affect the natural taste of strawberries. The application of O. ficus-indica gel-based edible coating in combination with ascorbic acid, although not able to inhibit the microbial growth, limited significantly their development in coated strawberry fruits. Our results suggest that Opuntia mucilage plus 5% ascorbic acid could be a useful biochemical way of maintaining strawberry fruit quality and extending their postharvest life.

The present study was carried to correlate the microbial diversity of the biofilms developed on the wooden boards used for aging traditional Sicilian cheeses with cheese typology. To this end, the microbial diversity of the shelves in contact with the cheeses PDO Pecorino Siciliano, PDO Piacentinu Ennese, and TAP Caciocavallo Palermitano, during ripening, was evaluated by a multivariate statistical approach. The shelf biofilms of this study were previously analyzed for their microbial composition, but no correlation between biodiversity and cheese type was investigated. Canonical discriminant analysis confirmed a cheese typology effect on the microbial loads of the wooden shelves investigated. Regarding the plate count data, the centroids of different cheeses were statistically distant from one another. This analysis also showed a good graphic separation of data regarding bacterial order operational taxonomy units (OTUs). Thus, the microbiological differences imputed to the cheese typologies were not affected by the environmental conditions of the facilities. Furthermore, wooden shelf lactic acid bacteria (LAB) were investigated for their ability to inhibit the main dairy pathogens. Although inhibitors were mainly enterococci, P. pentosaceus WS287 and W. paramesenteroides WS581 showed the highest inhibition activity, indicating their possible application to control the undesired bacteria in situ.

In the context of the contemporary research on sustainable development and circular economy, the quest for effective strategies aimed at revaluation of waste and by-products generated in industrial and agricultural production becomes important. In this work, an ethanolic extract from red raspberry (Rubus idaeus) seed waste (WRSP) was evaluated for its phytochemical composition and functional properties in term of antioxidative, antiproliferative, and antimicrobial activities. Chemical composition of the extract was determined by both HPLC-ESI-MS/MS and spectrophotometric methods. Phytochemical analysis revealed that flavan-3-ols and flavonols were the major phenolic compounds contained in WRSP. The extract demonstrated very high radical-scavenging (4.86 ± 0.06 µmol TE/DW) and antioxidant activity in a cell-based model (0.178 ± 0.03 mg DW/mL cell medium). The WRSP extract also exhibited antiproliferative activity against three different epithelial cancer cell lines (MCF-7, HepG2, and HeLa cells) in a dose-dependent manner. Finally, microbiological assays showed the absence of colonies of bacteria and microscopic fungi (yeasts and molds) and revealed that the WRSP extract has a large inhibition spectrum against spoilage and pathogenic bacteria, without inhibitory activity against pro-technological bacteria. In conclusion, the obtained results show that WRSP is a rich source of phytochemical compounds exerting interesting biological activities. For these reasons WRSP could find applications in the nutritional, nutraceutical, and pharmacological fields.

In this study, almond skin of Prunus dulcis L. variety Casteltermini was characterised for its chemical composition and for the inhibitory activity towards food associated microorganisms belonging to pathogenic (Salmonella Enteritidis, Staphylococcus aureus, Escherichia coli and Listeria monocytgenes), spoilage (Pseudomonas poae and Brochotrix thermospacta) and useful (Levilactobacillus brevis and Saccharomyces cerevisiae) groups. The n-hexane extract of P. dulcis skin, investigated by GC–MS, evidenced linoleic, palmitic, and oleic acids as the main abundant compounds. Staphylococcus aureus ATCC 33862 growth was strongly limited by n-hexane extract and the minimum inhibition concentration (MIC) was 25.5 mg/mL. These results highlight the potential of almond by-products as food bio-preservatives as well as pharmaceutical products.

This work was performed to produce a new soft ewe’s milk cheese, namely “Quadrello di ovino” (QdO) cheese, to enlarge ewe’s dairy product portfolio of South Italy, barely limited to Pecorino cheese typology. Cheese making was performed applying the technology for “Crescenza” cheese typology with some modifications. In particular, pasteurized ewes’ milk was inoculated with two commercial starter formulations (SF1 and SF2) of Streptococcus thermophilus to obtain two different productions (QdO-P1 and QdO-P2, respectively). Plate counts demonstrated the ability of both starter formulations to drive the fermentation process, since S. thermophilus counts reached 109 CFU/g in both productions. Generally, the two starter formulations did not affect the chemical composition of QdO cheeses that contained, on average, 64.08% dry matter of which approximately 54.99% were fats and 36.39% proteins. Among chemical parameters, significant differences were registered for secondary lipid oxidation state (significantly lower for QdO-P2), fatty acids and volatile organic compounds (VOCs). However, the differences registered among cheese VOCs from were not perceived by the panelists who recognized both cheese productions highly similar, although QdO-P2 cheeses were mostly appreciated by the judges. This study allowed to produce a novel fresh ovine cheese with specific chemical and sensorial characteristics well appreciated by consumers.

Pear fruits are known for their antioxidant and nutritional characteristics. However, they are very susceptible to rapid decay. Edible coating (EC) represents a good strategy to maintain postharvest quality. The effects of two EC in slowing down the senescence processes in fresh-cut ‘Coscia’ pears were investigated: EC1 (A. vera gel, hydroxypropyl-methylcellulose and pomegranate seeds oil (PSO), EC2 (A. vera gel and hydroxypropyl-methylcellulose). Weight loss, firmness and colour decrease more slowly in both EC-treated than in untreated (CTR) slices; soluble solid content increases faster in CTR, indicating a faster ripening process. The specific investigation of undesired microorganisms did not generate any colony in all analysed samples. Sensory analysis confirmed that the tasters preferred the EC2-treated samples, as they were the only ones that did not show undesirable flavours until the last day of storage.

The main goal of this research was to characterize the bacterial diversity of the wooden boards used for aging traditional Sicilian cheeses and to evaluate whether pathogenic bacteria are associated with these surfaces. Eighteen cheese dairy factories producing three traditional cheese typologies (PDO Pecorino Siciliano, PDO Piacentinu Ennese, and Caciocavallo Palermitano) were selected within the region of Sicily. The wooden shelf surfaces were sampled by a destructive method to detach wood splinters as well as by a nondestructive brushing to collect microbial cells. Scanning electron microscopy showed the presence of almost continuous bacterial formations on the majority of the shelves analyzed. Yeasts and fungal hyphae were also visualized, indicating the complexity of the plank communities. The amplicon library of the 16S rRNA gene V3-V4 region was paired-end sequenced using the Illumina MiSeq system, allowing the identification of 14 phyla, 32 classes, 52 orders, 93 families, and 137 genera. Staphylococcus equorum was identified from all wooden surfaces, with a maximum abundance of 64.75%. Among cheese-surface-ripening bacteria, Brevibacterium and Corynebacterium were detected in almost all samples. Several halophilic (Halomonas, Tetragenococcus halophilus, Chromohalobacter, Salimicrobium, Marinococcus, Salegentibacter, Haererehalobacter, Marinobacter, and Idiomarinaceae) and moderately halophilic (Salinicoccus, Psychrobacter, and Salinisphaera) bacteria were frequently identified. Lactic acid bacteria (LAB) were present at low percentages in the genera Leuconostoc, Lactococcus, Lactobacillus, Pediococcus, and Streptococcus. The levels of viable microorganisms on the wooden shelves ranged between 2.4 and 7.8 log CFU/cm2. In some cases, LAB were counted at very high levels (8.2 log CFU/cm2). Members of the Enterobacteriaceae family were detected in a viable state for only six samples. Coagulase-positive staphylococci, Salmonella spp., and Listeria monocytogenes were not detected. Seventy-five strains belonged to the genera Leuconostoc, Lactococcus, Pediococcus, Enterococcus, Lactobacillus, and Weissella. IMPORTANCE This study provides evidence for the lack of pathogenic bacteria on the wooden shelves used to ripen internal bacterially ripened semihard and hard cheeses produced in Sicily. These three cheeses are not inoculated on their surfaces, and surface ripening is not considered to occur or, at least, does not occur at the same extent as surface-inoculated smear cheeses. Several bacterial groups identified from the wooden shelves are typically associated with smear cheeses, strongly suggesting that PDO Pecorino Siciliano, PDO Piacentinu Ennese, and Caciocavallo Palermitano cheese rind contributes to their final organoleptic profiles.

Cactus pear (Opuntia ficus-indica (L.) Mill.) is a non-climacteric fruit with a relatively short postharvest life span, being very sensitive to water loss, darkening and decay. Cactus pear is a spiny fruit, and the presence of glochids limits fruit consumption and diffusion, therefore, minimally processing, as well as peel removing, could be an opportunity to improve its availability, consumption, and diffusion in national and international markets. In this study, cactus pear minimally processed fruits were treated with a mucilage-based coating extracted from Opuntia ficus-indica cladodes and stored at 5 °C for 9 days. The effect of mucilage edible coating on the postharvest life, qualitative attributes, and nutraceutical value of fruit were evaluated by colors, firmness, total soluble solids content, titratable acidity, ascorbic acid, betalains and DPPH (2,2-diphenyl-1-picrylhydrazyl). Results showed that mucilage-based coating improved the quality and preserves the nutraceutical value of minimally processed cactus pear fruits during storage. The edible coating was effective in maintaining fruit fresh weight, total soluble solids content, fruit firmness, ascorbic acid and betalain content, sensorial traits, and visual score. Coated fruits showed a significantly lower microbiological growth than uncoated control fruits during the entire cold storage period.

The aim of this study was to produce a fresh ovine pressed cheese within Pecorino “Primosale” typology with the addition of citrus essential oils (EOs). For this purpose, ewe’s pasteurized milk was added with EOs from the peel of lemons, oranges and tangerines. Seven cheese productions were performed at the pilot plant scale level, including one control production (CP) without the addition of EOs and six experimental productions obtained by the addition of two EO concentrations (100 and 200 µL/L) to milk. The acidification process was obtained by means of the starter cultures Lactococcus lactis CAG4 and PON36. All cheeses showed levels of lactic acid bacteria (LAB) around 109 CFU/g, indicating that citrus EOs did not negatively influence the starter evolution. The addition of citrus EOs did not determine significant variations for dry matter, fat and protein percentages but increased the antioxidant capacity of all the experimental cheeses of about 50% in comparison to the control trial. The citrus EOs impacted cheese VOCs, especially for terpene class (limonene, β-pinene, myrcene, carene, linalool and α-terpineol). The sensory evaluation showed that cheeses enriched with 100 µL/L of citrus EOs were mostly appreciated by the panelists.

Fresh ovine “primosale” cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes’ milk and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190) inoculated individually. For each strain the control cheese (CCP) was not added with GPP, while the experimental cheese (ECP) was enriched with 1% (w/w) GPP. GPP did not influence the starter development that reached levels of 109 CFU/g in all final cheeses. The comparison of the bacterial isolates by randomly amplified polymorphic DNA (RAPD)-PCR showed the dominance of the added strains over indigenous milk bacteria resistant to pasteurization. GPP addition reduced fat content and determined an increase of protein and of secondary lipid oxidation. Sensory tests indicated that cheeses CCP94 and ECP94, produced with the strain Mise94, reached the best appreciation scores. Following in vitro simulated human digestion, bioaccessible fraction of ECP94 showed antioxidant capacity, evaluated as radical scavenging activity and inhibition of membrane lipid oxidation, significantly higher than that from CCP94, with promising increase in functional properties. Thus, the main hypothesis was accepted since the functional aspects of the final cheeses improved, confirming that GPP is relevant for sustainable nutrition by using winemaking by-products.

Adequate fruit consumption helps to prevent several chronic age-related diseases. Selenium (Se) is an elemental micronutrient with antioxidant capacity. In general, fruits and Se ingest by humans are below the recommended daily intake value. Fresh fruits are highly susceptible to deterioration during storage. Fermentation can improve the storage period, sensory profile, and bioactive compound content of foods; moreover, some lactic acid bacteria can accumulate organic Se intracellularly. In this work, microbial growth and Se accumulation by Levilactobacillus brevis CRL2051 and Fructobacillus tropaeoli CRL2034 in tropical fruit juices were evaluated. The strains could grow 1–2 log cfu/mL, alone or combined, in mango, passion fruit, and mango/passion fruit juices, although they could not completely eliminate native microorganisms in unpasteurised juices. In pasteurised trials, both strains consumed fruit carbohydrates producing lactic acid, in addition to acetic acid, and mannitol by F. tropaeoli. Both strains accumulated Se intracellularly in the fruit juices, especially (123.0 μg/L) in the passion fruit juice fermented by the mixed culture. Finally, the Fructobacillus strain increased 3.42 times the phenolic compound concentration in the mango/passion fruit juice with added Se after 24 h. The assayed LAB strains could be used for preparing functional fermented fruit beverages bio-enriched in Se.

Objectives To explore the impact of sex and age on relationship between prodromal constipation and disease phenotype in Parkinson’s disease at early stages. Methods A total of 385 Parkinson’s disease patients from the PRIAMO study were classified according to the presence of prodromal constipation and followed for 24 months. Multivariable mixed-effect models were applied. All analyses were performed separately for sex (64.1% men) and median age (different by sex: 67 years-old in men and 68 years-old in women). Results As for sex, prodromal constipation was associated with greater odds of attention/memory complaints and apathy symptoms in women only. As for age, prodromal constipation was associated with lower cognitive and higher apathy scores in older patients only. Conclusions Prodromal constipation anticipates lower cognitive performances and more severe apathy since the earliest stages in women and older patients. Sex- and age-related heterogeneity of prodromal markers of Parkinson’s disease may impact disease phenotype.

Red grape Nero d’Avola cultivar grape pomace powder (GPP) was applied during fresh ovine cheese production in order to increase polyphenol content. Before cheeses were produced, the bacteria of a freeze-dried commercial starter culture were isolated and tested in vitro against GPP. Two dominant strains, both resistant to GPP, were identified. Thestarter culture was inoculated in pasteurized ewe’s milk and the curd was divided into two bulks, one added with 1% (w/w) GPP and another one GPP-free. GPP did not influence the starter culture development, since lactic acid bacteria (LAB) counts were 109 CFU/g in both cheeses at 30 d. To exclude the interference of indigenous LAB, the pasteurized milk was analyzed, and several colonies of presumptive LAB were isolated, purified and typed. Four strains were allotted into Enterococcus and Lacticaseibacillus genera. The direct comparison of the polymorphic profiles of cheese bacteria evidenced the dominance of the starter culture over milk LAB. The addition of GPP increased cheese total phenolic compounds by 0.42 g GAE/kg. Sensory evaluation indicated that GPP-enriched cheese was well appreciated by the judges, providing evidence that GPP is a suitable substrate to increase the availability of total phenolic content in fresh ovine cheese.

The main hypothesis of this work was to evaluate the presence of lactic acid bacteria (LAB) intrinsically resistant to plant essential oils in sage (Salvia officinalis L.) and laurel (Laurus nobilis), for future applications in functional cheese production by addition of aromatic herbs. The effect of the drying process on the viability of LAB was evaluated with three biomass densities (3, 4 and 5 kg/m2). The drying densities did not affect weight loss, but influenced the levels of LAB of sage and laurel. A total of 10 different strains of Enterococcus faecium, Enterococcus mundtii, Enterococcus raffinosus and Leuconostoc mesenteroides were identified from laurel, while sage did not host any LAB species. In particular, L. mesenteroides was the only species sensitive to the heat treatment. Only five strains, all enterococci, were resistant to at least one antibiotic, even though no strain showed gelatinase or haemolytic activity. The investigation on the technological traits useful in cheese making demonstrated that all LAB can be considered non starter LAB, because they were characterized by a slow acidification capacity (the pH was still above 6.00 after 3 d) and a very limited autolysis (the maximum decrease of the optical density at 599 nm was barely 0.2).

The present work was developed to select lactic acid bacteria (LAB) to be used as starter cultures in functional cheese production. The indigenous milk LAB populations were isolated from fermented raw ewes’ milks (four bulks) added with 0.5 mg/mL of nine polyphenols commonly found in winery by-products. After 48 h of fermentation, all milks were characterized by an increase of LAB levels of about 3–4 Log cycles. All different colonies were purified and characterized for the main physiological and biochemical traits and then differentiated genetically at strain level and identified. Ten species belonging to the LAB genera Lactobacillus, Streptococcus, Enterococcus, Leuconostoc and Lactococcus were identified. Only Lactococcus lactis and Leuconostoc mesenteroides strains were evaluated for the technological traits including acidification and autolytic kinetics, diacetyl formation, exopolysaccharide production and generation of antimicrobial compounds. A total of four strains (Mise36, Mise94 Mise169 and Mise190) belonging to Lc. lactis displayed potential for production of cheeses containing grape polyphenols.

Fermented chickpea liquid is used as a leavening agent in chickpea bread production. In the present study, traditional chickpea liquid starter and dough samples were collected from bakeries in Turkey and microbiologically investigated. Culture-independent analysis for microbiota diversity, performed by MiSeq Illumina, identified Clostridium perfringens as major group in all samples, while Weissella spp. Dominated LAB community. A culture-dependent methodology was applied and 141 isolates were confirmed to be members of the LAB group based on 16s rRNA gene sequence analysis. In particular, 11 different LAB species were identified confirming the high frequency of isolation of weissellas, since Weissella confusa and Weissella cibaria constituted 47.8 and 12.4%, respectively, of total LAB isolated. The other species were Enterococcus faecium, Enterococcus lactis, Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides, Leuconostoc mesenteroides subsp. Dextranium, Pediococcus acidilactici, Pediococcus pentosaceus and Streptococcus lutetiensis. Due to high frequency of isolation, W. confusa strains were investigated at technological level and W. confusa RL1139 was used as mono-culture starter in the experimental chickpea sourdough production. Chemical and microbiological properties, as well as volatile organic compounds (VOCs) of the chickpea liquid starters and doughs were subjected to a multivariate analysis. Control and W. confusa inoculated chickpea liquid starter and dough samples were close to each other in terms of some characteristics related to chemical, microbiological and VOCs profile, but the inoculated sourdough showed a higher generation of certain VOCs, like butanoic acid (81.52%) and ethyl acetate (8.15%) than control sourdough. This is important in order to maintain typical characteristics of the traditional chickpea dough, but at the same time improving the aroma profile. This work demonstrated that W. confusa RL1139 can be applied at large scale production level without compromising the typical characteristics of the final product.

Background: Consumption of raw cheese may be associated with different diseases. This study aimed to evaluate behavior of four pathogenic bacteria during manufacture and ripening of Protected Designation of Origin (PDO) Pecorino Siciliano cheese. Methods: The experimental cheese groups were inoculated with pathogenic bacteria, including Escherichia coli O157, Listeria monocytogenes, Salmonella Enteritidis, and Staphylococcus aureus. The cheese making processes were monitored from milk curdling until 3 months ripened cheeses and the levels of Lactic Acid Bacteria (LAB) and the four dairy pathogens were evaluated by plate counts. Randomly Amplified Polymorphic DNA (RAPD)-Polymerase Chain Reaction (PCR) analysis was applied to confirm that the colonies isolated during the several steps of production were the same strains added in milk. Statistical analysis was done using XLStat software. Results: The levels of mesophilic and thermophilic coccus and rod LAB in curd were comparable in both trials and reached values between 8-9 log10 Colony Forming Unit (CFU)/g in cheeses at 90 days of ripening. The four pathogenic bacteria were found in experimental curd at levels higher than those inoculated in milk and completely disappeared after 60 days of ripening. The RAPD analysis clearly demonstrated the presence of the added strain during production and confirmed the results of plate counts. Conclusion: This work showed that the production conditions of PDO Pecorino Siciliano cheese decreased growth of E. coli O157, L. monocytogenes, S. Enteritidis, and S. aureus

The present work was carried out to investigate the Antimicrobial Resistance (AMR) of enterococci isolated from raw ewes’ and cows’ milk. The samples were collected from eighteen semi-extensive dairy sheep and cow farms throughout western Sicily. Plate counts, carried out on Rapid Enterococcus Agar commonly used to detect food enterococci, revealed a maximal enterococcal concentration of approximately 4.58 Log Colony Forming Unit (CFU)/mL. Colonies were isolated and differentiated based on genetic analysis by Randomly Amplified Polymorphic DNA (RAPD)-PCR. Thirty-eight different strains were identified. Analysis by a species-specific multiplex PCR assay grouped the strains into three Enterococcus species such as Enterococcus durans, Enterococcus faecalis and Enterococcus faecium. The 38 strains were also investigated for their antimicrobial resistance by a phenotypic approach. All 38 Enterococcus displayed resistance to at least one or more of the antimicrobials tested confirmed that the dairy enterococci could be a vector for the dissemination of antimicrobial resistance. This work showed that enterococci with AMR traits are commonly present in semiextensive dairy sheep and cow farms of western Sicily pointed out the relevance of informing dairy makers and veterinary regarding the antimicrobial use in order to mitigate problems of public health and veterinary medicine.

Pleurotus eryngii (DC.) Quél. powder was used in bread production. Three dough trials (0, 5 and 10% of mushroom) were obtained with commercial baker's yeast. P.eryngii powder was first tested against several yeast species; 10% P.eryngii trial was characterised by the highest pH and total titratable acidity. P.eryngii did not influence negatively the fermentation process, since all trials reached yeast levels of 10 8 CFUg −1 . Mushroom powder decreased bread height and softness, increased crust redness and crumb void fraction and cell density and, although the breads were scored diverse, the overall assessment was comparable. The final breads provided higher concentrations of thiamin, riboflavin and pantothenic acid than control breads and, mostly importantly, supplied biotin, cobalamin and cholecalciferol generally absent in wheat bread. P.eryngii can be cultivated on food residues. Thus, its inclusion in functional bread production represents an optimal strategy for the valorisation of food processing by-products.

This work was aimed to produce an “active” food ice to preserve its microbiological safety over time. With this in mind, ice cubes were processed with the addition of H2O2 to water before freezing. Four food ice productions were performed at the industrial level: one control trial without the addition of H2O2 (0OX) and three experimental trials obtained by adding 4, 8, and 12 mg/L of H2O2 (4OX, 8OX, and 12OX), respectively. After production, all food ice trials were artificially contaminated with 102 CFU/100 mL of water-borne pathogenic bacteria (Escherichia coli ATCC 25922, Enteroccus faecalis ATCC 29212, and Pseudomonas aeruginosa ATCC 27853) inoculated individually. Thawed ice samples were then subjected to microbiological analyses performed by the membrane filtration method and the results indicated that only trial 12OX was able to inactivate all bacteria strains. In conclusion, the addition of 12 mg/L H2O2 represents an optimal cost-effective strategy to preserve the microbiological stability of food ice even when it is improperly handled after production.

In this study, 60 samples of ice cubes produced at different levels (domestic, restaurant and industrial facilities), within a restricted geographical area, were investigated for their general microbiological characteristics through the analysis of populations other than enteric bacteria. Total mesophilic bacteria were in the range 1.01 × 102–9.55 × 103, 3.12 × 102–6.31 × 103and 1.30 × 102–3.99 × 103CFU/100 mL of thawed ice from domestic freezer (DF), stock boxes (SB) for self-production performed with ice machines in bars and pubs, and from sales packages (SP) of industrial productions, respectively. Some DF and SP samples were negative for the presence of total psychrotrophic bacteria, showing that there are no specific microbial groups associated with ice. Pseudomonads were found in the majority of ice samples analyzed. The levels of contamination of the ice samples were significantly different among the three ice cube production levels. The samples produced at domestic level and those collected from bars and pubs were characterised by the highest cell densities. The colonies representative for the different bacterial morphologies were randomly picked up from plates, purified to homogeneity and subjected to the phenotypic and genotypic characterisation. Fifty-two strains representing 31 species of eight bacterial genera were identified, with the most numerous groups included in Pseudomonas, Staphylococcus, Bacillus and Acinetobacter. A consistent percentage of the microorganisms identified from ice are known agents of human infections, and their presence indicate an environmental contamination. In order to evaluate the effectiveness of the ice cubes to transfer pathogenic agents to consumers, a bar consumption was simulated with different drink systems added with ice cubes artificially contaminated with the strains found at dominant levels (Acinetobacter lwoffii ICE100, Bacillus cereus ICE170, Pseudomonas putida ICE224 and Staphylococcus haemolyticus ICE182), and the results showed a consistent reduction of bacterial risk due to alcohol, CO2, pH and antibacterial ingredients of vodka, whisky, Martini, peach tea, tonic water and coke.