Adapting American Hop (Humulus lupulus L.) Varieties to Mediterranean Sustainable Agriculture: A Trellis Height Exploration

In recent years, Italy’s craft beer industry has seen remarkable growth, fostering the local production of key ingredients, notably hops. However, a research gap exists in exploring open-field hop productivity in typical Mediterranean climates using low-trellis systems. This study addressed this gap by evaluating the productive performances of “Cascade” and “Chinook” hop varieties on “V” trellis systems at different heights (2.60, 3.60, and 4.60 m above ground) in inner Sicily’s Mediterranean climate and soil conditions. The results highlighted the significant impact of trellis height on various parameters, with Cascade displaying exceptional adaptability to low-trellis farming. Key factors like stem and leaf weight emerged as crucial drivers of cone yield, emphasizing their significance in hop cultivation. The distinct responses of Cascade and Chinook varieties to varying trellis heights underscored the need for tailored approaches, offering valuable insights for optimizing hop cultivation practices in semi-arid climates

VARIATION IN MEAT QUALITY CHARACTERISTICS BETWEEN LANDRACE AND SICILIAN PIGS

This study compared the meat quality of Sicilian and Landrace pigs breeds and supported these results with biochemical and histological measurements on the samples collected from the m. Longissimus Dorsi, at the level of the 8th thoracic vertebra, before electrical stimulation. Twenty clinically healthy swine, 10 male (5 for each pig breed) and 10 female (5 for each pig breed), were slaughtered at 1 year of age at a body mass of 135±10 kg and 150±10 respectively for Sicilian and Landrace pigs. Particularly on the muscle considered the morphometric characteristics of FG (fast glycolytic), FOG (fast oxidative glycolytic) and SO (slow oxidative) fibre types and their percentage were determined. Measurements related to myofibrillar fragmentation, sarcomere length and connective tissue properties gave convincing support. Sicilian pig produced more tender meat than Landrace, mainly due to favourable calpain-to-calpastatin ratios

Recognizing motor imagery tasks from EEG oscillations through a novel ensemble-based neural network architecture

Brain-Computer Interfaces (BCI) provide effective tools aimed at recognizing different brain activities, translate them into actions, and enable humans to directly communicate through them. In this context, the need for strong recognition performances results in increasingly sophisticated machine learning (ML) techniques, which may result in poor performance in a real application (e.g., limiting a real-time implementation). Here, we propose an ensemble approach to effectively balance between ML performance and computational costs in a BCI framework. The proposed model builds a classifier by combining different ML models (base-models) that are specialized to different classification sub-problems. More specifically, we employ this strategy with an ensemble-based architecture consisting of multi-layer perceptrons, and test its performance on a publicly available electroencephalography-based BCI dataset with four-class motor imagery tasks. Compared to previously proposed models tested on the same dataset, the proposed approach provides greater average classification performances and lower inter-subject variability

Modification of creep and low cycle fatigue behaviour induced by welding

In this work, the mechanical properties of Waspaloy superalloy have been evaluated in case of welded repaired material and compared to base material. Test program considered flat specimens on base and TIG welded material subjected to static, low-cycle fatigue and creep test at different temperatures. Results of uniaxial tensile tests showed that the presence of welded material in the gage length specimen does not have a relevant influence on yield strength and UTS. However, elongation at failure of TIG material was reduced with respect to the base material. Moreover, low-cycle fatigue properties have been determined carrying out tests at different temperature (room temperature RT and 538°C) in both base and TIG welded material. Welded material showed an increase of the data scatter and lower fatigue strength, which was anyway not excessive in comparison with base material. During test, all the hysteresis cycles were recorded in order to evaluate the trend of elastic modulus and hysteresis area against the number of cycles. A clear correlation between hysteresis and fatigue life was found. Finally, creep test carried out on a limited number of specimens allowed establishing some changes about the creep rate and time to failure of base and welded material. TIG welded specimen showed a lower time to reach a fixed strain or failure when a low stress level is applied. In all cases, creep behaviour of welded material is characterized by the absence of the tertiary creep

Myosin heavy chain isoforms, fatty acid composition, sensory evaluation and quality of cinta senese pig meat

The aims of this study were to examine the effects of myosin heavy chain (MHC) isoforms on Cinta Senese meat and sensory quality. The research was carried out on 65 pigs and muscle samples characteristics such as MHC isoform, meat quality, fatty acid composition, and sensory were evaluated. The results demonstrated that MHC slow isoform content was significantly correlated with pH24h (r=0.25, P<0.05) and drip loss (r=-0.31, P<0.005), whereas the content of MHC isoforms was only weakly correlated with fatty acids. Sensory evaluation was done by a trained panel test and the results shown that the MHC fast/slow ratio was correlated with the juiciness (r=-0.32, P<0.005), off-flavor (r=0.33, P<0.01), and tenderness attributes (r=-0.42 to -0.46). We therefore conclude that the content of MHC isoforms can be one of the most important factors for examination of overall quality of Cinta Senese pigs

Microbreweries, brewpubs and beerfirms in the Sicilian craft beer industry

Purpose: This paper aims to illustrate the organisational and managing models characterising the craft beer producers in Sicily (Southern Italy) and the main issues of the provision of raw materials. Design/methodology/approach: A direct survey involving the overall population of 41 craft breweries operating in Sicily in 2016 was carried out. Then 29 questionnaires were collected for exploratory analysis. A hierarchical cluster analysis was also performed out to group companies by similar structural, productive and economic features. Findings: The findings of the survey showed a Sicilian craft beer industry characterised by a substantial dependence on the import of malts hops and yeasts and the limited use of local raw materials among brewers. Furthermore, the characteristics of the processing plants and the sales channels appear to influence the diversification of the products and the turnover levels of the Sicilian craft beer producers. Originality/value: This is the first study describing the craft brewing industry in Sicily. The findings contribute to enrich the knowledge on the organisational models applied in the craft beer industry. In particular, the findings could contribute to shed light on some critical issues about the provision of raw materials, suggesting possible paths for the successful development of the craft beer industry in the region

Staphylococcus aureus iron-regulated surface determinant B (IsdB) protein interacts with von Willebrand factor and promotes adherence to endothelial cells

Staphylococcus aureus is the cause of a spectrum of diseases in humans and animals. The molecular basis of this pathogenicity lies in the expression of a variety of virulence factors, including proteins that mediate adherence to the host plasma and extracellular matrix proteins. In this study, we discovered that the iron-regulated surface determinant B (IsdB) protein, besides being involved in iron transport and vitronectin binding, interacts with von Willebrand Factor (vWF). IsdB-expressing bacteria bound to both soluble and immobilized vWF. The binding of recombinant IsdB to vWF was blocked by heparin and reduced at high ionic strength. Furthermore, treatment with ristocetin, an allosteric agent that promotes the exposure of the A1 domain of vWF, potentiates the binding of IsdB to vWF. Both near-iron transporter motifs NEAT1 and NEAT2 of IsdB individually bound recombinant A1 domain with KD values in the micromolar range. The binding of IsdB and adhesion of S. aureus expressing IsdB to monolayers of activated endothelial cells was significantly inhibited by a monoclonal antibody against the A1 domain and by IsdB reactive IgG from patients with staphylococcal endocarditis. This suggests the importance of IsdB in adherence of S. aureus to the endothelium colonization and as potential therapeutic target

Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces

Craft beers produced by small breweries are becoming increasingly popular worldwide due to their unique composition, taste, and flavour. Wheat malt is a traditional brewing raw material with great potential to improve beer properties such as mouthfeel, foam, haze, and flavour. In this study, the malting quality of eight wheat varieties (four common and four durum) was evaluated to explore the feasibility of producing 100 % wheat malt beer from old landraces. The physicochemical characteristics such as friability, Kolbach index, viscosity, and colour, of the wheat malts indicated a better degree of modification in the common wheat varieties when compared to that of the durum wheat varieties. The wheat malts showed a proper enzymatic pattern, and significant differences in the enzyme activities were observed in durum and common wheat malts which affected the non-starch and starch polysaccharide content. The sugar content, profile, and extract levels of the congress worts were comparable to those of commercial malts. This study could be a useful resource that enables small brewing and malting to extend their product portfolio and promote the use of old landraces to produce beers with unique tastes and profiles

Dry cherry tomato: innovation from studies on isotherms

The drying of vegetables is a very ancient practice for food preservation still in use nowadays. Tomatoes cut into two parts, added with salt and dried are an important element of the food tradition in south of Italy. The tomato\u2019s drying in Sicily is still carried out with a sun-drying process, with an empiric method. The final product obtained has a high quality which it is not homogeneous. In addition to dried products, the market offer even semidry products, to limit the loss of the nutritional characteristics of the dried product. The semidry product is a special category of dehydrated products that have a residual moisture content about 30%; for this reason, nutritional product characteristics may be are best preserved. Drying experiments of tomatoes were conducted at different final moisture content. The changes in the chemical parameters of tomatoes and principal drying parameters were recorded during all drying process. Isotherms were carried out with the AquaLab Vapor Sorption Analyzer. The aim of this study is: \u2022 \u2022the optimization of the drying process in a pilot plant fold under different temperatures conditions; \u2022 \u2022the study of adsorption and desorption isotherms to better understand the drying process; \u2022 \u2022to obtain semidry product and dry products comparable for nutritional and sensorial characteristics, monitoring some of the basic chemical parameters, the trend of the main nutrients of tomato during the drying process and the sensory parameters