Novel insights on pink discoloration in cheese: The case of Pecorino Toscano

Pink discoloration in cheese has been the subject of wide research, but the basis for this phenomenon remains elusive. This defect impacts a wide range of ripened cheeses, resulting in the rejection of cheese and a consequent economic loss for dairy industries. As multiple causes for pink discoloration have been reported for different cheeses in the literature, the aim of this research was to investigate the cause of a pink discoloration found on Pecorino Toscano cheese rind. The results of microbiological analysis revealed the presence of high microbial counts associated to the rind and the nearest inner part. Strains isolated from the coloured part were mainly identified as Serratia liquefaciens, suggesting that an environmental contamination of the cheese rind by this species could be the cause of the observed defect and expanding the knowledge related to pink discoloration in cheeses

Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices

Plant derived beverages have recently gained consumers’ interest, particularly due to their intrinsic functional properties. They can also act as non-dairy carriers for probiotics and prebiotics, meeting the needs of lactose allergic/intolerant people and vegans. Direct fermentation of fruit and vegetables juices by probiotic lactic acid bacteria could be a tool to increase safety, shelf-life, nutrients bioavailability and to improve sensorial features of plant derived juices. This study aims to screen wild Lactobacillus casei-group strains isolated from dairy matrices for probiotic features, such as acid and bile salts resistance, and test them for the potentiality to ferment celery and orange juices. Strains’ ability to produce exopolysaccharides (EPS) in situ is also checked. These evaluations were performed for the first time in fruit and vegetables matrices by means of an impedometric analysis, recently shown to be a suitable and rapid method to measure microorganisms’ growth, acidification performances and EPS production. This study allowed the selection of three potentially probiotic L. casei-group wild strains able to ferment fruit and vegetable juices and also producing EPS. These strains with three-in-one abilities could be used to produce new functional fermented plant derived juices

Hydration water and ionic aggregation in aqueous solutions of imidazolium-based protic ionic liquids

Water molecules, present as additive or as contaminant of Protic Ionic Liquids (PILs), can compete for the hydrogen bond sites leading to important modifications of the local order of these liquids and to the modulation of their physical–chemical properties. In this work, aqueous solutions of a set of N-methylimidazolium-based PILs [MIM][X] (X = NO3-- , TfO-- , HSO4-- , and Cl-- ) were investigated by deep UV Resonance Raman (UVRR) spectroscopy in the water-rich domain where ionic aggregates and bulk-like water coexist. A differential method was used to analyze the OH stretching profile to extract the so-called solute-correlated (SC) spectrum, which is particular informative of the hydration features of the PILs. Moreover, specific bands of the cation, sensitive to the hydrogen bonding, were comparatively investigated. The progressive evolution from solvent-separated ion pairs (SIP) and/or solvent-shared ion pairs (SSIP) to contact ion pairs (CIP) and/or larger ionic aggregates can be monitored as a function of the hydration level, in the water-rich domain. Our approach showed that, in the highly diluted regime, the hydration environment around the [MIM] cation does not depend on the type of anion. Moreover, [MIM][NO3] and [MIM][TfO] showed cation-water (ionic) H-bonds at the NH site stronger than the cation–anion (double-ionic) ones. The analysis of SC Raman spectra points out the formation of cation–anion Hbonds (through the CH ring groups), stronger than cation-water ones, upon PILs concentration increase, especially evident in the case of [MIM][Cl]. The H-bond strength between the anion and hydration water is found to decrease following the order: [Cl] ~ [HSO4] > [NO3] > [TfO]. Chloride ions tend to perturb a larger number of water molecules than the other anions. The number of perturbed water molecules decreases at increasing PIL concentration, showing a larger dependence for [MIM][Cl], consistently with its larger propensity to form ionic aggregates. The unique response of [MIM][Cl] to hydration found by analyzing SC-UVRR data is related to the synergy of different factors such as the anion reduced size (higher charge density), spherical symmetry, and high H-bond basicity

Eating fermented: Health benefits of lab-fermented foods

Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented products consumed worldwide. Many of those LAB fermented foods are recognized as beneficial for human health due to probiotic LAB or their metabolites produced during food fermentation or after food digestion. In this review, we aim to gather and discuss available information on the health-related effects of LAB-fermented foods. In particular, we focused on the most widely consumed LAB-fermented foods such as yoghurt, kefir, cheese, and plant-based products such as sauerkrauts and kimchi

Sudden cardiac death after robbery: Homicide or natural death?

Tako-Tsubo is one of a number of rare acquired cardiomyopathies that are characterized by left ventricular dyskinesia and symptomatology typical of acute myocardial infarction (AMI). The most important feature is that the clinical features are triggered by a severe physical or emotional stress. The authors describe the story of a woman, who was brutally assaulted by two men during a house robbery and died from sudden heart failure 8 hours later, after being taken to hospital. External examination revealed no macroscopic alteration of the inner organs, whereas microscopy showed contraction bands with myocardial necrosis, subendocardial and interstitial neutrophil infiltration and fibrosis. These findings were consistent with death due to stress cardiomyopathy even in the absence of previous heart disease. The robbers were convicted of homicide and sentenced to eighteen years in prison

Audio-Tactile Integration in Congenitally and Late Deaf Cochlear Implant Users

Several studies conducted in mammals and humans have shown that multisensory processing may be impaired following congenital sensory loss and in particular if no experience is achieved within specific early developmental time windows known as sensitive periods. In this study we investigated whether basic multisensory abilities are impaired in hearing-restored individuals with deafness acquired at different stages of development. To this aim, we tested congenitally and late deaf cochlear implant (CI) recipients, age-matched with two groups of hearing controls, on an audio-tactile redundancy paradigm, in which reaction times to unimodal and crossmodal redundant signals were measured. Our results showed that both congenitally and late deaf CI recipients were able to integrate audio-tactile stimuli, suggesting that congenital and acquired deafness does not prevent the development and recovery of basic multisensory processing. However, we found that congenitally deaf CI recipients had a lower multisensory gain compared to their matched controls, which may be explained by their faster responses to tactile stimuli. We discuss this finding in the context of reorganisation of the sensory systems following sensory loss and the possibility that these changes cannot be "rewired" through auditory reafferentation

Atp bioluminescence for rapid and selective detection of bacteria and yeasts in wine

Microbial contamination may represent a loss of money for wine producers as several defects can arise due to a microorganism’s growth during storage. The aim of this study was to implement a bioluminescence assay protocol to rapidly and simultaneously detect bacteria and yeasts in wines. Different wines samples were deliberately contaminated with bacteria and yeasts at different concentrations and filtered through two serial filters with decreasing mesh to separate bacteria and yeasts. These were resuscitated over 24 h on selective liquid media and analyzed by bioluminescence assay. ATP measurements discriminated the presence of yeasts and bacteria in artificially contaminated wine samples down to 50 CFU/L of yeasts and 1000 CFU/L of bacteria. The developed protocol allowed to detect, rapidly (24 h) and simultaneously, bacteria and yeasts in different types of wines. This would be of great interest for industries, for which an early detection and discrimination of microbial contaminants would help in the decision‐making proces

Previsão de Carga para Configuração Dinâmica de Aglomerados de Servidores Web

Atualmente, há uma crescente conscientização sobre computação verde em sistemas computacionais. Uma das grandes fontes de demanda energética nesses sistemas são os aglomerados de servidores web. Este trabalho avalia uma política para antecipar a carga e configurar o número de servidores ativos de forma que seja mantido uma qualidade de serviço satisfatória, enquanto se reduz o uso de energia. Experimentos são feitos em um protótipo de cluster para validar a técnica empregada