The role of training in decreasing anxiety among experienced computer users

The purpose of our paper is twofold: on one hand we draw on the team climate literature to understand how IT knowledge integration capability can be promoted within team-based structures; on the other hand we rely on resource-based view framework for understanding how IT knowledge integration capability affects teams performance, in terms of effectiveness, and efficiency. We tested our research model on a sample of 410 members and leaders of 69 organizational work teams. Results show the critical role played by team climate for favouring IT knowledge integration capability, which in turn affects team outcomes.

What\u27s the Weather Like? The Effect of Team Climate and Individual Attributes on Individual Intention to Explore a New Technology

Research on technology adoption and use has come along way in explaining the factors driving individuals’ use of new technologies. However, recognizing the inherently nested structure of social systems, recent research has pointed to the need to understand new technology use from a multilevel perspective. This need is coupled with a desire to understand the factors that drive individuals’ utilization of the full range of features provided by the new technology. Drawing on the individual attributes and team climate literature, we develop a multilevel model predicting individual intention to explore a new technology. We test our model in the context of 410 individuals in 69 organizational work teams using a newly introduced VoIP system. Our results show that competitive climate has a positive influence on individual intention to explore. Moreover we also find that individual attributes not only significantly affect the individual intention to explore a new technology, but such attributes also place an important role in influencing the efficacy of competitive climate. In particular we find that older individuals and women exhibit a lower willingness to explore, and that team competitive climate serves as a catalyst for increasing women’s willingness to explore a new technology

Innovating with technology in team contexts: A trait activation theory perspective

Noting the limited research on technology exploration in team contexts, we draw on trait activation theory to understand what drives users to experiment with new technology. We identify personal innovativeness in IT (PIIT) as an important situation-specific trait that influences individual-level efforts to try to innovate with technology. We also identify team learning behavior as an important team-level intervention that levels the playing field for trying to innovate with technology. We test our cross-level model in a one-year field study of 268 employees embedded in 48 organizational work teams. The results of our analysis show that (1) PIIT predicts trying to innovate with technology, (2) team learning behavior has a cross-level direct effect on trying to innovate with technology, and (3) team learning behavior has a cross-level moderating influence on the relationship between PIIT and trying to innovate with technology. We discuss the implications of our findings for research and practice

Team Level Antecedents of Individual Usage of a New Technology

The paper is aimed at investigating team level behaviors that may affect individual usage of technology

Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium

The production of bacteriocins from cheap substrates could be useful for many food industrial applications. This study aimed at determining the conditions needed for optimal production of enterocins SD1, SD2, SD3 and SD4 secreted by Enterococcus faecium strains SD1, SD2, SD3 and SD4, respectively. To our knowledge, this is the first use of cheese whey—a low-cost milk by-product—as a substrate for bacteriocin production by E. faecium; skimmed milk and MRS broths were used as reference media. This cheese manufacturing residue proved to be a promising substrate for the production of bacteriocins. However, the levels of secreted antimicrobial compounds were lower than those achieved by E. faecium strains in MRS broth. Bacteriocin production was affected strongly by physical and chemical factors such as growth temperature, time of incubation, pH, and the chemical composition of the culture medium. The optimal temperature and time of incubation supporting the highest bacteriocin production was determined for each strain. Different types, sources and amounts of organic nitrogen, sugar, and inorganic salts played an essential role in bacteriocin secretion. E. faecium strains SD1 and SD2—producing high bacteriocin levels both in cheese whey and skimmed milk—could be of great interest for potential applications in cheese-making

Metabolomic alterations do not induce metabolic burden in the industrial yeast M2n[pBKD2-Pccbgl1]-C1 engineered by multiple δ-integration of a fungal β-glucosidase gene

CITATION: Favaro L., et al. 2019. Metabolomic alterations do not induce metabolic burden in the industrial yeast M2n[pBKD2-Pccbgl1]-C1 engineered by multiple d-integration of a fungal b-glucosidase gene. Frontiers in Bioengineering and Biotechnology. 7:376. doi:10.3389/fbioe.2019.00376The original publication is available at https://www.frontiersin.org/articles/10.3389/fbioe.2019.00376/fullIn the lignocellulosic yeast development, metabolic burden relates to redirection of resources from regular cellular activities toward the needs created by recombinant protein production. As a result, growth parameters may be greatly affected. Noteworthy, Saccharomyces cerevisiae M2n[pBKD2-Pccbgl1]-C1, previously developed by multiple d-integration of the b-glucosidase BGL3, did not show any detectable metabolic burden. This work aims to test the hypothesis that the metabolic burden and the metabolomic perturbation induced by the d-integration of a yeast strain, could differ significantly. The engineered strain was evaluated in terms of metabolic performances and metabolomic alterations in different conditions typical of the bioethanol industry. Results indicate that the multiple d-integration did not affect the ability of the engineered strain to grow on different carbon sources and to tolerate increasing concentrations of ethanol and inhibitory compounds. Conversely, metabolomic profiles were significantly altered both under growing and stressing conditions, indicating a large extent of metabolic reshuffling involved in the maintenance of the metabolic homeostasis. Considering that four copies of BGL3 gene have been integrated without affecting any parental genes or promoter sequences, deeper studies are needed to unveil the mechanisms implied in these metabolomic changes, thus supporting the optimization of protein production in engineered strains.Padova Universityhttps://www.frontiersin.org/articles/10.3389/fbioe.2019.00376/fullPublisher’s versio

Growth of Staphylococcus aureus and enterotoxin production in fresh egg pasta

This study investigated the growth of enterotoxin-producing Staphylococcus aureus and time\u2013temperature combinations necessary for enterotoxin production in artificially and naturally contaminated fresh egg pasta. Egg pasta (35 \ub1 1 g) inoculated with three strains of enterotoxin-producing S. aureus at two different concentrations (103 CFU/g and 10 CFU/g) were incubated at 20 \ub0C, 30 \ub0C and 37 \ub0C for 34 h. Industrial samples were S. aureus was naturally present at a concentration of 2.5 x 102 CFU/g were incubated under the same conditions. Enterotoxin was produced in all samples inoculated with the three strains of S. aureus incubated at 20 \ub0C for 24 h or 30 \ub0C for 10 h. No enterotoxin was produced in the naturally contaminated samples, even if the S. aureus concentration reached 106\u2013107 CFU/g by the end of the experiment (34 h) indicating that the Staphylococci isolated in the production line were not enterotoxin-producing strains. Practical application: This research focused on the growth and enterotoxin production of Staphylococcus aureus naturally present on fresh egg pasta produced in an industrial line or artificially inoculated with three different strains of this bacterium. Our results confirmed that the staphylococci, naturally contaminating the fresh egg pasta during the production, were not enterotoxin-producing. However, the results obtained using enterotoxin producing strains show that this kind of product can support the development of theses bacteria and enterotoxin production. Therefore, these results should be useful to fresh pasta manufacturers and aid them in setting up their control measures in the Hazard Analysis and Critical Control Point in order to manage the microbial safety of the fresh egg pasta products

La ricerca sui comportamenti delle imprese italiane

Il saggio illustra i dati quantitativi di un campione di 1400 aziende in Italia che impiega banche dat