Use of exopolysaccharide-synthesizing lactic acid bacteria and fat replacers for manufacturing reduced-fat burrata cheese: Microbiological aspects and sensory evaluation

This study aimed to set-up a biotechnological protocol for manufacturing a reduced-fat Burrata cheese using semi-skimmed milk and reduced-fat cream, in different combinations with exopolysaccharides-synthesizing bacterial starters (Streptococcus thermophilus, E1, or Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris, E2) and carrageenan or xanthan. Eight variants of reduced-fat cheese (fat concentration 34-51% lower than traditional full-fat Burrata cheese, used as the control) were obtained using: (i) semi-skimmed milk and reduced-fat cream alone (RC) or in combination with (ii) xanthan (RCX), (iii) carrageenan (RCC), (iv) starter E1 (RCE1), (v) starter E2 (RCE2), (vi) both starters (RCE1-2), (vii) E1 and xanthan (RCXE1), or E1 and carrageenan (RCCE1). Post-acidification occurred for the RCC, RCX, and RCE2 Burrata cheeses, due to the higher number of mesophilic cocci found in these cheeses after 16 days of storage. Overall, mesophilic and thermophilic cocci, although showing cheese variant-depending dynamics, were dominant microbial groups, flanked by Pseudomonas sp. during storage. Lactobacilli, increasing during storage, represented another dominant microbial group. The panel test gave highest scores to RCE1-2 and RCXE1 cheeses, even after 16 days of storage. The 16S-targeted metagenomic analysis revealed that a core microbiota (S. thermophilus, Streptococcus lutetiensis, Lc. lactis, Lactococcus sp., Leuconostoc lactis, Lactobacillus delbrueckii, and Pseudomonas sp.), characterized the Burrata cheeses. A consumer test, based on 105 people, showed that more than 50% of consumers did not distinguish the traditional full-fat from the RCXE1 reduced-fat Burrata cheese

Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant

This study aimed to highlight the distinctive features of four Traditional Agri-food Products (TAP), namely, Caprino, Pecorino, Vaccino, and Cacioricotta cheeses produced at the same dairy plant to reveal any possible relationships between their microbiological and biochemical character-istics. Two distinct natural whey starter (NWS) cultures were used during Caprino and Vaccino cheesemaking, whereas no starter was used for the other cheeses. Cacioricotta retained the highest concentrations of salt and residual carbohydrates. Lactic acid bacteria dominated the microbiota of the cheeses. Furthermore, staphylococci represented an additional dominant microbial population in Cacioricotta. Although culture-dependent analysis showed that the use of NWS cultures only slightly affected the microbial community of cheeses, 16S metagenetic analysis showed that Lactobacillus helveticus dominated both the NWS cultures and the corresponding Caprino and Vaccino cheeses. This analysis indicated that Staphylococcus equorum and Streptococcus thermophilus dominated Cacioricotta and Pecorino cheeses, respectively. The highest peptidase activities were found in either Caprino or Vaccino. Enzymes involved in the catabolism of free amino acids and esterase showed the highest activity in Pecorino cheese. Each cheese showed a distinct profile of volatile organic compounds, with Pecorino being the richest cheese in carboxylic acids, ketones, and esters, related to lipolysis. The results of this study contribute to valorizing and safeguarding these TAP cheeses, sustaining local farming

Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties

A comprehensive study into the potential of bioprocessing techniques (sprouting and sourdough fermentation) for improving the technological and nutritional properties of wheat breads produced using barley and lentil grains was undertaken. Dextran biosynthesis in situ during fermentation of native or sprouted barley flour (B or SB) alone or by mixing SB flour with native or sprouted lentil flour (SB-L or SB-SL) by Weissella paramesenteroides SLA5, Weissella confusa SLA4, Leuconostoc pseudomesenteroides DSM 20193 or Weissella confusa DSM 20194 was assessed. The acidi-fication and the viscosity increase during 24 h of fermentation with and without 16% sucrose (on flour weight), to promote the dextran synthesis, were followed. After the selection of the fermentation parameters, the bioprocessing was carried out by using Leuconostoc pseudomesenteroides DSM 20193 (the best LAB dextran producer, up to 2.7% of flour weight) and a mixture of SB-SL (30:70% w/w) grains, enabling also the decrease in the raffinose family oligosaccharides. Then, the SB-SL sourdoughs containing dextran or control were mixed with the wheat flour (30% of the final dough) and leavened with baker’s yeast before baking. The use of dextran-containing sourdough allowed the production of bread with structural improvements, compared to the control sourdough bread. Compared to a baker’s yeast bread, it also markedly reduced the predicted glycemic index, in-creased the soluble (1.26% of dry matter) and total fibers (3.76% of dry matter) content, giving pe-culiar and appreciable sensory attributes

Fermentation of pomegranate matrices with Hanseniaspora valbyensis to produce a novel food ingredient

We aimed to develop a large-scale consumption food, added with fermented pomegranate matrices, to be able to meet consumer's needs. Chemical composition, antioxidant activity, and microbiota of pomegranate were analysed. Yeasts dominated (ca. 5 log cfu/g) the matrices. Among four Hanseniaspora valbyensis strains able to ferment pomegranate, S-L1 caused the highest increase in mineral in seeds (e.g., 162 mg of K/100 g of fermented seeds vs. 104 mg of K/100 g of unfermented seeds). Then, we designed a granola snack supplemented with pomegranate seeds flour (PSF) and compared: G-FS, granola containing fermented PSF; G-US, supplemented with unprocessed PSF; G-C, conventional granola. Compared to G-C, the use of PSF increased antioxidant activity of the snack (ca. 60% DPPH∙ scavenging activity vs. ca. 40% activity of G-C). The highest contents of minerals were expected in G-FS and G-C, compared to G-US, while lower energetic values were expected for the two fortified snacks. Fermentation of seeds with H. valbyensis S-L1 also improved acceptability of fortified snack (score on 1–9 scale: 6.3), making it more similar to the control (7.5) and more appreciated than G-US (4.9). The results could intrigue industries searching for novel foods, with improved nutritional quality and sustainability

Piezosurgery in the maxillary sinus augmentation procedure.

OBJECTIVES: The aim of this study was to investigate the incidence of the perforations of the Schneiderian membrane and the time spent for the antrostomy,separation and elevation of the sinus membrane related to the area of the bony window, using piezosurgery(Easy Surgery-BioSAFIN-Ancona-Italy). METHODS: At the Department of Oral Sciences of “Sapienza” University of Rome were selected 40 patients,19 females and 21 males, mean age was 53,6 years(range 42-67),total edentulous in the posterior maxilla, in the period between June 2005 and January 2008.The residual alveolar ridge height did not exceed 4mm. All patients underwent to maxillary sinus augmentation procedure , using piezosurgery for the osteotomy of the bony window (insert-OT1), sinus membrane separation (insert-EL1) and sinus membrane elevation (insert-EL2) .For each case treated has been evaluated the area of the bony window and the time necessary for the antrostomy, separation and elevation of the sinus membrane. Was recorded also the occurrence of Schneiderian membrane perforation. RESULTS:The average time necessary for the surgical procedure was 10.32 min (SD: 2,093) with 96.78 mm² mean surface extension of the bony window . Seven Schneiderian membrane perforations were recorded with an incidence of 17.5%, resolved with the use of a resorbable membrane. CONCLUSION: Piezoelectric surgery allows to simplify the technique of the maxillary sinus lift by reducing the risk of perforation of the membrane, but due to less cutting efficiency, results in an increase in operative time compared with rotary instruments

Accuracy of 2 Different Cad-Cam Devices for Implant Placement.

Objective: CAD-CAM technology allows clinicians to plan implant position on CT images and to fabricate customized surgical templates for transferring this information to the surgical field. The aim of the present study was to investigate the accuracy of a new device (SAFE SurgiGuide) of a CAD-CAM system for implant placement (Simplant®-Materialise, Leuven, Belgium) compared with the traditional one (SurgiGuide). Methods: Ten patients were included and were treated with the Simplant® system. All patients received a scannographic template and underwent CT-Dentascan. CT images were used for planning implant positioning with the SimplantPro® software. Patients were divided into two groups: “SAFE SurgiGuide Group” (SSG), and “SurgiGuide Group” (SGG). Those in the SSG received implants with the SAFE SurgiGuide device, which uses special drills with stopping depth collars, one template with changeable drilling cylinders, and implant holders for fixture placement. In the SGG, 3 different templates (SurgiGuide) were used in each patient to guide drilling. Eighty-eight implants were placed. Two months after surgery, a control CT-scan was taken, and images of planned and placed implants were compared. Results: Success rates for repetition of virtual and planned implant positions were: on the vestibular-oral/lingual axis, SSG = 98.35% vs. SGG = 47.39%; on the mesio-distal axis, SSG = 89.4% vs. SGG = 65.73%; and whole SSG = 96.62% vs. SGG = 56.97%. The distance from anatomical reference structures was always respected. Conclusions: The Simplant® System allows clinicians to make precise pre-surgical evaluations and treatment programs, and to transfer them securely to the surgical phase. Better results seemed to be obtained with the Safe SurgiGuide