Microbial Diversity and Safety in Fermented Beverages

For thousands of years, humans have exploited the natural process of fermentation of various foods to preserve them, and to enjoy the changes in the sensory characteristics that could be produced. Recently, the world of fermented beverages has gone through a rapid transformation linked to deep changes in consumer preferences, consumption habits, climate, new regulations and entry of emerging countries, accompanied by safety concerns and an important reduction in economic resources available to people. As with all food handling and preparation, we need to be sure the fermented food produced is safe. Fermentation is a complex biological process where microbial diversity takes place and the environment created inside of the fermented food provides the conditions to reduce the risk of pathogenic bacteria growth, thus providing safe food. In addition, food manufacturers fermenting food carefully control their processing and must comply with the National Food Standards Codes. Although these products have a generally good food safety record, sometimes inadequate manufacturing practices or the presence of acidophilic pathogens could compromise food safety. In fact, fermented beverages may adversely become contaminated with pathogens or microbial toxins and thereby transform into vehicles that can transmit diseases to the consumers. Moreover, many microorganisms can deteriorate the physical-chemical and sensory properties as well as the flavor of the final products. In this editorial, we present an overview of a review and six original research papers published in the Special Issue “Fermentation Process and Microbial Safety of Beverages” of the Beverages journal

Effect of pretreatment with low-frequency ultrasound on quality parameters in gulupa (Passiflora edulis sims) pulp

The Gulupa (Passiflora edulis f. edulis Sims) is an expression of South America’s tropics’ biodiversity, and a source of B vitamins and amino acids. It is a climacteric export fruit for which it is necessary to incorporate emerging technologies for its conservation and transport. This work investigated the effect of ultrasound on gulupa pulp and verified the stability of the characters of interest in the shelf life of 20 days. Six treatments and a control sample were used, evaluated in triplicate, and varied in frequency (30 and 40 kHz) with an exposure time of 10, 20, and 30 min. A statistical analysis of unidirectional variances and Dunnett’s test was used. It was found that the ultrasound treatments did not affect the pH or the titratable acidity. Soluble solid results presented a significant increase (p < 0.05) (from 13.4 to 14.8% w/v) in the antioxidant capacity (from 1.13 to 1.54 µmol Trolox Equivalent (TE)/g by the ABTS•+ (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) Cationic Radical Assay and from 3.3 to 3.7 µmol TE/g by the DPPH· (2,2-diphenyl-1-picrilhydrazil) Radical Scavenging Assay). During the shelf life, ascorbic acid was the parameter that varied most (p < 0.05). It decreased from 42.7 to 21.6 mg ascorbic acid/100 g of pulp in the control sample. However, a smaller decrease was observed (23.8–24.5 mg ascorbic acid/100 g of pulp) in the 40 kHz treatments. The smallest global color difference (∆E) for the control was found in the 40 kHz treatment at 30 min through the entire shelf life (day 0 to 20). Ultrasound treatment offers a new strategy to improve and extend the shelf life of chilled gulupa pulp

Post-traumatic stress disorder in parturients delivering by caesarean section and the implication of anaesthesia: a prospective cohort study.

Post-traumatic stress disorder (PTSD) occurs in 1-7% of women following childbirth. While having a caesarean section (C-section) is known to be a significant risk factor for postpartum PTSD, it is currently unknown whether coexisting anaesthesia-related factors are also associated to the disorder. The aim of this study was to assess anaesthesia-linked factors in the development of acute postpartum PTSD. We performed a prospective cohort study on women having a C-section in a tertiary hospital in Switzerland. Patients were followed up six weeks postpartum. Patient and procedure characteristics, past morbidity or traumatic events, psychosocial status and stressful perinatal events were measured. Outcome was divided into two categories: full PTSD disease and PTSD profile. This was based on the number of DSM-IV criteria of the Diagnostic and Statistical Manual of Mental Disorders 4th edition (DSM-IV) present. The PTSD Checklist Scale and the Clinician Administered PTSD Scale were used for measurement. Of the 280 patients included, 217 (77.5%) answered the questionnaires and 175 (62.5%) answered to an additional phone interview. Twenty (9.2%) had a PTSD profile and six (2.7%) a PTSD. When a full predictive model of risk factors for PTSD profile was built using logistic regression, maternal prepartum and intrapartum complications, anaesthetic complications and dissociative experiences during C-section were found to be the significant predictors for PTSD profile. This is the first study to show in parturients having a C-section that an anaesthesia complication is an independent risk factor for postpartum PTSD and PTSD profile development, in addition to known perinatal and maternal risk factors

Casing contribution to proteolytic changes and biogenic amines content in the production of an artisanal naturally fermented dry sausage

The effect of two kinds of casings on the production and characteristics of a dry fermented sausage was investigated. In detail, an Italian product, naturally fermented at low temperatures and normally wrapped in beef casing instead of the most diffused hog one, was selected. Two different productions (one traditionally in beef casing (MCB) and another in hog casing (MCH)) were investigated over time to determine the differences particularly regarding proteolytic changes during fermentation and ripening. First of all, the product in hog casing required a longer ripening time, up to 120 days, instead of 45–50 days, because of the lower drying rate, while the microbial dynamics were not significantly modified. Conversely, the proteolysis showed a different evolution, being more pronounced, together with the biogenic amines content up to 341 mg/Kg instead of 265 mg/Kg for the traditional products. The latter products were instead characterized by higher quantities of total free amino acids, 3-methyl butanoic acid, 3-Methyl-1-butanal, and 2-Methylpropanal, enriching the final taste and aroma. The traditional product MCB also showed lower hardness and chewiness than MCH. The results highlight how the choice of casing has a relevant impact on the development of the final characteristics of fermented sausages

Salmonella enterica Control in Stick Carrots Through Incorporation of Coriander Seeds Essential Oil in Sustainable Washing Treatments

Chemical disinfectants represent one of the commonly used practice in minimally processed vegetables food-chain. However, the scarce safety and sustainability of these agents force food industry to move toward more sustainable “green washing solutions.” Among the latter, while the application of plant derivates for the control of several pathogens is already well-known, the potential anti-Salmonella activity of Coriandrum sativum seeds derivates is still unexplored and was therefore investigated in this study. In detail, Minimal Inhibitory Concentration (MIC) and Minimal Bactericidal Concentration (MBC) of different coriander seed derivates (i.e., essential oil, hydrosol, and ethanolic extract) were determined by broth dilution against six Salmonella enterica strains isolated from fresh and minimally processed fruits and vegetables. Only the essential oil (EO) was effective in vitro with strain-dependent results. In addition, when mixed in co-culture, the strains were more sensitive to the essential oil treatment. Chemical investigations allowed to define (s)-(+)-linalool as major compound in the essential oil, and to underline interesting phenolic content with correlated antioxidant capacity. A cocktail of three strains of different serovars was selected and employed for a preliminary in situ trial on stick carrots. The obtained results allowed to establish that the application of coriander seed EO at concentrations of 5 μL mL−1 was able to reduce and contain the growth of the Salmonella cocktail up to 24 h at 10°C. Good sensory evaluation results were obtained by applying this EO concentration as washing treatment, especially in terms of color parameter. Further studies should be undertaken to emphasize the upstream activity, improving the formulation or exploiting a combined effect with other sanitizers or treatments (e.g., physical treatments). The present study contributes to the knowledge on coriander derivates activity against Salmonella spp. and on the potential application as sustainable washing treatment in removing this pathogen from fresh cut carrots

Does implicit memory during anaesthesia persist in children?

Background Recent studies suggest that implicit memory (especially perceptual implicit memory) persists during adequate general anaesthesia in adults. Studies in children, however, have failed to demonstrate implicit memory during general anaesthesia, possibly because of differences in methodological design. We therefore designed a prospective study with the aim of evaluating implicit memory in children undergoing general anaesthesia, using a perceptual memory test based on the mere exposure effect, previously tested in a control group. Methods Twelve infrequent neutral words were played 12 times in a random sequence via headphones to 36 children aged 8-12 yr during elective or emergency surgery. The children were not premedicated, and general anaesthesia was maintained with isoflurane. The word presentation started immediately after the surgical incision. Within 36 h after the stimulus presentation, the memory was assessed by using a forced-choice preference judgement task. Time constraint and word deterioration with a low-pass filter were used to prevent the subjects from utilizing intentional retrieval. The implicit memory score was obtained by calculating the proportion of target words preferred, which was compared with the chance level (0.5). Results The percentage of correct responses given by the children was comparable with the chance level. The memory score was mean (sd) 0.48 (0.16) (95% CI 0.43-0.53). Conclusions The use of a perceptual implicit memory test based on the mere exposure procedure in children failed to reveal any evidence of implicit memory under general anaesthesi

The membrane depolarization and increase intracellular calcium level produced by silver nanoclusters are responsible for bacterial death

This work highlights how our silver ultra nanoclusters (ARGIRIUM-SUNc) hand-made synthesized, are very useful as a bactericide and anti-biofilm agent. The Argirium-SUNc effective antibacterial concentrations are very low (< 1 ppm) as compared to the corresponding values reported in the literature. Different bacterial defense mechanisms are observed dependent on ARGIRIUM-SUNc concentrations. Biochemical investigations (volatilome) have been performed to understand the pathways involved in cell death. By using fluorescence techniques and cell viability measurements we show, for the first time, that membrane depolarization and calcium intracellular level are both primary events in bacteria death. The ARGIRIUM-SUNc determined eradication of different biofilm at a concentration as low as 0.6 ppm. This suggests that the effect of the nanoparticles follows a common mechanism in different bacteria. It is highly probable that the chemical constitution of the crosslinks could be a key target in the disrupting mechanism of our nanoparticles. Since the biofilms and their constituents are essential for bacterial survival in contact with humans, the silver nanoparticles represent a logical target for new antibacterial treatments

Packham's Triumph Pears (Pyrus communis L.) Post-Harvest Treatment during Cold Storage Based on Chitosan and Rue Essential Oil

Pears (Pyrus communis L.) cv. Packham's Triumph are very traditional for human consumption, but pear is a highly perishable climacteric fruit with a short shelf-life affected by several diseases with a microbial origin. In this study, a protective effect on the quality properties of pears was evidenced after the surface application of chitosan-Ruta graveolens essential oil coatings (CS + RGEO) in four different concentrations (0, 0.5, 1.0 and 1.5 %, v/v) during 21 days of storage under 18 °C. After 21 days of treatment, a weight loss reduction of 10% (from 40.2 ± 5.3 to 20.3 ± 3.9) compared to the uncoated pears was evident with CS + RGEO 0.5%. All the fruits' physical-chemical properties evidenced a protective effect of the coatings. The maturity index increased for all the treatments. However, the pears with CS + RGEO 1.5% were lower (70.21) than the uncoated fruits (98.96). The loss of firmness for the uncoated samples was higher compared to the coated samples. The pears' most excellent mechanical resistance was obtained with CS + RGEO 0.5% after 21 days of storage, both for compression resistance (7.42 kPa) and force (22.7 N). Microbiological studies demonstrated the protective power of the coatings. Aerobic mesophilic bacteria and molds were significantly reduced (in 3 Log CFU/g compared to control) using 15 µL/mL of RGEO, without affecting consumer perception. The results presented in this study showed that CS + RGEO coatings are promising in the post-harvest treatment of pears