a case study on the selection of promising functional starter strains from grape yeasts a report by student of food science and technology degree university of foggia southern italy

The main aim of this research, performed by some students in Food Science and Technology of Foggia University, is to show how perform the selection of a functional starter through a step-by-step procedure. Fifteen yeast strains were studied in order to assess their biotechnological traits, e.g. catalase, urease, B-glucosidase, pectolytic and xylanolytic activities, production of H2S, resistance to copper, SO2 and acetic acid, growth at different temperatures, alkaline pH, in presence of different amounts of ethanol and glucose, and some probiotic properties. After studying these abilities, yeasts were identified through the miniaturized system API 20 C AUX and two kinds of multivariate analyses (Cluster Analysis and Principal Component Analysis) were performed to highlight the best strains.</p

Cyclospora cayetanensis travels in tap water on Italian trains.

Tap water samples from the toilets of an Italian national railway train were collected over a period of ten months and tested for the presence of Cyclospora cayetanensis (C. cayetanensis) using EvaGreen® Real-time polymerase chain reaction assay coupled with high-resolution melting analysis for protozoan detection and oocyst quantification. C. cayatanensis positive samples were detected in March, April, and May 2013, with the number of oocysts of 4, 5, and 11 per liter, respectively. This is the first finding of C. cayetanensis in water samples in Italy. The findings call for an improvement of hygiene and water safety by the Italian national railway company

A Case-study on the Selection of Promising Functional Starter Strains from Grape Yeasts: A Report by Student of Food Science and Technology Degree, University of Foggia (Southern Italy)

The main aim of this research, performed by some students in Food Science and Technology of Foggia University, is to show how perform the selection of a functional starter through a step-by-step procedure. Fifteen yeast strains were studied in order to assess their biotechnological traits, e.g. catalase, urease, B-glucosidase, pectolytic and xylanolytic activities, production of H2S, resistance to copper, SO2 and acetic acid, growth at different temperatures, alkaline pH, in presence of different amounts of ethanol and glucose, and some probiotic properties. After studying these abilities, yeasts were identified through the miniaturized system API 20 C AUX and two kinds of multivariate analyses (Cluster Analysis and Principal Component Analysis) were performed to highlight the best strains.</p