Antibiotic Resistance Profiling, Analysis of Virulence Aspects and Molecular Genotyping of Staphylococcus aureus Isolated in Sicily, Italy

Staphylococcus aureus is the major cause of foodborne diseases worldwide. In this retrospective study, 84 S. aureus strains were characterized. The collection comprises 78 strains isolated during 1998 and 2014 from dairy products and tissue samples from livestock bred for dairy production in Sicily. One isolate was obtained from a pet (dog), one from an exotic animal (a circus elephant), and four human isolates were obtained during a severe food poisoning outbreak that occurred in Sicily in 2015. All the strains were characterized by pulsed-field gel electrophoresis (PFGE), for antibiotic resistance and presence of toxin genes. PFGE results showed 10 different pulsotypes, with three relatively frequent and three unique. The antibiotic resistance profiling showed that penicillin G (35.7%) and tetracycline (20.2%) resistance is largely spread. Most isolates contained at least one toxin gene making them a potential threat for public health. Enterotoxin sec gene was observed in 28.6% and seg in 23.8% of the strains, respectively; the human isolates were the only ones to concurrently harbor both seg and sei genes. In addition, 24 isolates were randomly selected and analyzed by multilocus sequence typing. Interestingly, the analysis showed the presence of 12 sequence types (STs), of which 6 were novel. One of them, ST700, was detected in 29% of the isolates and was found to be spread throughout Sicily. ST700 has been present in the island for almost 16 years (1998-2014) and it shows no host preference since it was isolated from different ruminant species. Four human isolates shared both the pulsotype (PT10) and the sequence type (ST9), as well as the virulence genes (seg-sei); this observation suggests that the isolates originated from a single clone, although they were obtained from two different individuals

Lifestyle medicine and psychological well-being toward health promotion: a cross-sectional study on Palermo (Southern Italy) undergraduates

(1) Aim: To assess the attitude toward Lifestyle Medicine and healthy behaviours among students in the healthcare area and to demonstrate its association to psychological well-being; (2) Methods: A cross-sectional study is conducted among 508 undergraduates of the University of Palermo (140 (27.6%) in the healthcare area and 368 (72.4%) in the non-healthcare area), during the academic year 2018–2019. Psychological well-being is measured through two dimensions of eudaimonia and hedonia, using the 10-item Hedonic and Eudaimonic Motives for Activities-Revised (HEMA-R) scale, with answers coded on a 7-point scale. The association between demographic and modifiable behavioural risk factors for chronic diseases is assessed through crude and adjusted Odds ratios with 95% confidence intervals; (3) Results: Orientation to both hedonia and eudaimonia is significantly associated to the Mediterranean diet (ORAdj = 2.28; 95% CI = (1.42–3.70)) and drinking spirits less than once a week (ORAdj = 1.89; 95% CI = (1.10–3.27)) and once a week or more (ORAdj = 6.02; 95% CI = (1.05–34.52)), while these conditions occur together less frequently for current smokers (ORAdj = 0.38; 95% CI = (0.18–0.81)). Students inclined to well-being consider healthcare professionals as models for their patients and all people in general (OR = 1.96, 95% CI = (1.28–3.00)); (4) Conclusions: The positive relation found between a virtuous lifestyle and psychological well-being suggests the construction, development and cultivation of individual skills are a means to succeed in counteracting at risk behaviours for health

Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives

The aim of this study was to evaluate the fermentation performance of the commercial starter Lactiplantibacillus pentosus OM13 with four nutrients (A, B, C, and D) that differed in the following ingredients: starch, sugars, maltodextrin, inactivated yeast, inactivated yeast rich in amino acids, inactivated yeast rich in mannoproteins, and salt (NaCl). For this purpose, six different experimental productions of Nocellara del Belice table olives were carried out. During transformation, the fermentation process was monitored by measuring pH and plate counts for lactic acid bacteria (LAB), yeasts, Enterobacteriaceae, Staphylococcaceae, and Pseudodomondaceae populations. At the end of the production process, each trial was subjected to volatile organic compound analysis and sensory evaluation. The addition of the different nutrients resulted in a significant reduction in pH (around 2.5 points) after 3 days of fermentation. At the same time, a significant increase in the number of LAB populations (> 6.6 log CFU/mL) was observed for all trials. Volatile organic compound (VOC) analysis revealed the presence of 39 compounds. In this study, nutrient C was optimal for improving the fermentation activity of L. pentosus OM13. These results provide elements for the implementation of experimental protocols to reduce product losses and improve sensory characteristics

A novel microbiological approach to impact the aromatic composition of sour loquat beer

The growing interest in novel beer development determined the exploitation of unconventional yeasts isolated from novel ecological niches to generate unexplored sensory profiles. In recent years, there is an increasing interest in generating beers brewed with the addition of fruits. For the first time, Lachancea thermotolerans MNF105 and Saccharomyces cerevisiae MN113 isolated from manna, were tested as starter cultures to process loquat beer to improve the sensory profile. Innovatively, the yeast species L. thermotolerans was investigated for the production of sour fruit beer. Sour fruit beers produced with L. thermotolerans MNF105 were more balanced than the respective control, especially in terms of perceived acidity during sensory analysis. This could be due to the lower lactic acid production (0.49 g/L) compared to the respective control (1.74 g/L). The overall organoleptic investigation showed a preference for S. cerevisiae MN113 (TF1) isolated from manna. Experimental trials conducted with the selected strains demonstrated the absence of off-odour and off-flavour and improved aroma perception. Aldehydes and alcohols were the most abundant compounds emitted from the beers. S. cerevisiae MN113 and L. thermotolerans MNF105, manna related yeasts, showed great technological properties, representing promising starters for the production of fruit beer and sour fruit beer

Reduction of PDO Pecorino Siciliano cheese making duration: microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking

This work was carried out with the aim to reduce the transformation duration of Protected Designation of Origin (PDO) Pecorino Siciliano cheese. To this purpose, the cooking in hot water (experimental production, EXP) was compared to the traditional cheese cooking under whey permeate (control production, CTR). The microbiological composition of under rind (UR) and core (Co) section of CTR and EXP cheeses was determined by a combined culture-dependent and -independent approach. Total mesophilic microorganisms and lactic acid bacteria (LAB) present in raw ewes' milk (5.0 log CFU/mL) increased during cheese making and reached values of about 8.0 log CFU/g in both sections (UR and Co) of 5-month ripened cheeses of both productions (CTR and EXP) monitored. The identification of the viable LAB populations in ripened cheeses showed that Enterococcus, Lacticaseibacillus, Lactiplantibacillus, Levilactobacillus, Limosilactobacillus and Streptococcus dominated UR and Co sections of all cheeses. MiSeq Illumina analysis demonstrated that LAB populations (lactobacilli, lactococci and streptococci) dominated the bacterial community of cheeses at 95.63-98.41 % of relative abundance. The two different cooking operations did not influence the physicochemical characteristics of PDO Pecorino Siciliano cheeses. Sensory evaluation performed by artificial senses analysis and trained panelists confirmed that the modification of PDO Pecorino Siciliano cheese production protocol did not significantly affect product characteristics and overall acceptance. Thus, data of this work confirmed that cooking under hot water allowed to reduce transformation duration and safeguard typicality of PDO Pecorino Siciliano cheese

Productive and Destructive Entrepreneurship in a Political Economy Framework

Recent research has highlighted the role of institutions in channeling entrepreneurs into activities with positive or negative effects on overall productivity. Embedding central elements from these theories into a political economy framework reveals the bilateral causal relation between entrepreneurs and institutions. Core features of the entrepreneur force us to view its effects on institutions as more than mechanic general equilibrium adjustments. Three analytically separate channels of influence are isolated, analyzed and exemplified. Entrepreneurs influence formal economic institutions through direct involvement in politics, by using their entrepreneurial talent to wield de facto political power and by altering the effect of formal institutions. We propose a parsimonious framework that incorporates these effects as well as the role of institutions in channeling entrepreneurial talent. We use examples from modern history as a real-world context to illustrate our framework

An Intelligent Assistant for Medical Knowledge Discovery

Nowadays the availability of a huge amount of raw medical data makes it possible to use suitable data mining techniques to produce new knowledge. Usually, only data mining experts are able enough to carry out such tasks, and not so many researchers in medical ¯eld are also skilled in data analysis. This paper describes the Medical Knowledge Discovery Assistant (MKDA), a web based framework able to advice a medical researcher in such tasks. MKDA plans a Knowledge Discovery Process (KDP) on the basis of the requests of the user and of a set of rules in a knowledge base. The requests of the user are related to accu- racy, computational load, type of the produced model. They de¯ne the goal to be reached by the planned process. The whole system relies on a database that contains medical data, e.g. images, text, examination results. The rules consider the logic schema of the database that is de- scribed semantically. The system's work is the result of the co-operation of di®erent web services specialized in di®erent tasks. The web services are chosen on the basis of their functionalities described by a common ontology. This ontology allows to integrate the process information and domain information about the knowledge discovery process. The paper presents a possible scenario and an experiment dealing with region clas- si¯cation of medical images

Un’applicazione BIM per la diagnosi strutturale e la valutazione della sicurezza di complessi monumentali: il caso della Certosa di Pisa

This paper presents a research work developed within the project for the preservation and enhancement of the Chartreuse of Pisa and its Museums, promoted by the University of Pisa in 2018, in order to develop suitable guidelines for the restoration and re-functionalization of the entire monumental complex. The proposed experiment regards an application of Building Information Modeling methodology to support the structural safety assessment of a portion of the monumental complex, starting with a three-dimensional model obtained from a point cloud via terrestrial laser-scanner. The focus on structural aspects has involved the representation of the crack pattern and the major critical issues for building safety, as well as the automation of simplified static and seismic analyses. The semantically enriched model shows the potential of the method to support the diagnosis of cultural heritage. Furthermore, the ability to include information on the decorative apparatus makes the computer model a fundamental tool for managing decision-making in the conservation project