Assessment of Starters of Lactic Acid Bacteria and Killer Yeasts: Selected Strains in Lab-Scale Fermentations of Table Olives (Olea europaea L.) cv. Leccino

Olives debittering, organoleptic quality and safety can be improved with yeasts and lactic acid bacteria (LABs) selected strain starters, that allow for better fermentation control with respect to natural fermentation. Two selected killer yeasts (Wickerhamomyces anomalus and Saccharomyces cerevisiae) and Lactobacillus plantarum strains were tested for olive (cv. Leccino) fermentation to compare different starter combinations and strategies; the aim was to assess their potential in avoiding pretreatments and the use of excessive salt in the brines and preservatives. Lactobacilli, yeasts, molds, Enterobacteriaceae and total aerobic bacteria were detected, as well as pH, soluble sugars, alcohols, organic acids, phenolic compounds, and rheological properties of olives. Sugars were rapidly consumed in the brines and olives; the pH dropped quickly, then rose until neutrality after six months. The oleuropein final levels in olives were unaffected by the treatments. The use of starters did not improve the LABs’ growth nor prevent the growth of Enterobacteriaceae and molds. The growth of undesirable microorganisms could have been induced by the availability of selective carbon source such as mannitol, whose concentration in olive trees rise under drought stress. The possible role of climate change on the quality and safety of fermented foods should be furtherly investigated. The improvement of olives’ nutraceutical value can be induced by yeasts and LABs starters due to the higher production of hydroxytyrosol

Diffuse Water Pollution from Agriculture: A Review of Nature-Based Solutions for Nitrogen Removal and Recovery

The implementation of nature-based solutions (NBSs) can be a suitable and sustainable approach to coping with environmental issues related to diffuse water pollution from agriculture. NBSs exploit natural mitigation processes that can promote the removal of different contaminants from agricultural wastewater, and they can also enable the recovery of otherwise lost resources (i.e., nutrients). Among these, nitrogen impacts different ecosystems, resulting in serious environmental and human health issues. Recent research activities have investigated the capability of NBS to remove nitrogen from polluted water. However, the regulating mechanisms for nitrogen removal can be complex, since a wide range of decontamination pathways, such as plant uptake, microbial degradation, substrate adsorption and filtration, precipitation, sedimentation, and volatilization, can be involved. Investigating these processes is beneficial for the enhancement of the performance of NBSs. The present study provides a comprehensive review of factors that can influence nitrogen removal in different types of NBSs, and the possible strategies for nitrogen recovery that have been reported in the literature

Assessment of Starters of Lactic Acid Bacteria and Killer Yeasts: Selected Strains in Lab-Scale Fermentations of Table Olives (<i>Olea europaea</i> L.) cv. <i>Leccino</i>

Olives debittering, organoleptic quality and safety can be improved with yeasts and lactic acid bacteria (LABs) selected strain starters, that allow for better fermentation control with respect to natural fermentation. Two selected killer yeasts (Wickerhamomyces anomalus and Saccharomyces cerevisiae) and Lactobacillus plantarum strains were tested for olive (cv. Leccino) fermentation to compare different starter combinations and strategies; the aim was to assess their potential in avoiding pretreatments and the use of excessive salt in the brines and preservatives. Lactobacilli, yeasts, molds, Enterobacteriaceae and total aerobic bacteria were detected, as well as pH, soluble sugars, alcohols, organic acids, phenolic compounds, and rheological properties of olives. Sugars were rapidly consumed in the brines and olives; the pH dropped quickly, then rose until neutrality after six months. The oleuropein final levels in olives were unaffected by the treatments. The use of starters did not improve the LABs’ growth nor prevent the growth of Enterobacteriaceae and molds. The growth of undesirable microorganisms could have been induced by the availability of selective carbon source such as mannitol, whose concentration in olive trees rise under drought stress. The possible role of climate change on the quality and safety of fermented foods should be furtherly investigated. The improvement of olives’ nutraceutical value can be induced by yeasts and LABs starters due to the higher production of hydroxytyrosol

Microbial Biotechnologies to Produce Biodiesel and Biolubricants from Dairy Effluents

The shift from fossil fuels to renewable energy sources is crucial in addressing environmental challenges. Vegetable oils have been focused on as the main potential source for biodiesel and biolubricant production. However, due to their fatty acid (FA) composition they are characterized by low stability to oxidation and variable viscosity. Single-cell oils (SCOs) from oleaginous microorganisms are a possible alternative to vegetable oils: their composition is more suitable, and it can further be improved by controlling the fermentation’s physiological conditions. In the present study, the production of SCOs with targeted technological properties from Lipomyces starkeyi in fermentation under controlled temperatures was assessed. A dairy effluent (scotta) was used as the fermentation substrate to improve the economic sustainability of the process. Batch aerobic fermentations were carried out in a fermenter at two different temperatures (25 °C and 30 °C). The fermentation yields and SCO FA profiles were analyzed. The highest yields of biomass (9.76 g L−1) and microbial oil (1.83 g L−1) were obtained from fermentations carried out at 30 °C. Furthermore, a significantly lower content (46% vs. 55%) of unsaturated FAs and higher content (11% vs. 1.5%) of shorter-chain saturated FAs, with myristic acid almost matching stearic acid, were detected at 30 °C in comparison to 25 °C. Very low peroxide values were also found (0.14 meq O2 kg−1 at 30 °C and 0 meq O2 kg−1 at 25 °C). These results indicate that these SCOs were highly oxidation-resistant, and that a higher fermentation temperature improves their oxidative stability and tribophysical features. The biodiesels’ technological properties, calculated from the FA composition, were within the limits of both U.S. standards and E.U. regulations. Then, SCOs produced from L. starkeyi by fermentation of dairy effluents carried out under controlled temperature can be considered a suitable alternative to vegetable oils to produce biodiesel and biolubricants

Xylem Hydraulic Conductance Role in Kiwifruit Decline Syndrome Occurrence

Kiwifruit decline syndrome (KiDS) has affected kiwifruit orchards for more than ten years in the Mediterranean area, severely compromising productivity and causing extensive uprooting. The affected plants go through an irreversible and fast wilting process. The problem has not been solved yet, and a single cause has not been identified. In this work, we carried out a survey on ten five-year-old healthy kiwifruit cv. Hayward plants cultivated in an area strongly affected by KiDS and characterised by a rising temperature and vapor pressure deficit (VPD). Five plants were located in a KiDS-affected orchard. Our goal was to assess the hydraulic conductance of asymptomatic plants in a KiDS-affected area where rising climate change stress is underway. Our hypothesis was that a rising temperature and VPD could impair xylem functionality, leading the plants to develop strategies of tolerance, such as vessel narrowing, or stress symptoms, such as cavitation or implosion, inducing a higher risk of KiDS onset. Hydraulic conductance was investigated using a physiological and morphological approach to detect trunk sap flow, trunk growth and daily diameter variations, leaf gas exchanges and temperature, stem water potential, and the root xylem vessel diameter and vulnerability to cavitation. A strong xylem vessel narrowing was observed in all plants, with the highest frequency in the 30–45 µm diameter class, which is an indicator of long-term adaptation to a rising VPD. In some plants, cavitation and implosion were also observed, which are indicative of a short-term stress response; this behaviour was detected in the plants in the KiDS-affected orchard, where a high leaf temperature (>39 °C), low stomatal conductance (2O m−2 s−1) and transpiration (2O m−2 s−1), low stem water potential (−2), low trunk sap flow and high daily stem diameter variation confirmed the water stress status. The concurrence of climate stress and agronomic management in predisposing conditions favourable to KiDS onset are discussed, evidencing the role of soil preparation, propagation material and previous crop