Effect of a Debaryomyces hansenii and Lactobacillus buchneri starter culture on Aspergillus westerdijkiae ochratoxin a production and growth during the manufacture of short seasoned dry-cured ham

Recently, specific dry-cured hams have started to be produced in San Daniele and Parma areas. The ingredients are similar to protected denomination of origin (PDO) produced in San Daniele or Parma areas, and include pork leg, coming from pigs bred in the Italian peninsula, salt and spices. However, these specific new products cannot be marked as a PDO, either San Daniele or Parma dry cured ham, because they are seasoned for 6 months, and the mark PDO is given only to products seasoned over 13 months. Consequently, these products are called short-seasoned dry-cured ham (SSDCH) and are not branded PDO. During their seasoning period, particularly from the first drying until the end of the seasoning period, many molds, including Eurotium spp. and Penicillium spp., can grow on the surface and work together with other molds and tissue enzymes to produce a unique aroma. Both of these strains typically predominate over other molds. However, molds producing ochratoxins, such as Aspergillus ochraceus and Penicillium nordicum, can simultaneously grow and produce ochratoxin A (OTA). Consequently, these dry-cured hams may represent a potential health risk for consumers. Recently, Aspergillus westerdijkiae has been isolated from SSDCHs, which could represent a potential problem for consumers. Therefore, the aim of this study was to inhibit A. westerdijkiae using Debaryomyces hansenii or Lactobacillus buchneri or a mix of both microorganisms. Six D. hansenii and six L. buchneri strains were tested in vitro for their ability to inhibit A. westerdijkiae. The strains D. hansenii (DIAL)1 and L. buchneri (Lb)4 demonstrated the highest inhibitory activity and were selected for in situ tests. The strains were inoculated or co-inoculated on fresh pork legs for SSDCH production with OTA-producing A. westerdijkiae prior to the first drying and seasoning. At the end of seasoning (six months), OTA was not detected in the SSDCH treated with both microorganisms and their combination. Because both strains did not adversely affect the SSDCH odor or flavor, the combination of these strains are proposed for use as starters to inhibit OTA-producing A. westerdijkiae

Lactic acid bacteria: Variability due to different pork breeds, breeding systems and fermented sausage production technology

Changes in the ecology of the various lactic acid bacteria (LAB) species, which are involved in traditional fermented sausages, were investigated in the light of the use of different breeds of pork, each of which was raised in two different environments and processed using two different technologies. The semi-quantitative molecular method was applied in order to understand how the different species alternate over time, as well as their concentration ratios. A significant increase in LAB over the first days of fermentation characterized the trials where the starter culture wasn\u2019t added (T), reaching values of 107\u2013108 cfu g 121. On the other hand, in the trials in which sausages were produced with starter addition, LAB counts had a less significant incremental jump from about 106 cfu g 121 (concentration of the inoculum) to 108 cfu g 121. Lactobacillus sakei and Lb. curvatus were detected as the prevalent population in all the observed fermentations. Pediococcus pentosaceus, Lb. casei, Leuconostoc mesenteroides, Lactococcus garviae, and Lb. graminis also appeared, but their concentration ratios varied depending on the diverse experimental settings. The results of cluster analysis showed that a plant- and breed-specific LAB ecology exists. In addition, it was also observed that the breeding system can influence the presence of certain LAB species

Sulfur and oxygen isotope compositions of Upper Triassic sulfates from northern Apennines (Italy) : paleogeographic and hydrogeochemical implications

Upper Triassic bedded evaporite sulfate of the Burano Formation outcropping at Cerreto Pass between Tuscany and Emilia-Romagna in the Northern Apennines were analyzed for sulfur and oxygen isotope compositions, yielding d34S and d18O values of 15.5±0.4‰ and 10.8±1.2‰, respectively (mean ±99% confidence intervals). Combining these values with those of other Burano Formation sulfate deposits along the Apennine chain, mean for d34S and d18O values are obtained (15.2±0.2‰ and 10.9±0.5‰, respectively). These isotopic signatures are interpreted as preserved primary features, despite the fact that the Burano Formation underwent anchizone to epizone metamorphism during the Apennine orogenesis. An overall d18O value of 10.9±1.5‰ (mean ± pooled standard deviation), obtained by combining consistent sets of data from Italy and Spain, closely approaches that of gypsum deposited from the Tethys ocean during the Late Triassic. In addition, reviewing the isotope data published on Late Triassic evaporite sulfates from the Mediterranean area and abroad, several d34S values appear to be lower than the inferred primary isotopic signature, and seemly decrease from East to West in the Mediterranean region, suggesting a similar trend for the Tethys ocean sulfate. Possibly, 34S-depleted sulfate entered the ocean through oxidation of volcanic SO2 emitted in the atmosphere and degassed from the seafloor during the development of Late Triassic rifting. On the other hand, positive shifts of d34S and d18O values also occur, defining a common trend that may be related to synsedimentary biological effects or post-depositional metasomatic-metamorphic effects, the latter affecting particularly the d18O signature. Therefore, the d34S and d18O signatures of evaporite sulfate may provide a like "slide-rule" diagram to distinguish between isotopic effects related to biological or abiological processes, thus contributing to the reconstruction of paleoenvironments and paleogeographic settings. Based on the d34S-d18O "slide-rule", the isotopic composition of sulfate dissolved in spring and stream waters of northern Tuscany was interpreted in terms of origin of the sulfate and modifying processes in solution. It was concluded that sulfate in springs derives from Upper Triassic evaporite existing locally at depth (Burano Formation), whereas sulfate in streams is manifestly a mixture of Burano Formation sulfate with supergene sulfate from oxidation of sulfide in the rocks. In sulfurous springs, both sulfur and oxygen isotope fractionations with respect to the source sulfate signatures may be ascribed to bacterial effects. However, the oxygen isotope exchange of sulfate with water should have been a very minor process as supported by the nearsurface temperature values estimated by sulfate-water oxygen isotope thermometry

Listeria monocytogenes survey in cubed cooked ham packaged in modified atmosphere and bioprotective effect of selected lactic acid bacteria

The aim of this work was to study the presence of Listeria monocytogenes, as well as the potential activity of two bioprotective cultures (Lyocarni BOX-74 and Lyocarni BOX-57), versus a mix of three L. monocytogenes strains that were intentionally inoculated in cooked cubed ham, packaged in Modified Atmosphere Packaging and stored at different temperatures. The bioprotective cultures limit L. monocytogenes growth in cubed cooked ham stored either at 4\u25e6 C for 60 days and at 4\u25e6 C for 20 days and at 8\u25e6 C for 40 days. The inhibition at 8\u25e6 C is particularly useful for industrial cooked meat products, considering there are often thermal abuse conditions (8\u25e6 C) in the supermarkets. Both the starters can eliminate L. monocytogenes risk and maintain the products safe, despite the thermal abuse conditions. In addition, both culture starters grew without producing perceptible sensory variations in the samples, as demonstrated by the panel of the untrained tasters. The bioprotective LAB produced neither off-odours and off-flavours, nor white/viscous patinas, slime, discoloration or browning. Therefore, according to the obtained data, and despite the fact that cooked cubed ham did not show pH 64 4.4 or aw 64 0.92, or pH 64 5.0 and aw 64 0.94, as cited in the EC Regulation 2073/2005. It can be scientifically stated that cubes of cooked ham with the addition of bioprotective starters cultures do not constitute a favourable substrate for L. monocytogenes growth. Consequently, these products can easily fall into category 1.3 (ready-to-eat foods that are not favourable to L. monocytogenes growth, other than those for infants and for special medical purposes), in which a maximum concentration of L. monocytogenes of 100 CFU g 121 is allowed

Sulfur and oxygen isotope compositions of Upper Triassic sulfates from Northerm Apennines (Italy): palaeogeographic and hidrogeochemical implications

Upper Triassic bedded evaporite sulfate of the Burano Formation outcropping at Cerreto Pass between Tuscany and Emilia-Romagna in the Northern Apennines were analyzed for sulfur and oxygen isotope compositions, yielding d34S and d18O values of 15.5±0.4‰ and 10.8±1.2‰, respectively (mean ±99% confidence intervals). Combining these values with those of other Burano Formation sulfate deposits along the Apennine chain, mean for d34S and d18O values are obtained (15.2±0.2‰ and 10.9±0.5‰, respectively). These isotopic signatures are interpreted as preserved primary features, despite the fact that the Burano Formation underwent anchizone to epizone metamorphism during the Apennine orogenesis. An overall d18O value of 10.9±1.5‰ (mean ± pooled standard deviation), obtained by combining consistent sets of data from Italy and Spain, closely approaches that of gypsum deposited from the Tethys ocean during the Late Triassic. In addition, reviewing the isotope data published on Late Triassic evaporite sulfates from the Mediterranean area and abroad, several d34S values appear to be lower than the inferred primary isotopic signature, and seemly decrease from East to West in the Mediterranean region, suggesting a similar trend for the Tethys ocean sulfate. Possibly, 34S-depleted sulfate entered the ocean through oxidation of volcanic SO2 emitted in the atmosphere and degassed from the seafloor during the development of Late Triassic rifting. On the other hand, positive shifts of d34S and d18O values also occur, defining a common trend that may be related to synsedimentary biological effects or post-depositional metasomatic-metamorphic effects, the latter affecting particularly the d18O signature. Therefore, the d34S and d18O signatures of evaporite sulfate may provide a like “slide-rule” diagram to distinguish between isotopic effects related to biological or abiological processes, thus contributing to the reconstruction of paleoenvironments and paleogeographic settings. Based on the d34S-d18O “slide-rule”, the isotopic composition of sulfate dissolved in spring and stream waters of northern Tuscany was interpreted in terms of origin of the sulfate and modifying processes in solution. It was concluded that sulfate in springs derives from Upper Triassic evaporite existing locally at depth (Burano Formation), whereas sulfate in streams is manifestly a mixture of Burano Formation sulfate with supergene sulfate from oxidation of sulfide in the rocks. In sulfurous springs, both sulfur and oxygen isotope fractionations with respect to the source sulfate signatures may be ascribed to bacterial effects. However, the oxygen isotope exchange of sulfate with water should have been a very minor process as supported by the nearsurface temperature values estimated by sulfate-water oxygen isotope thermometry

Emulsion pcr (Epcr) as a tool to improve the power of dgge analysis for microbial population studies

To the authors\u2019 knowledge, this is the first report of the use of emulsion-Polymerase chain reaction (e-PCR) coupled with denaturing gradient gel electrophoresis (DGGE) analysis. In the present work the effectiveness of ePCR in improving the power of the DGGE technique for microbial population studies was tested. Our results indicated that ePCR results in uniform amplification of several DNA molecules, overcoming the major limitations of conventional PCR, such as preferential amplification and DNA concentration dependence. Moreover, ePCR-DGGE resulted in higher sensitivity when compared to conventional PCR-DGGE methods used for studying microbial populations in a complex matrix. In fact, compared to conventional PCR, the DGGE profiles of ePCR products permitted the detection of a higher number of the species that were present in the tested sample

Thermophilin 13: In Silico Analysis Provides New Insight in Genes Involved in Bacteriocin Production

Bacteriocins are a large family of ribosomally synthesised proteinaceous toxins that are produced by bacteria and archaea and have antimicrobial activity against closely related species to the producer strain. Antimicrobial proteinaceous compounds are associated with a wide range of applications, including as a pathogen inhibitor in food and medical use. Among the several lactic acid bacteria (LAB) commonly used in fresh and fermented food preservation, Streptococcus thermophilus is well known for its importance as a starter culture for yoghurt and cheese. Previous studies described the bacteriocin thermophilin 13 exclusively in S. thermophilus SFi13 and the genes encoding its production as an operon consisting of two genes (thmA and thmB). However, the majority of bacteriocins possess a complex production system, which involves several genes encoding dedicated proteins with relatively specific functions. Up to now, far too little attention has been paid to the genes involved in the synthesis, regulation and expression of thermophilin 13. The aim of the present study, using in silico gene mining, was to investigate the presence of a regulation system involved in thermophilin 13 production. Results revealed the dedicated putative bacteriocin gene cluster (PBGC), which shows high similarity with the class IIb bacteriocins genes. This newly revealed PBGC, which was also found within various strains of Streptococcus thermophilus, provides a new perspective and insights into understanding the mechanisms implicated in the production of thermophilin 13

Study to optimize the effectiveness of Copper treatments for a low impact viticulture

Among all pathologies that afflict grapevine, Downy Mildew (DM) is the most important. Generally controlled by using Copper (Cu), recently European Commission confirmed its usage but limiting the maximum amount to 28 Kg per hectare in 7 years (Reg. EU 2018/1981). Anyway, in the grape growing context it is difficult to reduce the use of Cu and generally chemicals, due to climate conditions, as well as climate changing. For this instance, Cu treatments have to be improved. Hence, the aims of this work were to determine the possibility to reduce Cu using and evaluating the variation of Cu cladding on grapevine leaves and grapes, in relation to the phytoiatric status. The efficacy level of the Cu protection given to DM and the correlation among them was also assessed. Five organic vineyards located in north-eastern of Italy were selected as experimental sites. Leaves and grapes were sampled during vegetative season and analysed for determining the quantity of elemental Cu by the use of ICP AES. Spreading of DM in vineyards was evaluated as well and the correlation between DM and Cu quantity on leaves and grapes was determined. First results indicate that the mean level of Cu applied by farmers (range: 3.77 to 8.88 µg/cm 2 of Cu on leaves) during vegetative season is not enough to have an optimal protection against DM (diffusion on grapes and leaves: 40 to 50%), although at the maximum amount of Cu, the plant protection effect was quite good. Thus, Cu treatments have to be pondered on the basis of meteorological data and previous infection of DM, so that it will be possible to determine the right quantity of Cu to be applied in correlation to DM presence and weather. As future goals, data will be correlated with image analysis, in order to quickly study the best conditions for Cu application directly on field and having back a real time information of Cu cladding and risk classes of DM infection. In this way, it is possible to reduce inputs in plant defence and then guarantee a quality and sustainable production of grapes, wines and must

Interplay between neuroendocrine biomarkers and gut microbiota in dogs supplemented with grape proanthocyanidins: Results of dietary intervention study

Several studies on the interaction between gut microbiota and diets, including prebiotics, have been reported in dogs, but no data are available about the effects of dietary administration of grape proanthocyanidins. In the study, 24 healthy adult dogs of different breeds were recruited and divided in 3 groups of 8 subjects each. A group was fed with a control diet (D0), whilst the others were supplemented with 1 (D1) or 3 (D3) mg/kg live weight of grape proanthocyanidins. Samples of feces were collected at the beginning and after 14 and 28 days for microbiota, short chain fatty acid, and lactic acid analysis. Serotonin and cortisol were measured in saliva, collected at the beginning of the study and after 28 days. A significantly higher abundance (p < 0.01) of Enterococcus and Adlercreutzia were observed in D0, whilst Escherichia and Eubacterium were higher in D1. Fusobacterium and Phascolarctobacterium were higher (p < 0.01) in D3. Salivary serotonin increased (p < 0.01) at T28 for D1 and D3 groups but cortisol did not vary. Proanthocyanidins administration influenced the fecal microbiota and neuroendocrine response of dogs, but a high variability of taxa was observed, suggesting a uniqueness and stability of fecal microbiota related to the individual