I campioni del Palio Matildico e gli indicatori di qualità dell'aceto balsamico tradizionale

La valorizzazione e la tutela dell’Aceto Balsamico Tradizionale, al pari di qualsiasi altro prodotto alimentare tradizionale, non può prescindere dalla conoscenza delle ragioni che lo rendono così specifico e particolare. La ricerca scientifica, oltre ad essere lo strumento di conoscenza necessario alla comprensione della complessità dell’ABT, è anche veicolo di promozione, nel rispetto della chiarezza, dell’autenticità e dell’oggettività, senza ricorrere a spiegazioni fantasiose, che nulla hanno a che fare con la concretezza dell’ABT, frutto dell’acquisizione empirica della conoscenza

Influenze tra processo ed esiti: alleanza, coesione e cambiamento in un gruppo terapeutico a lungo termine

Research is currently moving in the direction of an integration between the outcome measures of the patients and the relational and/or structural factors that can facilitate their change. It is increasingly important to focus studies on the relationship between process and outcome, especially with regard to psychodynamic group therapy. These treatments, very complex and difficult to operationalize, still pose critical questions for research such as what are the main elements of the therapeutic process that are activated in these therapies?Many efforts are to be made in understanding which factors develop in groups and the conditions that positively influence the success of therapy. Important is, moreover, the work of conceptual and "operational" depth on the different constructs, to better understand their nature and differences and build tools to more easily detect their features. Therapeutic alliance and cohesion are among the most investigated process variables, because of their role on the results of therapy.This study investigates these two variables in a therapeutic group with severe patients and analyzes their associations with treatment outcomes in term of symptoms and defenses. A long-term, semi-open group meeting on a weekly basis was examined. The observation was carried out for a period of 18 months, for a total amount of 50 sessions; 11 patients with different diagnoses in Axis I and II DSM IV were examined. Outcome measures: SCL-90 - Symptom Check List; OQ-45 - Outcome Questionnaire 45.2; DSQ - Defense Style Questionnaire.Process measures: CALPAS-G: California Psychotherapy Alliance Scale-Group; GMLCS: Group/Member/Leader Cohesion Scale. The observation period was divided into 3 phases according to re-modulations of the setting (new entries, overcomes, dropout). Significant correlations between alliance, cohesion and outcomes were found in the three phases. During the phase of greater instability, the predominant role of cohesion and, more generally, dimensions related to group commitment emerge. Results offer interesting suggestions about the differentiation between Alliance and Cohesion and their different relationship with outcomes and process evolution

Acetobacter pasteurianus strain AB0220: cultivability andphenotypic stability over 9 years of preservation

Acetobacter species are members of the a-subclassof Proteobacteria, which harbors a large number of bacteriarecalcitrant to cultivation. Strain AB0220 was isolatedfrom a superficial acetification system and preserved for9 years by short and long time methods. Under short timepreservation it was estimated that 540.54 number of generationsoccurred, whereas in long time preservation conditionsthe number of generations was 17.40. Ethanoloxidation to acetic acid was stable and confirmed, as wellas acetate assimilation during long time preservation.Cultivability checks showed persistence of phenotypictraits (growth on ethanol and methanol, growth on differentcarbon sources and cellulose production) over the extendedpreservation time. 16S rRNA gene sequences analysisshowed 100 % of similarity with A. pasteurianus (Accessionnumber GQ240636). Stability of subcultures related tothe culture age and subcultures frequency, tested by ERIC/PCR, confirmed the suitability of long term preservationat least over a period of 9 years

Halogen bonds direct the solid state architectures of a multivalent iodopropargylcalix[4]arene

The iodoalkynyl group is a ditopic synthon, able to act as a halogen bond (XB) donor through the iodine atom and as an XB acceptor on the C≡C triple bond. With the aim of exploring the self-assembly properties via XB of calix[4]arene macrocycles containing this synthon, we synthesized and characterized a tetra(iodopropargyl)calix[4]arene (3). In the solid state, all the iodoalkynyl units of 3 are involved in intermolecular XB interactions as both donors and acceptors, resulting in a two-dimensional network of calixarene double layers. On the contrary, in the cocrystal of 3 with 4,4′-bipyridine, a bidentate XB acceptor, the iodine atoms are halogen bonded to the pyridine nitrogen atoms forming a one-dimensional ribbon of calixarenes alternated by two 4,4′-bipyridine units. These supramolecular architectures are the first example of solid-state networks of calixarene derivatives where the self-assembly is mostly driven by XBs

Defining Paenibacillus azoreducens (P8) and Acetobacter pasteurianus (UMCC 2951) strains performances in producing acetic acid

In this study, spore-forming bacteria isolated from saccharified rice were selected for producing acetic acid. From the screening of 15 strains, P8 strain was chosen as a candidate. The strain was identified as Paenibacillus azoreducens by 16S rRNA analysis (99.85% similarity with P. azoreducens CM1(T)). Acetic acid is the main component of vinegar but also an industrial commodity produced by chemical synthesis. Sustainable routes for obtaining acetic acid are of great interest for decreasing the environmental impact generated by chemical syntheses. Biological acetic acid production is effective for vinegar production by acetic acid bacteria, but it cannot economically compete with the chemical synthesis for producing it as a pure commodity. Considering the need to improve the yield of pure acetic acid produced by microbial conversions, in this study, P8 strain was chosen for designing processes in different fermentation conditions. Tests were conducted in single and semi-continuous systems, using rice wine as substrate. Acetic acid produced by P8 strain was compared with that of Acetobacter pasteurianus (UMCC 2951), a strain known for producing acetic acid from rice wine. Even though the fermentation performances of P. azoreducens P8 were slightly lower than those of acetic acid bacteria usually used for vinegar production, results highlight its suitability for producing acetic acid. The final acetic acid produced by P. azoreducens P8 was 73 g/L, in a single stage fermentation, without losses. In nine cycles of semi-continuous regime the average of acetification rate was 0.814 (g/L/days). Two main attributes of P. azoreducens P8 are of relevance for producing acetic acid, namely the ability to grow at temperature higher (+ 37 degrees C), than mesophilic acetic acid bacteria, and the absence of cytoplasmic assimilation of acetic acid. These features allow to design multiple strains cultures, in which P. azoreducens can acts as a helper strain. Based on our results, the new isolate P. azoreducens P8 can be propagated in fermenting broths for boosting acetic acid production, under the selected conditions, and used in combination with acetic acid bacteria to produce biological acetic acid, as a non-food grade commodity

Photophysical investigation of light-harvesting systems for solar-to-fuel conversion

In recent years, an increasing attention has been given to the optimization of the performances of new supramolecular systems, as antennas for light collection. In such background, the aim of this thesis was the study of multichromophoric architectures capable of performing such basic action. A synthetic antenna should consist of a structure with large UV-Vis absorption cross-section, panchromatic absorption, fixed orientation of the components and suitable energy gradients between them, in order to funnel absorbed energy towards a specific site, through fast energy-transfer processes. Among the systems investigated in this thesis, three suitable classes of compounds can be identified: 1) transition metal-based multichromophoric arrays, as models for antenna construction, 2) free-base trans-A2B-phenylcorroles, as self-assembling systems to make effective mimics of the photosynthetic system, and 3) a natural harvester, the Photosystem I, immobilized on the photoanode of a solar-to-fuel conversion device. The discussion starts with the description of the photophysical properties of dinuclear quinonoid organometallic systems, able to fulfil some of the above mentioned absorption requirements, displaying in some cases panchromatic absorption. The investigation is extended to the efficient energy transfer processes occurring in supramolecular architectures, suitably organized around rigid organic scaffolds, such as spiro-bifluorene and triptycene. Furthermore, the photophysical characterization of three trans-A2B-phenylcorroles with different substituents on the meso-phenyl ring is introduced, revealing the tendency of such macrocycles to self-organize into dimers, by mimicking natural self-aggregates antenna systems. In the end, the photophysical analysis moved towards the natural super-complex PSI-LHCI, immobilized on the hematite surface of the photoanode of a bio-hybrid dye-sensitized solar cell. The importance of the entire work is related to the need for a deep understanding of the energy transfer mechanisms occurring in supramolecules, to gain insights and improve the strategies for governing the directionality of the energy flow in the construction of well-performing antenna systems

Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode

Starting from small-scale batch cultivations, acetic acid fermentations in static and submerged systems have been performed by a single acetic acid bacterial strain. To provide user-friendly selected starter cultures for industry, the versatility of these cultures in using different oxidation substrates under different conditions was assessed. In all cases, vinegars with the desired acetic acid, residual ethanol and reducing sugar contents were obtained. An appropriate small-scale batch cultivation subjected to strict process control was pivotal for obtaining the desired acetic acid concentrations and an active culture for submerged fermentation. This achievement enabled the generation of selected starter cultures for submerged vinegar production, which reached an acetic acid content of 8.00\u20139.00% (w/v), as well as prototype-scale vinegar production. The production of vinegars with reducing sugars in the range of 15.00\u201327.00 (% w/v) was achieved, and cellulose production was avoided. The dominance of the microbial culture in this process was shown via (GTG)5-PCR. These results are valuable for introducing the use of selected acetic acid bacteria cultures in industrial vinegar production

Fermentation strategy to produce high gluconate vinegar

Gluconic acid is a non-volatile acid that has many applications in food, pharmaceutical and cleaning fields. Gluconic acid has been detected as main oxidation product of Acetobacter and Gluconobacter strains growing on grape must, and it plays an important role in Traditional Balsamic Vinegar. Commonly, high gluconate vinegars have a greater physical stability and a greater preference by consumers because are perceived less pungent. In fact, gluconic acid reduces the pH and increases fixed acidity of the vinegar without increasing the sensation of pungency typical of acetic acid. Its taste is acid but mild sweet and, therefore, gluconic acid has influence on the sensory complexity of the vinegar. The aim of this work is to set up a fermentation procedure that improves the quality of balsamic vinegar by using selected yeasts and acetic acid bacteria strains able to oxidize glucose in grape must-based media having a different sugars concentration. In particular, Saccharomycodes ludwigii UMCC 297 and Acetobacter pasteurianus UMCC 1754 strains were chosen as selected starter cultures for small-scale fermentation of cooked grape must, to evaluate the physical-chemical parameters affecting gluconic acid production in the obtained vinegar. The strains used and the control of all production process have been fundamental for obtaining the vinegar with the desired characteristics

A influência da pandemia de COVID-19 nos atendimentos odontológicos na região Coredes Serra, Hortênsias e Litoral do RS

Aiming to investigate the influence that the restrictions imposed by the COVID-19 pandemic in the year 2020 brought to the daily attendance flow of dental clinics of the Regional Development Councils - COREDEs - Serra, Hortênsias and Coastal Region of Rio Grande do Sul-RS, a quantitative and exploratory research was conducted. The research counted on the participation of 93 dental clinics, who answered the questionnaire used. The data collected revealed that the social/professional isolation during the pandemic period of 2020 not only influenced the economic sustainability of the clinics, but also affected the emotions of these professionals. These reported that, the risk of contagion and the concern of contaminating family members, made them apprehensive. Therefore, it is concluded that there was a socioeconomic and psychological impact, due to a sum of events generated from the COVID-19 pandemic.Con el objetivo de investigar la influencia que las restricciones impuestas por la pandemia de COVID-19 en el año 2020 trajeron al flujo de asistencia diaria de las clínicas dentales de los Consejos Regionales de Desarrollo - COREDEs - Serra, Hortênsias y Litoral de Rio Grande do Sul-RS, se realizó una investigación cuantitativa y exploratoria. La investigación contó con la participación de 93 clínicas dentales, que respondieron al cuestionario utilizado. Los datos recogidos revelaron que el aislamiento social/profesional durante el periodo de pandemia de 2020, no sólo influyó en la sostenibilidad económica de las clínicas, sino que también afectó a las emociones de estos profesionales. Estos informaron que, el riesgo de contagio y la preocupación de contaminar a los miembros de la familia, les hacía ser aprensivos. Por lo tanto, se concluye que hubo un impacto socioeconómico y psicológico, debido a una suma de eventos generados a partir de la pandemia de COVID-19.Com objetivo de investigar a influência que as restrições impostas pela pandemia da COVID-19 no ano de 2020 acarretaram ao fluxo de atendimento diário das clínicas odontológicas dos Conselhos Regionais de Desenvolvimento - COREDEs - Serra, Hortênsias e Litoral do Rio Grande do Sul-RS, realizou-se uma pesquisa quantitativa e exploratória. A pesquisa contou com a participação de 93 clínicas odontológicas, que responderam ao questionário utilizado. Os dados coletados revelaram que o isolamento social/profissional durante o período pandêmico de 2020, não só influenciou na sustentabilidade econômica das clínicas, como também afetou nas emoções destes profissionais. Esses relataram que, o risco de contágio e a preocupação de contaminar os familiares, deixava-os apreensivos. Portanto, conclui-se que houve um impacto socioeconômico e psicológico, devido a um somatório de acontecimentos gerados a partir da pandemia COVID-19

I balsamici: fermentazione acetica, viscosit\ue0 e parametri sensoriali

La produzione di aceto di vino \ue8 un processo che utilizza materie prime dal valore relativamente basso per ottenere un prodotto che raggiunge prezzi relativamente alti. La categoria merceologica che maggiormente beneficia dell\u2019uso di questi prodotti \u201cpoveri\u201d \ue8 quella relativa ai condimenti alimentari agrodolci a base di mosto concentrato e/o cotto e aceto di vino, cio\ue8 tutti i prodotti che hanno un esplicito riferimento al termine \u201cbalsamico\u201d. Indubbiamente la diffusione di prodotti balsamici sul mercato \ue8 in forte crescita, anche grazie allo sviluppo di nuove forme di presentazione e di utilizzo del prodotto base (come glasse, creme, spume, spray) e una continua ricerca dell\u2019aromatizzazione distintiva e particolare (attraverso l\u2019utilizzo di fragranze o seguendo processi di produzione peculiari). Nelle province di Modena e Reggio Emilia \ue8 concentrata l\u2019intera produzione di aceti \u201cbalsamici\u201d a denominazione protetta italiani: due DOP per l\u2019aceto balsamico tradizionale di Modena (ABTM) e quello di Reggio Emilia (ABTRE) e una IGP per l\u2019aceto balsamico di Modena (ABM). L\u2019ABT non \ue8 aceto di vino bens\uec di mosto cotto, tuttavia nell\u2019ABM l\u2019acidit\ue0 deriva dal comune aceto di vino ottenuto per fermentazione in sommerso. La linea di prodotti sviluppati coniuga gli aspetti migliori dal punto di vista qualitativo ed economico delle due tipologie, introducendo numerose innovazioni: i) le fermentazioni dirette e in condizioni statiche consentono un risparmio energetico notevole e favoriscono la formazione di composti secondari sensorialmente positivi, anche grazie all\u2019impiego di lieviti e batteri acetici specifici e selezionati appositamente per le loro caratteristiche fermentative; ii) il processo di concentrazione del mosto tramite cottura \ue8 assente o fortemente limitato mentre l\u2019invecchiamento \ue8 accelerato tramite l\u2019utilizzo di tecniche di condizionamento ambientale ecosostenibile; iii) non sono presenti additivi e conservanti di nessun genere in quanto vengono impiegate tecniche di conservazione basate sull\u2019impiego oculato degli stessi microrganismi usati nelle fermentazioni; iv) le condizioni di cottura applicate limitano al minimo la formazioni di composti tossici