Nuevos conocimientos sobre la actividad antifúngica de las bacterias del ácido láctico aisladas de diferentes matrices alimentarias

The anti-mold activity of 397 strains of lactic acid bacteria was evaluated using both the spot method in Petri plates and coculture in liquid medium. The study led to the selection of 34 strains isolated from table olives or olive brines, 15 strains from dairy products, and 10 strains from sourdoughs, all able to inhibit a strain of Penicillium crustosum and/or a strain of Aspergillus section Nidulantes, prevailing in two Calabrian olive brines. Seven representative strains were identified as Lactobacillus pentosus (four strains) and Lactobacillus sanfranciscensis (three strains) and are currently under testing for their antifungal activity during table olive fermentation. This research constitutes an initial contribution to the control of fungal growth and mycotoxin accumulation during table olive fermentation. The selected strains could be used as adjunct cultures in table olive fermentation, allowing for the biological control of table olive safety.La actividad antimoho de 397 bacterias del ácido láctico se evaluó utilizando tanto el método puntual en placas de Petri como el co-cultivo en medio líquido. El estudio condujo a la selección de 34 cepas aisladas de aceitunas de mesa o salmueras de oliva, 15 cepas de productos lácteos y 10 cepas de masa madre, todas capaces de inhibir una cepa de Penicillium crustosum y/o una cepa de Aspergillus sección Nidulantes, que prevalecen en dos salmueras de aceituna de Calabria. Se identificaron siete cepas representativas como Lactobacillus pentosus (cuatro cepas) y Lactobacillus sanfranciscensis (tres cepas) y actualmente se están probando su actividad antifúngica durante la fermentación de aceituna de mesa. Esta investigación constituye una primera contribución para controlar el crecimiento de hongos y la acumulación de micotoxinas durante la fermentación de aceitunas de mesa. Las cepas seleccionadas podrían usarse como cultivos adjuntos en la fermentación de aceitunas de mesa

Should we perform multiparametric magnetic resonance imaging of the bladder before transurethral resection of bladder? Time to reconsider the rules

We would like to congratulate Ueno and colleagues [1] on their paper on diagnostic accuracy and interobserver agreement for the new Vesical Imaging-Reporting and Data System (VI-RADS) [2] for muscle-invasive bladder cancer (MIBC) in this issue of European Urology. Their report on 74 patients who underwent multiparametric magnetic resonance imaging (mpMRI) before transurethral resection of bladder tumor (TURBT) raises great interest in the RADS (Reporting and Data Systems) era. They address the questions of reproducibility and diagnostic performance of mpMRI in the setting of bladder ca (BC), in which potential applications of this imaging technique have seen constant growth in the past decades without a definitive role having been identified

PLEROCERCOID GYMNORHYNCHUS (CESTODA: TRYPANORHYNCHA) IN LEPIDOPUS CAUDATUS: INTERFERENCE ON TMA-N AND TVB-N DETERMINATION

Total Volatile Basic Nitrogen (TVB-N) and Trimethylamine Nitrogen (TMA-N) are the most important freshness indicators in fish. The present report demonstrates that the Gymnorhynchus gigas plerocercoid may interfere on TVBN and TMA-N determination. The study was carried-out on 101 samples: 37 Mp (muscle portions around the parasite), 32 P (larvae of Gymnorynchus gigas extracted from muscle) and 32 Mnp (muscle portions parasite-free), obtained from 10 specimens of Lepidopus caudatus kept at several temperature for different time. The TVB-N and TMA-N contents of each sample were measured using the Conway microdiffusion method. Statistically significant differences (p < 0.05) between Mp and Mnp for TMA-N were found from 24h of storage at 4 and 15°C. No significant differences (p < 0.05) between Mp and Mnp for TVB-N were observed from 48h of storage at 4 and 15°C. TVB-N and TMA-N content was variable in larvae

A new approach to modelling the shelf life of Gilthead seabream (Sparus aurata)

A total of 217 Gilthead seabreams were subdivided in four groups, according to four different storage conditions. All fish were evaluated by both Quality Index Method (QIM) and microbiological analysis, sampling skin, gills and flesh, separately. A QIM score predictive system was set by modelling the growth of microflora of skin, gills and flesh and coupling these predictions to each related partial QIM score (QIMSkin, QIMGills, QIMFlesh). The expression of QIM score as a function of bacterial behaviour was carried out by the employment of two coefficients. The predicted mean bacterial concentrations corresponding to the QIM score at 14 days were always near to Log 8 CFU g^{ -1} in the case of 'S' (skin) and 'G' (gills) series. Moreover, predicted QIM scores were in a good agreement with observed data, reproducing the observed mean time of rejection as well as the bacterial spoilage level (Log 8 CFU g^{ -1}), for all kinds of storage condition

Development of a predictive model for the shelf-life of Atlantic mackerel (Scomber scombrus)

Despite its commercial value, the shelf-life of the Atlantic mackerel (Scomber scombrus) during refrigerated storage was poorly investigated. In this regard, the Quality Index Method (QIM) was proposed as a suitable scoring system for freshness and quality sensorial estimation of fishery products. This study aims to develop a deterministic mathematical model based on dynamic temperatures conditions and a suc-cessive statistical analysis of the results obtained. This model will be exploited to predict the shelf-life of the Atlantic mackerel based on specific storage temperatures. A total of 60 fresh fishes were subdivided into two groups and respectively stored in ice for 12 days at a constant temperature of 1±0.5°C (Group A) and a fluctuating temperature ranging between 1 and 7°C (Group B). Microbiological analysis and sensory evaluation through the QIM were performed on each fish at regular time inter-vals. A critical value of 6 Log cfu/g of spoilage bacteria (mainly psychotropic) associated with a significant decay of the sensorial characteristics was exceeded after 9 days of storage for Group A and 3 days for Group B. A reliable prediction of fish freshness was obtained by modelling the QIM as a function of the spoilage bacteria behaviour. A coefficient β of correlation was determined to convert the spoilage bacteria load into a Quality Index score. The adoption of mathematical predictive models to assess microbial behaviour under different environmental conditions is an interest-ing tool for food industries to maximize production and reduce waste