Aphrati and Kato Syme: Pottery, Continuity, and Cult in Late Archaic and Classical Crete

The analysis of ceramics from Aphrati sheds valuable new light on the history of this Cretan settlement and on its relationship with a nearby rural sanctuary at Kato Syme in the Late Archaic and Classical periods. It has long been held that Aphrati was deserted from ca. 600 to 400 B.C. A pottery deposit from the domestic quarter, however, now supports occupation of the city during this period. A ceramic classification system is presented and the morphological development and absolute chronology of several key shapes at Aphrati and Kato Syme are plotted. Historical implications of the ceramic evidence are also explored

Etiology and Treatment of Peri-Implant Soft Tissue Dehiscences: A Narrative Review

Implant soft tissue dehiscences compromise not only the aesthetics of the supported restorations but implant survival in the long run. The aim of this narrative review was to briefly present the causative factors of buccal peri-implant soft tissue dehiscences (PSTDs), how these are classified, and the current therapeutic approaches. Implant malposition and the thin peri-implant phenotype are the two major determinants for the occurrence of PSTDs, but other risk factors have also been identified. The most common surgical procedure for treating PSTDs is the split-thickness coronally advanced flap combined with either a connective tissue graft or acellular dermal matrix materials. However, depending on the class and subtype of the dehiscence, the combination of surgical techniques with modifications in the restoration may further ameliorate the final result. In general, within a five-year follow-up period, most techniques lead to a satisfactory aesthetic result, although full coverage of the implant/abutment surface is not always achievable, especially in more extended lesions. © 2022 by the authors. Licensee MDPI, Basel, Switzerland

Fishing together, fishing on its own: Fish exploitation patterns at the Neolithic Alepotrypa cave (Diros, Greece) and Aegean prehistoric fishing traditions

Special Issue: Special Issue on Fish and Fishing Communities: Understanding Ancient and Modern Fisheries through Archaeological Fish RemainsInternational audienceVarious marine animal assemblages from prehistoric contexts across the Mediterranean suggest a focus on the exploitation of marine resources by coastal populations as early as the Mesolithic. Along with the harvesting of nearshore coastal resources (fish and invertebrates), a more organised fishing activity that targeted pelagic species, traditionally considered migratory, is evident in several Mesolithic assemblages. With the advent of the Neolithic, marine-related subsistence activities seem to be gradually restricted to the exploitation of coastal year-round resources. The cave of Alepotrypa in the Peloponnese, Greece, provides an opportunity to ascertain the exploitation practices of a coastal Late/Final Neolithic community in which a combination of fishing strategies and a diversified connection to the sea were apparent. The abundant shell assemblage demonstrates the importance of molluscs for consumption, as well as the various uses of their shell. This paper focuses on the fish remains from the cave. Fish assemblages from this period are rather sparse in the Aegean. The study of the fish assemblage highlights the exploitation of pelagic fish species as well as the harvesting of a wide range of coastal fish species. A shift from pelagic to coastal resources and an intensification of fishing are also observed from the Late to Final Neolithic. These trends are discussed in the perspective of social organisation and technological adaptations, with an emphasis on the engagement of Neolithic fishermen in communal and individual fishing strategies and the seasonally important role of these activities. The choice of specific exploitation strategies and the diachronic trends observed suggest that earlier Mediterranean fishing traditions persisted until the end of the Neolithic

Influence of a native strain of Staphylococcus xylosus on the microbiological, physicochemical and sensorial characteristics on milano salami type

In this work, the influence of native starter cultures on the microbiological, physicochemical and sensorial characteristics of Milano salami type was studied. Two batches of Milano salami type were produced: Batch A, with the addition of Staphylococcus xylosus U5 and Batch B (control) without the starter culture. The Milano salami type was characterized by an important microbial activity of coagulase-negative staphylococci (CNS) that resulted in substantial growth in Batch A during the ripening with an initial count of 7.60 log cfu.g-1 and reached 9.84 log CFU.g-1 after 14 days. Bacterial enzymes that showed efficient activity under the conditions found in Milano salami type were catalase, nitrite and nitrate reductase, contributing for sensory and physicochemical properties of the product. There were no significant differences in general free fatty acids composition among the batches, while the color parameters (L *, a * and b *) in the Batch A presented significantly higher values in relation to Batch B. Moreover, batch A had the higher preference in sensorial analysis.<br>A análise da influência de culturas iniciadoras nativas nas características microbiológicas, físicoquímicas e sensoriais de salame tipo Milano foi o objeto deste estudo. Foram produzidos dois grupos de salame tipo Milano: Grupo A - com aplicação de linhagem Staphylococcus xylosus U5 enquanto o controle, Grupo B, foi produzido sem culturas iniciadoras. O salame tipo Milano foi caracterizado pela importante atividade microbiana de estafilococos coagulase negativo (SCN), que resultou significativo crescimento no Grupo A durante a maturação, com contagem inicial de 7,60 ufc.g-1 e alcançando um crescimento de 9,84 cfu.g-1 depois de 14 dias. As enzimas bacterianas que mostraram eficiente atividade sob as condições encontradas no salame tipo Milano foram catalase, nitrito e nitrato redutase, contribuindo para as propriedades físicoquímicas e sensoriais do produto. Não houve diferenças significativas na composição geral dos ácidos graxos livres entre as amostras, enquanto os parâmetros de cor (L*, a* e b*) obtidos no salame inoculado (Grupo A) diferiram significativamente em relação ao controle (Grupo B) e foi o grupo preferido pelos degustadores