Molecular and enological characterization of autochthonous <i>Saccharomyces cerevisiae</i> strains isolated from grape-musts and wines Cannonau

Fermentation by autochthonous yeasts may produce wines with enological properties that are unique of a specific area or variety of grape must. In order to identify yeast starter strains for the production of the Sardinian wine Cannonau DOC, 66 Saccharomyces cerevisiae strains, isolated from musts and wines Cannonau of six vitivinicole areas in Sardinia, were subjected to enological characterization and molecular identification. The RFLP-PCR fingerprinting of the ITS region of rRNA (ITS1-5,8S- ITS2) as well as ethanol, foam, and H2S production were analysed

Saccharomyces and Non-Saccharomyces Starter Yeasts

This chapter describes the importance of yeast in beer fermentation. Initially, the differences between Saccharomyces cerevisiae and Saccharomyces pastorianus in the production of “ale” and “lager” beers are analyzed. Then, the relationships between beer nutrients and yeast growth are discussed, with special emphasis on the production of the flavor compounds. The impact of the wort composition on flocculation is also discussed. Furthermore, conventional approaches to starter yeast selection and the development of genetically modified microorganisms are analyzed. Recent discoveries relating to the use of S. cerevisiae strains isolated from different food matrices (i.e., bread and wine) and the potential for the use of non-Saccharomyces starter strains in beer production are discussed. A detailed review of the selection of starter strains for the production of specialty beers then follows, such as for gluten-free beers and biologically aged beers. Yeast recovery from top-cropping and bottom-cropping systems and the methodologies and issues in yeast propagation in the laboratory and brewery (i.e., re-pitching) are also analyzed. Finally, the available commercial preparations of starter yeast and the methods to evaluate yeast viability prior to inoculation of the must are analyzed

PCR-based methods to discriminate Bacillus thuringiensis strains

Bacillus thuringiensis is a Gram positive bacterium that is used for the production of biopesticides. The toxic action of different strains and serovars ofB. thuringiensis can be extremely selective towards specific pests, or, in contrast, it can affect a wide variety of non-target organisms such as insects, vertebrates or humans. A reliable characterization of the cultivated strains is of primary importance for the biopesticide industry, in order to assess the contamination of the final product with strains with different pesticide actions or that might be dangerous for human health. The aim of this study was to develop useful methods for the typing of differentB. thuringiensis strains using two PCR-based methods, RAPD and Rep-PCR with BOXA1R and ERIC2 primers. The molecular fingerprints obtained using ERIC2-PCR showed a reliable ability to discriminateBacillus thuringiensis strains

The Unreasonable Effectiveness of Large Language-Vision Models for Source-free Video Domain Adaptation

Source-Free Video Unsupervised Domain Adaptation (SFVUDA) task consists in adapting an action recognition model, trained on a labelled source dataset, to an unlabelled target dataset, without accessing the actual source data. The previous approaches have attempted to address SFVUDA by leveraging self-supervision (e.g., enforcing temporal consistency) derived from the target data itself. In this work, we take an orthogonal approach by exploiting "web-supervision" from Large Language-Vision Models (LLVMs), driven by the rationale that LLVMs contain a rich world prior surprisingly robust to domain-shift. We showcase the unreasonable effectiveness of integrating LLVMs for SFVUDA by devising an intuitive and parameter-efficient method, which we name Domain Adaptation with Large Language-Vision models (DALL-V), that distills the world prior and complementary source model information into a student network tailored for the target. Despite the simplicity, DALL-V achieves significant improvement over state-of-the-art SFVUDA methods.Comment: Accepted at ICCV2023, 14 pages, 7 figures, code is available at https://github.com/giaczara/dall

Selection of Saccharomyces cerevisiae Starter Strain for Merwah Wine

In order to select Saccharomyces cerevisiae starter strains for ''Merwah'' wine production, three strains (M.6.16, M.10.16, and M.4.17) previously isolated from ''Merwah'' must and characterized at the lab scale were tested in pilot-scale fermentation in a Lebanese winery during the 2019 vintage. The three inoculated musts were compared to that obtained with a spontaneous fermentation. During the fermentations, must samples were taken to evaluate the dominance of the inoculated strains, and at the end of fermentation, the obtained wines were subjected to chemical and sensorial characterization. Molecular monitoring by interdelta analysis revealed that only M.4.17 was able to complete the fermentation and dominate over the wild yeasts. Based on the analysis of principal technological parameters (i.e., residual sugar, fermentative vigor, sulfur production, and acetic acid) and sensorial analysis of the wines obtained, M.4.17 was selected as an adequate starter for the production of typical ''Merwah'' wine

The evaluation of further complications after the extraction of the third molar germ: a pilot study in paediatric dentistry

Some authors suggest germectomy to prevent the impaction of mandibular third molars, which can cause anterior crowding. The aim of the study, conducted with 2 years of follow-up, was to clarify when the extraction of the germ of the third molar is optimal, together with possible post-operative complications. A new surgical approach was performed through the application of a combined suture, which can provide better wound healing. The study was performed on 25 patients with a mean age of 15.44 ± 2.06. Based on orthodontic and surgical indications, 46 germectomies were performed. Follow-ups were conducted after 1 week, 2 weeks, 4 weeks, 1 year and 2 years. All procedures were carried out by the same operator and were standardized. Data analysis was conducted using R-Software. Statistical evaluation used the chi-squared test and the Monte Carlo test. The level of significance was set as 0.05. Results showed that out of 46 germectomies, the prevalence of complications was 4.2% for two patients (8%). Both complications were observed in male patients. In the first case, the patient (at Nolla stage 7) showed delayed onset infections after four weeks; in the second case, the patient (at Nolla stage 6) showed bleeding immediately after surgery and suture. With reference to delayed onset infections, no statistically significant association was found among gender (χ2 = 0.719; p = 0.396), germ development stage (χ2 = 2.595; p = 0.658) or Winter’s classifications (χ2 = 0.046; p = 0.829); similarly, no significant associations were found among bleeding, gender (χ2 = 0.719; p = 0.396), germ development stage (χ2 = 2.595; p = 0.658) or Winter’s classification (χ2 = 0.046; p = 0.829). From our results, it is also possible to state that post-operative complications following germectomy of the mandibular third molar germ in adolescence occur in a significantly reduced percentage of patients, so this oral surgery treatment becomes a reliable surgical technique in adolescence

p53 and telomerase control rat myocardial tissue response to hypoxia and ageing

Cellular senescence implies loss of proliferative and tissue regenerative capability. Also hypoxia, producing Reactive Oxygen Species (ROS), can damage cellular components through the oxidation of DNA, proteins and lipids, thus influencing the shortening of telomeres

Microbial communities and malt quality of durum wheat used in brewing

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Propionibacteria as promising tools for the production of pro-bioactive scotta: a proof-of-concept study

Dairy propionibacteria are Gram positive Actinomycetota, routinely utilized as starters in Swiss type cheese making and highly appreciated for their probiotic properties and health promoting effects. In this work, within the frame of a circular economy approach, 47 Propionibacterium and Acidipropionibacterium spp. were isolated from goat cheese and milk, and ewe rumen liquor, and characterized in view of their possible utilization for the production of novel pro-bioactive food and feed on scotta, a lactose rich substrate and one of the main by-products of the dairy industry. The evaluation of the Minimum Inhibitory Concentration (MIC) of 13 among the most common antibiotics in clinical practice revealed a general susceptibility to ampicillin, gentamycin, streptomycin, vancomycin, chloramphenicol, and clindamycin while confirming a lower susceptibility to aminoglycosides and ciprofloxacin. Twenty-five isolates, that proved capable of lactose utilization as the sole carbon source, were then characterized for functional and biotechnological properties. Four of them, ascribed to Propionibacterium freudenreichii species, and harboring resistance to bile salts (growth at 0.7–1.56 mM of unconjugated bile salts), acid stress (&gt;80% survival after 1 h at pH 2), osmostress (growth at up to 6.5% NaCl) and lyophilization (survival rate &gt; 80%), were selected and inoculated in scotta. On this substrate the four isolates reached cell densities ranging from 8.11 ± 0.14 to 9.45 ± 0.06 Log CFU mL−1 and proved capable of producing different vitamin B9 vitamers after 72 h incubation at 30°C. In addition, the semi-quantitative analysis following the metabolomics profiling revealed a total production of cobalamin derivatives (vitamin B12) in the range 0.49–1.31 mg L−1, thus suggesting a full activity of the corresponding biosynthetic pathways, likely involving a complex interplay between folate cycle and methylation cycle required in vitamin B12 biosynthesis. These isolates appear interesting candidates for further ad-hoc investigation regarding the production of pro-bioactive scotta