Fabrication and transport critical currents of multifilamentary MgB2/Fe wires and tapes

Multifilamentary MgB2/Fe wires and tapes with high transport critical current densities have been fabricated using a straightforward powder-in-tube (PIT) process. After annealing, we measured transport jc values up to 1.1 * 105 A/cm2 at 4.2 K and in a field of 2 T in a MgB2/Fe square wire with 7 filaments fabricated by two-axial rolling, and up to 5 * 104 A/cm2 at 4.2 K in 1 T in a MgB2/Fe tape with 7 filaments. For higher currents these multifilamentary wires and tapes quenched due to insufficient thermal stability of filaments. Both the processing routes and deformation methods were found to be important factors for fabricating multifilamentary MgB2 wires and tapes with high transport jc values.Comment: 13 pages, 7 figure

Composting of olive mill pomace, agro‐industrial sewage sludge and other residues: Process monitoring and agronomic use of the resulting composts

The viability of co‐composting of olive mill pomace added to sewage sludge with other organic residues was evaluated and the agronomic use of the final composts was investigated. Two composting piles at different carbon‐nitrogen ratios were performed, in which olive mill pomace (OMP), sewage sludge from vegetable processing (SS), fresh residues from artichoke processing residues (AR), and wheat straw (WS) were used. The two composting piles were placed inside a spe-cially built greenhouse and a turning machine pulled by a tractor was used for turning and shred-ding the organic matrix (every 6 days) during the process. The humidity and temperature of organic matrices have been monitored and controlled during the entire composting process, which lasted 90 days. The process was also monitored to evaluate the microbiological safety of the final compost. The humidity of both piles was always kept just above 50% until the end of the thermophilic phase and the maximum temperature was about 50 °C during the thermophilic phase. The carbon‐nitro-gen ratio decreased from 21.4 and 28.2, respectively (initial value at day 1 in Pile A and B), to values ranging from 12.9 to 15.1, both composts that originated from the two different piles were microbi-ologically safe. During a two‐year period, the effects of different types of compost on the main qualitative parameters of processing tomato and durum wheat was evaluated. Five fertilization treatments were evaluated for tomato and durum wheat crops: unfertilized control (TR1); compost A (TR2); compost B (TR3); ½ mineral and ½ compost A (TR4); and mineral fertilizer commonly used for the two crops (TR5). Concerning the processing tomato yield, TR5 and TR4 showed the best results (2.73 and 2.51 kg, respectively). The same trend was observed considering the marketable yield per plant. The only difference was related to the treatments that included the compost (2.32, 1.77, and 1.73 kg/plant for TR4, TR3, and TR2, respectively). As regards the qualitative parameters of to-mato, the highest average weight of the fruits was found in the TR5, TR4, and TR3 treatments (re-spectively, 73.67 g, 70.34 g, and 68.10 g). For durum wheat, only the protein component was differ-entiated between treatments. Furthermore, wheat grain yield parameters generally increased by combined application of mineral fertilizer and compost

Starter Cultures for Sparkling Wine

The sparkling wine market has expanded in recent years, boosted by the increasing demand of the global market. As for other fermented beverages, technological yeasts and bacteria selected to design commercial starter cultures represent key levers to maximize product quality and safety. The increasing economic interest in the sector of sparkling wine has also implied a renewed interest in microbial resource management. In this review, after a brief introduction, we report an overview of the main characterization criteria in order to select Saccharomyces cerevisiae strains suitable for use as starter cultures for the production of base wines and to drive re-fermentation of base wines to obtain sparkling wines. Particular attention has been reserved to the technological characterization aspects of re-fermenting phenotypes. We also analysed the possible uses of selected non-Saccharomyces and malolactic strains in order to differentiate specific productions. Finally, we highlighted the main safety aspects related to microbes of enological interest and underlined some microbial-based biotechnological applications helpful to pursue product and process innovations. Overall, the sparkling wine industry may find a relevant benefit from the exploitation of the wide resources associated with vineyard/wine microbial diversity

Biogenic amine in wines

International audience; Biogenic amines (BA) are a group of organic nitrogenous compounds formed and degraded by the metabolism of living organisms (microorganisms, plants and animals). The main BA associated with wine are putrescine, histamine, tyramine and cadaverine, followed by phenylethylamine, spermidine, spermine, agmatine and tryptamine. The variability in the BA content of wine could be explained on the basis of differences in the winemaking process, time and storage conditions, raw material quality, and possible microbial contamination during winery operations. BA are formed by decarboxylation of the corresponding amino acids by microorganisms through substrate-specific decarboxylase enzymes. This property is usually strain dependent. Decarboxylase enzymes are generally induced at acidic pH and therefore they have a possible role in maintaining pH homeostasis or extending the microbial growth period by detoxification of the extracellular medium. The presence of these compounds is considered by some authors a fundamental parameter for the detriment of wine

Evaluation of an ELISA method to detect Listeria monocytogenes in fresh-cut rocket

Leafy vegetables are consumed fresh after harvest with bland washes, not always efficient in removing pathogenic bacteria that may be attached to the external skin or surfaces. In this work, an optimized ELISA based method developed in our laboratory was used to detect the presence of Listeria monocytogenes in fresh-cut rocket leaves. From a certain quantity (5 g) of fresh rocket leaves contaminated with Listeria monocytogenes, bacteria were isolated and the pathogen was detected using an ELISA protocol. The preliminary results are promising in the use of antibody-antigen interaction to verify the presence of L. monocytogenes in the minimally processed vegetable distribution chain

Detection of high levels of Survivin-immunoglobulin M immune complex in sera from hepatitis C virus infected patients with cirrhosis

The identification and surveillance of patients with liver dysfunctions and the discovering of new disease biomarkers are needed in the clinical practice. The aim of this study was to investigate on Survivin-immunoglobulin (Ig)M immune complex (IC) as a potential biomarker of chronic liver diseases.Serum levels of Survivin-IgM were measured using an enzyme-linked immunoassay that had been standardized and validated in our laboratory in 262 individuals, including healthy subjects and patients with chronic viral hepatitis, cirrhosis and hepatocellular carcinoma (HCC).Survivin-IgM IC was lower in healthy subjects (median, 99.39 AU/mL) than in patients with chronic viral hepatitis (median, 148.03 AU/mL; P = 0.002) or with cirrhosis (median, 371.00 AU/mL; P  0.001). Among patients with cirrhosis, those with hepatitis C virus (HCV) infection showed the highest level of Survivin-IgM IC (median, 633.71 AU/mL; P  0.001). The receiver-operator curve analysis revealed that Survivin-IgM accurately distinguishes HCV correlated cirrhosis from chronic viral hepatitis (area under the curve [AUC], 0.738; sensitivity, 74.5%; specificity, 70.7%). A multivariate logistic regression model, including Survivin-IgM IC, aspartate aminotransferase (AST) and AST/alanine aminotransferase (ALT) ratio increased the prediction accuracy for the identification of the cirrhotic HCV patients (AUC, 0.818; sensitivity, 87.2%; specificity, 65.9%). Conversely, Survivin-IgM IC significantly decreased in HCC patients (median, 165.72 AU/mL; P = 0.022).Our results suggest that Survivin-IgM immune complex may be used as a potential biomarker for liver damage, particularly for the identification of the HCV-related cirrhotic population

Detection and enumeration of Listeria monocytogenes in fresh cut vegetables using MPN-Real-Time PCR

Listeria monocytogenes is a gram positive, rod shaped, pathogenic bacterium, causative agent of a severe infection generally known as listeriosis. Packaging and storage conditions of fresh cut vegetables may favour the growth of this psychrotrophic pathogen leading to potential health threat. Detection and enumeration of L. monocytogenes in concentrations up to 103 CFU/g, usually implies use of the most-probable-number technique (MPN) which may take up to seven days for verified identification of the pathogen. We developed a fast and reliable protocol combining MPN with a Real-Time quantitative PCR (qPCR) approach. Samples of fresh cut salads (25 g) purchased at local shops were spiked with 1 to 105 CFU/g of L. monocytogenes. Samples were homogenized, and triplicate series of tubes containing 10-5 to 10 g of food were incubated in Fraser broth at 30\ub0C for 48 h for standard MPN analysis. After incubation, broth samples were taken from each tube and DNA was extracted. DNA from enrichment tubes was used as template in a qPCR assay targeting a 64 bp hlyA gene sequence of L. monocytogenes. Results of this assay were than compared with those of standard MPN analysis and a complete accordance was observed. Furthermore, we tested an enrichment free approach using the same qPCR assay. Samples were prepared as described for MPN-qPCR while DNA extraction was performed prior to enrichment of inoculated salads. This approach allowed us to identify L. monocytogenes in samples spiked with 10-105 CFU/g. The whole process, including DNA extraction, required less than four hours, thus providing a fast and reliable tool for detection of L. monocytogenes in fresh cut vegetables