Improvement of raw milk cheese hygiene through the selection of starter and non-starter lactic acid bacteria: The successful case of pdo pecorino siciliano cheese

This review article focuses on the technological aspects and microbiological critical points of pressed-cooked cheeses processed from raw ewe’s milk without the inoculation of starter cultures, in particular “Pecorino” cheese typology produced in Italy. After showing the composition of the biofilms adhering to the surface of the traditional dairy equipment (mainly wooden vat used to collect milk) and the microbiological characteristics of PDO Pecorino Siciliano cheese manufactured throughout Sicily, this cheese is taken as a case study to develop a strategy to improve its hygienic and safety characteristics. Basically, the natural lactic acid bacterial populations of fresh and ripened cheeses were characterized to select an autochthonous starter and non-starter cultures to stabilize the microbial community of PDO Pecorino Siciliano cheese. These bacteria were applied at a small scale level to prove their in situ efficacy, and finally introduced within the consortium for protection and promotion of this cheese to disseminate their performances to all dairy factories. The innovation in PDO Pecorino Siciliano cheese production was proven to be respectful of the traditional protocol, the final cheeses preserved their typicality, and the general cheese safety was improved. An overview of the future research prospects is also reported

Use of weaning concentrate in the feeding suckling kids: effects on meat quality

The effect of a feeding supplementation with starter concentrate on “Capretto” meat production and its qualitative characteristics was investigated. The results showed that the effect of concentrate supplementation did not influence the slaughter weight, slaughter and dissection data, tissue composition and meat chemical composition of the pelvic limb. No differences were found for rheological characteristics of LD meat, except cohesiveness values, which were higher in the concentrate group kids

Reconstructing change in firing technology during the Final Neolithic–Early Bronze Age transition in Phaistos, Crete. Just the tip of the iceberg?

Changes in firing practice have been suggested as representing a revolution in ceramic technology at the beginning of the Bronze Age in Crete. The introduction of kiln structures has been held responsible for such a change, perhaps by newcomers to the island, along with other innovative technologies. However, these hypotheses were often based on limited analytical data and mostly on macroscopic examination. This paper re-examines the suggestion of a transformation in firing technology at the beginning of the Bronze Age by presenting analyses of the rich ceramic assemblage from the site of Phaistos in South-Central Crete, which offers a rare, good stratigraphic sequence from the end of the Final Neolithic into the Early Bronze Age. Here, firing technology is reconstructed by macroscopic examination of colour across vessel breaks, by SEM examination and FT-IR analysis. This allows the reconstruction of temperature ranges and firing rates over the phases considered and a re-assessment of changes in firing technology, revealing a more multi-faceted pattern of change. Finally, changes in firing procedure are contextualised in the overall ceramic operational sequence, revealing a complex, stepped picture of change in ceramic production over the transition from the Final Neolithic

A New Species of Paraturbanella Remane, 1927 (Gastrotricha, Macrodasyida) from the Brazilian Coast, and the Molecular Phylogeny of Turbanellidae Remane, 1926

The family Turbanellidae includes Paraturbanella and five other genera. Despite the fact that the monophyly of these genera were not satisfactorily tested, species belonging to the genus Paraturbanella are distinguished from turbanellids by sharing a peculiar group of tubes on the ventrolateral side of the anterior pharyngeal region known as “dohrni” tubes. In this study, Paraturbanella tricaudata species nova (sp. nov.) from the intertidal zone of a sandy beach in Trindade (Rio de Janeiro State) and the sublittoral sand of Prumirim Island (São Paulo State), Brazil, is described. The new species can be distinguished from all other Paraturbanella species by the presence of three caudal cones (one medial and two laterals to it) and peculiar arrangement of the male system. This is the first description of a Paraturbanella species from Brazil and the third registered from the Southern Hemisphere (as opposed to 19 species in the Northern Hemisphere); thus, knowledge of marine gastrotrichs biodiversity in this region is far from satisfactory

A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses

The present study was carried to correlate the microbial diversity of the biofilms developed on the wooden boards used for aging traditional Sicilian cheeses with cheese typology. To this end, the microbial diversity of the shelves in contact with the cheeses PDO Pecorino Siciliano, PDO Piacentinu Ennese, and TAP Caciocavallo Palermitano, during ripening, was evaluated by a multivariate statistical approach. The shelf biofilms of this study were previously analyzed for their microbial composition, but no correlation between biodiversity and cheese type was investigated. Canonical discriminant analysis confirmed a cheese typology effect on the microbial loads of the wooden shelves investigated. Regarding the plate count data, the centroids of different cheeses were statistically distant from one another. This analysis also showed a good graphic separation of data regarding bacterial order operational taxonomy units (OTUs). Thus, the microbiological differences imputed to the cheese typologies were not affected by the environmental conditions of the facilities. Furthermore, wooden shelf lactic acid bacteria (LAB) were investigated for their ability to inhibit the main dairy pathogens. Although inhibitors were mainly enterococci, P. pentosaceus WS287 and W. paramesenteroides WS581 showed the highest inhibition activity, indicating their possible application to control the undesired bacteria in situ