A three-years survey of microbial contaminants in industrial hemp inflorescences from two Italian cultivation sites.

Background: The use of industrial Cannabis sativa L. for recreational, cosmeceutical, nutraceutical, and medicinal purposes has gained momentum due to its rich content of valuable phytochemicals, such as cannabidiol (CBD) and cannabigerol (CBG). However, there are concerns regarding the risk of microbial contamination in plants grown outside controlled environments.

Phylogenomic analysis of the genus .

is a genus of saccharolytic heterofermentative lactic acid bacteria that inhabit plant-derived matrices and a variety of fermented foods (dairy products, dough, milk, vegetables, and meats), contributing to desired fermentation processes or playing a role in food spoilage. At present, the genus encompasses 17 recognized species. In total, 216 deposited genome sequences of were analyzed, to check the delineation of species and to infer their evolutive genealogy utilizing a minimum evolution tree of Average Nucleotide Identity (ANI) and the core genome alignment.

Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life.

Sliced cooked ham packaged in a modified atmosphere is a popular ready-to-eat product, subjected to abundant microbial contamination throughout its shelf life that can lead to deterioration of both sensorial properties and safety. In this study, the microbial load and the chemical-physical features of cooked ham of five producers were monitored for a period of 12 days after the opening of the packages (i.e.

Phenotypic Traits and Immunomodulatory Properties of Isolated From Meat Products.

Twelve strains of from meat products were investigated in terms of biochemical, physiological, and functional properties. The spectrum of sugars fermented by strains was limited to few mono- and disaccharides, consistently with the natural habitats of the species, including meat and fermented vegetables. The strains were able to grow from 4 to 37°C with an optimum of approximately 32.

Comparative Genomics of .

is a known colonizer of meat-related food matrices. It reaches remarkably high loads during the shelf life in packaged meat products and plays a role in spoilage, although preservative effects have been proposed for some strains. In this study, the draft genomes of 17 strains of (i.

Effect of Rearing Temperature on Growth and Microbiota Composition of .

The potential utilization of black soldier fly () as food or feed is interesting due to the nutritive value and the sustainability of the rearing process. In the present study, larvae and prepupae of were reared at 20, 27, and 33 °C, to determine whether temperature affects the whole insect microbiota, described using microbiological risk assessment techniques and 16S rRNA gene survey. The larvae efficiently grew across the tested temperatures.

Draft Genome Sequences of 12 Leuconostoc carnosum Strains Isolated from Cooked Ham Packaged in a Modified Atmosphere and from Fresh Sausages.

is a lactic acid bacterium that preferentially colonizes meat. In this work, we present the draft genome sequences of 12 strains isolated from modified-atmosphere-packaged cooked ham and fresh sausages. Three strains harbor bacteriocin genes.