Publications by authors named "L Iacumin"

In this study, an in silico screening approach was employed to mine potential bacteriocin clusters in genome-sequenced isolates of Lacticaseibacillus zeae UD 2202 and Lacticaseibacillus casei UD 1001. Two putative undescribed bacteriocin gene clusters (Cas1 and Cas2) closely related to genes encoding class IIa bacteriocins were identified. No bacteriocin activity was recorded when cell-free supernatants of strains UD 2202 and UD 1001 were tested against Listeria monocytogenes.

View Article and Find Full Text PDF

A single strain of yeast was isolated from industrial gluten bread (GB) purchased from a local supermarket. This strain is responsible for spoilage consisting of white powdery and filamentous colonies due to the fragmentation of hyphae into short lengths (dust-type spots), similar to the spoilage produced by chalk yeasts such as , and . The isolated strains were identified initially by traditional methods as , but with genomic analysis, they were definitively identified as , a rare ascomycetous opportunistic yeast species with low virulence attributes, uncommonly implicated in bread spoilage.

View Article and Find Full Text PDF

spp. are genetically close lactic acid bacteria species widely used in fermented products for their technological properties as well as their proven beneficial effects on human and animal health. This study, the first to include such a large collection of heterogeneous isolates (121) obtained from international collections belonging to , aimed to characterize the safety traits and technological properties of this important probiotic species, also making comparisons with other genetically related species, such as and .

View Article and Find Full Text PDF

Given the recent global surge in Legionnaires' disease cases, the monitoring of Legionella pneumophila becomes increasingly crucial. Epidemiological cases often stem from local outbreaks rather than widespread dissemination, emphasizing the need to study the characteristics of this pathogen at a local level. This study focuses on isolates of L.

View Article and Find Full Text PDF
Article Synopsis
  • Researchers studied spoiled cooked sausages with yellow stains to identify the microbial cause and test antimicrobials to prevent spoilage.
  • They found that a specific bacteria was responsible for the yellow coating and that this bacteria thrived in the presence of cooked sausage extract, producing volatile compounds typical of spoilage.
  • While several antimicrobials slowed the bacteria's growth, only hop extract completely inhibited it without affecting the sausages' taste, marking a new finding in antimicrobial research.
View Article and Find Full Text PDF