Using regression and Multifactorial Analysis of Variance to assess the effect of ascorbic, citric, and malic acids on spores and activated spores of Alicyclobacillusacidoterrestris.

The type strain of the species Alicyclobacillus acidoterrestris (DSM 3922) and the strain CB1 (accession number: KP144333) were studied in this research to assess the effects of three weak acids (malic, citric, and ascorbic acids), pH (3 or 4), and spore status (spores, and activated spores). Acids were used to prepare 7 different blends, and the blends used to reduce the pH of Malt Extract broth to 3 and 4; then, media were inoculated with spores or activated spores, stored at 45 °C (optimal temperature for A. acidoterrestris growth), and analyzed immediately and after 2 and 7 days.

Wine Microbiology and Predictive Microbiology: A Short Overview on Application, and Perspectives.

Predictive microbiology (PM) is an essential element in food microbiology; its aims are the determination of the responses of a given microorganism combining mathematical models with experimental data under certain environmental conditions, and the simulation a priori of the growth/inactivation of a population based on the known traits of a food matrix. Today, a great variety of models exist to describe the behaviour of several pathogenic and spoilage microorganisms in foods. In winemaking, many mathematical models have been used for monitoring yeast growth in alcoholic fermentation as well as to predict the risk of contamination of grapes and grape products by mycotoxin producing fungi over the last years, but the potentialities of PM in wine microbiology are underestimated.

Healthy and pro-inflammatory gut ecology plays a crucial role in the digestion and tolerance of a novel Gluten Friendly™ bread in celiac subjects: a randomized, double blind, placebo control study.

Gluten Friendly™ (GF) is a new gluten achieved through a physicochemical process applied to wheat kernels. The goal of this research was to assess the effects of Gluten Friendly™ bread on celiac gut mucosa and microbiota. In a double-blind placebo-controlled intervention study, 48 celiac disease (CD) patients were randomized into 3 groups to eat 100 g of bread daily, containing different doses (0; 3 g; 6 g) of GF for 12 weeks.

Viability, Sublethal Injury, and Release of Cellular Components From Spores and Cells After the Application of Physical Treatments, Natural Extracts, or Their Components.

is a spoiling microorganism regarded as one of the most important causes of spoilage of fruit juices and acidic products. In this paper, four strains of (type strain-DSM 3922; two wild strains isolated from soil-C8 and C24; wild strain isolated from a spoiled pear juice CB1) were treated through natural extracts/active compounds from essential oils (EOs), and physical treatments were used to assess their susceptibility and the presence of sublethal injury. The characterization of damage was also performed.

Effect of Physical and Chemical Treatments on Viability, Sub-Lethal Injury, and Release of Cellular Components from and Spores and Cells.

Bacterial spores are of concern to the food industry due to their ability to survive processing and their potential to subsequently germinate and grow in food. In this paper, two strains belonging to the genus ( DSM 8716 and DSM 1) were studied under in vitro conditions after the application of essential oils, and physical treatments; cells and spores' susceptibility, the extent of sub-lethal injury and the release of cellular components as a function of treatment and targets (cells, spores, old or activated spores) were studied. The highest antimicrobial effect was found for cells treated through citrus extract, while both essential oils and physical treatments could cause a sub-lethal injury on the surviving cells and spores; in addition, the spores of released dipicolinic acid (DPA) and proteins.

Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne , Enterobacteriaceae and Fungi.

Propolis is a natural brownish resinous substance collected by honeybees (), with a documented bioactivity against many microorganisms. In this study, the activity of propolis was investigated using some strains of spp., Enterobacteriaceae, , yeasts ( and ) and .

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances.

In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value-added products.

An Fermentation Study on the Effects of Gluten Friendly Bread on Microbiota and Short Chain Fatty Acids of Fecal Samples from Healthy and Celiac Subjects.

Recently, an innovative gluten detoxification method called Gluten Friendly (GF) has been developed. It induces structural modifications, which abolish the antigenic capacity of gluten and reduce the immunogenicity of the most common epitopes involved in celiac disease, without compromising the nutritional and technological properties. This study investigated the effects of GF bread (GFB) on the fecal microbiota from healthy and celiac individuals by a three-stage continuous fermentative system, which simulates the colon (vessel 1, proximal colon; vessel 2, transverse colon; and vessel 3, distal colon), as well as on the production of short chain fatty acids (SCFA, acetate, propionate, butyrate).

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview.

Fruit and vegetable juices and beverages are generally preserved by thermal processing, currently being the most cost-effective means ensuring microbial safety and enzyme deactivation. However, thermal treatments may induce several chemical and physical changes that impair the organoleptic properties and may reduce the content or bioavailability of some nutrients; in most cases, these effects are strongly dependent on the food matrix. Moreover, the efficacy of treatments can also be affected by the complexity of the product and microorganisms.

Microbial Resources and Enological Significance: Opportunities and Benefits.

Among the innovative trends in the wine sector, the continuous exploration of enological properties associated with wine microbial resources represents a cornerstone driver of quality improvement. Since the advent of starter cultures technology, the attention has been focused on intraspecific biodiversity within the primary species responsible for alcoholic fermentation () and, subsequently, for the so-called 'malolactic fermentation' (). However, in the last decade, a relevant number of studies proposed the enological exploitation of an increasing number of species (e.

Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives.

The production of value-added and/or functional juices has increased significantly in recent years, following an increased consumer demand to promote health and/or prevent disease through diet and nutrition. Micro and nano-encapsulation are promising technologies to protect and deliver sensitive compounds, allowing a controlled release in the target sites. This paper offers an overview of current applications, limits and challenges of encapsulation technologies in the production of fruit and vegetable juices, with a particular emphasis on products derived from different botanical sources.

A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety.

The aim of this work was to study Saccharomyces cerevisiae strains isolated from vineyards of the autochthonous grape variety "Uva di Troia" located in different geographical areas of Apulian region (Southern Italy). Four hundred isolates were studied in relation to H S production, β-glucosidase activity, and pigments adsorption from grape skin. Thus, 81 isolates were selected, identified through the amplification of the interdelta region, and grouped in 19 biotypes (from I to XIX).

Ochratoxin A Removal by Yeasts after Exposure to Simulated Human Gastrointestinal Conditions.

Yeasts can remove ochratoxin A (OTA) in foods; however, we do not know if they can experience this ability in the gut. Thus, the aim of this paper was to study OTA binding by 3 wine strains of Saccharomyces cerevisiae (W13, W28, and the commercial isolate BM45) and S. cerevisiae var.

Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage.

A wild strain of Lactobacillus plantarum, isolated from an Italian sourdough, was inoculated in an organic rice drink; however, it caused a strong acidification. Thus, it was preliminary processed through homogenization (single or multiple passes) or sonication (US) and then inoculated in the beverage. The samples were stored at 4 °C and analyzed to assess pH, production of lactic acid, viable count and sensory scores.

Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging.

The adsorption of ochratoxin A (OTA) by yeasts is a promising approach for the decontamination of musts and wines, but some potential competitive or interactive phenomena between mycotoxin, yeast cells, and anthocyanins might modify the intensity of the phenomenon. The aim of this study was to examine OTA adsorption by two strains of Saccharomyces cerevisiae (the wild strain W13, and the commercial isolate BM45), previously inactivated by heat, and a yeast cell wall preparation. Experiments were conducted using Nero di Troia red wine contaminated with 2 μg/L OTA and supplemented with yeast biomass (20 g/L).

Selection of autochthonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal.

Over the last few years, the selection of autochthonous strains of Saccharomyces cerevisiae as wine starters has been studied; however, researchers have not focused on the ability to remove ochratoxin A (OTA) as a possible trait to use in oenological characterization. In this article, a polyphasic approach, including yeast genotyping, evaluation of phenotypic traits, and fermentative performance in a model system (temperature, 25 and 30°C; sugar level, 200 and 250 g liter(-1)), was proposed as a suitable approach to select wine starters of S. cerevisiae from 30 autochthonous isolates from Uva di Troia cv.

Decontamination of ochratoxin A by yeasts: possible approaches and factors leading to toxin removal in wine.

Biological decontamination of mycotoxins using microorganisms is one of the well-known strategies for the management of mycotoxins in foods and feeds. Yeasts are an efficient biosorbant, used in winemaking to reduce the concentration of harmful substances from the must which affect alcoholic fermentation (medium-chain fatty acids) or which affect wine quality in a negative way (ethyl phenols and sulphur products). In recent years, several studies have demonstrated the ability of yeasts to remove ochratoxin A (OTA) by live cells, cell walls and cell wall extracts, yeast lees.

Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium and fermentative conditions.

Background: This study was aimed at investigating the removal of ochratoxin A (OTA) by two wild strains of Saccharomyces cerevisiae (W20 and W30) in a semi-synthetic medium under two temperatures (25, 30 °C) and sugar levels (200, 250 g L(-1) ), as well as the stability of OTA-yeast complex by evaluating the amount of bound toxin released back after some washing treatments with phosphate-buffered saline (PBS) or model wine (MW). In addition, the main products of fermentation were studied.

Results: Both W20 and W30 strains reduced OTA with removal percentages of 5.

Ochratoxin A removal by Saccharomyces cerevisiae strains: effect of wine-related physicochemical factors.

Background: This study investigated the effect of some physicochemical parameters on the removal of ochratoxin A (OTA) by yeasts.

Results: Two wild strains of Saccharomyces cerevisiae (W47 and Y28) were used to assess OTA removal under various conditions of temperature, pH, ethanol content and incubation time. All samples were analysed for OTA concentration by enzyme-linked immunosorbent assay (ELISA).

Artificial aging of Uva di Troia and Primitivo wines using oak chips inoculated with Penicillium purpurogenum.

Background: Two red wines (Primitivo and Uva di Troia) treated with oak chips inoculated with Penicillium purpurogenum were analysed in order to assess their contents of furfural, cis-β-methyl-γ-octalactone, syringol, eugenol, vanillin and 4-vinylguaiacol. Two different sizes of oak chips (small and big, of length 2 and 8 mm respectively) and two different degrees of toasting (low and high) were used in the study. Aroma compounds were analysed by gas chromatography/mass spectrometry to determine differences among samples after 15 days of chip contact time.

Use of microfungi in the treatment of oak chips: possible effects on wine.

Background: Oak barrels are commonly used in the aging of wines and spirits because of their positive effects on the product. In recent years the addition of oak chips has been used to introduce desirable wood aromas and flavours into wines. In this study, oak chips in saline solution or laboratory medium were inoculated with Penicillium purpurogenum, Aureobasidium pullulans, Phialemonium obovatum, Phanerochaete chrysosporium and a combination of Ph.