5 results match your criteria: "Univ. Politecnica delle Marche[Affiliation]"
J Food Sci
November 2019
Dipt. di Scienze Agrarie, Alimentari ed Ambientali, Univ. Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy.
The present investigation was aimed at evaluating the occurrence of transferable genes conferring resistance to tetracyclines, macrolide-lincosamide-streptogramin B (MLS ), vancomycin, beta-lactams, and aminoglycosides in 32 samples from eight batches of ready-to-eat crickets (Acheta domesticus) commercialized by four European Union producers (two batches per producer). Bacterial DNA extracted directly from the insects was subjected to optimized polymerase chain reaction (PCR) and nested-PCR assays for the qualitative detection of 12 selected antibiotic resistance (AR) genes. Microbial enumeration demonstrated high counts of spore-forming bacteria and total mesophilic aerobes.
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March 2019
Dipt. di Scienze Agrarie, Alimentari ed Ambientali, Univ. Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy.
In the Albanian winemaking industry, there is little awareness of the potential detrimental effect of Brettanomyces in wines. The aim of this study was to detect and quantify Brettanomyces cells in 22 Albanian bottled wines, representing all the viticultural areas of Albania. A combined approach, including culture-dependent (viable plate counting) and culture-independent (qPCR) methods, was applied.
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August 2016
Dipt. di Scienze Agrarie Alimentari ed Ambientali (D3A), Univ. Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy.
The fermentation of type I sourdough was studied for 20 d with daily back-slopping under laboratory and artisan bakery conditions using 1 wholemeal and 2 refined soft wheat (Triticum aestivum) flours. The sourdough bacterial and yeast diversity and dynamics were investigated by plate counting and a combination of culture-dependent and culture-independent PCR-DGGE approach. The pH, total titrable acidity, and concentration of key organic acids (phytic, lactic, and acetic) were measured.
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December 2015
Dipart. di Scienze Agrarie, Alimentari ed Ambientali, Univ. Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy.
Beer is one of the world's most ancient and widely consumed fermented alcoholic beverages produced with water, malted cereal grains (generally barley and wheat), hops, and yeast. Beer is considered an unfavorable substrate of growth for many microorganisms, however, there are a limited number of bacteria and yeasts, which are capable of growth and may spoil beer especially if it is not pasteurized or sterile-filtered as craft beer. The aim of this research study was to track beer spoilage lactic acid bacteria (LAB) inside a brewery and during the craft beer production process.
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July 2012
Dept of Marine Science, Univ Politecnica delle Marche, Via Brecce Bianche 60131 Ancona, Italy.
Unlabelled: In this work we compared 2 official methods for the determination of HMF in honey, the spectrophotometric White method and the HPLC method (International Honey Commission) for the determination of HMF in unifloral honey and honeydew samples with a very low HMF content (<4 mg/kg), which is the most critical determination in terms of accuracy and precision of methods. In honey solutions, the limits of quantification for HPLC and White methods are 0.83 mg/L and 0.
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