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Arena MP, Caggianiello G, Fiocco D, Russo P, Torelli M, Spano G, Capozzi V. Barley β-glucans-containing food enhances probiotic performances of beneficial bacteria. Int J Mol Sci 2014; 15:3025-39. [PMID: 24562330 PMCID: PMC3958897 DOI: 10.3390/ijms15023025] [Citation(s) in RCA: 81] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2014] [Revised: 02/12/2014] [Accepted: 02/12/2014] [Indexed: 12/15/2022] Open
Abstract
Currently, the majority of prebiotics in the market are derived from non-digestible oligosaccharides. Very few studies have focused on non-digestible long chain complex polysaccharides in relation to their potential as novel prebiotics. Cereals β-glucans have been investigated for immune-modulating properties and beneficial effects on obesity, cardiovascular diseases, diabetes, and cholesterol levels. Moreover, β-glucans have been reported to be highly fermentable by the intestinal microbiota in the caecum and colon, and can enhance both growth rate and lactic acid production of microbes isolated from the human intestine. In this work, we report the effects of food matrices containing barley β-glucans on growth and probiotic features of four Lactobacillus strains. Such matrices were able to improve the growth rate of the tested bacteria both in unstressed conditions and, importantly, after exposure to in vitro simulation of the digestive tract. Moreover, the effect of β-glucans-containing food on bacterial adhesion to enterocyte-like cells was analyzed and a positive influence on probiotic-enterocyte interaction was observed.
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Russo P, Capozzi V, Arena MP, Spadaccino G, Dueñas MT, López P, Fiocco D, Spano G. Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread. Appl Microbiol Biotechnol 2014; 98:3691-700. [PMID: 24413973 DOI: 10.1007/s00253-013-5484-7] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2013] [Revised: 12/17/2013] [Accepted: 12/18/2013] [Indexed: 12/15/2022]
Abstract
Lactobacillus fermentum isolated from sourdough was able to produce riboflavin. Spontaneous roseoflavin-resistant mutants were obtained by exposing the wild strain (named L. fermentum PBCC11) to increasing concentrations of roseoflavin. Fifteen spontaneous roseoflavin-resistant mutants were isolated, and the level of vitamin B₂ was quantified by HPLC. Seven mutant strains produced concentrations of vitamin B₂ higher than 1 mg L⁻¹. Interestingly, three mutants were unable to overproduce riboflavin even though they were able to withstand the selective pressure of roseoflavin. Alignment of the rib leader region of PBCC11 and its derivatives showed only point mutations at two neighboring locations of the RFN element. In particular, the highest riboflavin-producing isolates possess an A to G mutation at position 240, while the lowest riboflavin producer carries a T to A substitution at position 236. No mutations were detected in the derivative strains that did not have an overproducing phenotype. The best riboflavin overproducing strain, named L. fermentum PBCC11.5, and its parental strain were used to fortify bread. The effect of two different periods of fermentation on the riboflavin level was compared. Bread produced using the coinoculum yeast and L. fermentum PBCC11.5 led to an approximately twofold increase of final vitamin B₂ content.
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Sciancalepore AG, Mele E, Arcadio V, Reddavide F, Grieco F, Spano G, Lucas P, Mita G, Pisignano D. Microdroplet-based multiplex PCR on chip to detect foodborne bacteria producing biogenic amines. Food Microbiol 2013; 35:10-4. [DOI: 10.1016/j.fm.2013.02.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2012] [Revised: 02/06/2013] [Accepted: 02/14/2013] [Indexed: 11/24/2022]
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Romano A, Klebanowski H, La Guerche S, Beneduce L, Spano G, Murat ML, Lucas P. Determination of biogenic amines in wine by thin-layer chromatography/densitometry. Food Chem 2012; 135:1392-6. [DOI: 10.1016/j.foodchem.2012.06.022] [Citation(s) in RCA: 79] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2011] [Revised: 09/28/2011] [Accepted: 06/17/2012] [Indexed: 11/24/2022]
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Lugliè PF, Grabesu V, Spano G, Lumbau A. Accessory foramina in the furcation area of primary molars. A SEM investigation. EUROPEAN JOURNAL OF PAEDIATRIC DENTISTRY 2012; 13:329-332. [PMID: 23270294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
AIM The accessory canals in the furcation of primary molars can explain the frequent presence of radiolucency in the furcation area in case of pulpitis and necrosis of teeth. In fact these canals can represent a communication between periodontium and pulp tissue allowing bacteria to enter. The aim of this study was to determine the prevalence of foramina in the furcation area of primary molars. MATERIALS AND METHODS The presence of foramina was assessed using extracted deciduous molars examined with Scanning Electron Microscope (SEM) evaluation. Thirty extracted human primary molars (15 upper deciduous molars and 15 lower deciduous molars) were selected to evaluate the presence of extra foramina in their furcation. All teeth were prepared according to Koenigs' technique: the roots were cut in the furcation area perpendicular to the canals (1.5 mm apical to the external surface of the furcation and 1 mm apical to the cervical line) and then analysed with an electronic scanning microscope. RESULTS AND CONCLUSION This study demonstrated that 23 teeth (77% of the samples) had one or more extra foramina near the furcation.
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Russo P, Fernández de Palencia P, Romano A, Fernández M, Lucas P, Spano G, López P. Biogenic amine production by the wine Lactobacillus brevis IOEB 9809 in systems that partially mimic the gastrointestinal tract stress. BMC Microbiol 2012; 12:247. [PMID: 23113922 PMCID: PMC3499163 DOI: 10.1186/1471-2180-12-247] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2012] [Accepted: 10/18/2012] [Indexed: 11/21/2022] Open
Abstract
Background Ingestion of fermented foods containing high levels of biogenic amines (BA) can be deleterious to human health. Less obvious is the threat posed by BA producing organisms contained within the food which, in principle, could form BA after ingestion even if the food product itself does not initially contain high BA levels. In this work we have investigated the production of tyramine and putrescine by Lactobacillus brevis IOEB 9809, of wine origin, under simulated gastrointestinal tract (GIT) conditions. Results An in vitro model that simulates the normal physiological conditions in the human digestive tract, as well as Caco-2 epithelial human cell lines, was used to challenge L. brevis IOEB 9809, which produced both tyramine and putrescine under all conditions tested. In the presence of BA precursors and under mild gastric stress, a correlation between enhancement of bacterial survival and a synchronous transcriptional activation of the tyramine and putrescine biosynthetic pathways was detected. High levels of both BA were observed after exposure of the bacterium to Caco-2 cells. Conclusions L. brevis IOEB 9809 can produce tyramine and putrescine under simulated human digestive tract conditions. The results indicate that BA production may be a mechanism that increases bacterial survival under gastric stress.
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Francis GA, Gallone A, Nychas GJ, Sofos JN, Colelli G, Amodio ML, Spano G. Factors Affecting Quality and Safety of Fresh-Cut Produce. Crit Rev Food Sci Nutr 2012; 52:595-610. [DOI: 10.1080/10408398.2010.503685] [Citation(s) in RCA: 119] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Bove P, Gallone A, Russo P, Capozzi V, Albenzio M, Spano G, Fiocco D. Probiotic features of Lactobacillus plantarum mutant strains. Appl Microbiol Biotechnol 2012; 96:431-41. [PMID: 22573266 DOI: 10.1007/s00253-012-4031-2] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2012] [Revised: 03/08/2012] [Accepted: 03/15/2012] [Indexed: 12/30/2022]
Abstract
In this study, the probiotic potential of Lactobacillus plantarum wild-type and derivative mutant strains was investigated. Bacterial survival was evaluated in an in vitro system, simulating the transit along the human oro-gastro-intestinal tract. Interaction with human gut epithelial cells was studied by assessing bacterial adhesive ability to Caco-2 cells and induction of genes involved in innate immunity. L. plantarum strains were resistant to the combined stress at the various steps of the simulated gastrointestinal tract. Major decreases in the viability of L. plantarum cells were observed mainly under drastic acidic conditions (pH ≤ 2.0) of the gastric compartment. Abiotic stresses associated to small intestine poorly affected bacterial viability. All the bacterial strains significantly adhered to Caco-2 cells, with the ΔctsR mutant strain exhibiting the highest adhesion. Induction of immune-related genes resulted higher upon incubation with heat-inactivated bacteria rather than with live ones. For specific genes, a differential transcriptional pattern was observed upon stimulation with different L. plantarum strains, evidencing a possible role of the knocked out bacterial genes in the modulation of host cell response. In particular, cells from Δhsp18.55 and ΔftsH mutants strongly triggered immune defence genes. Our study highlights the relevance of microbial genetic background in host-probiotic interaction and might contribute to identify candidate bacterial genes and molecules involved in probiosis.
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Capozzi V, Spano G, Fiocco D. Transdisciplinarity and microbiology education. JOURNAL OF MICROBIOLOGY & BIOLOGY EDUCATION 2012; 13:70-73. [PMID: 23653789 PMCID: PMC3577305 DOI: 10.1128/jmbe.v13i1.365] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
A graphical representation of the transdisciplinary pyramid, as a tool, helps us in the design of practical classroom activities that deal with transdisciplinarity, microbiology, and, more generally, with biology. As regard to classroom implementation, we propose two main practical approaches. On the one hand, we can concretize/realize transdisciplinarity through a new design of the lesson, which shall rely on a team of four teachers/professors representing disciplines from all the four levels of the pyramid. On the other hand, a class debate with a teacher–moderator shall be used as a Trojan horse to launch the insights into the newly proposed point of view. The presence of four teachers/professors provides a rigorous study of the topics together with a concretized high-quality transdisciplinarity. Conversely, the class discussion promotes student involvement and the development of critical thought.
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Capozzi V, Russo P, Ladero V, Fernández M, Fiocco D, Alvarez MA, Grieco F, Spano G. Biogenic Amines Degradation by Lactobacillus plantarum: Toward a Potential Application in Wine. Front Microbiol 2012; 3:122. [PMID: 22485114 PMCID: PMC3316997 DOI: 10.3389/fmicb.2012.00122] [Citation(s) in RCA: 98] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2012] [Accepted: 03/14/2012] [Indexed: 11/13/2022] Open
Abstract
Biogenic amines (BA) in wine represent a toxicological risk for the health of the consumer, with several trade implications. In this study 26 strains of Lactobacillus plantarum were analyzed for their ability to degrade BA commonly found during wine fermentation. Two strains of L. plantarum were selected in reason of their ability to degrade putrescine and tyramine. The degradation was assessed in vitro, both in presence of the BA and in presence of the specific chemical precursor and of producer bacteria. The two L. plantarum biotypes were found capable to work synergically. In addition, the survival in wine-like medium and the aptitude to degrade malic acid after alcoholic fermentation of the selected L. plantarum strains was analyzed. Our results suggest the potential application of wine L. plantarum strains to design malolactic starter cultures able to degrade BA in wine.
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Capozzi V, Russo P, Fragasso M, De Vita P, Fiocco D, Spano G. Biotechnology and pasta-making: lactic Acid bacteria as a new driver of innovation. Front Microbiol 2012; 3:94. [PMID: 22457660 PMCID: PMC3304088 DOI: 10.3389/fmicb.2012.00094] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2012] [Accepted: 02/26/2012] [Indexed: 01/12/2023] Open
Abstract
Cereals-derived foods represent a key constituent in the diet of many populations. In particular, pasta is consumed in large quantities throughout the world in reason of its nutritive importance, containing significant amounts of complex carbohydrates, proteins, B-vitamins, and iron. Lactic acid bacteria (LAB) are a heterogeneous group of bacteria that play a key role in the production of fermented foods and beverages with high relevance for human and animal health. A wide literature testifies the multifaceted importance of LAB biotechnological applications in cereal-based products. Several studies focused on LAB isolation and characterization in durum wheat environment, in some cases with preliminary experimental applications of LAB in pasta-making. In this paper, using sourdough as a model, we focus on the relevant state-of-art to introduce a LAB-based biotechnological step in industrial pasta-making, a potential world driver of innovation that might represent a cutting-edge advancement in pasta production.
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Capozzi V, Spano G. Food microbial biodiversity and "microbes of protected origin". Front Microbiol 2011; 2:237. [PMID: 22144978 PMCID: PMC3226094 DOI: 10.3389/fmicb.2011.00237] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2011] [Accepted: 11/10/2011] [Indexed: 12/31/2022] Open
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Casula MF, Concas G, Congiu F, Corrias A, Loche D, Marras C, Spano G. Characterization of stoichiometric nanocrystalline spinel ferrites dispersed on porous silica aerogel. JOURNAL OF NANOSCIENCE AND NANOTECHNOLOGY 2011; 11:10136-10141. [PMID: 22413356 DOI: 10.1166/jnn.2011.4975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Stoichiometric magnetic nanosized ferrites MFe2O4 (M = Mn, Co, Ni) were prepared in form of nearly spherical nanocrystals supported on a highly porous silica aerogel matrix, by a sol-gel procedure. X-ray diffraction and transmission electron microscopy indicate that these materials are made out of non-agglomerated ferrite nanocrystals having size in the 5-10 nm range. Investigation by Mössbauer Spectroscopy was used to gain insights on the superparamagnetic relaxation and on the inversion degree. Magnetic ordering at room temperature varies from superparamagnetic in the NiFe2O4 sample, highly blocked (approximately 70%) in the MnFe2O4 sample and nearly fully blocked in the CoFe2O4 sample. A fitting procedure of the Mössbauer data has been used in order to resolve the spectrum into the tetrahedral and octahedral components; in this way, an inversion degree of 0.68 (very close to bulk values) was obtained for 6 nm silica-supported CoFe2O4 nanocrystals.
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89
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Arena M, Romano A, Capozzi V, Beneduce L, Ghariani M, Grieco F, Lucas P, Spano G. Expression of Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes in wine correlates with substrate availability. Lett Appl Microbiol 2011; 53:395-402. [DOI: 10.1111/j.1472-765x.2011.03120.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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90
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Capozzi V, Menga V, Digesu AM, De Vita P, van Sinderen D, Cattivelli L, Fares C, Spano G. Biotechnological production of vitamin B2-enriched bread and pasta. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:8013-20. [PMID: 21678896 DOI: 10.1021/jf201519h] [Citation(s) in RCA: 82] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Lactic acid bacteria (LAB) were obtained from durum wheat flour samples and screened for roseoflavin-resistant variants to isolate natural riboflavin-overproducing strains. Two riboflavin-overproducing strains of Lactobacillus plantarum isolated as described above were used for the preparation of bread (by means of sourdough fermentation) and pasta (using a prefermentation step) to enhance their vitamin B2 content. Pasta was produced from a monovarietal semolina obtained from the durum wheat cultivar PR22D89 and, for experimental purposes, from a commercial remilled semolina. Several samples were collected during the pasta-making process (dough, extruded, dried, and cooked pasta) and tested for their riboflavin content by a high-performance liquid chromatography method. The applied approaches resulted in a considerable increase of vitamin B2 content (about 2- and 3-fold increases in pasta and bread, respectively), thus representing a convenient and efficient food-grade biotechnological application for the production of vitamin B2-enriched bread and pasta. This methodology may be extended to a wide range of cereal-based foods, feed, and beverages. Additionally, this work exemplifies the production of a functional food by a novel biotechnological exploitation of LAB in pasta-making.
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91
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Tristezza M, Vetrano C, Bleve G, Grieco F, Tufariello M, Quarta A, Mita G, Spano G, Grieco F. Autochthonous fermentation starters for the industrial production of Negroamaro wines. J Ind Microbiol Biotechnol 2011; 39:81-92. [PMID: 21691795 DOI: 10.1007/s10295-011-1002-z] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2011] [Accepted: 06/07/2011] [Indexed: 11/28/2022]
Abstract
The aim of the present study was to establish a new procedure for the oenological selection of Saccharomyces cerevisiae strains isolated from natural must fermentations of an important Italian grape cultivar, denoted as "Negroamaro". For this purpose, 108 S. cerevisiae strains were selected as they did not produce H(2)S and then assayed by microfermentation tests. The adopted procedure made it possible to identify 10 strains that were low producers of acetic acid and hydrogen sulphide and showed that they completed sugar consumption during fermentation. These strains were characterized for their specific oenological and technological properties and, two of them, strains 6993 and 6920, are good candidates as industrial starter cultures. A novel protocol was set up for their biomass production and they were employed for industrial-scale fermentation in two industrial cellars. The two strains successfully dominated the fermentation process and contributed to increasing the wines' organoleptic quality. The proposed procedure could be very effective for selecting "company-specific" yeast strains, ideal for the production of typical regional wines. "Winery" starter cultures could be produced on request in a small plant just before or during the vintage season and distributed as a fresh liquid concentrate culture.
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Capozzi V, Fiocco D, Weidmann S, Guzzo J, Spano G. Increasing membrane protection in Lactobacillus plantarum cells overproducing small heat shock proteins. ANN MICROBIOL 2011. [DOI: 10.1007/s13213-011-0285-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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93
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Capozzi V, Ladero V, Beneduce L, Fernández M, Alvarez MA, Benoit B, Laurent B, Grieco F, Spano G. Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine. Food Microbiol 2011; 28:434-9. [DOI: 10.1016/j.fm.2010.10.005] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2010] [Revised: 10/12/2010] [Accepted: 10/19/2010] [Indexed: 10/18/2022]
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94
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Capozzi V, Weidmann S, Fiocco D, Rieu A, Hols P, Guzzo J, Spano G. Inactivation of a small heat shock protein affects cell morphology and membrane fluidity in Lactobacillus plantarum WCFS1. Res Microbiol 2011; 162:419-25. [PMID: 21349328 DOI: 10.1016/j.resmic.2011.02.010] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2010] [Accepted: 01/31/2011] [Indexed: 11/16/2022]
Abstract
A small heat shock gene of Lactobacillus plantarum strain WCFS1 was deleted using a Cre-lox based system. Compared to the wild type, the ∆hsp 18.55 mutant strain displayed a similar growth rate when cultivated either under optimal temperature or under different stress conditions such as heat, low pH and salt stress. However, a longer lag phase was observed when the ∆hsp 18.55 mutant strain was cultivated under short intense heat stress (50 °C). This suggests that the hsp 18.55 gene of L. plantarum may be involved in recovery of L. plantarum stressed cells in the early stage of high temperature stress. In addition, morphology of the mutant cells, investigated by scanning electron microscopy, revealed that cells clumped together and had rough surfaces, and that some of the cells had a shrunken empty appearance, which clearly contrasted with the characteristic rod-shaped, smooth-surface morphology of control L. plantarum cells. Furthermore, inactivation of the hsp 18.55 gene affected membrane fluidity and physicochemical surface properties of L. plantarum WCFS1.
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Q. Nabi A, Vernile A, Spano G, Lasalandra G, Beneduce L, Colelli G, Massa S. PCR-based Quality Control of Listeria spp. and L. monocytogenes in Ready-To-Eat Salads Sold in Italy. CURRENT NUTRITION & FOOD SCIENCE 2011. [DOI: 10.2174/157340111794941102] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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96
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Spano G, Russo P, Lonvaud-Funel A, Lucas P, Alexandre H, Grandvalet C, Coton E, Coton M, Barnavon L, Bach B, Rattray F, Bunte A, Magni C, Ladero V, Alvarez M, Fernández M, Lopez P, de Palencia PF, Corbi A, Trip H, Lolkema JS. Biogenic amines in fermented foods. Eur J Clin Nutr 2010; 64 Suppl 3:S95-100. [DOI: 10.1038/ejcn.2010.218] [Citation(s) in RCA: 299] [Impact Index Per Article: 21.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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97
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Beneduce L, Vernile A, Spano G, Massa S, Lamacchia F, Oliver JD. Occurrence of Vibrio vulnificus in mussel farms from the Varano lagoon environment. Lett Appl Microbiol 2010; 51:443-9. [PMID: 20807335 DOI: 10.1111/j.1472-765x.2010.02917.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
AIMS Monitoring the occurrence of the human pathogen Vibrio vulnificus in a mussel farm located in the lagoon of Varano (Italy). METHODS AND RESULTS A total of 72 samples of mussel, water and sediment, collected from two locations of Varano lagoon in the Gargano peninsula, during a 7-month survey, were analysed. Isolation and PCR characterization of six V. vulnificus environmental genotype strains revealed that this pathogen was isolated when with T was above 22 °C and salinity ranged between 22.7 and 26.4‰. No significant correlation of the occurrence of V. vulnificus with water pH or salinity was observed. Moreover, 8% of mussel samples were found to be contaminated by V. vulnificus. All of that positive mussel samples originated from the same sampling station. CONCLUSION It is suggested that warmer season are risky to eat raw or undercooked bivalve molluscs in the local area. SIGNIFICANCE AND IMPACT OF THE STUDY To increase knowledge about environmental conditions that may affect the occurrence of waterborne pathogen Vibrio vulnificus in seafood.
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Capozzi V, Russo P, Beneduce L, Weidmann S, Grieco F, Guzzo J, Spano G. Technological properties of Oenococcus oeni strains isolated from typical southern Italian wines. Lett Appl Microbiol 2010; 50:327-34. [PMID: 20408255 DOI: 10.1111/j.1472-765x.2010.02795.x] [Citation(s) in RCA: 77] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS To isolate indigenous Oenococcus oeni strains suitable as starters for malolactic fermentation (MLF), using a reliable polyphasic approach. METHODS AND RESULTS Oenococcus oeni strains were isolated from Nero di Troia wines undergoing spontaneous MLF. Samples were taken at the end of alcoholic fermentation and during MLF. Wine samples were diluted in a sterile physiological solution and plated on MRS and on modified FT80. Identification of O. oeni strains was performed by a polymerase chain reaction (PCR) experiment using strain-specific primers. Strains were further grouped using a multiplex RAPD-PCR analysis. Then, six strains were inoculated in two winelike media with two different ethanol concentrations (11 and 13% vol / vol) with a view to evaluate their capacity to grow and to perform MLF. In addition, a quantitative PCR (qRT-PCR) approach was adapted to monitor the physiological state of the strains selected. CONCLUSION A positive correlation between the malolactic activity performance and the ability to develop and tolerate stress conditions was observed for two selected O. oeni strains. SIGNIFICANCE AND IMPACT OF THE STUDY The results reported are useful for the selection of indigenous MLF starter cultures with desired oenological traits from typical regional wines. It should be the base for the improvement in organoleptic quality of typical red wine.
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Coton M, Romano A, Spano G, Ziegler K, Vetrana C, Desmarais C, Lonvaud-Funel A, Lucas P, Coton E. Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider. Food Microbiol 2010; 27:1078-85. [PMID: 20832688 DOI: 10.1016/j.fm.2010.07.012] [Citation(s) in RCA: 102] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2009] [Revised: 06/08/2010] [Accepted: 07/09/2010] [Indexed: 10/19/2022]
Abstract
A collection of 810 lactic acid bacteria (LAB) strains isolated from wine and cider was screened for potential biogenic amine (BA) producers by combining molecular and phenotypic approaches. A newly developed multiplex PCR method allowed for the simultaneous detection of four genes involved in the production of histamine (histidine decarboxylase, hdc), tyramine (tyrosine decarboxylase, tyrdc) and putrescine (via either ornithine decarboxylase, odc, or agmatine deiminase, agdi) while TLC and HPLC analysis allowed for BA-production determination. One hundred and fifty-eight LAB strains were monitored by the molecular/phenotypic double approach and revealed a good correlation between genotypic and phenotypic data. Eighteen per cent of the tested strains were positive for at least one BA target gene with up to three detected simultaneously, in particular amongst Lactobacillus brevis and Lactobacillus hilgardii isolates for the tyrdc and agdi genes. The most frequent gene corresponded to the agdi gene detected in 112 strains (14% of all LAB strains) of 10 different LAB species. The tyrdc gene was detected in 67 strains represented by 7 different LAB species (8% overall), especially those isolated from wine. Lower levels of hdc(+) (2% of strains) and especially odc(+) (0.5% of strains) strains were observed. Interestingly, species that have never been described to carry BA-producing pathway genes were identified in this study. Furthermore, only one cadaverine-producer was detected and corresponded to Lactobacillus 30a, a collection strain not found in fermented beverages, although cadaverine is commonly detected in wines.
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Russo P, Beleggia R, Ferrer S, Pardo I, Spano G. A polyphasic approach in order to identify dominant lactic acid bacteria during pasta manufacturing. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.01.013] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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