Search

Your search keyword '"DI MICELI, G."' showing total 2 results
Start Over Author "DI MICELI, G." Journal international journal of food microbiology
2 results on '"DI MICELI, G."'

1. Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

Author

Luca Settanni, Giuseppe Di Miceli, Nicola Francesca, Valeria Urso, Gaetano Amato, Onofrio Corona, Antonio Alfonzo, Alfonzo, A., Urso, V., Corona, O., Francesca, N., Amato, G., Settanni, L., and DI MICELI, G.

Subjects
0301 basic medicine, Weissella, Flour, 030106 microbiology, Lactobacillus sanfranciscensis, Fermentation, Lactic acid bacteria, Quality parameters, Sourdough, Starter culture, Triticum durum genotypes, Volatile organic compounds, Microbiology, Food Science, Safety, Risk, Reliability and Quality, medicine.disease_cause, Polymerase Chain Reaction, 03 medical and health sciences, Starter, Leuconostoc citreum, Lactobacillus, medicine, Leuconostoc, Lactic Acid, Food science, Weissella cibaria, Triticum, biology, Chemistry, food and beverages, Bread, Settore AGR/15 - Scienze E Tecnologie Alimentari, General Medicine, Volatile organic compound, biology.organism_classification, Triticum durum genotype, Settore AGR/02 - Agronomia E Coltivazioni Erbacee, Quality parameter, 030104 developmental biology, Italy, Settore AGR/16 - Microbiologia Agraria
Abstract

Three obligately heterofermentative lactic acid bacteria (LAB) strains (Lactobacillus sanfranciscensis PON100336, Leuconostoc citreum PON10079 and Weissella cibaria PON10030) were used in this study as a multi-species starter culture for sourdough production. The starter inoculum was prepared and propagated in sterile semolina extract (SSE) broth. Acidification kinetics, microbiological counts detected on specific media for sourdough LAB, polymorphic profile comparison and species-specific PCRs evidenced a stability of the liquid inoculum over time determining its suitability for direct addition to semolina. In order to validate this innovative method for the production of durum wheat (Triticum durum Desf) sourdoughs, 15 semolinas (from ten old and five modern genotypes cultivated in Sicily, southern Italy) were used to prepare the SSEs and to produce sourdoughs and finally breads. Chemical and microbiological analyses of the sourdoughs and the evaluation of the quality parameters (weight loss, height, crumb and crust colour, image analysis and volatile organic compound generation) of the resulting breads indicated that the direct addition of the liquid inocula propagated in SSE is a valuable method to stabilise the production of sourdoughs. The differences registered during the technological characterisation of the breads were underlined by the sensory tests and the multivariate analysis and are mainly imputable to the type of semolina.

Published
2016
Full Text
View/download PDF

2. Microbial dynamics in durum wheat kernels during aging.

Author

Gaglio R, Cirlincione F, Di Miceli G, Franciosi E, Di Gerlando R, Francesca N, Settanni L, and Moschetti G

Subjects
Bacteria classification, Bacteria genetics, Bacteria isolation & purification, Food Microbiology, Food Storage, Genotype, Time Factors, Triticum genetics, Yeasts genetics, Yeasts isolation & purification, Bread microbiology, Edible Grain microbiology, Microbiota genetics, Triticum microbiology
Abstract

In the present work the microbial dynamics in wheat kernels were evaluated over time. The main aim of this research was to study the resistance of lactic acid bacteria (LAB) and yeasts associated to unprocessed cereals used for bread making during long term conservation. To this purpose four Triticum durum Desf. genotypes including two modern varieties (Claudio and Simeto) and two Sicilian wheat landraces (Russello and Timilia) were analysed by a combined culture-independent and -dependent microbiological approach after one, two or three years from cultivation and threshing. DNA based MiSeq Illumina technology was applied to reveal the entire bacterial composition of all semolina samples. The samples showed a different distribution of bacterial taxa per variety and time of storage. The groups mostly represented were Stenotrophomonas, Pseudomonas, Erwinia, Delftia and Sphingomonas genera, Enterobacteriaceae and Oxalobacteriaceae families, and Actinobacteria phylum. Among LAB, only Enterococcus genus was detected barely in a single sample (Simeto stored for one year) by the next generation sequencing, indicating that LAB remained unassigned or their abundances were below 0.1% or their DNAs were rendered inaccessible. Plate counts showed consistent differences in relation to genotypes and duration of storage, with the highest levels found for total mesophilic microorganisms detected up 6.8 Log CFU/g. Colonies of presumptive sourdough LAB were detected only in a few samples. Cocci constituted the major group of LAB in almost all samples. Following the enrichment procedure, almost all samples were characterised by the presence of acidifying microorganisms. All isolates collected before and after enrichment represented 28 different strains belonging to 10 species of Enterococcus, Lactobacillus and Pediococcus genera. The most resistant species during aging were Enterococcus faecium, Enterococcus durans, Lactobacillus brevis, Lactobacillus pentosus and Lactobacillus paracasei demonstrating that lactobacilli and enterococci are able to overcome the stressing conditions represented by cereal storage better than other LAB genera commonly found associated to cereals after harvest. Yeast community included mostly species with no interest in bread making., (Copyright © 2020 Elsevier B.V. All rights reserved.)

Published
2020
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results