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Identifica los conocimientos, actitudes y experiencias de los usuarios y proveedores de los servicios de salud sexual y reproductiva de los Servicios Diferenciados de Atención Integral de Salud para Adolescentes respecto al fallo del Tribunal Constitucional (TC) sobre la despenalización de las relaciones sexuales consentidas entre y con adolescentes de 14 a 18 años. Y conocer el contexto de la salud sexual y la salud reproductiva de los adolescentes antes y después de la aparición de la ley 28704 sobre la penalización de las relaciones sexuales entre adolescentes. Los que serán insumos que sirvan como aporte para el establecimiento de nuevas políticas públicas, la aplicación efectiva de las ya existentes y para beneficio de la salud sexual y la salud reproductiva de hombres y mujeres, durante la etapa crucial de su desarrollo, como es la adolescencia. Esta investigación es de tipo mixta, cualitativa y cuantitativa. Para el tipo cuantitativo se ha utilizado un diseño observacional, descriptivo simple y de corte transversal. Y para el cualitativo se ha utilizado un diseño narrativo. Mediante un muestreo de tipo no probabilístico, intencional y estratificado, se encuestaron a 419 adolescentes de Lima Este y 497 adolescentes de Lima Sur; 21 proveedores de los servicios de salud sexual y reproductiva de los Servicios Diferenciados de Atención Integral de Salud para Adolescentes pertenecientes a la DISA Lima Sur, Lima Este, ESSALUD, Instituto Nacional de Salud del Niño e Instituto Materno Perinatal. Y se analizaron todos los documentos gubernamentales que describieran acciones específicas en pro de conocer el estado y la normatividad generada en el campo de la salud sexual y reproductiva de los adolescentes. Encuentra un alto porcentaje de adolescentes y proveedores de salud, no se encuentran informados sobre el fallo del Tribunal Constitucional del año 2012 (n=75.5%). Además, persiste en los adolescentes, la noción que las relaciones sexuales consentidas entre y con adolescentes de 14 a 18 años, tienen una sanción penal (n=55%). A diferencia del personal de salud que sí reconoce en qué casos se debería denunciar a la pareja sexual de un adolescente (n=88.9%). De la revisión de los documentos gubernamentales podemos señalar que el éxito de la atención integral del adolescente no depende exclusivamente de la promulgación de acciones legales, sino se muestra una sólida articulación con las instituciones educativas, los medios de comunicación y la familia.

Worldwide the interest for biological control of food spoilage microorganisms has significantly increased over the last decade. Wine makes no exception to this trend, as consumer demands for wines free of preservatives that are considered negative for human health, increase. Biological control during wine fermentation aims at producing high quality wines, while minimizing, or even eliminating, the use of chemical additives. Its success lies in the inoculation of microorganisms to prevent, inhibit or kill undesired microbes, therefore maintaining wine spoilage at the lowest level. The food industry already makes use of this practice, with dedicated commercial microbes already on the market. In winemaking, there are commercial microbes currently under investigation, particularly with the aim to reduce or replace the use of sulphur dioxide. In this review, the potential of wine yeasts and lactic acid bacteria as bioprotection agents and their mechanisms of action during wine fermentation are presented.

Yeasts involved in secondary fermentation of traditional sparkling wines should show specific characteristics, such as flocculation capacity and autolysis. Recently it has been postulated that autophagy may contribute to the outcome of autolysis. In this study, 28 flocculent wine Saccahromyces cerevisiae strains characterized by different flocculation degrees were studied for their autolytic and autophagic activities. Autolysis was monitored in synthetic medium through the determination of amino acid nitrogen and total proteins released. At the same time, novel primer sets were developed to determine the expression of the genes ATG1, ATG17 and ATG29. Twelve strains were selected on the basis of their autolytic rate and ATG gene expressions in synthetic medium and were inoculated in a base wine. After 30, 60 and 180 days the autolytic process and ATG gene expressions were evaluated. The obtained data showed that autolysis and ATG gene expressions differed among strains and were independent of the degree of flocculation. This biodiversity could be exploited to select new starter stains to improve sparkling wine production. Copyright © 2016 John Wiley & Sons, Ltd.

Sparkling wines production starts from a still wine that undergoes to a secondary fermentation. This step, also known with the French term prise de mousse, occurs after the addition of the liqueur de tirage, a mix of yeasts, sucrose nutrient, and adjuvants. Depending on the used technology, this secondary fermentation can occur inside the same bottle that reaches the consumer (traditional method) or in a pressurized tank (Charmat method). During sparkling wine production, yeasts are subjected to particular stress conditions and, for this reason, they have to possess some additional technological features respect to starters for still wines, such as autolytic ability and flocculation capacity. The growing diffusion of this wine brought researchers to evaluate new biotechnological approaches to improve sparkling wine quality.

Montepulciano d'Abruzzo is a native grape variety of Vitis vinifera L., grown in central Italy and used for production of high quality red wines. Limited studies have been carried out to improve its enological characteristics through the use of indigenous strains of Saccharomyces cerevisiae. The main objective of the present work was to test two indigenous strains of S. cerevisiae (SRS1, RT73), a strain of Starmerella bacillaris (STS12), one of Hanseniaspora uvarum (STS45) and a co-culture of S. cerevisiae (SRS1) and S. bacillaris (STS12), in an experimental cellar to evaluate their role in the sensory characteristic of Montepulciano d'Abruzzo wine. A S. cerevisiae commercial strain was used. Fermentations were conducted under routine Montepulciano d'Abruzzo wine production, in which the main variables were the yeast strains used for fermentation. Basic winemaking parameters, some key chemical analysis and aroma compounds were considered. S. cerevisiae strain dynamics during fermentation were determined by molecular methods. The musts inoculated with the co-culture were characterized by a faster fermentation start and a higher content of glycerol after 3 days of fermentation, as well as the musts added with strains S. bacillaris (STS12) and H. uvarum (STS45). At the end of fermentation the parameters studied were quite similar in all the wines. Total biogenic amines (BA) content of all the wines was low. Ethanolamine was the predominant BA, with a concentration ranging from 21 to 24 mg/l. Wines were characterized by esters and alcohols. In particular, 2-phenylethanol, 3-methylbut-1-yl methanoate, and ethyl ethanoate were the major aroma volatile compounds in all wines. Statistical analysis highlighted the different role played by aroma compounds in the differentiation of wines, even if it was impossible to select a single class of compounds as the most important for a specific yeast. The present study represents a further step toward the use of tailored autochthonous strains to impart the specific characteristics of a given wine which are an expression of a specific terroir.

During winemaking Saccharomyces cerevisiae strains are exposed continuously to environmental changes and this microorganism responds modifying its transcriptional profile. Yeast flocculation is considered a social trait that allows the cells to escape from hostile conditions by sedimentation. This behaviour is based on the self-interaction of flocculins, proteins encoded by FLO family genes. These are considered responsible of the facultative helping type cooperation and were designed as green-beard genes. In order to understand the role of flocculation to stress response, the genome wide expression analysis of a wine flocculent S. cerevisiae F6789A strain and its FLO5 deleted strain (F6789A-Delta flo5) were determined, using DNA microarray technology. Results highlighted that F6789A strain showed a shorter lag phase in winemaking condition. The comparison of transcriptomic profiles underlined that, while F6789A-Delta fio5 strain seemed engaged in the re-organization of the cell wall and in finding different adhesion ways, F6789A strain presented an up-regulation of genes involved in stress response and higher alcohol production.

Iodine is an essential trace element involved in the regulation of thyroid metabolism and antioxidant status in humans and animals. The aim of this study was to evaluate the effect of ewes&rsquo, dietary iodine supplementation on biogenic amines content as well as microbiological and physico-chemical characteristics in a raw milk cheese at different ripening times (milk, curd, and 2, 7, 15, 30, 60, and 90 days). Two cheese-making trials were carried out using milk from ewes fed with unifeed (Cheese A) or with the same concentrate enriched with iodine (Cheese B). The results indicated that the counts of principal microbial groups and physico-chemical characteristics were quite similar in both cheeses at day 90. Cheese B was characterized by a higher content of biogenic amines and propionic acid. Propionic bacteria were found in both cheeses mainly in Trial B in agreement with the higher content of propionic acid detected.

Flocculation is an important feature for yeast survival in adverse conditions. The natural diversity of flocculating genes in Saccharomyces cerevisiae can also be exploited in several biotechnological applications. Flocculation is mainly regulated by the expression of genes belonging to the FLO family. These genes have a similar function, but their specific contribution to flocculation ability is still unclear. In this study, the distribution of FLO1, FLO5 and FLO8 genes in four S. cerevisiae wine strains was investigated. Subsequently, both FLO1 and FLO5 genes were separately deleted in a flocculent S. cerevisiae wine strain. After gene disruption, flocculation ability and agar adhesion were evaluated. FLO1 and FLO5 genes inheritance was also monitored. All strains presented different lengths for FLO1 and FLO5 genes. Results confirm that in S. cerevisiae strain F6789, the FLO5 gene drives flocculation and influences adhesive properties. Flocculation ability monitoring after a cross with a non-flocculent strain revealed that FLO5 is the gene responsible for flocculation development.

Aims Flocculent wine yeasts were characterized for the expression of FLO1, FLO5, FLO8, AMN1 and RGA1 genes, growth kinetics and physicochemical properties of the cell surface during a 6-month sparkling wine fermentation period. Methods and Results The expression of FLO1, FLO5, FLO8, AMN1 and RGA1 genes was determined by RT-qPCR. The physicochemical characterization of yeast surface properties was evaluated by the microbial adhesion to solvents method. FLO5 gene was the most expressed one and a linear correlation with the flocculent degree was found. Flocculent strains were more hydrophobic than the commercial wine strain EC1118. Conclusions Gene expressions and the ability to face secondary wine fermentation conditions were strain dependent. The importance of FLO5 gene in developing the high flocculent characteristic of wine yeasts was highlighted. Cell surface properties depended on the time of fermentation. Significance and Impact of the Study Better knowledge about the expression of some genes encoding the flocculent phenotype which could be useful to select suitable starter cultures to improve sparkling wine technology was achieved. A step forward in understanding the complexity and strain-specific nature of flocculation phenotype was done.

Yeasts involved in secondary fermentation of traditional sparkling wines should show specific characteristics, such as flocculation capacity and autolysis. Recently it has been postulated that autophagy may contribute to the outcome of autolysis. In this study, 28 flocculent wine Saccahromyces cerevisiae strains characterized by different flocculation degrees were studied for their autolytic and autophagic activities. Autolysis was monitored in synthetic medium through the determination of amino acid nitrogen and total proteins released. At the same time, novel primer sets were developed to determine the expression of the genes ATG1, ATG17 and ATG29. Twelve strains were selected on the basis of their autolytic rate and ATG gene expressions in synthetic medium and were inoculated in a base wine. After 30, 60 and 180 days the autolytic process and ATG gene expressions were evaluated. The obtained data showed that autolysis and ATG gene expressions differed among strains and were independent of the degree of flocculation. This biodiversity could be exploited to select new starter stains to improve sparkling wine production. Copyright © 2016 John WileySons, Ltd.