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4. Wine Yeast Strains Under Ethanol-Induced Stress: Morphological and Physiological Responses.

Author

Aiello, Elisa, Arena, Mattia Pia, De Vero, Luciana, Montanini, Carlo, Bianchi, Michele, Mescola, Andrea, Alessandrini, Andrea, Pulvirenti, Andrea, and Gullo, Maria

Subjects
ATOMIC force microscopy, SURFACE morphology, CELL morphology, MICROBIAL cultures, SACCHAROMYCES cerevisiae
Abstract

During alcoholic fermentation, ethanol accumulation significantly impacts yeast cells by disrupting membrane integrity, increasing permeability, and reducing cell viability. This study evaluated the effects of ethanol stress on the growth, membrane fluidity, and cell surface morphology of Saccharomyces cerevisiae and non-Saccharomyces yeast strains, specifically Torulaspora delbrueckii and Metschnikowia pulcherrima. These strains, commercialized by AEB SpA and preserved at the Unimore Microbial Culture Collection (UMCC), were tested for fermentative performance in grape must and grown under varying ethanol concentrations. Membrane fluidity was measured using Laurdan generalized polarization (GP), while Atomic Force Microscopy (AFM) assessed cell surface morphology. Results indicated that at 10% ethanol, membrane fluidity increased, particularly in strains able to tolerate up to 16% ethanol, which also demonstrated superior fermentative performance. Less tolerant strains, such as T. delbrueckii UMCC 5 and M. pulcherrima UMCC 15, showed smaller increases in fluidity. At 18% ethanol, these strains exhibited severely altered surface morphology and larger surface roughness values, suggesting increased instability under high ethanol stress, while more tolerant strains displayed better-preserved surface morphology and lower roughness values, reflecting enhanced adaptability. These findings offer insights into yeast responses to ethanol stress, supporting the development of more resilient strains for improved fermentation. [ABSTRACT FROM AUTHOR]

Published
2024
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5. DEVELOPMENT OF ALTERNATIVE PACKAGING MATERIALS APPROPRIATE FOR FRESH FISH PRODUCTS.

Author

Athanasopoulou, Evmorfia, Maurizzi, Enrico, Bigi, Francesco, Quartieri, Andrea, Pulvirenti, Andrea, and Tsironi, Theofania

Subjects
PACKAGING materials, LIFE sciences, FOOD additives, ACTIVE food packaging, BIODEGRADABLE plastics, CONTROLLED atmosphere packaging, POLYLACTIC acid
Abstract

The article discusses a study which aimed to synthesize biodegradable packaging materials based on hydroxy propyl methyl cellulose (HPMC) and plasticizers like glycerol, oleic acid, and linoleic acid to produce suitable flexible packaging for fresh gilthead seabream fillets. Topics include the drawback of modified atmosphere packaging for seafood, importance of the visual appearance of the produced films, and evaluation of the preservative effect of different plasticizers on HPMC-based films.

Published
2024

6. Determination of Mycotoxins in Plant-Based Meat Alternatives (PBMAs) and Ingredients after Microwave Cooking

Author

Galluzzo, Francesco Giuseppe, primary, Cammilleri, Gaetano, additional, Pulvirenti, Andrea, additional, Mannino, Erika, additional, Pantano, Licia, additional, Calabrese, Vittorio, additional, Buscemi, Maria Drussilla, additional, Messina, Elisa Maria Domenica, additional, Alfano, Calogero, additional, Macaluso, Andrea, additional, and Ferrantelli, Vincenzo, additional

Published
2024
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7. Exploring the Inhibitory Activity of Selected Lactic Acid Bacteria against Bread Rope Spoilage Agents

Author

Iosca, Giovanna, Fugaban, Joanna Ivy Irorita, Özmerih, Süleyman, Wätjen, Anders Peter, Kaas, Rolf Sommer, Hà, Quèc, Shetty, Radhakrishna, Pulvirenti, Andrea, De Vero, Luciana, Bang-Berthelsen, Claus Heiner, Iosca, Giovanna, Fugaban, Joanna Ivy Irorita, Özmerih, Süleyman, Wätjen, Anders Peter, Kaas, Rolf Sommer, Hà, Quèc, Shetty, Radhakrishna, Pulvirenti, Andrea, De Vero, Luciana, and Bang-Berthelsen, Claus Heiner

Abstract

In this study, a wide pool of lactic acid bacteria strains deposited in two recognized culture collections was tested against ropy bread spoilage bacteria, specifically belonging to Bacillus spp., Paenibacillus spp., and Lysinibacillus spp. High-throughput and ex vivo screening assays were performed to select the best candidates. They were further investigated to detect the production of active antimicrobial metabolites and bacteriocins. Moreover, technological and safety features were assessed to value their suitability as biocontrol agents for the production of clean-label bakery products. The most prominent inhibitory activities were shown by four strains of Lactiplantibacillus plantarum (NFICC19, NFICC 72, NFICC163, and NFICC 293), two strains of Pediococcus pentosaceus (NFICC10 and NFICC341), and Leuconostoc citreum NFICC28. Moreover, the whole genome sequencing of the selected LAB strains and the in silico analysis showed that some of the strains contain operons for bacteriocins; however, no significant evidence was observed phenotypically.

Published
2023

17. Fatty Acids Composition of Stomach Oil of Scopoli’s Shearwater (Calonectris diomedea) from Linosa’s Colony

Author

Galluzzo, Francesco Giuseppe, primary, Cumbo, Valentina, additional, Cammilleri, Gaetano, additional, Calabrese, Vittorio, additional, Pulvirenti, Andrea, additional, Cicero, Nicola, additional, Pantano, Licia, additional, Mascetti, Antonietta, additional, Lo Cascio, Giovanni, additional, Bacchi, Emanuela, additional, Macaluso, Andrea, additional, Vella, Antonio, additional, Seminara, Salvatore, additional, and Ferrantelli, Vincenzo, additional

Published
2022
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19. Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice

Author

Cubeddu, Arianna, Fava, Patrizia, Pulvirenti, Andrea, Haghighi, Hossein, and Licciardello, Fabio

Subjects
high-pressure processing, Polyethylene terephthalate, Apple juice, headspace gas composition, microbiological stability, Color, Shelf life, Compostable packaging, Headspace gas composition, High-pressure processing, Microbiological stability, Non-destructive gas measurement, Polylactic acid, equipment and supplies, lcsh:Chemical technology, Article, color, compostable packaging, non-destructive gas measurement, polyethylene terephthalate, shelf life, lcsh:TP1-1185, apple juice, polylactic acid
Abstract

The aim of the present study is to assess the use of polylactic acid (PLA) bottles as an alternative to polyethylene terephthalate (PET) ones for high-pressure processing (HPP) of apple juice. The treatment of PLA bottles at 600 MPa for 3 min did not cause alterations in the packaging shape and content, confirming the suitability of PLA bottles to withstand HPP conditions as well as PET bottles. Quantification of total mesophilic bacterial and fungal load suggested HPP treatment can be effectively applied as an alternative to pasteurization for apple juice packed in PLA bottles since it guarantees microbial stability during at least 28 days of refrigerated storage. The headspace gas level did not change significantly during 28 days of refrigerated storage, irrespective of the bottle material. Color parameters (L*, a*, and b*) of the HPP-treated juice were similar to those of the fresh juice. Irrespective of the packaging type, the total color variation significantly changed during storage, showing an exponential increase in the first 14 days, followed by a steady state until the end of observations. Overall, PLA bottles proved to offer comparable performances to PET both in terms of mechanical resistance and quality maintenance.

Published
2021

20. Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets

Author

Haghighi, Hossein, Belmonte, Anna Maria, Masino, Francesca, Minelli, Giovanna, Fiego, Domenico Pietro Lo, and Pulvirenti, Andrea

Subjects
cooking temperature, lcsh:T, microstructure, sous vide cooking, technology, industry, and agriculture, TBARS, food and beverages, microbiological safety, lcsh:Technology, lcsh:QC1-999, shear force, color, lcsh:Chemistry, cooking loss, lcsh:Biology (General), lcsh:QD1-999, lcsh:TA1-2040, otorhinolaryngologic diseases, chicken breast fillets, cooking time, lcsh:Engineering (General). Civil engineering (General), lcsh:QH301-705.5, lcsh:Physics
Abstract

Temperature and time are two critical parameters in sous vide cooking which directly affect eating quality characteristics and food safety. This study aimed to evaluate physicochemical and microbiological properties of sous vide chicken breast fillets cooked at twelve different combinations of temperature (60, 70, and 80 °C) and time (60, 90, 120, and 150 min). The results showed that cooking temperature played a major role in the moisture content, cooking loss, pH, a* color value, shear force, and thiobarbituric acid reactive substances (TBARS). Increasing cooking temperature caused an increase in cooking loss, lipid oxidation, TBARS, and pH, while moisture content was reduced (p &lt, 0.05). Cooking time played a minor role and only moisture content, cooking loss, and a* color value were affected by this parameter (p &lt, 0.05). Total mesophilic aerobic bacteria, Psychrotrophic bacteria, and Enterobacteriaceae were not detected during 21 days of storage at 4 °C. Cooking at 60 °C for 60 min showed the optimum combination of temperature and time for sous vide cooked chicken breast fillets. The result of this study could be interesting for catering, restaurants, ready-to-eat industries, and homes to select the optimum combination of temperature and time for improving the eating quality characteristics and ensuring microbiological safety.

Published
2021

33. Resting energy expenditure in diabetic and nondiabetic patients with liver cirrhosis: relation with insulin sensitivity and effect of liver transplantation and immunosuppressive therapy

Author

Perseghin, Gianluca, Mazzaferro, Vincenzo, Benedini, Stefano, Pulvirenti, Andrea, Coppa, Jorgelina, Regalia, Enrico, and Luzi, Livio

Subjects
Energy metabolism -- Measurement, Liver cirrhosis -- Physiological aspects, Insulin resistance -- Physiological aspects, Diabetes -- Physiological aspects, Comorbidity -- Analysis, Food/cooking/nutrition, Health
Abstract

Background: Hypermetabolism, insulin resistance, and diabetes are common in patients with liver cirrhosis. Objective: We assessed whether diabetes and insulin resistance influence postabsorptive energy homeostasis in these patients and whether liver transplantation (LTx) and immunosuppressive drugs affect these relations. Design: Twenty-six patients with liver cirrhosis (16 with and 10 without diabetes) were studied with an insulin clamp and indirect calorimetry. Eleven of these subjects were studied 9 mo after LTx to longitudinally assess its effects. To cross-sectionally explore a longer follow-up period, we studied 65 patients 6, 14, and 32 mo after LTx. Seven patients with chronic uveitis (receiving immunosuppressive therapy) and 20 healthy subjects served as control subjects. Results: Diabetic and nondiabetic patients with cirrhosis had insulin resistance ([S.sub.I(clamp)]; P < 0.03) and higher measured resting energy expenditure (REE) as a percentage of predicted REE than did healthy subjects (107.6 [+ or -] 1.8% compared with 97.4 [+ or -] 2.3%; P < 0.03), and these 2 alterations were associated ([R.sup.2] = 0. 119, P = 0.0002). The longitudinal study showed an improvement in the 2 variables after LTx, but full restoration was not achieved. The cross-sectional analysis confirmed this observation in patients studied 6 mo (n = 28) after LTx. In patients studied 14 (n = 21) and 32 mo (n = 16) after LTx, [S.sub.I(clamp)] and measured REE as a percentage of predicted REE were not significantly different from those in control subjects. Conclusions: In patients with liver cirrhosis, higher-than-normal postabsorptive REE was associated with insulin resistance regardless of diabetes. This abnormality persisted in patients studied 6-9 mo after LTx but improved simultaneously with the improvement in insulin sensitivity thereafter. KEY WORDS Resting energy expenditure, liver cirrhosis, insulin resistance, liver transplantation, lipid oxidation, immunosuppressive therapy, diabetes

Published
2002

35. Histamine in Fish Products Randomly Collected in Southern Italy: A 6-Year Study

Author

Cicero, Antonello, primary, Cammilleri, Gaetano, additional, Galluzzo, Francesco Giuseppe, additional, Calabrese, Ilaria, additional, Pulvirenti, Andrea, additional, Giangrosso, Giuseppe, additional, Cicero, Nicola, additional, Cumbo, Valentina, additional, Vella, Antonio, additional, MaCaluso, Andrea, additional, and Ferrantelli, Vincenzo, additional

Published
2020
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36. Validation of a Commercial Loop-Mediated Isothermal Amplification (LAMP) Assay for the Rapid Detection of Anisakis spp. DNA in Processed Fish Products

Author

Cammilleri, Gaetano, primary, Ferrantelli, Vincenzo, additional, Pulvirenti, Andrea, additional, Drago, Chiara, additional, Stampone, Giuseppe, additional, Del Rocio Quintero Macias, Gema, additional, Drago, Sandro, additional, Arcoleo, Giuseppe, additional, Costa, Antonella, additional, Geraci, Francesco, additional, and Di Bella, Calogero, additional

Published
2020
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37. Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections

Author

De Vero, Luciana, primary, Boniotti, Maria Beatrice, additional, Budroni, Marilena, additional, Buzzini, Pietro, additional, Cassanelli, Stefano, additional, Comunian, Roberta, additional, Gullo, Maria, additional, Logrieco, Antonio F., additional, Mannazzu, Ilaria, additional, Musumeci, Rosario, additional, Perugini, Iolanda, additional, Perrone, Giancarlo, additional, Pulvirenti, Andrea, additional, Romano, Paolo, additional, Turchetti, Benedetta, additional, and Varese, Giovanna Cristina, additional

Published
2019
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41. Metabolic Effects of Liver Transplantation in Cirrhotic Patients

Author

Luzi, Livio, Perseghin, Gianluca, Regalia, Enrico, Sereni, Lucia Piceni, Battezzati, Alberto, Baratti, Dario, Bianchi, Elda, Terruzzi, Ileana, Hilden, Hannele, Groop, Leif C., Pulvirenti, Andrea, Taskinen, Marja-Riitta, Gennari, Leandro, and Mazzaferro, Vincenzo

Published
1997

42. Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections

Author

De Vero, L, Boniotti, M, Budroni, M, Buzzini, P, Cassanelli, S, Comunian, R, Gullo, M, Logrieco, A, Mannazzu, I, Musumeci, R, Perugini, I, Perrone, G, Pulvirenti, A, Romano, P, Turchetti, B, Varese, G, De Vero, Luciana, Boniotti, Maria Beatrice, Budroni, Marilena, Buzzini, Pietro, Cassanelli, Stefano, Comunian, Roberta, Gullo, Maria, Logrieco, Antonio F., Mannazzu, Ilaria, Musumeci, Rosario, Perugini, Iolanda, Perrone, Giancarlo, Pulvirenti, Andrea, Romano, Paolo, Turchetti, Benedetta, Varese, Giovanna Cristina, De Vero, L, Boniotti, M, Budroni, M, Buzzini, P, Cassanelli, S, Comunian, R, Gullo, M, Logrieco, A, Mannazzu, I, Musumeci, R, Perugini, I, Perrone, G, Pulvirenti, A, Romano, P, Turchetti, B, Varese, G, De Vero, Luciana, Boniotti, Maria Beatrice, Budroni, Marilena, Buzzini, Pietro, Cassanelli, Stefano, Comunian, Roberta, Gullo, Maria, Logrieco, Antonio F., Mannazzu, Ilaria, Musumeci, Rosario, Perugini, Iolanda, Perrone, Giancarlo, Pulvirenti, Andrea, Romano, Paolo, Turchetti, Benedetta, and Varese, Giovanna Cristina

Abstract

Microorganisms represent most of the biodiversity of living organisms in every ecological habitat. They have profound eects on the functioning of any ecosystem, and therefore on the health of our planet and of human beings. Moreover, microorganisms are the main protagonists in food, medical and biotech industries, and have several environmental applications. Accordingly, the characterization and preservation of microbial biodiversity are essential not only for the maintenance of natural ecosystems but also for research purposes and biotechnological exploitation. In this context, culture collections (CCs) and microbial biological resource centres (mBRCs) are crucial for the safeguarding and circulation of biological resources, as well as for the progress of life sciences. This review deals with the expertise and services of CCs, in particular concerning preservation and characterization of microbial resources, by pointing to the advanced approaches applied to investigate a huge reservoir of microorganisms. Data sharing and web services as well as the tight interconnection between CCs and the biotechnological industry are highlighted. In addition, guidelines and regulations related to quality management systems (QMSs), biosafety and biosecurity issues are discussed according to the perspectives of CCs and mBRCs.

Published
2019

43. Tetracycline Residues in Bovine Muscle and Liver Samples from Sicily (Southern Italy) by LC-MS/MS Method: A Six-Year Study

Author

Cammilleri, Gaetano, primary, Pulvirenti, Andrea, additional, Vella, Antonio, additional, Macaluso, Andrea, additional, Lo Dico, Gianluigi, additional, Giaccone, Vita, additional, Giordano, Vincenzo, additional, Vinciguerra, Massimo, additional, Cicero, Nicola, additional, Cicero, Antonello, additional, Giangrosso, Giuseppe, additional, Vullo, Stefano, additional, and Ferrantelli, Vincenzo, additional

Published
2019
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48. What happens at the aroma of coffee beans after roasting?

Author

Sberveglieri, Veronica, Pulvirenti, Andrea, Comini, Elisabetta, and Carmona, Estefania Nunez

Subjects
electronic nose, headspace-SPME/GC-MS, lcsh:T, coffee, coffee beans, lcsh:Technology, Engineering, nanowire gas sensors, lcsh:Technology (General), component, MOX nanowire sensors, lcsh:T1-995, colorimeter, GC-MS
Published
2014

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