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Tourmaline nodules occurring in the Capo Bianco (Elba Island, Italy) aplitic rocks are here investigated by X‑ray microtomography 3D imaging. This non-invasive technique provides 3D images of the tourmaline nodules, revealing an irregular morphology consisting of branches that extend radially from the cores. The nodules present scale-invariant features that can be described by a box-counting fractal dimension. The value of the fractal dimension is proportional to the size of the nodules and tends asymptotically to a value of 2.5, in agreement with the results obtained from the simulation of virtual nodules, by means of a diffusion-limited aggregation model based on a Monte Carlo Metropolis algorithm, in which the growth probability at the tips of the nodule is an inverse function of the diffusion coefficient. The results support the hypothesis that tourmaline formed by a disequilibrium magmatic process, in which diffusion represents the rate-limiting step, inducing the formation of nodules with irregular shapes. This study shows the potential of X‑ray microtomography, in combination with numerical modeling, as a probe for accessing the 3D microstructural information of complex mineral morphologies with a non-invasive approach. The combination of numerical and experimental, non-invasive, 3D techniques represents a fundamental step forward in bridging the gap between the observation of microstructures and the interpretation of the associated processes.

Microbiological developments during industrial meat fermentations (salami), made with and without commercial starter cultures, were followed at two factories in Germany and Italy. In the German product microbial growth was evident only for the first 48 h, followed by a gradual decline in numbers of most micro-organisms. The pH fell from 5.8 to 4.8 in the 28 d required for production. In Italy a similar situation was seen, except that a second period of bacterial growth began around 15 d, coincident with the appearance of intentional surface mould growth which reversed the pH fall, the final pH being 6.2. The German starter culture was a mixture of Lactobacillus plantarum and Staphylococcus carnosus, whereas in Italy only Staph. carnosus was used. The strain of Lact. plantarum used did not grow in the German product whereas the Staph. carnosus grew well in both products to form a substantial proportion of the final microflora.