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Dr. Mariagiovanna Fragasso
Department of Sciences of Agriculture, Food, and Environment; University of Foggia (Foggia, Italy), via Napoli 25, 71122 Foggia, Italy

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0 Food Processing
0 Food Technologies
0 Plant domestication
0 Food bioprocessing
0 Food chemistry, metabolomics

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Review
Published: 07 August 2021 in Foods
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Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengthening the connection with territories, enhancing the added value of the final products, and reducing supply costs and environmental impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more generally, sensory attributes of the final products. In particular, of interest are ingredients with features attributable and/or linked to a specific geographical origin. This review encompasses the potential contribution and exploitation of biodiversity in the main classes of beer inputs, such as cereals, hops, microbes, and adjuncts, with a specific emphasis on autochthonous biological resources, detailing the innovative paths already explored and documented in the scientific literature. This dissertation proposes an overview of the impact on beer quality for each raw material category, highlighting the benefits and limitations that influence its concrete applications and scale-up, from the field to the stain. The topics explored promote, in the sector of craft beers, trends already capitalised in the production of other alcoholic beverages, such as the preservation and revalorisation of minor and autochthonous varieties, the exploitation of yeast and bacteria strains isolated from specific sites/plant varieties, and the valorisation of the effects of peculiar terroirs on the quality of agricultural products. Finally, the examined tendencies contribute toward reducing the environmental impacts of craft beer manufacturing, and are in line with sustainable development of food systems, increasing the economic driver of biodiversity preservation.

ACS Style

Nicola De Simone; Pasquale Russo; Maria Tufariello; Mariagiovanna Fragasso; Michele Solimando; Vittorio Capozzi; Francesco Grieco; Giuseppe Spano. Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients. Foods 2021, 10, 1831 .

AMA Style

Nicola De Simone, Pasquale Russo, Maria Tufariello, Mariagiovanna Fragasso, Michele Solimando, Vittorio Capozzi, Francesco Grieco, Giuseppe Spano. Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients. Foods. 2021; 10 (8):1831.

Chicago/Turabian Style

Nicola De Simone; Pasquale Russo; Maria Tufariello; Mariagiovanna Fragasso; Michele Solimando; Vittorio Capozzi; Francesco Grieco; Giuseppe Spano. 2021. "Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients." Foods 10, no. 8: 1831.

Review
Published: 06 April 2021 in Fermentation
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One of the main targets of sustainable development is the reduction of environmental, social, and economic negative externalities associated with the production of foods and beverages. Those externalities occur at different stages of food chains, from the farm to the fork, with deleterious impacts to different extents. Increasing evidence testifies to the potential of microbial-based solutions and fermentative processes as mitigating strategies to reduce negative externalities in food systems. In several cases, innovative solutions might find in situ applications from the farm to the fork, including advances in food matrices by means of tailored fermentative processes. This viewpoint recalls the attention on microbial biotechnologies as a field of bioeconomy and of ‘green’ innovations to improve sustainability and resilience of agri-food systems alleviating environmental, economic, and social undesired externalities. We argue that food scientists could systematically consider the potential of microbes as ‘mitigating agents’ in all research and development activities dealing with fermentation and microbial-based biotechnologies in the agri-food sector. This aims to conciliate process and product innovations with a development respectful of future generations’ needs and with the aptitude of the systems to overcome global challenges.

ACS Style

Vittorio Capozzi; Mariagiovanna Fragasso; Francesco Bimbo. Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience. Fermentation 2021, 7, 54 .

AMA Style

Vittorio Capozzi, Mariagiovanna Fragasso, Francesco Bimbo. Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience. Fermentation. 2021; 7 (2):54.

Chicago/Turabian Style

Vittorio Capozzi; Mariagiovanna Fragasso; Francesco Bimbo. 2021. "Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience." Fermentation 7, no. 2: 54.

Review
Published: 17 February 2021 in Fermentation
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Winemaking depends on several elaborate biochemical processes that see as protagonist either yeasts or lactic acid bacteria (LAB) of oenological interest. In particular, LAB have a fundamental role in determining the quality chemical and aromatic properties of wine. They are essential not only for malic acid conversion, but also for producing several desired by-products due to their important enzymatic activities that can release volatile aromatic compounds during malolactic fermentation (e.g., esters, carbonyl compounds, thiols, monoterpenes). In addition, LAB in oenology can act as bioprotectors and reduce the content of undesired compounds. On the other hand, LAB can affect wine consumers’ health, as they can produce harmful compounds such as biogenic amines and ethyl carbamate under certain conditions during fermentation. Several of these positive and negative properties are species- and strain-dependent characteristics. This review focuses on these aspects, summarising the current state of knowledge on LAB’s oenological diversity, and highlighting their influence on the final product’s quality and safety. All our reported information is of high interest in searching new candidate strains to design starter cultures, microbial resources for traditional/typical products, and green solutions in winemaking. Due to the continuous interest in LAB as oenological bioresources, we also underline the importance of inoculation timing. The considerable variability among LAB species/strains associated with spontaneous consortia and the continuous advances in the characterisation of new species/strains of interest for applications in the wine sector suggest that the exploitation of biodiversity belonging to this heterogeneous group of bacteria is still rising.

ACS Style

Vittorio Capozzi; Maria Tufariello; Nicola De Simone; Mariagiovanna Fragasso; Francesco Grieco. Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety. Fermentation 2021, 7, 24 .

AMA Style

Vittorio Capozzi, Maria Tufariello, Nicola De Simone, Mariagiovanna Fragasso, Francesco Grieco. Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety. Fermentation. 2021; 7 (1):24.

Chicago/Turabian Style

Vittorio Capozzi; Maria Tufariello; Nicola De Simone; Mariagiovanna Fragasso; Francesco Grieco. 2021. "Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety." Fermentation 7, no. 1: 24.

Review
Published: 26 January 2021 in Molecules
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Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and prokaryotic microorganisms that participate in several biochemical interactions with the must and wine chemicals and modulate the organoleptic properties of wine. Among these, yeasts play a fundamental role, since they carry out the alcoholic fermentation (AF), converting sugars to ethanol and CO2 together with a wide range of volatile organic compounds. The contribution of Saccharomyces cerevisiae, the reference organism associated with AF, has been extensively studied. However, in the last decade, selected non-Saccharomyces strains received considerable commercial and oenological interest due to their specific pro-technological aptitudes and the positive influence on sensory quality. This review aims to highlight the inter-specific variability within the heterogeneous class of non-Saccharomyces in terms of synthesis and release of volatile organic compounds during controlled AF in wine. In particular, we reported findings on the presence of model non-Saccharomyces organisms, including Torulaspora delbrueckii, Hanseniaspora spp, Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia spp. and Candida zemplinina, in combination with S. cerevisiae. The evidence is discussed from both basic and applicative scientific perspective. In particular, the oenological significance in different kind of wines has been underlined.

ACS Style

Maria Tufariello; Mariagiovanna Fragasso; Joana Pico; Annarita Panighel; Simone Diego Castellarin; Riccardo Flamini; Francesco Grieco. Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds. Molecules 2021, 26, 644 .

AMA Style

Maria Tufariello, Mariagiovanna Fragasso, Joana Pico, Annarita Panighel, Simone Diego Castellarin, Riccardo Flamini, Francesco Grieco. Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds. Molecules. 2021; 26 (3):644.

Chicago/Turabian Style

Maria Tufariello; Mariagiovanna Fragasso; Joana Pico; Annarita Panighel; Simone Diego Castellarin; Riccardo Flamini; Francesco Grieco. 2021. "Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds." Molecules 26, no. 3: 644.

Communication
Published: 26 May 2020 in Fermentation
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The management of the alcoholic fermentation (AF) in wine is crucial to shaping product quality. Numerous variables (e.g., grape varieties, yeast species/strains, technological parameters) can affect the performances of this fermentative bioprocess. The fact that these variables are often interdependent, with a high degree of interaction, leads to a huge ‘oenological space’ associated with AF that scientists and professionals have explored to obtain the desired quality standards in wine and to promote innovation. This challenge explains the high interest in approaches tested to monitor this bioprocess including those using volatile organic compounds (VOCs) as target molecules. Among direct injection mass spectrometry approaches, no study has proposed an untargeted online investigation of the diversity of volatiles associated with the wine headspace. This communication proposed the first application of proton-transfer reaction-mass spectrometry coupled to a time-of-flight mass analyzer (PTR-ToF-MS) to follow the progress of AF and evaluate the impact of the different variables of wine quality. As a case study, the assessment of VOC variability associated with different combinations of Saccharomyces/non-Saccharomyces was selected. The different combinations of microbial resources in wine are among the main factors susceptible to influencing the content of VOCs associated with the wine headspaces. In particular, this investigation explored the effect of multiple combinations of two Saccharomyces strains and two non-Saccharomyces strains (belonging to the species Metschnikowia pulcherrima and Torulaspora delbrueckii) on the content of VOCs in wine, inoculated both in commercial grape juice and fresh grape must. The results demonstrated the possible exploitation of non-invasive PTR-ToF-MS monitoring to explore, using VOCs as biomarkers, (i) the huge number of variables influencing AF in wine, and (ii) applications of single/mixed starter cultures in wine. Reported preliminary findings underlined the presence of different behaviors on grape juice and on must, respectively, and confirmed differences among the single yeast strains ‘volatomes’. It was one of the first studies to include the simultaneous inoculation on two non-Saccharomyces species together with a S. cerevisiae strain in terms of VOC contribution. Among the other outcomes, evidence suggests that the addition of M. pulcherrima to the coupled S. cerevisiae/T. delbrueckii can modify the global release of volatiles as a function of the characteristics of the fermented matrix.

ACS Style

Carmen Berbegal; Iuliia Khomenko; Pasquale Russo; Giuseppe Spano; Mariagiovanna Fragasso; Franco Biasioli; Vittorio Capozzi. PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study. Fermentation 2020, 6, 55 .

AMA Style

Carmen Berbegal, Iuliia Khomenko, Pasquale Russo, Giuseppe Spano, Mariagiovanna Fragasso, Franco Biasioli, Vittorio Capozzi. PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study. Fermentation. 2020; 6 (2):55.

Chicago/Turabian Style

Carmen Berbegal; Iuliia Khomenko; Pasquale Russo; Giuseppe Spano; Mariagiovanna Fragasso; Franco Biasioli; Vittorio Capozzi. 2020. "PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study." Fermentation 6, no. 2: 55.

Opinion
Published: 22 February 2020 in Microorganisms
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Current social and environmental trends explain the rising popularity of artisanal fermented foods and beverages. In contrast with their marketing success, several studies underline a lack of regulations necessary to claim differences occurred from the farm to the fork and to certify high quality and safety standards. Microbial-based fermentative processes represent the crucial phase in the production of fermented foods and beverages. Nevertheless, what are the effects of the application of the “artisanal” category to the management of food fermentations? This opinion paper is built up on this issue by analyzing microbial aspects, instances of innovation, safety issues, and possible solutions. Evidence indicates: (i) a global curiosity to exploit food fermentations as drivers of innovation in artisanal contexts and (ii) an increasing interest of the artisanal producers into management of fermentation that relies on native microbial consortia. Unfortunately, this kind of revamp of “artisanal food microbiology,” rather than re-establishing artisanal content, can restore the scarce hygienic conditions that characterized underdeveloped food systems. We highlight that in the scientific literature, it is possible to underline existing approaches that, surpassing the dichotomy between relying on spontaneous fermentation and the use of commercial starter cultures, depict a “third way” to conjugate interest in enhancing the artisanal attributes with the need for correct management of microbial-related risks in the final products.

ACS Style

Vittorio Capozzi; Mariagiovanna Fragasso; Pasquale Russo. Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance. Microorganisms 2020, 8, 306 .

AMA Style

Vittorio Capozzi, Mariagiovanna Fragasso, Pasquale Russo. Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance. Microorganisms. 2020; 8 (2):306.

Chicago/Turabian Style

Vittorio Capozzi; Mariagiovanna Fragasso; Pasquale Russo. 2020. "Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance." Microorganisms 8, no. 2: 306.

Review
Published: 23 September 2019 in Fermentation
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Climate change threatens food systems, with huge repercussions on food security and on the safety and quality of final products. We reviewed the potential of food microbiology as a source of biotechnological solutions to design climate-smart food systems, using wine as a model productive sector. Climate change entails considerable problems for the sustainability of oenology in several geographical regions, also placing at risk the wine typicity. The main weaknesses identified are: (i) The increased undesired microbial proliferation; (ii) the improved sugars and, consequently, ethanol content; (iii) the reduced acidity and increased pH; (iv) the imbalanced perceived sensory properties (e.g., colour, flavour); and (v) the intensified safety issues (e.g., mycotoxins, biogenic amines). In this paper, we offer an overview of the potential microbial-based strategies suitable to cope with the five challenges listed above. In terms of microbial diversity, our principal focus was on microorganisms isolated from grapes/musts/wines and on microbes belonging to the main categories with a recognized positive role in oenological processes, namely Saccharomyces spp. (e.g., Saccharomyces cerevisiae), non-Saccharomyces yeasts (e.g., Metschnikowia pulcherrima, Torulaspora delbrueckii, Lachancea thermotolerans, and Starmerella bacillaris), and malolactic bacteria (e.g., Oenococcus oeni, Lactobacillus plantarum).

ACS Style

Carmen Berbegal; Mariagiovanna Fragasso; Pasquale Russo; Francesco Bimbo; Francesco Grieco; Giuseppe Spano; Vittorio Capozzi. Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector. Fermentation 2019, 5, 85 .

AMA Style

Carmen Berbegal, Mariagiovanna Fragasso, Pasquale Russo, Francesco Bimbo, Francesco Grieco, Giuseppe Spano, Vittorio Capozzi. Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector. Fermentation. 2019; 5 (4):85.

Chicago/Turabian Style

Carmen Berbegal; Mariagiovanna Fragasso; Pasquale Russo; Francesco Bimbo; Francesco Grieco; Giuseppe Spano; Vittorio Capozzi. 2019. "Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector." Fermentation 5, no. 4: 85.

Communication
Published: 15 August 2019 in International Journal of Molecular Sciences
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This study reports the first application of a next generation sequencing (NGS) analysis. The analysis was designed to monitor the effect of the management of microbial resources associated with alcoholic fermentation on spontaneous malolactic consortium. Together with the analysis of 16S rRNA genes from the metagenome, we monitored the principal parameters linked to MLF (e.g., malic and lactic acid concentration, pH). We encompass seven dissimilar concrete practices to manage microorganisms associated with alcoholic fermentation: Un-inoculated must (UM), pied-de-cuve (PdC), Saccharomyces cerevisiae (SC), S. cerevisiae and Torulaspora delbrueckii co-inoculated and sequentially inoculated, as well as S. cerevisiae and Metschnikowia pulcherrima co-inoculated and sequentially inoculated. Surprisingly, each experimental modes led to different taxonomic composition of the bacterial communities of the malolactic consortia, in terms of prokaryotic phyla and genera. Our findings indicated that, uncontrolled AF (UM, PdC) led to heterogeneous consortia associated with MLF (with a relevant presence of the genera Acetobacter and Gluconobacter), when compared with controlled AF (SC) (showing a clear dominance of the genus Oenococcus). Effectively, the SC trial malic acid was completely degraded in about two weeks after the end of AF, while, on the contrary, malic acid decarboxylation remained uncomplete after 7 weeks in the case of UM and PdC. In addition, for the first time, we demonstrated that both (i) the inoculation of different non-Saccharomyces (T. delbrueckii and M. pulcherrima) and, (ii) the inoculation time of the non-Saccharomyces with respect to S. cerevisiae resources (co-inoculated and sequentially inoculated) influence the composition of the connected MLF consortia, modulating MLF performance. Finally, we demonstrated the first findings of delayed and inhibited MLF when M. pulcherrima, and T. delbrueckii were inoculated, respectively. In addition, as a further control test, we also assessed the effect of the inoculation with Oenococcus oeni and Lactobacillus plantarum at the end of alcoholic fermentation, as MLF starter cultures. Our study suggests the potential interest in the application of NGS analysis, to monitor the effect of alcoholic fermentation on the spontaneous malolactic consortium, in relation to wine.

ACS Style

Carmen Berbegal; Luigimaria Borruso; Mariagiovanna Fragasso; Maria Tufariello; Pasquale Russo; Lorenzo Brusetti; Giuseppe Spano; Vittorio Capozzi. A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine. International Journal of Molecular Sciences 2019, 20, 3980 .

AMA Style

Carmen Berbegal, Luigimaria Borruso, Mariagiovanna Fragasso, Maria Tufariello, Pasquale Russo, Lorenzo Brusetti, Giuseppe Spano, Vittorio Capozzi. A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine. International Journal of Molecular Sciences. 2019; 20 (16):3980.

Chicago/Turabian Style

Carmen Berbegal; Luigimaria Borruso; Mariagiovanna Fragasso; Maria Tufariello; Pasquale Russo; Lorenzo Brusetti; Giuseppe Spano; Vittorio Capozzi. 2019. "A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine." International Journal of Molecular Sciences 20, no. 16: 3980.

Journal article
Published: 26 October 2018 in Plant Physiology and Biochemistry
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The key mechanisms of salinity tolerance (ST) in durum wheat were investigated, with five genotypes used to determine changes in morpho-physiological traits and mineral and metabolite contents after exposure to 50, 100 and 200 mM NaCl. Plant growth impairment was evident at the highest salt level. Under this condition, a wide range of shoot Na+ contents and ST were observed within genotypes. However, no significant correlation was seen between ST and Na+ exclusion from the shoots, which indicates that tissue tolerance also has a role. Consistent with this, there was significant correlation between ST and the Na+:K+ ratio in the shoots. Indeed, the maintenance of the shoot Na+ and K+ homeostasis was found to be essential to achieve osmotic adjustment, which relied substantially on inorganic osmolytes, and to avoid toxicity symptoms, such as chlorophyll loss, which appeared only at the highest salinity level. Consistently, the metabolite changes occurred mainly in the shoots, with a dual response to salinity: (i) a conserved response that was common to all the genotypes and resulted in the accumulation of proline and in the depletion of organic acids, including some intermediates of the Krebs cycle; and (ii) a genotype-specific response that involved the accumulation of GABA, threonine, leucine, glutamic acid, glycine, mannose and fructose and appeared related to the different tolerance of genotypes to salinity. The lower magnitude of response to salinity detected in the roots confirmed the major role of the shoots in the determination of ST of durum wheat.

ACS Style

Grazia Maria Borrelli; Mariagiovanna Fragasso; Franca Nigro; Cristiano Platani; Roberto Papa; Romina Beleggia; Daniela Trono. Analysis of metabolic and mineral changes in response to salt stress in durum wheat (Triticum turgidum ssp. durum) genotypes, which differ in salinity tolerance. Plant Physiology and Biochemistry 2018, 133, 57 -70.

AMA Style

Grazia Maria Borrelli, Mariagiovanna Fragasso, Franca Nigro, Cristiano Platani, Roberto Papa, Romina Beleggia, Daniela Trono. Analysis of metabolic and mineral changes in response to salt stress in durum wheat (Triticum turgidum ssp. durum) genotypes, which differ in salinity tolerance. Plant Physiology and Biochemistry. 2018; 133 ():57-70.

Chicago/Turabian Style

Grazia Maria Borrelli; Mariagiovanna Fragasso; Franca Nigro; Cristiano Platani; Roberto Papa; Romina Beleggia; Daniela Trono. 2018. "Analysis of metabolic and mineral changes in response to salt stress in durum wheat (Triticum turgidum ssp. durum) genotypes, which differ in salinity tolerance." Plant Physiology and Biochemistry 133, no. : 57-70.

Review
Published: 28 September 2017 in Fermentation
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Fermented foods and beverages are a heterogeneous class of products with a relevant worldwide significance for human economy, nutrition and health for millennia. A huge diversity of microorganisms is associated with the enormous variety in terms of raw materials, fermentative behavior and obtained products. In this wide microbiodiversity it is possible that the presence of microbial pathogens and toxic by-products of microbial origin, including mycotoxins, ethyl carbamate and biogenic amines, are aspects liable to reduce the safety of the consumed product. Together with other approaches (e.g., use of preservatives, respect of specific physico-chemical parameters), starter cultures technology has been conceived to successfully dominate indigenous microflora and to drive fermentation to foresee the desired attributes of the matrix, assuring quality and safety. Recent trends indicate a general return to spontaneous food fermentation. In this review, we point out the potential risks for human health associated with uncontrolled (uninoculated) food fermentation and we discuss biotechnological approaches susceptible to conciliate fermented food safety, with instances of an enhanced contribution of microbes associated to spontaneous fermentation.

ACS Style

Vittorio Capozzi; Mariagiovanna Fragasso; Rossana Romaniello; Carmen Berbegal; Pasquale Russo; Giuseppe Spano. Spontaneous Food Fermentations and Potential Risks for Human Health. Fermentation 2017, 3, 49 .

AMA Style

Vittorio Capozzi, Mariagiovanna Fragasso, Rossana Romaniello, Carmen Berbegal, Pasquale Russo, Giuseppe Spano. Spontaneous Food Fermentations and Potential Risks for Human Health. Fermentation. 2017; 3 (4):49.

Chicago/Turabian Style

Vittorio Capozzi; Mariagiovanna Fragasso; Rossana Romaniello; Carmen Berbegal; Pasquale Russo; Giuseppe Spano. 2017. "Spontaneous Food Fermentations and Potential Risks for Human Health." Fermentation 3, no. 4: 49.

Journal article
Published: 19 December 2015 in International Journal of Molecular Sciences
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Durum wheat (Triticum turgidum (L.) subsp. turgidum (L.) convar. durum (Desf.)) is momentous for human nutrition, and environmental stresses can strongly limit the expression of yield potential and affect the qualitative characteristics of the grain. The aim of this study was to determine how heat stress (five days at 37 °C) applied five days after flowering affects the nutritional composition, antioxidant capacity and metabolic profile of the grain of two durum wheat genotypes: “Primadur”, an elite cultivar with high yellow index, and “T1303”, an anthocyanin-rich purple cultivar. Qualitative traits and metabolite evaluation (by gas chromatography linked to mass spectrometry) were carried out on immature (14 days after flowering) and mature seeds. The effects of heat stress were genotype-dependent. Although some metabolites (e.g., sucrose, glycerol) increased in response to heat stress in both genotypes, clear differences were observed. Following the heat stress, there was a general increase in most of the analyzed metabolites in “Primadur”, with a general decrease in “T1303”. Heat shock applied early during seed development produced changes that were observed in immature seeds and also long-term effects that changed the qualitative and quantitative parameters of the mature grain. Therefore, short heat-stress treatments can affect the nutritional value of grain of different genotypes of durum wheat in different ways.

ACS Style

Anna Maria De Leonardis; Mariagiovanna Fragasso; Romina Beleggia; Donatella Bianca Maria Ficco; Pasquale De Vita; Anna Maria Mastrangelo. Effects of Heat Stress on Metabolite Accumulation and Composition, and Nutritional Properties of Durum Wheat Grain. International Journal of Molecular Sciences 2015, 16, 30382 -30404.

AMA Style

Anna Maria De Leonardis, Mariagiovanna Fragasso, Romina Beleggia, Donatella Bianca Maria Ficco, Pasquale De Vita, Anna Maria Mastrangelo. Effects of Heat Stress on Metabolite Accumulation and Composition, and Nutritional Properties of Durum Wheat Grain. International Journal of Molecular Sciences. 2015; 16 (12):30382-30404.

Chicago/Turabian Style

Anna Maria De Leonardis; Mariagiovanna Fragasso; Romina Beleggia; Donatella Bianca Maria Ficco; Pasquale De Vita; Anna Maria Mastrangelo. 2015. "Effects of Heat Stress on Metabolite Accumulation and Composition, and Nutritional Properties of Durum Wheat Grain." International Journal of Molecular Sciences 16, no. 12: 30382-30404.

Other
Published: 17 December 2013 in Hot Topics in Metabolomics: Food and Nutrition
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Food is fundamental to our livelihood. Besides its major components of starch, protein and fat, food contains a multitude of less-abundant metabolites, some of which have relevant organoleptic and nutritional features. Although fresh foods are important sources of essential nutrients, the global population is also now eating increasing amounts of processed foods.

ACS Style

Romina Beleggia; Donatella Bianca Maria Ficco; Mariagiovanna Fragasso. Applications of metabolomics to food processing. Hot Topics in Metabolomics: Food and Nutrition 2013, 76 -88.

AMA Style

Romina Beleggia, Donatella Bianca Maria Ficco, Mariagiovanna Fragasso. Applications of metabolomics to food processing. Hot Topics in Metabolomics: Food and Nutrition. 2013; ():76-88.

Chicago/Turabian Style

Romina Beleggia; Donatella Bianca Maria Ficco; Mariagiovanna Fragasso. 2013. "Applications of metabolomics to food processing." Hot Topics in Metabolomics: Food and Nutrition , no. : 76-88.

Review
Published: 01 January 2013 in Frontiers in Plant Science
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Wheat-derived foodstuffs represent about one-fifth of the calories consumed by humans worldwide. Bread wheat (Triticum aestivum L.) is one of the most important crops throughout the world, and it has been extensively studied for its allelopathic potential. In contrast, for allelopathy in durum wheat (Triticum turgidum ssp. durum), our knowledge is partial and fragmentary. Through highlighting recent advances in using allelopathy as a crop breeding tool, we provide an overview of allelopathy in Triticum spp., to stimulate further coordinated breeding-oriented studies, to favour allelopathy exploitation for the sustainable cultivation of wheat, and in particular, to achieve improved biological weed control.

ACS Style

Mariagiovanna Fragasso; Anna Iannucci; Roberto Papa. Durum wheat and allelopathy: toward wheat breeding for natural weed management. Frontiers in Plant Science 2013, 4, 375 .

AMA Style

Mariagiovanna Fragasso, Anna Iannucci, Roberto Papa. Durum wheat and allelopathy: toward wheat breeding for natural weed management. Frontiers in Plant Science. 2013; 4 ():375.

Chicago/Turabian Style

Mariagiovanna Fragasso; Anna Iannucci; Roberto Papa. 2013. "Durum wheat and allelopathy: toward wheat breeding for natural weed management." Frontiers in Plant Science 4, no. : 375.

Original research article
Published: 01 January 2013 in Frontiers in Plant Science
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The objectives of this study were to determine the pattern of dry matter (DM) accumulation and the evolution of phenolic compounds in the rhizosphere soil from tillering to the ripe seed stages of wild oat (Avena fatua L.), a widespread annual grassy weed. Plants were grown under controlled conditions and harvested 13 times during the growing season. At each harvest, shoot and root DM and phenolic compounds in the rhizosphere soil were determined. The maximum DM production (12.6 g/plant) was recorded at 122 days after sowing (DAS; kernel hard stage). The increase in total aerial DM with age coincided with reductions in the leaf/stem and source/sink ratios, and an increase in the shoot/root ratio. HPLC analysis shows production of seven phenolic compounds in the rhizosphere soil of wild oat, in order of their decreasing levels: syringic acid, vanillin, 4-hydroxybenzoic acid, syringaldehyde, ferulic acid, p-cumaric acid and vanillic acid. The seasonal distribution for the total phenolic compounds showed two peaks of maximum concentrations, at the stem elongation stage (0.71 μg/kg; 82 DAS) and at the heading stage (0.70 μg/kg; 98 DAS). Thus wild oat roots exude allelopathic compounds, and the levels of these phenolics in the rhizosphere soil vary according to plant maturity.

ACS Style

Anna Iannucci; Mariagiovanna Fragasso; Cristiano Platani; Roberto Papa. Plant growth and phenolic compounds in the rhizosphere soil of wild oat (Avena fatua L.). Frontiers in Plant Science 2013, 4, 1 .

AMA Style

Anna Iannucci, Mariagiovanna Fragasso, Cristiano Platani, Roberto Papa. Plant growth and phenolic compounds in the rhizosphere soil of wild oat (Avena fatua L.). Frontiers in Plant Science. 2013; 4 ():1.

Chicago/Turabian Style

Anna Iannucci; Mariagiovanna Fragasso; Cristiano Platani; Roberto Papa. 2013. "Plant growth and phenolic compounds in the rhizosphere soil of wild oat (Avena fatua L.)." Frontiers in Plant Science 4, no. : 1.

Mini review article
Published: 01 January 2012 in Frontiers in Microbiology
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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.

ACS Style

Vittorio Capozzi; Pasquale Russo; Mariagiovanna Fragasso; Pasquale De Vita; Daniela Fiocco; Giuseppe Spano. Biotechnology and Pasta-Making: Lactic Acid Bacteria as a New Driver of Innovation. Frontiers in Microbiology 2012, 3, 94 .

AMA Style

Vittorio Capozzi, Pasquale Russo, Mariagiovanna Fragasso, Pasquale De Vita, Daniela Fiocco, Giuseppe Spano. Biotechnology and Pasta-Making: Lactic Acid Bacteria as a New Driver of Innovation. Frontiers in Microbiology. 2012; 3 ():94.

Chicago/Turabian Style

Vittorio Capozzi; Pasquale Russo; Mariagiovanna Fragasso; Pasquale De Vita; Daniela Fiocco; Giuseppe Spano. 2012. "Biotechnology and Pasta-Making: Lactic Acid Bacteria as a New Driver of Innovation." Frontiers in Microbiology 3, no. : 94.