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Luca Settanni
Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy

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Review
Published: 16 August 2021 in Applied Sciences
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Olive oil production represents an agro-industrial activity of vital economic importance for many Mediterranean countries. However, it is associated with the generation of a huge amount of by-products, both in solid and liquid forms, mainly constituted by olive mill wastewater, olive pomace, wood, leaves, and stones. Although for many years olive by-products have only been considered as a relevant environmental issue, in the last decades, numerous studies have deeply described their antioxidant, anti-inflammatory, immunomodulatory, analgesic, antimicrobial, antihypertensive, anticancer, anti-hyperglycemic activities. Therefore, the increasing interest in natural bioactive compounds represents a new challenge for olive mills. Studies have focused on optimizing methods to extract phenols from olive oil by-products for pharmaceutical or cosmetic applications and attempts have been made to describe microorganisms and metabolic activity involved in the treatment of such complex and variable by-products. However, few studies have investigated olive oil by-products in order to produce added-value ingredients and/or preservatives for food industries. This review provides an overview of the prospective of liquid olive oil by-products as a source of high nutritional value compounds to produce new functional additives or ingredients and to explore potential and future research opportunities.

ACS Style

Paola Foti; Flora V. Romeo; Nunziatina Russo; Alessandra Pino; Amanda Vaccalluzzo; Cinzia Caggia; Cinzia L. Randazzo. Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries. Applied Sciences 2021, 11, 7511 .

AMA Style

Paola Foti, Flora V. Romeo, Nunziatina Russo, Alessandra Pino, Amanda Vaccalluzzo, Cinzia Caggia, Cinzia L. Randazzo. Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries. Applied Sciences. 2021; 11 (16):7511.

Chicago/Turabian Style

Paola Foti; Flora V. Romeo; Nunziatina Russo; Alessandra Pino; Amanda Vaccalluzzo; Cinzia Caggia; Cinzia L. Randazzo. 2021. "Olive Mill Wastewater as Renewable Raw Materials to Generate High Added-Value Ingredients for Agro-Food Industries." Applied Sciences 11, no. 16: 7511.

Correction
Published: 04 August 2021 in Fermentation
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The authors wish to make the following corrections to this paper

ACS Style

Raimondo Gaglio; Antonio Alfonzo; Noemi Polizzotto; Onofrio Corona; Nicola Francesca; Giuseppe Russo; Giancarlo Moschetti; Luca Settanni. Correction: Gaglio et al. Performances of Different Metabolic Lactobacillus Groups during the Fermentation of Pizza Doughs Processed from Semolina. Fermentation 2018, 4, 61. Fermentation 2021, 7, 143 .

AMA Style

Raimondo Gaglio, Antonio Alfonzo, Noemi Polizzotto, Onofrio Corona, Nicola Francesca, Giuseppe Russo, Giancarlo Moschetti, Luca Settanni. Correction: Gaglio et al. Performances of Different Metabolic Lactobacillus Groups during the Fermentation of Pizza Doughs Processed from Semolina. Fermentation 2018, 4, 61. Fermentation. 2021; 7 (3):143.

Chicago/Turabian Style

Raimondo Gaglio; Antonio Alfonzo; Noemi Polizzotto; Onofrio Corona; Nicola Francesca; Giuseppe Russo; Giancarlo Moschetti; Luca Settanni. 2021. "Correction: Gaglio et al. Performances of Different Metabolic Lactobacillus Groups during the Fermentation of Pizza Doughs Processed from Semolina. Fermentation 2018, 4, 61." Fermentation 7, no. 3: 143.

Journal article
Published: 12 July 2021 in LWT
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Adequate fruit consumption helps to prevent several chronic age-related diseases. Selenium (Se) is an elemental micronutrient with antioxidant capacity. In general, fruits and Se ingest by humans are below the recommended daily intake value. Fresh fruits are highly susceptible to deterioration during storage. Fermentation can improve the storage period, sensory profile, and bioactive compound content of foods; moreover, some lactic acid bacteria can accumulate organic Se intracellularly. In this work, microbial growth and Se accumulation by Levilactobacillus brevis CRL2051 and Fructobacillus tropaeoli CRL2034 in tropical fruit juices were evaluated. The strains could grow 1–2 log cfu/mL, alone or combined, in mango, passion fruit, and mango/passion fruit juices, although they could not completely eliminate native microorganisms in unpasteurised juices. In pasteurised trials, both strains consumed fruit carbohydrates producing lactic acid, in addition to acetic acid, and mannitol by F. tropaeoli. Both strains accumulated Se intracellularly in the fruit juices, especially (123.0 μg/L) in the passion fruit juice fermented by the mixed culture. Finally, the Fructobacillus strain increased 3.42 times the phenolic compound concentration in the mango/passion fruit juice with added Se after 24 h. The assayed LAB strains could be used for preparing functional fermented fruit beverages bio-enriched in Se.

ACS Style

Laura Crespo; Raimondo Gaglio; Fernando G. Martínez; Gustavo Moreno Martin; Elena Franciosi; Yolanda Madrid-Albarrán; Luca Settanni; Fernanda Mozzi; Micaela Pescuma. Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices. LWT 2021, 151, 112103 .

AMA Style

Laura Crespo, Raimondo Gaglio, Fernando G. Martínez, Gustavo Moreno Martin, Elena Franciosi, Yolanda Madrid-Albarrán, Luca Settanni, Fernanda Mozzi, Micaela Pescuma. Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices. LWT. 2021; 151 ():112103.

Chicago/Turabian Style

Laura Crespo; Raimondo Gaglio; Fernando G. Martínez; Gustavo Moreno Martin; Elena Franciosi; Yolanda Madrid-Albarrán; Luca Settanni; Fernanda Mozzi; Micaela Pescuma. 2021. "Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices." LWT 151, no. : 112103.

Journal article
Published: 06 July 2021 in Innovative Food Science & Emerging Technologies
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Powdered mealworm (MW) and buffalo worm (BW) larvae were used to functionalize sourdough Italian-style breads. Sourdough inoculum was started with Levilactobacillus brevis, Weissella cibaria and Leuconostoc citreum. The doughs were SBS (semolina plus powdered BW larvae and sourdough) and SMS (semolina plus powdered MW larvae and sourdough) whose pHs (4.32 and 4.21, respectively) were higher than that of control (3.81). The highest fermentation quotient (lactate/acetate molar ratio) was recorded in SMS (4.46). LAB reached viable counts of about 109 CFU g−1 in almost all doughs. Insects impacted bread VOCs with dodecanal, 2.4-dodecadienal and 2-octenal-2-butyl. SBS and SMS increased the antioxidant capacity of breads by 42 and 69%, respectively. SMS decreased the glucose release in the bio-accessible fraction by 70% reducing the glycemic index of bread. Control breads were more appreciated by the sensory panel than insect-containing breads, though SMS breads were characterized by a slightly lower overall assessment.

ACS Style

Raimondo Gaglio; Marcella Barbera; Luisa Tesoriere; Andrea Osimani; Gabriele Busetta; Michele Matraxia; Alessandro Attanzio; Ignazio Restivo; Lucia Aquilanti; Luca Settanni. Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties. Innovative Food Science & Emerging Technologies 2021, 72, 102755 .

AMA Style

Raimondo Gaglio, Marcella Barbera, Luisa Tesoriere, Andrea Osimani, Gabriele Busetta, Michele Matraxia, Alessandro Attanzio, Ignazio Restivo, Lucia Aquilanti, Luca Settanni. Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties. Innovative Food Science & Emerging Technologies. 2021; 72 ():102755.

Chicago/Turabian Style

Raimondo Gaglio; Marcella Barbera; Luisa Tesoriere; Andrea Osimani; Gabriele Busetta; Michele Matraxia; Alessandro Attanzio; Ignazio Restivo; Lucia Aquilanti; Luca Settanni. 2021. "Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties." Innovative Food Science & Emerging Technologies 72, no. : 102755.

Research article
Published: 29 May 2021 in Journal of Food Quality
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Strawberry fruit is a nonclimacteric fruit and is one of the most consumed berries in the world. It is characterized by high levels of vitamin C, folate, vitamin E, β-carotene, and phenolic constituents as well asanthocyanins that are strictly related to health benefits. Strawberries are highly perishable fruit with a very short postharvest life due to their susceptibility to mechanical injury, rapid texture softening, physiological disorders, and infection caused by several pathogens (yeast and mold) that can rapidly reduce fruit quality. The aim of the present study was to evaluate the effect of the application of Opuntia ficus-indica mucilage in combination with ascorbic acid, as edible coating, on quality, sensorial parameters, and microbiological characteristics of strawberry fruit during cold storage at 4 ± 0.5°C and 85% RH. Strawberries were characterized by a linear increase of weight loss during the storage at 4°C that was significantly higher (+11.3% on average) in the uncoated strawberries. The coating affected the ascorbic acid content of the strawberries that increased by 36.0% in coated strawberries; total soluble solid content and color of the strawberries were only affected by storage. Visual quality and sensorial analysis recorded higher scores in the coated samples at the end of the cold storage period. Furthermore, the mucilage coating did not negatively affect the natural taste of strawberries. The application of O. ficus-indica gel-based edible coating in combination with ascorbic acid, although not able to inhibit the microbial growth, limited significantly their development in coated strawberry fruits. Our results suggest that Opuntia mucilage plus 5% ascorbic acid could be a useful biochemical way of maintaining strawberry fruit quality and extending their postharvest life.

ACS Style

Giorgia Liguori; Raimondo Gaglio; Luca Settanni; Paolo Inglese; Fabio D’Anna; Alessandro Miceli. Effect of Opuntia ficus-indica Mucilage Edible Coating in Combination with Ascorbic Acid, on Strawberry Fruit Quality during Cold Storage. Journal of Food Quality 2021, 2021, 1 -8.

AMA Style

Giorgia Liguori, Raimondo Gaglio, Luca Settanni, Paolo Inglese, Fabio D’Anna, Alessandro Miceli. Effect of Opuntia ficus-indica Mucilage Edible Coating in Combination with Ascorbic Acid, on Strawberry Fruit Quality during Cold Storage. Journal of Food Quality. 2021; 2021 ():1-8.

Chicago/Turabian Style

Giorgia Liguori; Raimondo Gaglio; Luca Settanni; Paolo Inglese; Fabio D’Anna; Alessandro Miceli. 2021. "Effect of Opuntia ficus-indica Mucilage Edible Coating in Combination with Ascorbic Acid, on Strawberry Fruit Quality during Cold Storage." Journal of Food Quality 2021, no. : 1-8.

Journal article
Published: 24 May 2021 in International Journal of Food Microbiology
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This work was carried out to elaborate selenium (Se) bio-enriched fermented Mediterranean fruit juices. To this purpose, pomegranate and table red grape juices were added with sodium selenite (Na2SeO3) and fermented by Levilactobacillus brevis CRL 2051 and Fructobacillus tropaeoli CRL 2034 individually or combined. To better evaluate the effect of selenite addition and starter strain inoculums on the total bacterial community of the fruit juices, fermentation trials were performed with raw and pasteurized fruit juices. No statistical significant differences were observed for total mesophilic microorganisms (TMM) and rod-shaped lactic acid bacteria (LAB) levels among raw and pasteurized juices inoculated with the starter strains, while significant differences between those juices with and without selenite were registered. LAB cocci, Pseudomonadaceae and yeasts were detected only for the raw juice preparations. The dominance of L. brevis CRL 2051 and F. tropaeoli CRL 2034 was confirmed by randomly amplified polymorphic DNA (RAPD)-PCR analysis. After fermentation, pH dropped for all inoculated trials and control raw juices. The soluble solid content (SSC) levels of the raw juices were higher than the corresponding pasteurized trials. The thermal treatment affected consistently yellowness of grape juice trials and redness of pomegranate juices. No microbial Se accumulation was registered for pomegranate juices, while F. tropaeoli CRL 2034 accumulated the highest amount of Se (65.5 μg/L) in the grape juice. For this reason, only trials carried out with raw grape juices were investigated by metagenomics analysis by Illumina MiSeq technology. Non-inoculated grape juices were massively fermented by acetic acid bacteria while Fructobacillus and Lactobacillus (previous genus name of Levilactobacillus) represented the highest operational taxonomy units (OTUs) relative abundance % of the trials inoculated with the starter strains as confirmed by this technique.

ACS Style

Raimondo Gaglio; Micaela Pescuma; Yolanda Madrid-Albarrán; Elena Franciosi; Giancarlo Moschetti; Nicola Francesca; Fernanda Mozzi; Luca Settanni. Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation. International Journal of Food Microbiology 2021, 354, 109248 .

AMA Style

Raimondo Gaglio, Micaela Pescuma, Yolanda Madrid-Albarrán, Elena Franciosi, Giancarlo Moschetti, Nicola Francesca, Fernanda Mozzi, Luca Settanni. Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation. International Journal of Food Microbiology. 2021; 354 ():109248.

Chicago/Turabian Style

Raimondo Gaglio; Micaela Pescuma; Yolanda Madrid-Albarrán; Elena Franciosi; Giancarlo Moschetti; Nicola Francesca; Fernanda Mozzi; Luca Settanni. 2021. "Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation." International Journal of Food Microbiology 354, no. : 109248.

Journal article
Published: 20 April 2021 in Food Microbiology
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The increasing interest in novel beer productions focused on non-Saccharomyces yeasts in order to pursue their potential in generating groundbreaking sensory profiles. Traditional fermented beverages represent an important source of yeast strains which could express interesting features during brewing. A total of 404 yeasts were isolated from fermented honey by-products and identified as Saccharomyces cerevisiae, Wickerhamomyces anomalus, Zygosaccharomyces bailii, Zygosaccharomyces rouxii and Hanseniaspora uvarum. Five H. uvarum strains were screened for their brewing capability. Interestingly, Hanseniaspora uvarum strains showed growth in presence of ethanol and hop and a more rapid growth than the control strain S. cerevisiae US-05. Even though all strains showed a very low fermentation power, their concentrations ranged between 7 and 8 Log cycles during fermentation. The statistical analyses showed significant differences among the strains and underlined the ability of YGA2 and YGA34 to grow rapidly in presence of ethanol and hop. The strain YGA34 showed the best technological properties and was selected for beer production. Its presence in mixed- and sequential-culture fermentations with US-05 did not influence attenuation and ethanol concentration but had a significant impact on glycerol and acetic acid concentrations, with a higher sensory complexity and intensity, representing promising co-starters during craft beer production.

ACS Style

Michele Matraxia; Antonio Alfonzo; Rosario Prestianni; Nicola Francesca; Raimondo Gaglio; Aldo Todaro; Vincenzo Alfeo; Giuseppe Perretti; Pietro Columba; Luca Settanni; Giancarlo Moschetti. Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production. Food Microbiology 2021, 99, 103806 .

AMA Style

Michele Matraxia, Antonio Alfonzo, Rosario Prestianni, Nicola Francesca, Raimondo Gaglio, Aldo Todaro, Vincenzo Alfeo, Giuseppe Perretti, Pietro Columba, Luca Settanni, Giancarlo Moschetti. Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production. Food Microbiology. 2021; 99 ():103806.

Chicago/Turabian Style

Michele Matraxia; Antonio Alfonzo; Rosario Prestianni; Nicola Francesca; Raimondo Gaglio; Aldo Todaro; Vincenzo Alfeo; Giuseppe Perretti; Pietro Columba; Luca Settanni; Giancarlo Moschetti. 2021. "Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production." Food Microbiology 99, no. : 103806.

Journal article
Published: 09 March 2021 in Fermentation
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Red grape Nero d’Avola cultivar grape pomace powder (GPP) was applied during fresh ovine cheese production in order to increase polyphenol content. Before cheeses were produced, the bacteria of a freeze-dried commercial starter culture were isolated and tested in vitro against GPP. Two dominant strains, both resistant to GPP, were identified. Thestarter culture was inoculated in pasteurized ewe’s milk and the curd was divided into two bulks, one added with 1% (w/w) GPP and another one GPP-free. GPP did not influence the starter culture development, since lactic acid bacteria (LAB) counts were 109 CFU/g in both cheeses at 30 d. To exclude the interference of indigenous LAB, the pasteurized milk was analyzed, and several colonies of presumptive LAB were isolated, purified and typed. Four strains were allotted into Enterococcus and Lacticaseibacillus genera. The direct comparison of the polymorphic profiles of cheese bacteria evidenced the dominance of the starter culture over milk LAB. The addition of GPP increased cheese total phenolic compounds by 0.42 g GAE/kg. Sensory evaluation indicated that GPP-enriched cheese was well appreciated by the judges, providing evidence that GPP is a suitable substrate to increase the availability of total phenolic content in fresh ovine cheese.

ACS Style

Pietro Barbaccia; Gabriele Busetta; Michele Matraxia; Anna Sutera; Valentina Craparo; Giancarlo Moschetti; Nicola Francesca; Luca Settanni; Raimondo Gaglio. Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level. Fermentation 2021, 7, 35 .

AMA Style

Pietro Barbaccia, Gabriele Busetta, Michele Matraxia, Anna Sutera, Valentina Craparo, Giancarlo Moschetti, Nicola Francesca, Luca Settanni, Raimondo Gaglio. Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level. Fermentation. 2021; 7 (1):35.

Chicago/Turabian Style

Pietro Barbaccia; Gabriele Busetta; Michele Matraxia; Anna Sutera; Valentina Craparo; Giancarlo Moschetti; Nicola Francesca; Luca Settanni; Raimondo Gaglio. 2021. "Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level." Fermentation 7, no. 1: 35.

Journal article
Published: 02 March 2021 in Microorganisms
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The search for novel brewing strains from non-brewing environments represents an emerging trend to increase genetic and phenotypic diversities in brewing yeast culture collections. Another valuable tool is hybridization, where beneficial traits of individual strains are combined in a single organism. This has been used successfully to create de novo hybrids from parental brewing strains by mimicking natural Saccharomyces cerevisiae ale × Saccharomyces eubayanus lager yeast hybrids. Here, we integrated both these approaches to create synthetic hybrids for lager fermentation using parental strains from niches other than beer. Using a phenotype-centered strategy, S. cerevisiae sourdough strains and the S. eubayanus × Saccharomyces uvarum strain NBRC1948 (also referred to as Saccharomyces bayanus) were chosen for their brewing aptitudes. We demonstrated that, in contrast to S. cerevisiae × S. uvarum crosses, hybridization yield was positively affected by time of exposure to starvation, but not by staggered mating. In laboratory-scale fermentation trials at 20 °C, one triple S. cerevisiae × S. eubayanus × S. uvarum hybrid showed a heterotic phenotype compared with the parents. In 2 L wort fermentation trials at 12 °C, this hybrid inherited the ability to consume efficiently maltotriose from NBRC1948 and, like the sourdough S. cerevisiae parent, produced appreciable levels of the positive aroma compounds 3-methylbutyl acetate (banana/pear), ethyl acetate (general fruit aroma) and ethyl hexanoate (green apple, aniseed, and cherry aroma). Based on these evidences, the phenotype-centered approach appears promising for designing de novo lager beer hybrids and may help to diversify aroma profiles in lager beer.

ACS Style

Martina Catallo; Fabrizio Iattici; Cinzia Randazzo; Cinzia Caggia; Kristoffer Krogerus; Frederico Magalhães; Brian Gibson; Lisa Solieri. Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation. Microorganisms 2021, 9, 514 .

AMA Style

Martina Catallo, Fabrizio Iattici, Cinzia Randazzo, Cinzia Caggia, Kristoffer Krogerus, Frederico Magalhães, Brian Gibson, Lisa Solieri. Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation. Microorganisms. 2021; 9 (3):514.

Chicago/Turabian Style

Martina Catallo; Fabrizio Iattici; Cinzia Randazzo; Cinzia Caggia; Kristoffer Krogerus; Frederico Magalhães; Brian Gibson; Lisa Solieri. 2021. "Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation." Microorganisms 9, no. 3: 514.

Journal article
Published: 20 February 2021 in Foods
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Fresh ovine “primosale” cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes’ milk and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190) inoculated individually. For each strain the control cheese (CCP) was not added with GPP, while the experimental cheese (ECP) was enriched with 1% (w/w) GPP. GPP did not influence the starter development that reached levels of 109 CFU/g in all final cheeses. The comparison of the bacterial isolates by randomly amplified polymorphic DNA (RAPD)-PCR showed the dominance of the added strains over indigenous milk bacteria resistant to pasteurization. GPP addition reduced fat content and determined an increase of protein and of secondary lipid oxidation. Sensory tests indicated that cheeses CCP94 and ECP94, produced with the strain Mise94, reached the best appreciation scores. Following in vitro simulated human digestion, bioaccessible fraction of ECP94 showed antioxidant capacity, evaluated as radical scavenging activity and inhibition of membrane lipid oxidation, significantly higher than that from CCP94, with promising increase in functional properties. Thus, the main hypothesis was accepted since the functional aspects of the final cheeses improved, confirming that GPP is relevant for sustainable nutrition by using winemaking by-products.

ACS Style

Raimondo Gaglio; Pietro Barbaccia; Marcella Barbera; Ignazio Restivo; Alessandro Attanzio; Giuseppe Maniaci; Antonino Di Grigoli; Nicola Francesca; Luisa Tesoriere; Adriana Bonanno; Giancarlo Moschetti; Luca Settanni. The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese. Foods 2021, 10, 461 .

AMA Style

Raimondo Gaglio, Pietro Barbaccia, Marcella Barbera, Ignazio Restivo, Alessandro Attanzio, Giuseppe Maniaci, Antonino Di Grigoli, Nicola Francesca, Luisa Tesoriere, Adriana Bonanno, Giancarlo Moschetti, Luca Settanni. The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese. Foods. 2021; 10 (2):461.

Chicago/Turabian Style

Raimondo Gaglio; Pietro Barbaccia; Marcella Barbera; Ignazio Restivo; Alessandro Attanzio; Giuseppe Maniaci; Antonino Di Grigoli; Nicola Francesca; Luisa Tesoriere; Adriana Bonanno; Giancarlo Moschetti; Luca Settanni. 2021. "The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese." Foods 10, no. 2: 461.

Journal article
Published: 17 February 2021 in Antioxidants
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An innovative ovine cheese enriched with red grape pomace powder (GPP) was produced to improve the functional properties of Vastedda cheese typology. Vastedda cheese making was performed adding GPP and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190). For each strain, 40 L of pasteurized ewe’s milk was divided into two aliquots representing control and experimental trials. Control cheese (CC) production did not contain GPP, while the experimental cheese (EC) production was enriched with 1% (w/w) GPP. GPP did not slow down starter development and acid generation. Plate counts and randomly amplified polymorphic DNA (RAPD)-PCR analysis confirmed the dominance of the starters in all trials. The evolution of the physicochemical parameters showed that EC productions were characterized by lower fat content, higher protein content, and higher values of secondary lipid oxidation. Sensory evaluation indicated that the cheeses produced with the strain Mise94 were those more appreciated by the judges. Thus, the last cheeses were investigated for some functional aspects: GPP enrichment significantly increased antioxidant activity and lipoperoxyl radical scavenger capacity, confirming that grape polyphenol inclusion in cheese represents an optimal strategy for the valorization of ovine cheeses as well as winemaking industry by-products.

ACS Style

Raimondo Gaglio; Ignazio Restivo; Marcella Barbera; Pietro Barbaccia; Marialetizia Ponte; Luisa Tesoriere; Adriana Bonanno; Alessandro Attanzio; Antonino Di Grigoli; Nicola Francesca; Giancarlo Moschetti; Luca Settanni. Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition. Antioxidants 2021, 10, 306 .

AMA Style

Raimondo Gaglio, Ignazio Restivo, Marcella Barbera, Pietro Barbaccia, Marialetizia Ponte, Luisa Tesoriere, Adriana Bonanno, Alessandro Attanzio, Antonino Di Grigoli, Nicola Francesca, Giancarlo Moschetti, Luca Settanni. Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition. Antioxidants. 2021; 10 (2):306.

Chicago/Turabian Style

Raimondo Gaglio; Ignazio Restivo; Marcella Barbera; Pietro Barbaccia; Marialetizia Ponte; Luisa Tesoriere; Adriana Bonanno; Alessandro Attanzio; Antonino Di Grigoli; Nicola Francesca; Giancarlo Moschetti; Luca Settanni. 2021. "Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition." Antioxidants 10, no. 2: 306.

Review
Published: 13 February 2021 in International Journal of Environmental Research and Public Health
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This review article focuses on the technological aspects and microbiological critical points of pressed-cooked cheeses processed from raw ewe’s milk without the inoculation of starter cultures, in particular “Pecorino” cheese typology produced in Italy. After showing the composition of the biofilms adhering to the surface of the traditional dairy equipment (mainly wooden vat used to collect milk) and the microbiological characteristics of PDO Pecorino Siciliano cheese manufactured throughout Sicily, this cheese is taken as a case study to develop a strategy to improve its hygienic and safety characteristics. Basically, the natural lactic acid bacterial populations of fresh and ripened cheeses were characterized to select an autochthonous starter and non-starter cultures to stabilize the microbial community of PDO Pecorino Siciliano cheese. These bacteria were applied at a small scale level to prove their in situ efficacy, and finally introduced within the consortium for protection and promotion of this cheese to disseminate their performances to all dairy factories. The innovation in PDO Pecorino Siciliano cheese production was proven to be respectful of the traditional protocol, the final cheeses preserved their typicality, and the general cheese safety was improved. An overview of the future research prospects is also reported.

ACS Style

Raimondo Gaglio; Massimo Todaro; Luca Settanni. Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese. International Journal of Environmental Research and Public Health 2021, 18, 1834 .

AMA Style

Raimondo Gaglio, Massimo Todaro, Luca Settanni. Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese. International Journal of Environmental Research and Public Health. 2021; 18 (4):1834.

Chicago/Turabian Style

Raimondo Gaglio; Massimo Todaro; Luca Settanni. 2021. "Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese." International Journal of Environmental Research and Public Health 18, no. 4: 1834.

Journal article
Published: 28 January 2021 in Scientific Reports
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Lactobacilli with probiotic features play an essential role in maintaining a balanced vaginal microbiota and their administration has been suggested for the treatment and prevention of vaginal dysbiosis. The present study was aimed to in vitro and in vivo investigate the probiotic potential of the Lacticaseibacillus rhamnosus TOM 22.8 strain, isolated from the vaginal ecosystem of a healthy woman. For this purpose, safety and functional properties were in depth evaluated. The strain exhibited a broad spectrum of antagonistic activity against vaginal pathogens; adhesion capacity to both the vaginal VK2/E6E7 and the intestinal Caco-2 cells; anti-inflammatory and antioxidant activities, suggesting its promising probiotic features. In addition, an in vivo pilot-study was planned. Based on both clinical and microbiological parameters, the oral or vaginal strain administration, determined a significant pathogens reduction after 10 days of administration and a maintenance of eubiosis up to 30 days after the end of the treatment. Therefore, the L. rhamnosus TOM 22.8 strain can be proposed as valuable oral and/or vaginal treatment for vaginal dysbiosis.

ACS Style

Alessandra Pino; Agnese Maria Chiara Rapisarda; Salvatore Giovanni Vitale; Stefano Cianci; Cinzia Caggia; Cinzia Lucia Randazzo; Antonio Cianci. A clinical pilot study on the effect of the probiotic Lacticaseibacillus rhamnosus TOM 22.8 strain in women with vaginal dysbiosis. Scientific Reports 2021, 11, 1 -12.

AMA Style

Alessandra Pino, Agnese Maria Chiara Rapisarda, Salvatore Giovanni Vitale, Stefano Cianci, Cinzia Caggia, Cinzia Lucia Randazzo, Antonio Cianci. A clinical pilot study on the effect of the probiotic Lacticaseibacillus rhamnosus TOM 22.8 strain in women with vaginal dysbiosis. Scientific Reports. 2021; 11 (1):1-12.

Chicago/Turabian Style

Alessandra Pino; Agnese Maria Chiara Rapisarda; Salvatore Giovanni Vitale; Stefano Cianci; Cinzia Caggia; Cinzia Lucia Randazzo; Antonio Cianci. 2021. "A clinical pilot study on the effect of the probiotic Lacticaseibacillus rhamnosus TOM 22.8 strain in women with vaginal dysbiosis." Scientific Reports 11, no. 1: 1-12.

Journal article
Published: 25 January 2021 in Food Packaging and Shelf Life
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A commercial biodegradable starch-based polymer (Mater-Bi) was activated with carvacrol to develop a biodegradable and compostable polymer to be used in food packaging. Based on previous tests, carvacrol was added at 20 % weight of foam. MB foams, with and without carvacrol, were tested for their morphological characteristics, mechanical tests and kinetics of carvacrol release under refrigerated storage conditions. Carvacrol slightly increased the porosity of the foams, induced a reduction of the compressive elastic modulus (Ecom) of foamed MB from 6 to ∼ 3.4 MPa and a decrease of the tensile elastic modulus from ∼70 MPa to ∼16.5 MPa. Carvacrol release from the foam at 4 °C was almost 7% of the initially loaded amount at the fifth hour, while 35.4 % at the end of the test (900 h). MB containing carvacrol was active against several pathogenic and spoilage bacteria in vitro. Trays made of MB containing carvacrol were put in contact with meat, fish and vegetable food systems, artificially contaminated with Pseudomonas poae 4G558 and Listeria monocytogenes 13BO. No antimicrobial effect of MB foams was registered for ham and salmon trials, while a clear inhibitory effect of carvacrol activated MB foams was observed for contaminated melon and pumpkin in which both bacteria decreased of about 1 log cycle after 3 d and completely disappeared from the 7th d of refrigerated storage. This study provided evidences on the suitability of MB foams containing 20 % carvacrol as active packaging systems for vegetables even though it negatively affected their physicochemical parameters and overall quality.

ACS Style

Raimondo Gaglio; Luigi Botta; Giuliana Garofalo; Alessandro Miceli; Luca Settanni; Francesco Lopresti. Carvacrol activated biopolymeric foam: An effective packaging system to control the development of spoilage and pathogenic bacteria on sliced pumpkin and melon. Food Packaging and Shelf Life 2021, 28, 100633 .

AMA Style

Raimondo Gaglio, Luigi Botta, Giuliana Garofalo, Alessandro Miceli, Luca Settanni, Francesco Lopresti. Carvacrol activated biopolymeric foam: An effective packaging system to control the development of spoilage and pathogenic bacteria on sliced pumpkin and melon. Food Packaging and Shelf Life. 2021; 28 ():100633.

Chicago/Turabian Style

Raimondo Gaglio; Luigi Botta; Giuliana Garofalo; Alessandro Miceli; Luca Settanni; Francesco Lopresti. 2021. "Carvacrol activated biopolymeric foam: An effective packaging system to control the development of spoilage and pathogenic bacteria on sliced pumpkin and melon." Food Packaging and Shelf Life 28, no. : 100633.

Journal article
Published: 15 January 2021 in Microorganisms
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The present study aimed at selecting non-starter lactic acid bacteria strains, with desirable technological and enzymatic activities, suitable as adjunct culture for the Provola dei Nebrodi cheese production. One hundred and twenty-one lactic acid bacteria, isolated from traditional Provola dei Nebrodi cheese samples, were genetically identified by Rep-PCR genomic fingerprinting, using the (GTG)5-primer, and by matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF MS). Twenty-seven strains, included in the qualified presumption of safety (QPS) list, were tested for technological and proteinase/peptidase activities. Results showed that technological features and flavour formation abilities were strain-dependent. Among the selected strains, Lacticaseibacillus paracasei PN 76 and Limosilactobacillus fermentum PN 101 were used as adjunct culture in pilot-scale cheese-making trials. Data revealed that adjunct cultures positively affected the flavour development of cheese, starting from 30 days of ripening, contributing to the formation of key flavour compounds. The volatile organic compound profiles of experimental cheeses was significantly different from those generated in the controls, suggesting that the selected adjunct strains were able to accelerate the flavour development, contributing to a unique profile of Provola dei Nebrodi cheese

ACS Style

Cinzia Randazzo; Luigi Liotta; Maria Angelis; Giuseppe Celano; Nunziatina Russo; Koenraad Hoorde; Vincenzo Chiofalo; Alessandra Pino; Cinzia Caggia. Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making. Microorganisms 2021, 9, 179 .

AMA Style

Cinzia Randazzo, Luigi Liotta, Maria Angelis, Giuseppe Celano, Nunziatina Russo, Koenraad Hoorde, Vincenzo Chiofalo, Alessandra Pino, Cinzia Caggia. Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making. Microorganisms. 2021; 9 (1):179.

Chicago/Turabian Style

Cinzia Randazzo; Luigi Liotta; Maria Angelis; Giuseppe Celano; Nunziatina Russo; Koenraad Hoorde; Vincenzo Chiofalo; Alessandra Pino; Cinzia Caggia. 2021. "Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making." Microorganisms 9, no. 1: 179.

Journal article
Published: 31 December 2020 in Antibiotics
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The emergence of multidrug resistance among Enterobacteriaceae in livestock poses a serious public health threat. Escherichia coli, a usual host of intestinal microbiota, is recognized also as etiological agent of numerous infections widespread in both humans and animals. The colibacillosis is one of the most reported zoonoses worldwide, typically treated with antibiotics in the primary stages. This strategy has promoted the onset of antibiotic-resistant serotypes of E. coli, reducing the effectiveness of therapeutic treatments and contributing to antibiotic resistance spread. The current study focused on biodiversity, pathogenicity, and antibiotic resistance profile of 104 E. coli strains isolated from domestic animals in Eastern Sicily. The strains were isolated from sick animals and carcasses of six different animal species and screened for resistance against 16 antibiotic molecules, as recommended by WHO and OIE. The antibiotic resistance patterns highlighted that all strains were multi-resistant, showing resistance to at least three antibiotic classes. The highest incidence of resistance was observed against amoxicillin (100%), tylosin (97%), sulfamethoxazole (98%), and erythromycin (92%), while the lowest for colistin (8%). The pathotype characterization identified two EPEC strains and the study of genetic linkage (PFGE) showed a wide variety of profiles. The current study emphasized the wide range of multidrug resistance and genotyping profiles in E. coli isolated in Easter Sicily.

ACS Style

Nunziatina Russo; Alessandro Stamilla; Giuseppe Cascone; Cinzia Lucia Randazzo; Antonino Messina; Massimiliano Lanza; Alessandra Pino; Cinzia Caggia; Francesco Antoci. The Wide Range of Antibiotic Resistance and Variability of Genotypic Profiles in Escherichia coli from Domestic Animals in Eastern Sicily. Antibiotics 2020, 10, 28 .

AMA Style

Nunziatina Russo, Alessandro Stamilla, Giuseppe Cascone, Cinzia Lucia Randazzo, Antonino Messina, Massimiliano Lanza, Alessandra Pino, Cinzia Caggia, Francesco Antoci. The Wide Range of Antibiotic Resistance and Variability of Genotypic Profiles in Escherichia coli from Domestic Animals in Eastern Sicily. Antibiotics. 2020; 10 (1):28.

Chicago/Turabian Style

Nunziatina Russo; Alessandro Stamilla; Giuseppe Cascone; Cinzia Lucia Randazzo; Antonino Messina; Massimiliano Lanza; Alessandra Pino; Cinzia Caggia; Francesco Antoci. 2020. "The Wide Range of Antibiotic Resistance and Variability of Genotypic Profiles in Escherichia coli from Domestic Animals in Eastern Sicily." Antibiotics 10, no. 1: 28.

Journal article
Published: 18 December 2020 in Food Research International
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Several studies showed that products made with ancient wheat genotypes have beneficial health properties compared to those obtained with modern wheat varieties, even though the mechanisms responsible for the positive effects are not clear. Ancient durum wheat genotypes are being currently used for the production of pasta, bread and other typical bakery products but the consumption is strictly local. In this work 15 genotypes of Triticum turgidum subsp. durum, including 10 ancient and 5 modern, were characterized for their technological traits through the determination of different parameters: protein content, dry gluten, gluten index, yellow index, ash, P/L, W and G. In addition, the baking aptitude of all genotypes was evaluated. All semolinas were subjected to leavening by commercial baker’s yeast and the experimental breads were subjected to the qualitative characterization (weight loss, height, firmness, colour, volatile organic compounds, image and sensory analysis). The results obtained showed that protein content of grains and semolinas was higher in ancient rather than modern genotypes. Dry gluten ranged from 6.7% of the modern variety Simeto to 13.6% of the ancient genotype Scorsonera. Great differences were found for the yellow index which reached the highest value in Saragolla variety. The P/L and W ratios were significantly higher for the modern genotypes. On average, weight loss was about 14 g, while bread height varied significantly between the trials. Bread consistency varied between 12.6 and 31.3 N. Differences were observed for the yellow of the crumb (higher for modern genotypes) and for the redness of the crust (higher for ancient genotypes). The sensory evaluation displayed a high variability among the breads from the 10 ancient genotypes, while the control breads received scores closed to those of the modern genotypes. This study revealed that the modern durum wheat varieties showed a certain uniformity of behaviour, while the ancient genotypes exhibited a great variability of the final attributes of breads.

ACS Style

Paolo Ruisi; Rosolino Ingraffia; Valeria Urso; Dario Giambalvo; Antonio Alfonzo; Onofrio Corona; Luca Settanni; Alfonso S. Frenda. Influence of grain quality, semolinas and baker’s yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat. Food Research International 2020, 140, 110029 .

AMA Style

Paolo Ruisi, Rosolino Ingraffia, Valeria Urso, Dario Giambalvo, Antonio Alfonzo, Onofrio Corona, Luca Settanni, Alfonso S. Frenda. Influence of grain quality, semolinas and baker’s yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat. Food Research International. 2020; 140 ():110029.

Chicago/Turabian Style

Paolo Ruisi; Rosolino Ingraffia; Valeria Urso; Dario Giambalvo; Antonio Alfonzo; Onofrio Corona; Luca Settanni; Alfonso S. Frenda. 2020. "Influence of grain quality, semolinas and baker’s yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat." Food Research International 140, no. : 110029.

Journal article
Published: 12 November 2020 in Food Chemistry
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NaCl is utilized in Şalgam at 1–2% (w/w). The aim of this study was to reduce the NaCl content by addition of different concentrations of KCl and CaCl2 during production and evaluate their effects on quality. An innovation in production process was also employed, specifically dough extraction and use of the resulting liquid as a starter inoculum. Lactic acid bacteria (LAB) species (13) were identified using a combined approach of (RAPD)-PCR and 16S rRNA gene sequencing. Lactobacillus paracasei and Lactobacillus plantarum were dominant, but Leuconostoc mesenteroides subsp. jonggajibkimchii, Lactococcus lactis subsp. cremoris, Lactobacillus coryniformis subsp. coryniformis, Lactobacillus paraplantarum were also found. Mineral compositons were determined using ICP-OES and the most abundant were potassium, sodium, calcium, magnesium and phosphorus, respectively. A mixture of NaCl and KCl protected anthocyanin contents and improved colour parameters. Dough extraction also accelerated production of şalgam.

ACS Style

Bilal Agirman; Luca Settanni; Huseyin Erten. Effect of different mineral salt mixtures and dough extraction procedure on the physical, chemical and microbiological composition of Şalgam: A black carrot fermented beverage. Food Chemistry 2020, 344, 128618 .

AMA Style

Bilal Agirman, Luca Settanni, Huseyin Erten. Effect of different mineral salt mixtures and dough extraction procedure on the physical, chemical and microbiological composition of Şalgam: A black carrot fermented beverage. Food Chemistry. 2020; 344 ():128618.

Chicago/Turabian Style

Bilal Agirman; Luca Settanni; Huseyin Erten. 2020. "Effect of different mineral salt mixtures and dough extraction procedure on the physical, chemical and microbiological composition of Şalgam: A black carrot fermented beverage." Food Chemistry 344, no. : 128618.

Journal article
Published: 19 October 2020 in Microorganisms
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The use of β-glucosidase positive strains, as tailored-starter cultures for table olives fermentation, is a useful biotechnological tool applied to accelerate the debittering process. Nowadays, strains belonging to Lactiplantibacillus plantarum species are selected for their high versatility and tolerance to stress conditions. The present study investigated the effect of different stress factors (pH, temperature and NaCl) on growth and on oleuropein-degrading abilities of selected L. plantarum strains. In addition, the presence of the beta-glucosidase gene was investigated by applying a PCR based approach. Results revealed that, overall, the performances of the tested strains appeared to be robust toward the different stressors. However, the temperature of 16 °C significantly affected the growth performance of the strains both singularly and in combination with other stressing factors since it prolongs the latency phase and reduces the maximum growth rate of strains. Similarly, the oleuropein degradation was mainly affected by the low temperature, especially in presence of low salt content. Despite all strains displayed the ability to reduce the oleuropein content, the beta-glucosidase gene was detected in five out of the nine selected strains, demonstrating that the ability to hydrolyze the oleuropein is not closely related to the presence of beta-glucosidase. Data of the present study suggest that is extremely important to test the technological performances of strains at process conditions in order to achieve a good selection of tailored starter cultures for table olives.

ACS Style

Amanda Vaccalluzzo; Alessandra Pino; Maria De Angelis; Joaquín Bautista-Gallego; Flora Valeria Romeo; Paola Foti; Cinzia Caggia; Cinzia L Randazzo. Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities of Lactiplantibacillus plantarum Strains Selected as Tailored Starter Cultures for Naturally Table Olives. Microorganisms 2020, 8, 1607 .

AMA Style

Amanda Vaccalluzzo, Alessandra Pino, Maria De Angelis, Joaquín Bautista-Gallego, Flora Valeria Romeo, Paola Foti, Cinzia Caggia, Cinzia L Randazzo. Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities of Lactiplantibacillus plantarum Strains Selected as Tailored Starter Cultures for Naturally Table Olives. Microorganisms. 2020; 8 (10):1607.

Chicago/Turabian Style

Amanda Vaccalluzzo; Alessandra Pino; Maria De Angelis; Joaquín Bautista-Gallego; Flora Valeria Romeo; Paola Foti; Cinzia Caggia; Cinzia L Randazzo. 2020. "Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities of Lactiplantibacillus plantarum Strains Selected as Tailored Starter Cultures for Naturally Table Olives." Microorganisms 8, no. 10: 1607.

Journal article
Published: 12 September 2020 in International Journal of Food Microbiology
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Tarhana is produced at batch systems in which the microbiota has changed accordingly to the microbial load from ingredients. In order to stabilize the microbiota, the effects of backslopping carried out under different temperature regimes (25 and 30 °C), pH (3.70 and 4.00) and inoculation rates (5, 10 and 15%) on lactic acid bacteria (LAB) diversity were determined in tarhana dough. LAB and Total Aerobic Mesophilic Bacteria (TAMB) numbers increased in all tarhana dough samples subjected to backslopping. Temperature and pH significantly affected the microbiological diversity of tarhana whereas the different inoculation rates did not. Tarhana dough showed complex tarhana microbiota following backslopping at pH 4.00 independently on the temperature applied. When backslopping was carried out at pH 3.70 and 25 °C, tarhana microbiota stabilized and became steady after several cycles. The LAB species found in all dough samples after the final backslopping were Lactobacillus plantarum, Lactobacillus alimentarius and Lactobacillus brevis which were able to carry out the fermentation in all conditions tested. In order to obtain a stable presence of LAB populations at industrial level for tarhana production, this work showed that backslopping is recommended at pH 3.70 and 25 °C with any inoculation ratios.

ACS Style

Burcu Özel; Ömer Şimşek; Luca Settanni; Huseyin Erten. The influence of backslopping on lactic acid bacteria diversity in tarhana fermentation. International Journal of Food Microbiology 2020, 335, 108886 .

AMA Style

Burcu Özel, Ömer Şimşek, Luca Settanni, Huseyin Erten. The influence of backslopping on lactic acid bacteria diversity in tarhana fermentation. International Journal of Food Microbiology. 2020; 335 ():108886.

Chicago/Turabian Style

Burcu Özel; Ömer Şimşek; Luca Settanni; Huseyin Erten. 2020. "The influence of backslopping on lactic acid bacteria diversity in tarhana fermentation." International Journal of Food Microbiology 335, no. : 108886.