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WORK EXPERIENCE * Senior Researcher at the Institute of Sciences of Food Production – Italian National Research Council (ISPA-CNR) [02/03/2020 – up to date]. * Junior Researcher at the Institute of Sciences of Food Production – Italian National Research Council (ISPA-CNR) [28/11/2019 – 01/03/2020]. * Teacher of Food Sciences at the Italian Public Secondary School [01/10/2018 – 27/11/2019]. * Junior Researcher in Food Microbiology and Food Biotechnologies at the University of Foggia (public university) [01/10/2015 – 30/09/2018]. * Post-doc in Food Technology and Food Chemistry at the Free University of Bozen (private university) [2015]. * Post-doc in Food Microbiology and Food Biotechnologies at the University of Foggia (public university) [2012-2014]. * Post-doc in Food Microbiology/Food Biotechnologies at the Italian Agricultural Research Council [2011-2012]. EDUCATION * Qualification as a teacher in Food Sciences – University of Bari [2015]. * Advanced School in Sustainability and Food Policies – University of Gastronomic Sciences [2010]. * PhD in Biotechnologies of food products – University of Foggia [2005-2008]. * Degree in Food science and technology– University of Foggia [1999-2004].
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.
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 StyleNicola 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 StyleNicola 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.
In the food sector, fermentation processes have been the object of great interest in regard to enhancing the yield, the quality, and the safety of the final product
Maria Tufariello; Francesco Grieco. Advances in Microbial Fermentation Processes. Processes 2021, 9, 1371 .
AMA StyleMaria Tufariello, Francesco Grieco. Advances in Microbial Fermentation Processes. Processes. 2021; 9 (8):1371.
Chicago/Turabian StyleMaria Tufariello; Francesco Grieco. 2021. "Advances in Microbial Fermentation Processes." Processes 9, no. 8: 1371.
From a ‘farm to fork’ perspective, there are several phases in the production chain of fruits and vegetables in which undesired microbial contaminations can attack foodstuff. In managing these diseases, harvest is a crucial point for shifting the intervention criteria. While in preharvest, pest management consists of tailored agricultural practices, in postharvest, the contaminations are treated using specific (bio)technological approaches (physical, chemical, biological). Some issues connect the ‘pre’ and ‘post’, aligning some problems and possible solution. The colonisation of undesired microorganisms in preharvest can affect the postharvest quality, influencing crop production, yield and storage. Postharvest practices can ‘amplify’ the contamination, favouring microbial spread and provoking injures of the product, which can sustain microbial growth. In this context, microbial biocontrol is a biological strategy receiving increasing interest as sustainable innovation. Microbial-based biotools can find application both to control plant diseases and to reduce contaminations on the product, and therefore, can be considered biocontrol solutions in preharvest or in postharvest. Numerous microbial antagonists (fungi, yeasts and bacteria) can be used in the field and during storage, as reported by laboratory and industrial-scale studies. This review aims to examine the main microbial-based tools potentially representing sustainable bioprotective biotechnologies, focusing on the biotools that overtake the boundaries between pre- and postharvest applications protecting quality against microbial decay.
Vincenzo Sellitto; Severino Zara; Fabio Fracchetti; Vittorio Capozzi; Tiziana Nardi. Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre- and Postharvest Applications on Vegetables and Fruits. Fermentation 2021, 7, 60 .
AMA StyleVincenzo Sellitto, Severino Zara, Fabio Fracchetti, Vittorio Capozzi, Tiziana Nardi. Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre- and Postharvest Applications on Vegetables and Fruits. Fermentation. 2021; 7 (2):60.
Chicago/Turabian StyleVincenzo Sellitto; Severino Zara; Fabio Fracchetti; Vittorio Capozzi; Tiziana Nardi. 2021. "Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre- and Postharvest Applications on Vegetables and Fruits." Fermentation 7, no. 2: 60.
The aim of this review is to explore and discuss the two main aspects related to a HeadSpace Solid Phase Micro-Extraction Gas-Chromatography/Mass-Spectrometry (HS-SPME-GC/MS) quantitative analysis of volatile compounds in wines, both being fundamental to obtain reliable data. In the first section, recent advances in the use of multivariate optimization approaches during the method development step are described with a special focus on factorial designs and response surface methodologies. In the second section, critical aspects related to quantification methods are discussed. Indeed, matrix effects induced by the complexity of the volatile profile and of the non-volatile matrix of wines, potentially differing between diverse wines in a remarkable extent, often require severe assumptions if a reliable quantification is desired. Several approaches offering different levels of data reliability including internal standards, model wine calibration, a stable isotope dilution analysis, matrix-matched calibration and standard addition methods are reported in the literature and are discussed in depth here.
Sandra Pati; Maria Tufariello; Pasquale Crupi; Antonio Coletta; Francesco Grieco; Ilario Losito. Quantification of Volatile Compounds in Wines by HS-SPME-GC/MS: Critical Issues and Use of Multivariate Statistics in Method Optimization. Processes 2021, 9, 662 .
AMA StyleSandra Pati, Maria Tufariello, Pasquale Crupi, Antonio Coletta, Francesco Grieco, Ilario Losito. Quantification of Volatile Compounds in Wines by HS-SPME-GC/MS: Critical Issues and Use of Multivariate Statistics in Method Optimization. Processes. 2021; 9 (4):662.
Chicago/Turabian StyleSandra Pati; Maria Tufariello; Pasquale Crupi; Antonio Coletta; Francesco Grieco; Ilario Losito. 2021. "Quantification of Volatile Compounds in Wines by HS-SPME-GC/MS: Critical Issues and Use of Multivariate Statistics in Method Optimization." Processes 9, no. 4: 662.
Botrytis cinerea, responsible for grey mold, represents the first biological cause of fruit and vegetable spoilage phenomena in post-harvest. Kiwifruit is a climacteric fruit particularly prone to this mold infestation during storage. Lactic acid bacteria (LAB) are food-grade bacteria that can synthesize several metabolites with antimicrobial activity and are, therefore, suggested as promising and eco-friendly resources for the bio-control of molds on fruits and vegetables. In this work, we propose the screening of a collection of 300 LAB previously isolated from traditional sourdoughs for their ability to counteract in vitro the growth of Botrytis cinerea CECT 20973. Only 2% of tested LAB strains belonging to Lactiplantibacillus plantarum species, exerted a strong antagonism against B. cinerea. The cell-free supernatants were partially characterized and results clearly indicated that high levels of lactic acid contributed to the antagonistic activity. PAN01 and UFG 121 cell-free supernatants were investigated as potential bio-control agents in a preliminary in vivo assay using freshly cut kiwifruits as a food model. The application of cell-free supernatants allowed to delay the growth of B. cinerea on artificially contaminated kiwifruits until two weeks. The antagonistic activity was greatly affected by the storage temperature (25 °C and 4 °C) selected for the processed fruits, suggesting the importance to include microbial-based solution in a broader framework of hurdle technologies.
Nicola De Simone; Vittorio Capozzi; Maria de Chiara; Maria Amodio; Samira Brahimi; Giancarlo Colelli; Djamel Drider; Giuseppe Spano; Pasquale Russo. Screening of Lactic Acid Bacteria for the Bio-Control of Botrytis cinerea and the Potential of Lactiplantibacillus plantarum for Eco-Friendly Preservation of Fresh-Cut Kiwifruit. Microorganisms 2021, 9, 773 .
AMA StyleNicola De Simone, Vittorio Capozzi, Maria de Chiara, Maria Amodio, Samira Brahimi, Giancarlo Colelli, Djamel Drider, Giuseppe Spano, Pasquale Russo. Screening of Lactic Acid Bacteria for the Bio-Control of Botrytis cinerea and the Potential of Lactiplantibacillus plantarum for Eco-Friendly Preservation of Fresh-Cut Kiwifruit. Microorganisms. 2021; 9 (4):773.
Chicago/Turabian StyleNicola De Simone; Vittorio Capozzi; Maria de Chiara; Maria Amodio; Samira Brahimi; Giancarlo Colelli; Djamel Drider; Giuseppe Spano; Pasquale Russo. 2021. "Screening of Lactic Acid Bacteria for the Bio-Control of Botrytis cinerea and the Potential of Lactiplantibacillus plantarum for Eco-Friendly Preservation of Fresh-Cut Kiwifruit." Microorganisms 9, no. 4: 773.
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.
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 StyleVittorio 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 StyleVittorio 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.
The Champenoise method for the obtainment of sparkling wines is based on “in bottle” re-fermentation driven by few commercial strains belonging to the Saccharomyces cerevisiae species and their exclusive use can cause a flattening of the sensorial profile. In this work, the impact of native selected yeast strains on the chemical profile of sparkling wines has been evaluated through non-targeted metabolomic approach based on HPLC-HRMS and GC-MS techniques. Results showed that yeast strain affects the levels of i) some fermentative compounds as well as of ii) polysaccharides, organic acids, phenolic acids and lipids. Moreover, a HPLC-HRMS/GC-MS correlation analysis permitted to draw a map that constitutes a useful tool to monitor the different patterns of aroma release. Finally, the present work provide original information to modulate positively the quality of regional sparkling wines from minor autochthonous grape varieties using selected microbial resources.
Maria Tufariello; Antonino Rizzuti; Lorenzo Palombi; Rosa Ragone; Vittorio Capozzi; Vito Gallo; Piero Mastrorilli; Francesco Grieco. Non-targeted metabolomic approach as a tool to evaluate the chemical profile of sparkling wines fermented with autochthonous yeast strains. Food Control 2021, 126, 108099 .
AMA StyleMaria Tufariello, Antonino Rizzuti, Lorenzo Palombi, Rosa Ragone, Vittorio Capozzi, Vito Gallo, Piero Mastrorilli, Francesco Grieco. Non-targeted metabolomic approach as a tool to evaluate the chemical profile of sparkling wines fermented with autochthonous yeast strains. Food Control. 2021; 126 ():108099.
Chicago/Turabian StyleMaria Tufariello; Antonino Rizzuti; Lorenzo Palombi; Rosa Ragone; Vittorio Capozzi; Vito Gallo; Piero Mastrorilli; Francesco Grieco. 2021. "Non-targeted metabolomic approach as a tool to evaluate the chemical profile of sparkling wines fermented with autochthonous yeast strains." Food Control 126, no. : 108099.
Lactic acid bacteria (LAB) belong to an assorted cluster of bacteria that are protagonists of fermentative processes and bio-based solutions of interest in the different fields of biotechnological sciences, from the agri-food sector (green) up to the industrial (white), throughout the pharmaceutical (red)
Vittorio Capozzi; Francesco Grieco. Editorial: Lactic Acid Fermentation and the Colours of Biotechnology 2.0. Fermentation 2021, 7, 32 .
AMA StyleVittorio Capozzi, Francesco Grieco. Editorial: Lactic Acid Fermentation and the Colours of Biotechnology 2.0. Fermentation. 2021; 7 (1):32.
Chicago/Turabian StyleVittorio Capozzi; Francesco Grieco. 2021. "Editorial: Lactic Acid Fermentation and the Colours of Biotechnology 2.0." Fermentation 7, no. 1: 32.
This study aimed to assess the impact of two soil managements and training systems on yield and wine aroma compounds of Negroamaro variety grown in a warm climate region (southern Italy). Cover crop (CC) and soil tillage (ST) as soil management, whilst bilateral Guyot (BG) and monolateral Guyot (MG) as training systems were compared. Free and bound volatile fractions were evaluated by GC-MS. ST and CC as well as BG and MG significantly affected yield parameters. In particular, yield was higher in ST and BG than in CC and MG, respectively; moreover, it was found to be positively influenced by interaction between BG and ST. Regarding aroma compounds, significant interactions between soil management and training system factors were observed. In case of free volatiles, the most positive interaction was found between BG and ST, whereas, for bound volatiles, the best interaction was represented by MG with both soil tillage and cover crop. Vine leaf area and development over vine growth stages along with water stress levels played an important role in determining the aroma profile as well as yield parameters. In conclusion, the training system significantly interacted with soil management and affected most of important aroma compounds in Negroamaro wine.
Antonio Coletta; Aline Theodoro Toci; Sandra Pati; Giuseppe Ferrara; Francesco Grieco; Maria Tufariello; Pasquale Crupi. Effect of Soil Management and Training System on Negroamaro Wine Aroma. Foods 2021, 10, 454 .
AMA StyleAntonio Coletta, Aline Theodoro Toci, Sandra Pati, Giuseppe Ferrara, Francesco Grieco, Maria Tufariello, Pasquale Crupi. Effect of Soil Management and Training System on Negroamaro Wine Aroma. Foods. 2021; 10 (2):454.
Chicago/Turabian StyleAntonio Coletta; Aline Theodoro Toci; Sandra Pati; Giuseppe Ferrara; Francesco Grieco; Maria Tufariello; Pasquale Crupi. 2021. "Effect of Soil Management and Training System on Negroamaro Wine Aroma." Foods 10, no. 2: 454.
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.
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 StyleVittorio 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 StyleVittorio 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.
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.
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 StyleMaria 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 StyleMaria 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.
The management of food safety represents a global and transdisciplinary issue of great relevance for human health and crucial economic sectors
Pasquale Russo; Vittorio Capozzi. Editorial: Microbiological Safety of Foods. Foods 2020, 10, 53 .
AMA StylePasquale Russo, Vittorio Capozzi. Editorial: Microbiological Safety of Foods. Foods. 2020; 10 (1):53.
Chicago/Turabian StylePasquale Russo; Vittorio Capozzi. 2020. "Editorial: Microbiological Safety of Foods." Foods 10, no. 1: 53.
Losses of volatile compounds during baking are expected due to their evaporation at the high temperatures of the oven, which can lead to a decrease in the aroma intensity of the final product, which is crucial for gluten-free breads that are known for their weak aroma. Volatiles from fermentation and lipids oxidation are transferred from crumb to crust, and they flow out to the air together with Maillard and caramelisation compounds from the crust. In this study, the release to the oven of volatile compounds from five gluten-free breads (quinoa, teff and rice flours, and corn and wheat starches) and wheat bread during baking and toasting was measured in real-time using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). Baking showed different volatile release patterns that are described by bell-shaped curves, plateaus and exponential growths. Flour-based breads had the higher overall volatile release during baking, but also high ratios in the final bread, while starch-based breads showed high pyrazine releases due to moisture losses. Meanwhile, toasting promoted the release of volatile compounds from the bread matrix, but also the additional generation of volatiles from Maillard reaction and caramelisation. Interestingly, gluten-free breads presented higher losses of volatiles during baking than wheat bread, which could partially explain their weaker aroma.
Joana Pico; Iuliia Khomenko; Vittorio Capozzi; Luciano Navarini; Franco Biasioli. Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence. Foods 2020, 9, 1498 .
AMA StyleJoana Pico, Iuliia Khomenko, Vittorio Capozzi, Luciano Navarini, Franco Biasioli. Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence. Foods. 2020; 9 (10):1498.
Chicago/Turabian StyleJoana Pico; Iuliia Khomenko; Vittorio Capozzi; Luciano Navarini; Franco Biasioli. 2020. "Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence." Foods 9, no. 10: 1498.
Consumers highly appreciate table grapes for their pleasant sensory attributes and as good sources of nutritional and functional compounds. This explains the rising market and global interest in this product. Along with other fruits and vegetables, table grapes are considerably perishable post-harvest due to the growth of undesired microorganisms. Among the microbial spoilers, Botrytis cinerea represents a model organism because of its degrading potential and the huge economic losses caused by its infection. The present review provides an overview of the recent primary physical, chemical, and biological control treatments adopted against the development of B. cinerea in table grapes to extend shelf life. These treatments preserve product quality and safety. This article also focuses on the compliance of different approaches with organic and sustainable production processes. Tailored approaches include those that rely on controlled atmosphere and the application of edible coating and packaging, as well as microbial-based activities. These strategies, applied alone or in combination, are among the most promising solutions in order to prolong table grape quality during cold storage. In general, the innovative design of applications dealing with hurdle technologies holds great promise for future improvements.
Nicola De Simone; Bernardo Pace; Francesco Grieco; Michela Chimienti; Viwe Tyibilika; Vincenzo Santoro; Vittorio Capozzi; Giancarlo Colelli; Giuseppe Spano; Pasquale Russo. Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest. Foods 2020, 9, 1138 .
AMA StyleNicola De Simone, Bernardo Pace, Francesco Grieco, Michela Chimienti, Viwe Tyibilika, Vincenzo Santoro, Vittorio Capozzi, Giancarlo Colelli, Giuseppe Spano, Pasquale Russo. Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest. Foods. 2020; 9 (9):1138.
Chicago/Turabian StyleNicola De Simone; Bernardo Pace; Francesco Grieco; Michela Chimienti; Viwe Tyibilika; Vincenzo Santoro; Vittorio Capozzi; Giancarlo Colelli; Giuseppe Spano; Pasquale Russo. 2020. "Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest." Foods 9, no. 9: 1138.
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.
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 StyleCarmen 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 StyleCarmen 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.
The employment of multi-species starter cultures has growing importance in modern winemaking for improving the complexity and wine attributes. The assessment of compatibility for selected species/strains at the industrial-scale is crucial to assure the quality and the safety associated with fermentations. An aspect particularly relevant when the species belong to non-Saccharomyces, Saccharomyces spp. and malolactic bacteria, three categories with different biological characteristics and oenological significance. To the best of our knowledge, the present report is the first study regarding the utilization of a combined starter culture composed of three strains of non-Saccharomyces, Saccharomyces cerevisiae and Lactobacillus plantarum for production of wine at the industrial scale. More in-depth, this work investigated the oenological potential of the autochthonous characterized strains from the Apulian region (Southern Italy), Candida zemplinina (syn. Starmerella bacillaris) 35NC1, S. cerevisiae (NP103), and L. plantarum (LP44), in co-inoculation following a complete scale-up scheme. Microbial dynamics, fermentative profiles and production of volatile secondary compounds were assessed in lab-scale micro-vinification tests and then the performances of the mixed starter formulation were further evaluated by pilot-scale wine production. The above results were finally validated by performing an industrial-scale vinification on 100HL of Negroamaro cultivar grape must. The multi-starter formulation was able to rule the different stages of the fermentation processes effectively, and the different microbial combinations enhanced the organoleptic wine features to different extents. The findings indicated that the simultaneous inoculation of the three species affect the quality and quantity of several volatile compounds, confirming that the complexity of the wine can reflect the complexity of the starter cultures. Moreover, the results underlined that the same mixed culture could differently influence wine quality when tested at the lab-, pilot- and industrial-scale. Finally, we highlighted the significance of employment non-Saccharomyces and L. plantarum, together with S. cerevisiae, autochthonous strains in the design of custom-made starter culture formulation for typical regional wine production with pronounced unique quality.
Maria Tufariello; Vittorio Capozzi; Giuseppe Spano; Giovanni Cantele; Pasquale Venerito; Giovanni Mita; Francesco Grieco. Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy). Microorganisms 2020, 8, 726 .
AMA StyleMaria Tufariello, Vittorio Capozzi, Giuseppe Spano, Giovanni Cantele, Pasquale Venerito, Giovanni Mita, Francesco Grieco. Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy). Microorganisms. 2020; 8 (5):726.
Chicago/Turabian StyleMaria Tufariello; Vittorio Capozzi; Giuseppe Spano; Giovanni Cantele; Pasquale Venerito; Giovanni Mita; Francesco Grieco. 2020. "Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)." Microorganisms 8, no. 5: 726.
The Olive Mill Wastewaters (OMWs) are one of the most important agro-industrial wastes of the Mediterranean Countries and the disposal by draining them onto land has been proved to be damaging for soils, plants and groundwater due to their polluting power. The present report describes a new method for bio-detoxification of undiluted fresh OMW based on the driven selection of aerobic yeasts and bacteria. The identified yeast Candida boidinii A5y and the bacterium Paenibacillus albidus R32b strains allowed the treatment of freshly produced raw OMW characterized by very high COD value and phenolic content, when applied as sequential inoculum. The treated OMW showed the absence of antimicrobial effects and a strongly reduction of phytotoxic activity on the germination of several plant seeds. The process was successfully validated on an industrial scale without any pre-treatment, dilution and/or supplementation of the raw waste. Bio-detoxified OMW produced by this sustainable and low-cost process would be suitable for new non-chemical fertigation or soilless applications. The described procedure represents a virtuous example of circular economy efficaciously applied for a depleting agri-food resource.
F.A. Ramires; M. Durante; G. Maiorano; D. Migoni; P. Rampino; F.P. Fanizzi; C. Perrotta; G. Mita; F. Grieco; G. Bleve. Industrial scale bio-detoxification of raw olive mill wastewaters by the use of selected microbial yeast and bacterial strains to obtain a new source for fertigation. Journal of Environmental Management 2020, 265, 110574 .
AMA StyleF.A. Ramires, M. Durante, G. Maiorano, D. Migoni, P. Rampino, F.P. Fanizzi, C. Perrotta, G. Mita, F. Grieco, G. Bleve. Industrial scale bio-detoxification of raw olive mill wastewaters by the use of selected microbial yeast and bacterial strains to obtain a new source for fertigation. Journal of Environmental Management. 2020; 265 ():110574.
Chicago/Turabian StyleF.A. Ramires; M. Durante; G. Maiorano; D. Migoni; P. Rampino; F.P. Fanizzi; C. Perrotta; G. Mita; F. Grieco; G. Bleve. 2020. "Industrial scale bio-detoxification of raw olive mill wastewaters by the use of selected microbial yeast and bacterial strains to obtain a new source for fertigation." Journal of Environmental Management 265, no. : 110574.
In this investigation, we explored the oenological significance of Candida zemplinina (syn. Starmerella bacillaris) isolates from Apulian grape musts. Moreover, we provide the first evidence of the impact of different C. zemplinina strains on the wine aromatic properties tested as monocultures. We described the diversity of C. zemplinina strains isolated from grapes and the variability of ‘volatile’ phenotypes associated with this intraspecific variability. Thirty-three isolates were characterized at strain level by PCR-based approach and, among these, 16 strains were identified and then tested by microfermentation tests carried out in grape must. Analyzed strains were low producers of acetic acid and hydrogen sulphide, not able to decarboxylate a panel of representative amino acids, whereas they showed fructophilic character and significant glycerol production. Volatile profiles of produced wines were investigated by gas chromatography–mass spectrometry. The Odor Activity Values of all molecules were calculated and 12 compounds showed values above their odor thresholds. Two selected strains (35NC1 and 15PR1) could be considered as possible starter cultures since they were able to positively affect the sensory properties of obtained wine. This report firstly supplies evidence on the strain-specific impact of different C. zemplinina strains on the final aroma of produced wines.
Pasquale Russo; Maria Tufariello; Raffaela Renna; Mariana Tristezza; Marco Taurino; Lorenzo Palombi; Vittorio Capozzi; Carlo G. Rizzello; Francesco Grieco. New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines. Microorganisms 2020, 8, 628 .
AMA StylePasquale Russo, Maria Tufariello, Raffaela Renna, Mariana Tristezza, Marco Taurino, Lorenzo Palombi, Vittorio Capozzi, Carlo G. Rizzello, Francesco Grieco. New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines. Microorganisms. 2020; 8 (5):628.
Chicago/Turabian StylePasquale Russo; Maria Tufariello; Raffaela Renna; Mariana Tristezza; Marco Taurino; Lorenzo Palombi; Vittorio Capozzi; Carlo G. Rizzello; Francesco Grieco. 2020. "New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines." Microorganisms 8, no. 5: 628.
Donkey milk is receiving increasing interest due to its attractive nutrient and functional properties (but also cosmetic), which make it a suitable food for sensitive consumers, such as infants with allergies, the immunocompromised, and elderly people. Our study aims to provide further information on the microbial variability of donkey milk under cold storage conditions. Therefore, we analysed by high-throughput sequencing the bacterial communities in unpasteurized donkey milk just milked, and after three days of conservation at 4 °C, respectively. Results showed that fresh donkey milk was characterized by a high incidence of spoilage Gram-negative bacteria mainly belonging to Pseudomonas spp. A composition lower than 5% of lactic acid bacteria was found in fresh milk samples, with Lactococcus spp. being the most abundant. The occurrence of microbial species belonging to risk group 2 was found in fresh milk. After three days of cold storage, the bacterial biodiversity of donkey milk was strongly reduced, since about 93% of the bacterial communities were identified as different species of psychrotrophic Pseudomonas. In conclusion, we report a preliminary description of the microbial diversity of donkey milk by using a metagenomic approach and encouraging a correct exploitation of this high-value niche product.
Pasquale Russo; Daniela Fiocco; Marzia Albenzio; Giuseppe Spano; Vittorio Capozzi. Microbial Populations of Fresh and Cold Stored Donkey Milk by High-Throughput Sequencing Provide Indication for A Correct Management of This High-Value Product. Applied Sciences 2020, 10, 2314 .
AMA StylePasquale Russo, Daniela Fiocco, Marzia Albenzio, Giuseppe Spano, Vittorio Capozzi. Microbial Populations of Fresh and Cold Stored Donkey Milk by High-Throughput Sequencing Provide Indication for A Correct Management of This High-Value Product. Applied Sciences. 2020; 10 (7):2314.
Chicago/Turabian StylePasquale Russo; Daniela Fiocco; Marzia Albenzio; Giuseppe Spano; Vittorio Capozzi. 2020. "Microbial Populations of Fresh and Cold Stored Donkey Milk by High-Throughput Sequencing Provide Indication for A Correct Management of This High-Value Product." Applied Sciences 10, no. 7: 2314.
Mascarpone, a soft-spread cheese, is an unripened dairy product manufactured by the thermal-acidic coagulation of milk cream. Due to the mild flavor and creamy consistency, it is a base ingredient in industrial, culinary, and homemade preparations (e.g., it is a key constituent of a widely appreciated Italian dessert ‘Tiramisù’). Probably due to this relevance as an ingredient rather than as directly consumed foodstuff, mascarpone has not been often the subject of detailed studies. To the best of our knowledge, no investigation has been carried out on the volatile compounds contributing to the mascarpone cheese aroma profile. In this study, we analyzed the Volatile Organic Compounds (VOCs) in the headspace of different commercial mascarpone cheeses by two different techniques: Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME GC-MS) and Proton-Transfer Reaction-Mass Spectrometry coupled to a Time of Flight mass analyzer (PTR-ToF-MS). We coupled these two approaches due to the complementarity of the analytical potential—efficient separation and identification of the analytes on the one side (HS-SPME GC-MS), and effective, fast quantitative analysis without any sample preparation on the other (PTR-ToF-MS). A total of 27 VOCs belonging to different chemical classes (9 ketones, 5 alcohols, 4 organic acids, 3 hydrocarbons, 2 furans, 1 ester, 1 lactone, 1 aldehyde, and 1 oxime) have been identified by HS-SPME GC-MS, while PTR-ToF-MS allowed a rapid snapshot of volatile diversity confirming the aptitude to rapid noninvasive quality control and the potential in commercial sample differentiation. Ketones (2-heptanone and 2-pentanone, in particular) are the most abundant compounds in mascarpone headspace, followed by 2-propanone, 2-nonanone, 2-butanone, 1-pentanol, 2-ethyl-1-hexanol, furfural and 2-furanmethanol. The study also provides preliminary information on the differentiation of the aroma of different brands and product types.
Vittorio Capozzi; Valentina Lonzarich; Iuliia Khomenko; Luca Cappellin; Luciano Navarini; Franco Biasioli. Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS. Molecules 2020, 25, 1242 .
AMA StyleVittorio Capozzi, Valentina Lonzarich, Iuliia Khomenko, Luca Cappellin, Luciano Navarini, Franco Biasioli. Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS. Molecules. 2020; 25 (5):1242.
Chicago/Turabian StyleVittorio Capozzi; Valentina Lonzarich; Iuliia Khomenko; Luca Cappellin; Luciano Navarini; Franco Biasioli. 2020. "Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS." Molecules 25, no. 5: 1242.