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Dr. Giacomo Zara
Dipartimento di Agraria, Università degli Studi di Sassari, Sassari, Italy

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0 Food Microbiology
0 biocontrol
0 fermented beverages
0 Microbiota of raw materials

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Journal article
Published: 21 August 2021 in Science of The Total Environment
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The eco-sustainability of industrial processes relies on the proper exploitation of by-products and wastes. Recently, brewers' spent grain (BSG), the main by-product of brewing, was successfully recycled through vermicomposting to produce an organic soil conditioner. However, the pre-processing step there applied (oven-drying) resulted in high costs and the suppression of microbial species beneficial for soil fertility. To overcome these limitations, a low-input pre-processing step was here applied to better exploit BSG microbiota and to make BSG suitable for vermicomposting. During 51 days of pre-treatment, the bacterial and fungal communities of BSG were monitored by denaturing gradient gel electrophoresis (DGGE). Chemical (carbon, nitrogen, ammonium, nitrate content, dissolved organic carbon) and biochemical (dehydrogenase activity) parameters were also evaluated. Mature vermicompost obtained from pre-processed BSG was characterized considering its legal requirements (e.g., absence of pathogens and mycotoxins, lack of phytotoxicity on seeds), microbiota composition, and chemical properties. Results obtained showed that throughout the pre-process, the BSG microbiota was enriched in bacterial and fungal species of significant biotechnological and agronomic potential, including lactic acid bacteria (Weissella, Pediococcus), plant growth-promoting bacteria (Bacillus, Pseudomonas, Pseudoxhantomonas), and biostimulant yeasts (Pichia fermentans, Trichoderma reesei, Beauveria bassiana). Pre-processing increased the suitability of BSG for earthworms' activity to produce high-quality mature vermicompost.

ACS Style

Angela Bianco; Francesco Fancello; Matteo Garau; Mario Deroma; Alberto S. Atzori; Paola Castaldi; Giacomo Zara; Marilena Budroni. Microbial and chemical dynamics of brewers' spent grain during a low-input pre-vermicomposting treatment. Science of The Total Environment 2021, 802, 149792 .

AMA Style

Angela Bianco, Francesco Fancello, Matteo Garau, Mario Deroma, Alberto S. Atzori, Paola Castaldi, Giacomo Zara, Marilena Budroni. Microbial and chemical dynamics of brewers' spent grain during a low-input pre-vermicomposting treatment. Science of The Total Environment. 2021; 802 ():149792.

Chicago/Turabian Style

Angela Bianco; Francesco Fancello; Matteo Garau; Mario Deroma; Alberto S. Atzori; Paola Castaldi; Giacomo Zara; Marilena Budroni. 2021. "Microbial and chemical dynamics of brewers' spent grain during a low-input pre-vermicomposting treatment." Science of The Total Environment 802, no. : 149792.

Journal article
Published: 30 June 2021 in Agronomy
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The main challenge of this work is to identify a novel approach to reuse and valorize brewers’ spent grain (BSG) to produce a new source of income for the brewers in terms of self-consumption or selling goods. Therefore, this study explored the composting behavior of BSG mixed with different organic materials: wheat straw with pig slurry solid fraction and wheat straw with sheep manure, MIX1 and MIX2, respectively. The composting process was carried out in bins by comparing two different composting strategies: manual turning (MT) and static composting xxx– without turning operations (ST). During the experimental trial, BSG mixtures were chemically analyzed for pH, total Kjeldahl nitrogen, ammoniacal nitrogen, nitrate-nitrogen, total organic carbon, volatile solids, carbon to nitrogen ratio, and moisture content. Furthermore, the final composted materials were evaluated according to the physicochemical and biological limits fixed by the European regulation (2019/1009) and the Italian law (D.Lgs 75/2010). At the end of the composting process, the C/N ratio ranged from 11.6 to 15.5, the humification ratio ranged from 12.4 to 13.8 and the NH4+-N/NO3-N ratio was lower than 0.5 indicating, in all investigated treatments, a good degree of maturation. However, as evidenced by the high pH values and low Germination Index, the sheep manure, as starting material, proved less effective than the solid fraction of pig slurry, probably due to excessive trampling and slow litter change. Finally, concerning the two composting strategies investigated, the obtained results highlighted that the composting strategy did not affect the final compost quality.

ACS Style

Davide Assandri; Niccolò Pampuro; Giacomo Zara; Angela Bianco; Eugenio Cavallo; Marilena Budroni. Co-Composting of Brewers’ Spent Grain with Animal Manures and Wheat Straw: Influence of Two Composting Strategies on Compost Quality. Agronomy 2021, 11, 1349 .

AMA Style

Davide Assandri, Niccolò Pampuro, Giacomo Zara, Angela Bianco, Eugenio Cavallo, Marilena Budroni. Co-Composting of Brewers’ Spent Grain with Animal Manures and Wheat Straw: Influence of Two Composting Strategies on Compost Quality. Agronomy. 2021; 11 (7):1349.

Chicago/Turabian Style

Davide Assandri; Niccolò Pampuro; Giacomo Zara; Angela Bianco; Eugenio Cavallo; Marilena Budroni. 2021. "Co-Composting of Brewers’ Spent Grain with Animal Manures and Wheat Straw: Influence of Two Composting Strategies on Compost Quality." Agronomy 11, no. 7: 1349.

Review
Published: 07 April 2021 in Fermentation
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Sulfite is widely used as a preservative in foods and beverages for its antimicrobial and antioxidant activities, particularly in winemaking where SO2 is frequently added. Thus, sulfite resistance mechanisms have been extensively studied in the fermenting yeast Saccharomyces cerevisiae. Nevertheless, in recent years, a negative perception has developed towards sulfites in wine, because of human health and environmental concerns. Increasing consumer demand for wines with low SO2 content is pushing the winemaking sector to develop new practices in order to reduce sulfite content in wine, including the use of physical and chemical alternatives to SO2, and the exploitation of microbial resources to the same purpose. For this reason, the formation of sulfur-containing compounds by wine yeast has become a crucial point of research during the last decades. In this context, the aim of this review is to examine the main mechanisms weaponized by Saccharomyces cerevisiae for coping with sulfite, with a particular emphasis on the production of sulfite and glutathione, sulfite detoxification through membrane efflux (together with the genetic determinants thereof), and production of SO2-binding compounds.

ACS Style

Giacomo Zara; Tiziana Nardi. Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction. Fermentation 2021, 7, 57 .

AMA Style

Giacomo Zara, Tiziana Nardi. Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction. Fermentation. 2021; 7 (2):57.

Chicago/Turabian Style

Giacomo Zara; Tiziana Nardi. 2021. "Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction." Fermentation 7, no. 2: 57.

Journal article
Published: 26 March 2021 in Foods
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The production of saffron spice generates large quantities of plant by-products: over 90% of the plant material collected is discarded, and a consideration fraction of this waste is plant stamens. This work investigated the chemical composition and the antimicrobial activities of the non-polar fraction extracted from four different saffron flower stamens. The chemical composition of ethereal extracts of the saffron stamens was qualitatively assessed by means of gas–chromatography-mass spectrometry (GC-MS) and nuclear magnetic resonance (NMR) analyses. These analyses revealed ethereal extracts to possess a high polyunsaturated fatty acid content. In vitro antibacterial activity of stamen extracts showed no large differences between Gram-positive and Gram-negative bacteria in terms of minimal inhibitory concentration (MIC). In food matrix microbial analysis of the bacterial strains belonging to the main foodborne pathogen species, including Staphylococcus aureus DSM 20231, Escherichia coli DSM 30083, and Listeria monocytogenes DSM 20600, using low-fat UHT milk, revealed a statistically significant reduction in the number of cells (particularly for E. coli and S. aureus with a complete elimination of the population of the two target bacteria following incubation in diethyl ether extracts of saffron stamen (DES) at high concentrations tested, both at 37 °C and 6 °C (for 48 h and 7 days, respectively). A synergic effect was observed when the pathogens were incubated at 6 °C with DES. This work shows these by-products to be excellent sources of bioactive compounds, which could be exploited in high-added-value products, such as food, cosmetics, and drugs.

ACS Style

Severino Zara; Giacomo Petretto; Alberto Mannu; Giacomo Zara; Marilena Budroni; Ilaria Mannazzu; Chiara Multineddu; Giorgio Pintore; Francesco Fancello. Antimicrobial Activity and Chemical Characterization of a Non-Polar Extract of Saffron Stamens in Food Matrix. Foods 2021, 10, 703 .

AMA Style

Severino Zara, Giacomo Petretto, Alberto Mannu, Giacomo Zara, Marilena Budroni, Ilaria Mannazzu, Chiara Multineddu, Giorgio Pintore, Francesco Fancello. Antimicrobial Activity and Chemical Characterization of a Non-Polar Extract of Saffron Stamens in Food Matrix. Foods. 2021; 10 (4):703.

Chicago/Turabian Style

Severino Zara; Giacomo Petretto; Alberto Mannu; Giacomo Zara; Marilena Budroni; Ilaria Mannazzu; Chiara Multineddu; Giorgio Pintore; Francesco Fancello. 2021. "Antimicrobial Activity and Chemical Characterization of a Non-Polar Extract of Saffron Stamens in Food Matrix." Foods 10, no. 4: 703.

Journal article
Published: 08 March 2021 in Foods
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The soil yeast Tetrapisispora phaffii secretes a killer toxin, named Kpkt, that shows β-glucanase activity and is lethal to wine spoilage yeasts belonging to Kloeckera/Hanseniaspora, Saccharomycodes and Zygosaccharomyces. When expressed in Komagataella phaffii, recombinant Kpkt displays a wider spectrum of action as compared to its native counterpart, being active on a vast array of wine yeasts and food-related bacteria. Here, to gather information on recombinant Kpkt cytotoxicity, lyophilized preparations of this toxin (LrKpkt) were obtained and tested on immortalized human keratinocyte HaCaT cells, a model for the stratified squamous epithelium of the oral cavity and esophagus. LrKpkt proved harmless to HaCaT cells at concentrations up to 36 AU/mL, which are largely above those required to kill food-related yeasts and bacteria in vitro (0.25–2 AU/mL). At higher concentrations, it showed a dose dependent effect that was comparable to that of the negative control and therefore could be ascribed to compounds, other than the toxin, occurring in the lyophilized preparations. Considering the dearth of studies regarding the effects of yeast killer toxins on human cell lines, these results represent a first mandatory step towards the evaluation the possible risks associated to human intake. Moreover, in accordance with that observed on Ceratitis capitata and Musca domestica, they support the lack of toxicity of this toxin on non-target eukaryotic models and corroborate the possible exploitation of killer toxins as natural antimicrobials in the food and beverages industries.

ACS Style

Gavino Carboni; Ivana Marova; Giacomo Zara; Severino Zara; Marilena Budroni; Ilaria Mannazzu. Evaluation of Recombinant Kpkt Cytotoxicity on HaCaT Cells: Further Steps towards the Biotechnological Exploitation Yeast Killer Toxins. Foods 2021, 10, 556 .

AMA Style

Gavino Carboni, Ivana Marova, Giacomo Zara, Severino Zara, Marilena Budroni, Ilaria Mannazzu. Evaluation of Recombinant Kpkt Cytotoxicity on HaCaT Cells: Further Steps towards the Biotechnological Exploitation Yeast Killer Toxins. Foods. 2021; 10 (3):556.

Chicago/Turabian Style

Gavino Carboni; Ivana Marova; Giacomo Zara; Severino Zara; Marilena Budroni; Ilaria Mannazzu. 2021. "Evaluation of Recombinant Kpkt Cytotoxicity on HaCaT Cells: Further Steps towards the Biotechnological Exploitation Yeast Killer Toxins." Foods 10, no. 3: 556.

Journal article
Published: 24 December 2020 in Fermentation
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Red yeasts grow on food wastes, show antagonistic activity against food-spoilage microorganisms, produce food supplements, and may be utilized as feed-supplements themselves to positively modulate the quali-quantitative composition of intestinal microbiota. Therefore, they show a variety of possible biotechnological applications in agri-food-related processes. Here, to further explore the biotechnological potential of red yeasts, eleven strains ascribed to different species of the genera Rhodotorula and Sporobolomyces, differing for biomass and carotenoids production, were characterized in vitro for biofilm formation, invasive growth, and growth at the temperature range of 20–40 °C and in vivo for their antagonistic activity against the fungal pathogen and patulin producer Penicillium expansum. Most of them formed cellular MAT and showed invasive growth as well as adhesion to plastic materials. Four strains determined a significant reduction of fruit decay caused by P. expansum on apple fruit while the remaining seven showed different degrees of biocontrol activity. Finally, none of them grew at body temperature (>37 °C). Statistical analyses of both qualitative and quantitative phenotypic data, including biomass and carotenoids production, gathered further information on the most interesting strains for the biotechnological exploitation of red yeasts in agri-food-related process.

ACS Style

Giacomo Zara; Maria Grazia Farbo; Chiara Multineddu; Quirico Migheli; Marilena Budroni; Severino Zara; Ilaria Mannazzu. Exploring the Biodiversity of Red Yeasts for In Vitro and In Vivo Phenotypes Relevant to Agri-Food-Related Processes. Fermentation 2020, 7, 2 .

AMA Style

Giacomo Zara, Maria Grazia Farbo, Chiara Multineddu, Quirico Migheli, Marilena Budroni, Severino Zara, Ilaria Mannazzu. Exploring the Biodiversity of Red Yeasts for In Vitro and In Vivo Phenotypes Relevant to Agri-Food-Related Processes. Fermentation. 2020; 7 (1):2.

Chicago/Turabian Style

Giacomo Zara; Maria Grazia Farbo; Chiara Multineddu; Quirico Migheli; Marilena Budroni; Severino Zara; Ilaria Mannazzu. 2020. "Exploring the Biodiversity of Red Yeasts for In Vitro and In Vivo Phenotypes Relevant to Agri-Food-Related Processes." Fermentation 7, no. 1: 2.

Review
Published: 22 December 2020 in Agriculture
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The brewing industry is characterized by the large production of by-products. Following the fundamentals of a circular economy, several attempts to recycle brewers’ spent grain (BSG) have been investigated. However, little information is available on its use for composting. Considering the main parameters required for optimal development of composting, the objective of the present review was to analyze the literature to determine whether the microbial and physicochemical characteristics of BSG make it suitable for direct composting. As the main factors in the composting process, we considered the BSG moisture content, total carbon, total nitrogen, C/N ratio, and pH. As described in the literature, the BSG moisture content, C/N ratio, and pH range from 70.6% to 81.3%, 7.1 to 26.5, and 3.8 to 6.9, respectively. This C/N ratio range is lower than the composting target range (20–30). Instead, the mean moisture content in the literature is higher than the 60% to 65% recommended for composting. Optimum pH for aerobic stabilization of compost ranges from 5.5 to 7.5, while the BSG pH in the literature is typically more acidic. Therefore, BSG is not suitable for direct composting. Addition of lignocellulosic bulking agents improves the reduction of moisture content during composting, while also optimizing the substrate properties, such as C/N ratio, air spaces, and pH, to positively affect the composting process. Moreover, livestock manure should be included as a starting material to promote the composting process. In this context, two hypothetical initial mixtures of BSG plus a lignocellulosic bulking agent and livestock manure are presented.

ACS Style

Davide Assandri; Niccolò Pampuro; Giacomo Zara; Eugenio Cavallo; Marilena Budroni. Suitability of Composting Process for the Disposal and Valorization of Brewer’s Spent Grain. Agriculture 2020, 11, 2 .

AMA Style

Davide Assandri, Niccolò Pampuro, Giacomo Zara, Eugenio Cavallo, Marilena Budroni. Suitability of Composting Process for the Disposal and Valorization of Brewer’s Spent Grain. Agriculture. 2020; 11 (1):2.

Chicago/Turabian Style

Davide Assandri; Niccolò Pampuro; Giacomo Zara; Eugenio Cavallo; Marilena Budroni. 2020. "Suitability of Composting Process for the Disposal and Valorization of Brewer’s Spent Grain." Agriculture 11, no. 1: 2.

Editorial
Published: 07 December 2020 in Microorganisms
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This Special Issue collects original contributions in the form of review or research articles, dealing with different aspects of the preservation, characterization and exploitation of the biodiversity of bacteria, yeast, algae and filamentous fungi of different origins

ACS Style

Ilaria Mannazzu; Marilena Budroni; Giacomo Zara; Severino Zara. Preservation, Characterization and Exploitation of Microbial Biodiversity of Agri-Food and Environmental Interest. Microorganisms 2020, 8, 1938 .

AMA Style

Ilaria Mannazzu, Marilena Budroni, Giacomo Zara, Severino Zara. Preservation, Characterization and Exploitation of Microbial Biodiversity of Agri-Food and Environmental Interest. Microorganisms. 2020; 8 (12):1938.

Chicago/Turabian Style

Ilaria Mannazzu; Marilena Budroni; Giacomo Zara; Severino Zara. 2020. "Preservation, Characterization and Exploitation of Microbial Biodiversity of Agri-Food and Environmental Interest." Microorganisms 8, no. 12: 1938.

Journal article
Published: 09 September 2020 in International Journal of Food Microbiology
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Kpkt is a yeast killer toxin, naturally produced by Tetrapisispora phaffii, with possible applications in winemaking due to its antimicrobial activity on wine-related yeasts including Kloeckera/Hanseniaspora, Saccharomycodes and Zygosaccharomyces. Here, Kpkt coding gene was expressed in Komagataella phaffii (formerly Pichia pastoris) and the bioreactor production of the recombinant toxin (rKpkt) was obtained. Moreover, to produce a ready-to-use preparation of rKpkt, the cell-free supernatant of the K. phaffii recombinant killer clone was 80-fold concentrated and lyophilized. The resulting preparation could be easily solubilized in sterile distilled water and maintained its killer activity for up to six months at 4°C. When applied to grape must, it exerted an extensive killer activity on wild wine-related yeasts while proving compatible with the fermentative activity of actively growing Saccharomyces cerevisiae starter strains. Moreover, it displayed a strong microbicidal effect on a variety of bacterial species including lactic acid bacteria and food-borne pathogens. On the contrary it showed no lethal effect on filamentous fungi and on Ceratitis capitata and Musca domestica, two insect species that may serve as non-mammalian model for biomedical research. Based on these results, bioreactor production and lyophilization represent an interesting option for the exploitation of this killer toxin that, due to its spectrum of action, may find application in the control of microbial contaminations in the wine and food industries.

ACS Style

Gavino Carboni; Francesco Fancello; Giacomo Zara; Severino Zara; Luca Ruiu; Ivana Marova; Giovanni Pinna; Marilena Budroni; Ilaria Mannazzu. Production of a lyophilized ready-to-use yeast killer toxin with possible applications in the wine and food industries. International Journal of Food Microbiology 2020, 335, 108883 .

AMA Style

Gavino Carboni, Francesco Fancello, Giacomo Zara, Severino Zara, Luca Ruiu, Ivana Marova, Giovanni Pinna, Marilena Budroni, Ilaria Mannazzu. Production of a lyophilized ready-to-use yeast killer toxin with possible applications in the wine and food industries. International Journal of Food Microbiology. 2020; 335 ():108883.

Chicago/Turabian Style

Gavino Carboni; Francesco Fancello; Giacomo Zara; Severino Zara; Luca Ruiu; Ivana Marova; Giovanni Pinna; Marilena Budroni; Ilaria Mannazzu. 2020. "Production of a lyophilized ready-to-use yeast killer toxin with possible applications in the wine and food industries." International Journal of Food Microbiology 335, no. : 108883.

Mini review
Published: 02 September 2020 in Applied Microbiology and Biotechnology
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Brewers’ spent grain (BSG) is the most abundant by-product of brewing. Due to its microbiological instability and high perishability, fresh BSG is currently disposed of as low-cost cattle feed. However, BSG is an appealing source of nutrients to obtain products with high added value through microbial-based transformation. As such, BSG could become a potential source of income for the brewery itself. While recent studies have covered the relevance of BSG chemical composition in detail, this review aims to underline the importance of microorganisms from the stabilization/contamination of fresh BSG to its biotechnological exploitation. Indeed, the evaluation of BSG-associated microorganisms, which include yeast, fungi, and bacteria, can allow their safe use and the best methods for their exploitation. This bibliographical examination is particularly focused on the role of microorganisms in BSG exploitation to (1) produce enzymes and metabolites of industrial interest, (2) supplement human and animal diets, and (3) improve soil fertility. Emerging safety issues in the use of BSG as a food and feed additive is also considered, particularly considering the presence of mycotoxins. Key points • Microorganisms are used to enhance brewers’ spent grain nutritional value. • Knowledge of brewers’ spent grain microbiota allows the reduction of health risks.

ACS Style

Angela Bianco; Marilena Budroni; Severino Zara; Ilaria Mannazzu; Francesco Fancello; Giacomo Zara. The role of microorganisms on biotransformation of brewers’ spent grain. Applied Microbiology and Biotechnology 2020, 104, 8661 -8678.

AMA Style

Angela Bianco, Marilena Budroni, Severino Zara, Ilaria Mannazzu, Francesco Fancello, Giacomo Zara. The role of microorganisms on biotransformation of brewers’ spent grain. Applied Microbiology and Biotechnology. 2020; 104 (20):8661-8678.

Chicago/Turabian Style

Angela Bianco; Marilena Budroni; Severino Zara; Ilaria Mannazzu; Francesco Fancello; Giacomo Zara. 2020. "The role of microorganisms on biotransformation of brewers’ spent grain." Applied Microbiology and Biotechnology 104, no. 20: 8661-8678.

Review
Published: 10 August 2020 in World Journal of Microbiology and Biotechnology
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In natural environments, microorganisms form microbial aggregates called biofilms able to adhere to a multitude of different surfaces. Yeasts make no exception to this rule, being able to form biofilms in a plethora of environmental niches. In food realms, yeast biofilms may cause major problems due to their alterative activities. In addition, yeast biofilms are tenacious structures difficult to eradicate or treat with the current arsenal of antifungal agents. Thus, much effort is being made to develop novel approaches to prevent and disrupt yeast biofilms, for example through the use of natural antimicrobials or small molecules with both inhibiting and dispersing properties. The aim of this review is to provide a synopsis of the most recent literature on yeast biofilms regarding: (i) biofilm formation mechanisms; (ii) occurrence in food and in food-related environments; and (iii) inhibition and dispersal using natural compounds, in particular.

ACS Style

Giacomo Zara; Marilena Budroni; Ilaria Mannazzu; Francesco Fancello; Severino Zara. Yeast biofilm in food realms: occurrence and control. World Journal of Microbiology and Biotechnology 2020, 36, 1 -10.

AMA Style

Giacomo Zara, Marilena Budroni, Ilaria Mannazzu, Francesco Fancello, Severino Zara. Yeast biofilm in food realms: occurrence and control. World Journal of Microbiology and Biotechnology. 2020; 36 (9):1-10.

Chicago/Turabian Style

Giacomo Zara; Marilena Budroni; Ilaria Mannazzu; Francesco Fancello; Severino Zara. 2020. "Yeast biofilm in food realms: occurrence and control." World Journal of Microbiology and Biotechnology 36, no. 9: 1-10.

Journal article
Published: 22 April 2020 in Fermentation
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In order to select Saccharomyces cerevisiae starter strains for ‘‘Merwah’’ wine production, three strains (M.6.16, M.10.16, and M.4.17) previously isolated from ‘‘Merwah’’ must and characterized at the lab scale were tested in pilot-scale fermentation in a Lebanese winery during the 2019 vintage. The three inoculated musts were compared to that obtained with a spontaneous fermentation. During the fermentations, must samples were taken to evaluate the dominance of the inoculated strains, and at the end of fermentation, the obtained wines were subjected to chemical and sensorial characterization. Molecular monitoring by interdelta analysis revealed that only M.4.17 was able to complete the fermentation and dominate over the wild yeasts. Based on the analysis of principal technological parameters (i.e., residual sugar, fermentative vigor, sulfur production, and acetic acid) and sensorial analysis of the wines obtained, M.4.17 was selected as an adequate starter for the production of typical ‘‘Merwah’’ wine.

ACS Style

Nadine Feghali; Angela Bianco; Giacomo Zara; Edouard Tabet; Chantal Ghanem; Marilena Budroni. Selection of Saccharomyces cerevisiae Starter Strain for Merwah Wine. Fermentation 2020, 6, 43 .

AMA Style

Nadine Feghali, Angela Bianco, Giacomo Zara, Edouard Tabet, Chantal Ghanem, Marilena Budroni. Selection of Saccharomyces cerevisiae Starter Strain for Merwah Wine. Fermentation. 2020; 6 (2):43.

Chicago/Turabian Style

Nadine Feghali; Angela Bianco; Giacomo Zara; Edouard Tabet; Chantal Ghanem; Marilena Budroni. 2020. "Selection of Saccharomyces cerevisiae Starter Strain for Merwah Wine." Fermentation 6, no. 2: 43.

Short communication
Published: 20 February 2020 in Biotechnology Reports
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Vermicomposting is a cost-effective biotechnology for the management of organic wastes that relies on the activity of earthworms and their associated microbiota. Here, the microbiotas of the earthworm Eisenia fetida fed with brewers’ spent grains (FBSG), cow manure (FCM) and a mix of brewers’ spent grains/cow manure (FMIX), were identified by high-throughput DNA sequencing (16S rRNA). Bacterial community variance was correlated with the pH and the organic carbon content of the rearing substrates. FBSG microbiota was enriched in Paenibacillaceae, Enterobacteriaceae, Chitinophagaceae and Comamonadaceae. In addition, FBSG microbiota had a predicted higher abundance of genes involved in cellulose degradation as well as in the nitrogen cycle and showed higher utilization of ammonia and nitrate. Results obtained will allow to optimize the vermicomposting of brewers’ spent grains and to evaluate the effect of vermicompost addition on nutrient dynamics in soil.

ACS Style

Marilena Budroni; Ilaria Mannazzu; Severino Zara; Sara Saba; Antonio Pais; Giacomo Zara. Composition and functional profiling of the microbiota in the casts of Eisenia fetida during vermicomposting of brewers’ spent grains. Biotechnology Reports 2020, 25, e00439 .

AMA Style

Marilena Budroni, Ilaria Mannazzu, Severino Zara, Sara Saba, Antonio Pais, Giacomo Zara. Composition and functional profiling of the microbiota in the casts of Eisenia fetida during vermicomposting of brewers’ spent grains. Biotechnology Reports. 2020; 25 ():e00439.

Chicago/Turabian Style

Marilena Budroni; Ilaria Mannazzu; Severino Zara; Sara Saba; Antonio Pais; Giacomo Zara. 2020. "Composition and functional profiling of the microbiota in the casts of Eisenia fetida during vermicomposting of brewers’ spent grains." Biotechnology Reports 25, no. : e00439.

Journal article
Published: 10 January 2020 in Microorganisms
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Bacterial diversity of 15 extra virgin olive oils, obtained from different Italian varieties, including Frantoio, Coratina, Bosana, and Semidana, was analyzed in this study. All bacterial isolates were genotyped using RAPD and REP-PCR method and grouped by means of cluster analyses. Sequencing of 16S rDNA of 51 isolates, representative of 36 clusters, led to the identification of Bacillus spp., Brevibacillus spp., Micrococcus spp., Staphylococcus spp., Pantoea spp., Kocuria spp., Lysinbacillus spp., and Lactobacillus spp., most of which reported for first time in olive oils. Phenotypic characterization of the 51 isolates, some of which ascribed to potentially probiotic species, indicate that two of them have beta-glucosidase activity while 37% present lipolytic activity. Preliminary evaluation of probiotic potential indicates that 31% of the isolates show biofilm formation ability, 29% acidic pH resistance, and 25% bile salt resistance. Finally, 29% of the isolates were sensitive to antibiotics while the remaining 71%, that include bacterial species well-recognized for their ability to disseminate resistance genes in the environment, showed a variable pattern of antibiotic resistance. The results obtained underline that microbial diversity of extra virgin olive oils represents an unexpected sink of microbial diversity and poses safety issues on the possible biotechnological exploitation of this microbial biodiversity.

ACS Style

Francesco Fancello; Chiara Multineddu; Mario Santona; Pierfrancesco Deiana; Giacomo Zara; Ilaria Mannazzu; Marilena Budroni; Sandro Dettori; Severino Zara. Bacterial Biodiversity of Extra Virgin Olive Oils and Their Potential Biotechnological Exploitation. Microorganisms 2020, 8, 97 .

AMA Style

Francesco Fancello, Chiara Multineddu, Mario Santona, Pierfrancesco Deiana, Giacomo Zara, Ilaria Mannazzu, Marilena Budroni, Sandro Dettori, Severino Zara. Bacterial Biodiversity of Extra Virgin Olive Oils and Their Potential Biotechnological Exploitation. Microorganisms. 2020; 8 (1):97.

Chicago/Turabian Style

Francesco Fancello; Chiara Multineddu; Mario Santona; Pierfrancesco Deiana; Giacomo Zara; Ilaria Mannazzu; Marilena Budroni; Sandro Dettori; Severino Zara. 2020. "Bacterial Biodiversity of Extra Virgin Olive Oils and Their Potential Biotechnological Exploitation." Microorganisms 8, no. 1: 97.

Journal article
Published: 22 November 2019 in Food Microbiology
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Contamination by Listeria monocytogenes is a particularly challenging problem in the food industry due to the ability of the bacterium to develop under conditions normally used for food preservation. Here, we show that the gaseous phase of Citrus limon var pompia leaf essential oil (hereafter PLEO) exerts specific anti-Listeria activity on ricotta salata cheese stored at 5 °C. The synergic effect of gaseous PLEO treatment and refrigeration was first confirmed in vitro on L. monocytogenes strains treated for 3 h with gaseous PLEO and then stored at 5 °C. Ricotta cheese was then inoculated with L. monocytogenes strains and subjected to hurdle technology with different concentrations of gaseous PLEO. Cell counts revealed gaseous PLEO to exert a bactericidal effect on L. monocytogenes 20600 DSMZ and a bacteriostatic effect on a mix of L. monocytogenes strains. Scanning and transmission electron microscopy analyses of L. monocytogenes cells suggested that gaseous PLEO targets the bacterial cell wall and plasma membrane. Chemical analyses of the liquid and vapor phases of PLEO indicated linalyl acetate to be the predominant compound, followed by limonene and the two isomers of citral, whereas EO composition analysis, although generally in line with previous findings, showed the presence of linalyl acetate for the first time. Solid-phase microextraction coupled with gas chromatography confirmed the presence of all crude oil components in the headspace of the box.

ACS Style

Francesco Fancello; Giacomo L. Petretto; Salvatore Marceddu; Tullio Venditti; Giorgio Pintore; Giacomo Zara; Ilaria Mannazzu; Marilena Budroni; Severino Zara. Antimicrobial activity of gaseous Citrus limon var pompia leaf essential oil against Listeria monocytogenes on ricotta salata cheese. Food Microbiology 2019, 87, 103386 .

AMA Style

Francesco Fancello, Giacomo L. Petretto, Salvatore Marceddu, Tullio Venditti, Giorgio Pintore, Giacomo Zara, Ilaria Mannazzu, Marilena Budroni, Severino Zara. Antimicrobial activity of gaseous Citrus limon var pompia leaf essential oil against Listeria monocytogenes on ricotta salata cheese. Food Microbiology. 2019; 87 ():103386.

Chicago/Turabian Style

Francesco Fancello; Giacomo L. Petretto; Salvatore Marceddu; Tullio Venditti; Giorgio Pintore; Giacomo Zara; Ilaria Mannazzu; Marilena Budroni; Severino Zara. 2019. "Antimicrobial activity of gaseous Citrus limon var pompia leaf essential oil against Listeria monocytogenes on ricotta salata cheese." Food Microbiology 87, no. : 103386.

Journal article
Published: 26 October 2019 in Microorganisms
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The study of yeast biodiversity represents an important step in the preservation of the local heritage, and this work in particular has an innovative character since no further studies have investigated 'Merwah', one of the main grape varieties used in winemaking in Lebanon. To gain deeper knowledge of the genetic diversity and population structure of native Saccharomyces cerevisiae wine strains, 202 isolates were collected during spontaneous alcoholic fermentation of eight must/wine samples of cultivar 'Merwah', over two consecutive years (2016, 2017) in a traditional winery in Mount Lebanon (1400 m a.s.l.). The isolates were identified as S. cerevisiae on the basis of their morphology and preliminary sequence analysis of their internal transcribed spacer (ITS) PCR. They were then characterised at the strain level by interdelta PCR and genotyped using multiplex PCR reactions of 12 microsatellite markers. High genetic diversity was observed for the studied population. To select potential yeast starter strains from this population, micro-fermentations were carried out for 22 S. cerevisiae strains that were selected as representative of the 'Merwah' wine yeast population in order to determine their technological and oenological properties. Three indigenous yeast strains might represent candidates for pilot-scale fermentation in the winery, based on relevant features such as high fermentation vigour, low production of volatile acidity and H2S and low residual sugar content at the end of alcoholic fermentation.

ACS Style

Nadine Feghali; Warren Albertin; Edouard Tabet; Ziad Rizk; Angela Bianco; Giacomo Zara; Isabelle Masneuf-Pomarede; Marilena Budroni. Genetic and Phenotypic Characterisation of a Saccharomyces cerevisiae Population of 'Merwah' White Wine. Microorganisms 2019, 7, 492 .

AMA Style

Nadine Feghali, Warren Albertin, Edouard Tabet, Ziad Rizk, Angela Bianco, Giacomo Zara, Isabelle Masneuf-Pomarede, Marilena Budroni. Genetic and Phenotypic Characterisation of a Saccharomyces cerevisiae Population of 'Merwah' White Wine. Microorganisms. 2019; 7 (11):492.

Chicago/Turabian Style

Nadine Feghali; Warren Albertin; Edouard Tabet; Ziad Rizk; Angela Bianco; Giacomo Zara; Isabelle Masneuf-Pomarede; Marilena Budroni. 2019. "Genetic and Phenotypic Characterisation of a Saccharomyces cerevisiae Population of 'Merwah' White Wine." Microorganisms 7, no. 11: 492.

Communication
Published: 04 September 2019 in Microorganisms
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In order to contribute to the elucidation of the biological role of carotenoids, the cellular response to hydrogen peroxide was analyzed in the red yeast R. mucilaginosa. For that, the wild strain C2.5t1, that produces β-carotene, torulene, and torularhodin, and the albino mutant 200A6 that is incapable of producing detectable amounts of these carotenoids, were grown in the presence of increasing concentrations of hydrogen peroxide. In spite of the difference in carotenoid content, the two strains presented comparable resistance to the pro-oxidant that showed a minimum inhibitory concentration of 6 mM. When subject to 1 h treatment with 16 mM hydrogen peroxide the two strains increased catalase but not superoxide activity, suggesting that catalase plays a major role in cell protection in both the wild strain and the albino mutant. Moreover, C2.5t1 reduced its carotenoid content by about 40% upon hydrogen peroxide treatment. This reduction in carotenoids was in agreement with a significant decrease of the transcript levels of genes involved in carotenoid biosynthesis. Since an excess of β-carotene may enhance reactive oxygen species toxicity, these results suggest that C2.5t1 modulates carotenoid content to counteract the pro-oxidant effect of hydrogen peroxide.

ACS Style

Sara Landolfo; Rossella Chessa; Giacomo Zara; Severino Zara; Marilena Budroni; Ilaria Mannazzu. Rhodotorula mucilaginosa C2.5t1 Modulates Carotenoid Content and CAR Genes Transcript Levels to Counteract the Pro-Oxidant Effect of Hydrogen Peroxide. Microorganisms 2019, 7, 316 .

AMA Style

Sara Landolfo, Rossella Chessa, Giacomo Zara, Severino Zara, Marilena Budroni, Ilaria Mannazzu. Rhodotorula mucilaginosa C2.5t1 Modulates Carotenoid Content and CAR Genes Transcript Levels to Counteract the Pro-Oxidant Effect of Hydrogen Peroxide. Microorganisms. 2019; 7 (9):316.

Chicago/Turabian Style

Sara Landolfo; Rossella Chessa; Giacomo Zara; Severino Zara; Marilena Budroni; Ilaria Mannazzu. 2019. "Rhodotorula mucilaginosa C2.5t1 Modulates Carotenoid Content and CAR Genes Transcript Levels to Counteract the Pro-Oxidant Effect of Hydrogen Peroxide." Microorganisms 7, no. 9: 316.

Journal article
Published: 19 August 2019 in Bioresource Technology
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Brewers’ spent grain (BSG) is a by-product of brewing that is usually used as low-value animal feed, although it can be better exploited in biotechnological processes, such as vermicomposting. Here, the chemical, biochemical and microbiological qualities of vermicomposts produced by the earthworm Eisenia fetida were evaluated using three substrates: BSG; cow manure (CM); BSG plus cow manure (1:1; BSG/CM). Over after 5 months of bioconversion by earthworms and microorganisms (thereafter vermicomposting), BSG and BSG/CM showed reduced total organic carbon, and increased total nitrogen and total humic substances like (HSl), suggesting enhanced mineralisation and stabilisation. Suitability of BSG as substrate for earthworms was confirmed by the earthworm fatty acid profile, characterised by prevalence of C:17, C18:1, C18:2 and C18:3 fatty acids. Higher fungi and yeast abundance in BSG vermicompost was accompanied by higher dehydrogenase activity. E. coli, Salmonella spp. and Ochratoxin A levels were below the legal limits.

ACS Style

Sara Saba; Giacomo Zara; Angela Bianco; Matteo Garau; Monica Bononi; Mario Deroma; Antonio Pais; Marilena Budroni. Comparative analysis of vermicompost quality produced from brewers’ spent grain and cow manure by the red earthworm Eisenia fetida. Bioresource Technology 2019, 293, 122019 .

AMA Style

Sara Saba, Giacomo Zara, Angela Bianco, Matteo Garau, Monica Bononi, Mario Deroma, Antonio Pais, Marilena Budroni. Comparative analysis of vermicompost quality produced from brewers’ spent grain and cow manure by the red earthworm Eisenia fetida. Bioresource Technology. 2019; 293 ():122019.

Chicago/Turabian Style

Sara Saba; Giacomo Zara; Angela Bianco; Matteo Garau; Monica Bononi; Mario Deroma; Antonio Pais; Marilena Budroni. 2019. "Comparative analysis of vermicompost quality produced from brewers’ spent grain and cow manure by the red earthworm Eisenia fetida." Bioresource Technology 293, no. : 122019.

Original article
Published: 12 July 2019 in Applied Microbiology and Biotechnology
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Microbial biofilms are undesired in food manufacturing, drinking water distribution systems, and clinical realms. Yeast biofilms are particularly problematic because of the strong capacity of yeast cells to adhere to abiotic surfaces, cells, and tissues. Novel approaches have been developed over recent years to prevent the establishment of microbial biofilms, such as through the use of small molecules with inhibiting and dispersing properties. Here, we studied the inhibitory activity of 11 different amino acids on the biofilm formation ability of three wild-type Saccharomyces cerevisiae strains and the reference strain ∑1278b. Subsequent evaluation of different concentrations of the two most effective amino acids, namely, arginine and cysteine, revealed that they acted in different ways. Arginine prevented biofilm formation by reducing FLO11 gene expression; its addition did not affect cell viability and was even found to enhance cell metabolism (vitality marker) as determined by phenotype microarray (PM) analysis. On the contrary, the addition of cysteine reduced both cell viability and vitality as well as FLO11 expression. Thus, the use of cysteine and arginine as agents against biofilm formation can be diversified depending on the most desired action towards yeast growth.

ACS Style

Giacomo Zara; Marc Bou Zeidan; Francesco Fancello; Maria Lina Sanna; Ilaria Mannazzu; Marilena Budroni; Severino Zara. The administration of l-cysteine and l-arginine inhibits biofilm formation in wild-type biofilm-forming yeast by modulating FLO11 gene expression. Applied Microbiology and Biotechnology 2019, 103, 7675 -7685.

AMA Style

Giacomo Zara, Marc Bou Zeidan, Francesco Fancello, Maria Lina Sanna, Ilaria Mannazzu, Marilena Budroni, Severino Zara. The administration of l-cysteine and l-arginine inhibits biofilm formation in wild-type biofilm-forming yeast by modulating FLO11 gene expression. Applied Microbiology and Biotechnology. 2019; 103 (18):7675-7685.

Chicago/Turabian Style

Giacomo Zara; Marc Bou Zeidan; Francesco Fancello; Maria Lina Sanna; Ilaria Mannazzu; Marilena Budroni; Severino Zara. 2019. "The administration of l-cysteine and l-arginine inhibits biofilm formation in wild-type biofilm-forming yeast by modulating FLO11 gene expression." Applied Microbiology and Biotechnology 103, no. 18: 7675-7685.

Journal article
Published: 03 July 2019 in Fermentation
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Under anaerobic/hypoxic conditions, Saccharomyces cerevisiae relies on external lipid supplements to modulate membrane lipid fraction in response to different stresses. Here, transcriptomic responses of two S. cerevisiae wine strains were evaluated during hypoxic fermentation of a synthetic must with/without ergosterol and oleic acid supplementation. In the absence of lipids, the two strains, namely EC1118 and M25, showed different behaviour, with M25 significantly decreasing its fermentation rate from the 72 h after inoculum. At this time point, the whole genome transcriptomic analysis revealed common and strain-specific responses to the lack of lipid supplementation. Common responses included the upregulation of the genes involved in ergosterol biosynthesis, as well as the seripauperin and the heat shock protein multigene families. In addition, the upregulation of the aerobic isoforms of genes involved in mitochondrial electron transport is compatible with the previously observed accumulation of reactive oxygen species in the two strains during growth in absence of lipids. Considering the strain-specific responses, M25 downregulated the transcription of genes involved in glucose transport, methionine biosynthesis and of those encoding mannoproteins required for adaptation to low temperatures and hypoxia. The identification of these pathways, which are presumably involved in yeast resistance to stresses, will assist industrial strain selection.

ACS Style

Giacomo Zara; Hennie J. J. Van Vuuren; Ilaria Mannazzu; Severino Zara; Marilena Budroni. Transcriptomic Response of Saccharomyces cerevisiae during Fermentation under Oleic Acid and Ergosterol Depletion. Fermentation 2019, 5, 57 .

AMA Style

Giacomo Zara, Hennie J. J. Van Vuuren, Ilaria Mannazzu, Severino Zara, Marilena Budroni. Transcriptomic Response of Saccharomyces cerevisiae during Fermentation under Oleic Acid and Ergosterol Depletion. Fermentation. 2019; 5 (3):57.

Chicago/Turabian Style

Giacomo Zara; Hennie J. J. Van Vuuren; Ilaria Mannazzu; Severino Zara; Marilena Budroni. 2019. "Transcriptomic Response of Saccharomyces cerevisiae during Fermentation under Oleic Acid and Ergosterol Depletion." Fermentation 5, no. 3: 57.