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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 StyleRaimondo 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 StyleRaimondo 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.
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.
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 StyleGiorgia 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 StyleGiorgia 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.
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.
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 StylePietro 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 StylePietro 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.
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.
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 StyleRaimondo 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 StyleRaimondo 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.
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.
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 StyleRaimondo 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 StyleRaimondo 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.
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.
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 StyleRaimondo 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 StyleRaimondo 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.
Drying is a process aimed at reducing the water content in plant materials below a limit where the activity of microbes and decomposing enzymes deteriorate the quality of medicinal and aromatic plants. Today, the interest of consumers towards medicinal and aromatic herbs has registered a growing trend. This study aims at designing a low-cost real-time monitoring and control system for the drying process of aromatic herbs and evaluating drying efficacy on the microbial community associated with the studied herbs. Hot-air drying tests of sage and laurel leaves were carried out in a dryer desiccator cabinet at 40 °C and 25% relative humidity using three biomass densities (3, 4 and 5 kg/m2). The prototype of the smart system is based on an Arduino Mega 2560 board, to which nine Siemens 7MH5102-1PD00 load cells and a DHT22 temperature and humidity sensor were added. The data acquired by the sensors were transmitted through Wi-Fi to a ThingSpeak account in order to monitor the drying process in real time. The variation in the moisture content of the product and the drying rate were obtained. The system provided a valid support decision during the drying process, allowing for the precise monitoring of the evolution of the biomass moisture loss and drying rate for laurel and sage. The three different biomass densities employed did not provide significant differences in the drying process for sage. Statistically significant differences among the three tests were found for laurel in the final part of the process. The microbial loads of the aromatic herbs after drying were influenced by the different leaf structures of the species; in particular, with laurel leaves, microbial survival increased with increasing biomass density. Finally, with the drying method adopted, the two species under consideration showed a different microbial stability and, consequently, had a different shelf life, longer for sage than laurel, as also confirmed by water activity (aw) values.
Pietro Catania; Raimondo Gaglio; Santo Orlando; Luca Settanni; Mariangela Vallone. Design and Implementation of a Smart System to Control Aromatic Herb Dehydration Process. Agriculture 2020, 10, 332 .
AMA StylePietro Catania, Raimondo Gaglio, Santo Orlando, Luca Settanni, Mariangela Vallone. Design and Implementation of a Smart System to Control Aromatic Herb Dehydration Process. Agriculture. 2020; 10 (8):332.
Chicago/Turabian StylePietro Catania; Raimondo Gaglio; Santo Orlando; Luca Settanni; Mariangela Vallone. 2020. "Design and Implementation of a Smart System to Control Aromatic Herb Dehydration Process." Agriculture 10, no. 8: 332.
In recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are characterized by a short shelf life due to the processing phases that accelerate the ripening courses. The aim of this work is to analyze the effect on the quality of fresh-cut Hayward kiwis of three different edible coatings based on (1) Aloe vera gel, (2) Aloe vera gel + hydroxypropyl methylcellulose and (3) Aloe vera gel + lemon essential oil. Fruit firmness, weight loss, color, soluble solids content, titratable acidity, microbial load and sensory analysis were evaluated as fresh after 2, 4, 7 and 10 days. Aloe vera gel and Aloe vera gel + lemon essential oil maintained the best values, as they acted as a barrier to gas exchange and further reduced the microbial load. These results were confirmed by sensory analysis: Aloe vera gel + hydroxypropyl methylcellulose does not alter the natural taste of kiwi slices, Aloe vera gel + lemon essential oil gives the characteristic taste of lemon essential oil and Aloe vera gel gives an herbaceous taste. The Aloe vera gel, in combination with these additives, maintains the ability to preserve the quality of fresh-cut kiwifruit.
Roberta Passafiume; Raimondo Gaglio; Giuseppe Sortino; Vittorio Farina. Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits. Foods 2020, 9, 939 .
AMA StyleRoberta Passafiume, Raimondo Gaglio, Giuseppe Sortino, Vittorio Farina. Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits. Foods. 2020; 9 (7):939.
Chicago/Turabian StyleRoberta Passafiume; Raimondo Gaglio; Giuseppe Sortino; Vittorio Farina. 2020. "Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits." Foods 9, no. 7: 939.
The present study was carried out to produce Protected Denomination of Origin (PDO) Pecorino Siciliano cheese with a multi-species lactic acid bacteria (LAB) culture, composed of starter and non-starter strains in order to reduce the microbiological variability of the products derived without LAB inoculums. To this end, cheese samples produced in six factories located in five provinces (Agrigento, Catania, Enna, Palermo and Trapani) of Sicily, and previously characterised for physicochemical, microbiological and sensory aspects, have been investigated in this work for bacterial microbiome, fatty acid (FA) composition as well as volatile organic compound (VOC) profiles. Analysis of the cheese microbiomes indicated that streptococci (30.62–77.18% relative abundance) and lactobacilli (on average 25.90% relative abundance) dominated the bacterial communities of control cheeses, produced without exogenous inoculums, whereas the cheeses produced with the selected multi-strain culture saw the dominance of lactococci (in the range 6.49–14.92% relative abundance), streptococci and lactobacilli. After the addition of the selected mixed culture, Shannon index increased in all cheeses, but only the cheeses produced with the selected LAB mixed culture in the factory 2 showed Gini-Simpson diversity index (0.79) closer to the reference value (0.94) for a perfect even community. FA composition, mainly represented by saturated FA (on average 69.60% and 69.39% in control cheeses and experimental cheeses, respectively), was not affected by adding LAB culture. The presence of polyunsaturated FA ranged between 7.93 and 8.03% of FA. VOC profiles were different only for the content of butanoic acid, registered for the experimental cheeses at higher concentrations (on average 662.54 mg/kg) than control cheeses (barely 11.96 mg/kg). This study validated addition of the ad hoc starter/non-starter culture for PDO Pecorino cheese production.
Raimondo Gaglio; Elena Franciosi; Aldo Todaro; Rosa Guarcello; Vincenzo Alfeo; Cinzia Randazzo; Luca Settanni; Massimo Todaro. Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production. Food Research International 2020, 136, 109335 .
AMA StyleRaimondo Gaglio, Elena Franciosi, Aldo Todaro, Rosa Guarcello, Vincenzo Alfeo, Cinzia Randazzo, Luca Settanni, Massimo Todaro. Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production. Food Research International. 2020; 136 ():109335.
Chicago/Turabian StyleRaimondo Gaglio; Elena Franciosi; Aldo Todaro; Rosa Guarcello; Vincenzo Alfeo; Cinzia Randazzo; Luca Settanni; Massimo Todaro. 2020. "Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production." Food Research International 136, no. : 109335.
The main hypothesis of this work was to evaluate the presence of lactic acid bacteria (LAB) intrinsically resistant to plant essential oils in sage (Salvia officinalis L.) and laurel (Laurus nobilis), for future applications in functional cheese production by addition of aromatic herbs. The effect of the drying process on the viability of LAB was evaluated with three biomass densities (3, 4 and 5 kg/m2). The drying densities did not affect weight loss, but influenced the levels of LAB of sage and laurel. A total of 10 different strains of Enterococcus faecium, Enterococcus mundtii, Enterococcus raffinosus and Leuconostoc mesenteroides were identified from laurel, while sage did not host any LAB species. In particular, L. mesenteroides was the only species sensitive to the heat treatment. Only five strains, all enterococci, were resistant to at least one antibiotic, even though no strain showed gelatinase or haemolytic activity. The investigation on the technological traits useful in cheese making demonstrated that all LAB can be considered non starter LAB, because they were characterized by a slow acidification capacity (the pH was still above 6.00 after 3 d) and a very limited autolysis (the maximum decrease of the optical density at 599 nm was barely 0.2).
Raimondo Gaglio; Pietro Catania; Santo Orlando; Mariangela Vallone; Giancarlo Moschetti; Luca Settanni. Biodiversity and dairy traits of lactic acid bacteria from foliage of aromatic plants before and after dehydration process monitored by a smart sensors system. FEMS Microbiology Letters 2020, 367, 1 .
AMA StyleRaimondo Gaglio, Pietro Catania, Santo Orlando, Mariangela Vallone, Giancarlo Moschetti, Luca Settanni. Biodiversity and dairy traits of lactic acid bacteria from foliage of aromatic plants before and after dehydration process monitored by a smart sensors system. FEMS Microbiology Letters. 2020; 367 (9):1.
Chicago/Turabian StyleRaimondo Gaglio; Pietro Catania; Santo Orlando; Mariangela Vallone; Giancarlo Moschetti; Luca Settanni. 2020. "Biodiversity and dairy traits of lactic acid bacteria from foliage of aromatic plants before and after dehydration process monitored by a smart sensors system." FEMS Microbiology Letters 367, no. 9: 1.
In the present work the microbial dynamics in wheat kernels were evaluated over time. The main aim of this research was to study the resistance of lactic acid bacteria (LAB) and yeasts associated to unprocessed cereals used for bread making during long term conservation. To this purpose four Triticum durum Desf. genotypes including two modern varieties (Claudio and Simeto) and two Sicilian wheat landraces (Russello and Timilia) were analysed by a combined culture-independent and -dependent microbiological approach after one, two or three years from cultivation and threshing. DNA based MiSeq Illumina technology was applied to reveal the entire bacterial composition of all semolina samples. The samples showed a different distribution of bacterial taxa per variety and time of storage. The groups mostly represented were Stenotrophomonas, Pseudomonas, Erwinia, Delftia and Sphingomonas genera, Enterobacteriaceae and Oxalobacteriaceae families, and Actinobacteria phylum. Among LAB, only Enterococcus genus was detected barely in a single sample (Simeto stored for one year) by the next generation sequencing, indicating that LAB remained unassigned or their abundances were below 0.1% or their DNAs were rendered inaccessible. Plate counts showed consistent differences in relation to genotypes and duration of storage, with the highest levels found for total mesophilic microorganisms detected up 6.8 Log CFU/g. Colonies of presumptive sourdough LAB were detected only in a few samples. Cocci constituted the major group of LAB in almost all samples. Following the enrichment procedure, almost all samples were characterised by the presence of acidifying microorganisms. All isolates collected before and after enrichment represented 28 different strains belonging to 10 species of Enterococcus, Lactobacillus and Pediococcus genera. The most resistant species during aging were Enterococcus faecium, Enterococcus durans, Lactobacillus brevis, Lactobacillus pentosus and Lactobacillus paracasei demonstrating that lactobacilli and enterococci are able to overcome the stressing conditions represented by cereal storage better than other LAB genera commonly found associated to cereals after harvest. Yeast community included mostly species with no interest in bread making.
Raimondo Gaglio; Fortunato Cirlincione; Giuseppe Di Miceli; Elena Franciosi; Rosalia Di Gerlando; Nicola Francesca; Luca Settanni; Giancarlo Moschetti. Microbial dynamics in durum wheat kernels during aging. International Journal of Food Microbiology 2020, 324, 108631 .
AMA StyleRaimondo Gaglio, Fortunato Cirlincione, Giuseppe Di Miceli, Elena Franciosi, Rosalia Di Gerlando, Nicola Francesca, Luca Settanni, Giancarlo Moschetti. Microbial dynamics in durum wheat kernels during aging. International Journal of Food Microbiology. 2020; 324 ():108631.
Chicago/Turabian StyleRaimondo Gaglio; Fortunato Cirlincione; Giuseppe Di Miceli; Elena Franciosi; Rosalia Di Gerlando; Nicola Francesca; Luca Settanni; Giancarlo Moschetti. 2020. "Microbial dynamics in durum wheat kernels during aging." International Journal of Food Microbiology 324, no. : 108631.
The present work was developed to select lactic acid bacteria (LAB) to be used as starter cultures in functional cheese production. The indigenous milk LAB populations were isolated from fermented raw ewes’ milks (four bulks) added with 0.5 mg/mL of nine polyphenols commonly found in winery by-products. After 48 h of fermentation, all milks were characterized by an increase of LAB levels of about 3–4 Log cycles. All different colonies were purified and characterized for the main physiological and biochemical traits and then differentiated genetically at strain level and identified. Ten species belonging to the LAB genera Lactobacillus, Streptococcus, Enterococcus, Leuconostoc and Lactococcus were identified. Only Lactococcus lactis and Leuconostoc mesenteroides strains were evaluated for the technological traits including acidification and autolytic kinetics, diacetyl formation, exopolysaccharide production and generation of antimicrobial compounds. A total of four strains (Mise36, Mise94 Mise169 and Mise190) belonging to Lc. lactis displayed potential for production of cheeses containing grape polyphenols.
Pietro Barbaccia; Nicola Francesca; Rosalia Di Gerlando; Gabriele Busetta; Giancarlo Moschetti; Raimondo Gaglio; Luca Settanni. Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols. FEMS Microbiology Letters 2020, 367, 1 .
AMA StylePietro Barbaccia, Nicola Francesca, Rosalia Di Gerlando, Gabriele Busetta, Giancarlo Moschetti, Raimondo Gaglio, Luca Settanni. Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols. FEMS Microbiology Letters. 2020; 367 (8):1.
Chicago/Turabian StylePietro Barbaccia; Nicola Francesca; Rosalia Di Gerlando; Gabriele Busetta; Giancarlo Moschetti; Raimondo Gaglio; Luca Settanni. 2020. "Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols." FEMS Microbiology Letters 367, no. 8: 1.
A novel dairy product, namely “chocolate cheese”, was produced with two typical Sicilian food products: Pecorino cheese, processed from ewe's milk, and Modica chocolate. The cheese, manufactured with 0%, 5%, 10%, and 15% (w/w) solid or molten chocolate, was evaluated after 0, 2, 4, and 6 weeks of vacuum storage for its nutritional and health properties. The addition of chocolate reduced the pH, protein, fat, and ash; the addition of 5% or 10% molten chocolate reduced hardness (N/mm2). The addition of either solid or molten chocolate resulted in a slight increase (P < 0.1038) in the total polyphenol content, a higher oleic acid content, and less oxidative stability. The microbiological profile showed that the total mesophilic count and the number of mesophilic coccus lactic acid bacteria (LAB) were approximately equal (about 108 CFU/g) in all cheese. The survival of the microorganisms was affected by both the chocolate added and the storage time. Chocolate cheese stored for 6 weeks had less Enterobacteriaceae than control cheese, whereas yeasts were detected at higher cell densities in the former cheese. Filamentous fungi were undetectable in some cheese. Differences were also observed in the number of mesophilic rod LAB, which increased progressively over time in all cheese, and in Enterobacteriaceae, yeasts, and filamentous fungi, which decreased during storage. Descriptive and hedonic sensory tests and principal component analysis showed that fresh cheese and cheese stored for 2 weeks, including 5% molten chocolate, were the most preferred by evaluators. Based on these results, chocolate cheese has the potential to be appreciated in the market for its nutritional, health, and sensory properties. Practical Application Chocolate cheese, made by combining two typical Sicilian foods, Pecorino cheese and Modica chocolate, is proposed as a novel dairy product. The highest sensory acceptance was obtained with the addition of 5% molten chocolate and storage for 2 weeks. Given its improved antioxidant properties, healthier fat, and sensory properties, chocolate cheese has the potential to be appreciated in the market, especially by young consumers.
Mansour Rabie Ashkezary; Adriana Bonanno; Massimo Todaro; Luca Settanni; Raimondo Gaglio; Aldo Todaro; Marco Alabiso; Giuseppe Maniaci; Francesca Mazza; Antonino Di Grigoli. Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese. Journal of Food Science 2020, 85, 556 -566.
AMA StyleMansour Rabie Ashkezary, Adriana Bonanno, Massimo Todaro, Luca Settanni, Raimondo Gaglio, Aldo Todaro, Marco Alabiso, Giuseppe Maniaci, Francesca Mazza, Antonino Di Grigoli. Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese. Journal of Food Science. 2020; 85 (3):556-566.
Chicago/Turabian StyleMansour Rabie Ashkezary; Adriana Bonanno; Massimo Todaro; Luca Settanni; Raimondo Gaglio; Aldo Todaro; Marco Alabiso; Giuseppe Maniaci; Francesca Mazza; Antonino Di Grigoli. 2020. "Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese." Journal of Food Science 85, no. 3: 556-566.
The present work was carried out to evaluate the microbiological, physicochemical, and sensory characteristics of fortified pistachio breads. Pistachio powder (5% w/w) was added to flour or semolina and fermented by a commercial baker’s yeast (Saccharomyces cerevisiae). Pistachio powder did not influence the biological leavening of the doughs. The kinetics of pH and total titratable acidity (TTA) during dough fermentation showed that the leavening process occurred similarly for all trials. The concentration of yeasts increased during fermentation and reached levels of 108 CFU/g after 2 h. Pistachio powder decreased the height and softness of the final breads and increased cell density of the central slices. The amount of lysine after baking increased in pistachio breads and this effect was stronger for semolina rather than flour trials. Sensory evaluation indicated that fortified breads processed from semolina were those more appreciated by the judges. This work clearly indicated that the addition of pistachio powder in bread production represents a promising strategy to increase the availability of lysine in cereal-based fermented products.
Antonio Alfonzo; Raimondo Gaglio; Marcella Barbera; Nicola Francesca; Giancarlo Moschetti; Luca Settanni. Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads. Fermentation 2019, 6, 2 .
AMA StyleAntonio Alfonzo, Raimondo Gaglio, Marcella Barbera, Nicola Francesca, Giancarlo Moschetti, Luca Settanni. Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads. Fermentation. 2019; 6 (1):2.
Chicago/Turabian StyleAntonio Alfonzo; Raimondo Gaglio; Marcella Barbera; Nicola Francesca; Giancarlo Moschetti; Luca Settanni. 2019. "Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads." Fermentation 6, no. 1: 2.
The present work was carried out to evaluate the microbiological and physicochemical composition of salamis produced with the meat of beef, horse, wild boar and pork. Salami productions occurred under controlled laboratory conditions to exclude butchery environmental contaminations, without the addition of nitrate and nitrite. All trials were monitored during the ripening (13 °C and 90% relative humidity) extended until 45 d. The evolution of physicochemical parameters showed that beef and pork salamis were characterized by a higher content of branched chain fatty acids (FA) and rumenic acid than horse and wild boar salamis, whereas the last two productions showed higher values of secondary lipid oxidation. Plate counts showed that lactic acid bacteria (LAB), yeasts and coagulase-negative staphylococci (CNS) populations dominated the microbial community of all productions with Lactobacillus and Staphylococcus as most frequently isolated bacteria. The microbial diversity evaluated by MiSeq Illumina showed the presence of members of Gammaproteobacteria phylum, Moraxellaceae family, Acinetobacter, Pseudomonas, Carnobacterium and Enterococcus in all salamis. This study showed the natural evolution of indigenous fermented meat starter cultures and confirmed a higher suitability of horse and beef meat for nitrate/nitrite free salami production due to their hygienic quality at 30 d.
Luca Settanni; Pietro Barbaccia; Adriana Bonanno; Marialetizia Ponte; Rosalia Di Gerlando; Elena Franciosi; Antonino Di Grigoli; Raimondo Gaglio. Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions. Food Microbiology 2019, 87, 103385 .
AMA StyleLuca Settanni, Pietro Barbaccia, Adriana Bonanno, Marialetizia Ponte, Rosalia Di Gerlando, Elena Franciosi, Antonino Di Grigoli, Raimondo Gaglio. Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions. Food Microbiology. 2019; 87 ():103385.
Chicago/Turabian StyleLuca Settanni; Pietro Barbaccia; Adriana Bonanno; Marialetizia Ponte; Rosalia Di Gerlando; Elena Franciosi; Antonino Di Grigoli; Raimondo Gaglio. 2019. "Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions." Food Microbiology 87, no. : 103385.
This work was carried out to pursue a double objective: to improve the hygienic safety of cheeses produced from raw ewes' milk; and to produce a new typology of raw ewes' milk through the application of "Grana" technology for which the name "Gran Ovino" was chosen. With this in mind, raw milk from an individual farm was transformed under controlled conditions at a dairy pilot plant. The production technology included the partial skimming of the evening and morning milk mixture by cream surfacing and the addition of a natural whey starter cultures (NWSC) prepared with four selected Streptococcus thermophilus strains (PON6, PON244, PON261 e PON413). Ten microbial groups were investigated by plate counts from raw milk until ripened cheeses. Lactic acid bacteria (LAB) were in the range 104-105 CFU/ml before NWSC addition. After curdling, this group increased by 3 log cycles and was counted at 106 CFU/g after curd cooking. A rapid pH drop (to 6.05) was registered after almost 3 h from NWSC addition. The levels of members of the Enterobacteriaceae family were at about 103 CFU/ml in raw milk and decreased after curd cooking to 1 log cycle. A similar behavior was shown by the other undesired microbial groups and a complete disappearance of staphylococci was registered. The microbiological counts of 9-month ripened cheeses showed the dominance of LAB and undetectable levels of the undesired bacteria. MiSeq Illumina was applied to better investigate the bacterial composition of ripened cheeses and this technique evidenced that the majority of OTUs belonged to Lactobacillus and Streptococcus genera. The final cheeses were characterized by 67.65% dry matter of which 41.85% of fats and 47.02% of proteins. The main cheese fatty acids were palmitic, oleic and myristic acids and the saturated fatty acids/unsaturated fatty acids ratio was 2.17. Forty-one volatile compounds, including acids, esters, ketones, alcohols, aldehydes, phenols and one terpene were emitted from the cheese. Sensory evaluation showed a general appreciation for the new cheese product by judges.
Raimondo Gaglio; Massimo Todaro; Maria L. Scatassa; Elena Franciosi; Onofrio Corona; Isabella Mancuso; Rosalia Di Gerlando; Cinzia Cardamone; Luca Settanni. Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese. International Journal of Food Microbiology 2019, 307, 108277 .
AMA StyleRaimondo Gaglio, Massimo Todaro, Maria L. Scatassa, Elena Franciosi, Onofrio Corona, Isabella Mancuso, Rosalia Di Gerlando, Cinzia Cardamone, Luca Settanni. Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese. International Journal of Food Microbiology. 2019; 307 ():108277.
Chicago/Turabian StyleRaimondo Gaglio; Massimo Todaro; Maria L. Scatassa; Elena Franciosi; Onofrio Corona; Isabella Mancuso; Rosalia Di Gerlando; Cinzia Cardamone; Luca Settanni. 2019. "Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese." International Journal of Food Microbiology 307, no. : 108277.
Durum wheat bran (DWB) is a by-product mostly used in feeding ruminants, contributing to decrease in the utilization of feeds suitable as foods for human consumption, thus improving the sustainability of livestock production. However, the potential benefits of DWB, due to its content in phenolic acids, mainly consisting of ferulic acid with antioxidant properties, have not been well clarified yet. Accordingly, in this experiment, 36 lactating cows divided into three groups received, over a period of 100 days, one of three concentrates including DWB at 0% (DWB0), 10% (DWB10), or 20% (DWB20). The concentrates were formulated to be isoproteic and isoenergetic and, to balance the higher fiber content of the concentrates with DWB, the hay in the diets was slightly reduced. During the trial, the group feed intake and the individual milk production were monitored, and cheese was made with bulk milk from each group. Milk yield and microbiological characteristics of milk and cheese were similar among groups, indicating no DWB effect on cows performance and fermentation process. Milk from DWB20 group resulted slightly higher in casein and curd firmness (a2r). In cows fed DWB, the higher polyphenol intake was responsible for higher blood contents of these bioactive compounds, that seemed to have contributed in reducing the level of reactive oxygen metabolites (ROMs), which were higher in DWB0 cows. DWB20 cheeses showed a higher polyphenol content, lower number of peroxides, and higher antioxidant capacity than DWB0 cheeses. DWB20 and DWB10 diets resulted less expensive. In addition, the DWB20 group showed the best indexes heFCE (human edible feed conversion efficiency = milk/human edible feed) and NFP (net food production = milk − human edible food), expressed as crude protein or gross energy. In conclusion, the DWB fed to dairy cows at 12% of diet dry matter (DM) can lead to benefits, such as the improvement of oxidative status of cows, milk quality, shelf-life, and functional properties of cheese, and might contribute to reduce the feeding cost and limit the human-animal competition for feeding sources.
Adriana Bonanno; Antonino Di Grigoli; Massimo Todaro; Marco Alabiso; Francesca Vitale; Adriana Di Trana; Daniela Giorgio; Luca Settanni; Raimondo Gaglio; Barbara Laddomada; Giuseppe Di Miceli. Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows’ Diet. Animals 2019, 9, 698 .
AMA StyleAdriana Bonanno, Antonino Di Grigoli, Massimo Todaro, Marco Alabiso, Francesca Vitale, Adriana Di Trana, Daniela Giorgio, Luca Settanni, Raimondo Gaglio, Barbara Laddomada, Giuseppe Di Miceli. Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows’ Diet. Animals. 2019; 9 (9):698.
Chicago/Turabian StyleAdriana Bonanno; Antonino Di Grigoli; Massimo Todaro; Marco Alabiso; Francesca Vitale; Adriana Di Trana; Daniela Giorgio; Luca Settanni; Raimondo Gaglio; Barbara Laddomada; Giuseppe Di Miceli. 2019. "Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows’ Diet." Animals 9, no. 9: 698.
Microbiological, nutritional and bioactive properties of edible powders obtained from Acheta domesticus (house cricket) and Tenebrio molitor (mealworm) were investigated. Except for the enterobacteria, viable bacteria were at a higher concentration in mealworm flour. The diversity evaluation carried out using MiSeq Illumina that mainly identified Citrobacter and Enterobacteriaceae in mealworm powder and members of the Porphyromonadaceae family in house cricket powder. Enterococci were identified and characterized for their safety characteristics in terms of the absence of antibiotic resistance and virulence. Both powders represent a good source of proteins and lipids. The fatty acid profile of mealworm powder was characterized by the predominance of the monounsaturated fatty acids and house cricket powder by saturated fatty acids. The enzymatic hydrolysis produced the best results in terms of percentage of degree of hydrolysis with the enzyme Alcalase, and these data were confirmed by SDS-PAGE electrophoresis. Furthermore, the results showed that the protein hydrolysate of these powders produces a significant antioxidant power.
Concetta Maria Messina; Raimondo Gaglio; Maria Morghese; Marco Tolone; Rosaria Arena; Giancarlo Moschetti; Andrea Santulli; Nicola Francesca; Luca Settanni. Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations. Foods 2019, 8, 400 .
AMA StyleConcetta Maria Messina, Raimondo Gaglio, Maria Morghese, Marco Tolone, Rosaria Arena, Giancarlo Moschetti, Andrea Santulli, Nicola Francesca, Luca Settanni. Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations. Foods. 2019; 8 (9):400.
Chicago/Turabian StyleConcetta Maria Messina; Raimondo Gaglio; Maria Morghese; Marco Tolone; Rosaria Arena; Giancarlo Moschetti; Andrea Santulli; Nicola Francesca; Luca Settanni. 2019. "Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations." Foods 8, no. 9: 400.
The main aim of this work was to investigate on kefir grains (KGs) increase using different dairy by-products. To this purpose, whey and deproteinized whey from cow, goat and sheep milk were compared to the pasteurized milk of the corresponding animal species. Each substrate was inoculated with 3% (w/v) of KGs cultivated in ultra-high temperature cow milk and evaluated for pH decrease, total titratable acidity increase and development of lactic acid bacteria (LAB) and yeasts released in the matrices after 24 h incubation at three different temperatures (20, 25 and 30 °C). The genotypic characterization of the dominating microbial populations resulted in the identification of two LAB belonging to the species Lactococcus lactis and Leuconostoc mesenteroides and one yeast strain within the species Kluyveromyces marxianus. Among whey based fermentation media deproteinized sheep whey allowed the highest KGs increase (almost 50%). Results of the present investigations reveal the potential of the dairy wastes for KGs production at industrial level.
Luca Settanni; Margherita Cruciata; Rosa Guarcello; Nicola Francesca; Giancarlo Moschetti; Vincenzo La Carrubba; Raimondo Gaglio. Valorisation of Dairy Wastes Through Kefir Grain Production. Waste and Biomass Valorization 2019, 11, 3979 -3985.
AMA StyleLuca Settanni, Margherita Cruciata, Rosa Guarcello, Nicola Francesca, Giancarlo Moschetti, Vincenzo La Carrubba, Raimondo Gaglio. Valorisation of Dairy Wastes Through Kefir Grain Production. Waste and Biomass Valorization. 2019; 11 (8):3979-3985.
Chicago/Turabian StyleLuca Settanni; Margherita Cruciata; Rosa Guarcello; Nicola Francesca; Giancarlo Moschetti; Vincenzo La Carrubba; Raimondo Gaglio. 2019. "Valorisation of Dairy Wastes Through Kefir Grain Production." Waste and Biomass Valorization 11, no. 8: 3979-3985.
Previous investigations on pizza dough lactic acid bacteria (LAB) revealed that facultative heterofermentative species (FHS) were more represented than obligate heterofermentative species (OHS) within the Lactobacillus genus. Thus, the main hypothesis of this work was that facultative and obligate heterofermentative Lactobacillus species can impact differently the appreciation of baked pizza. The performances of different Lactobacillus, including L. sanfranciscensis, L. brevis and L. rossiae among OHS and L. plantarum, L. graminis and L. curvatus among FHS were tested in single or multiple combinations during pizza production. The values of pH, total titratable acidity and LAB levels indicated that the acidification process was almost comparable among trials. The fermentation quotient of FHS trials was above 4.0. All trials were dominated by the added LAB and for the trials with the multiple strain starter inoculums, the species found at the highest cell densities were L. sanfranciscensis, L. brevis and L. plantarum. Significant differences among pizzas were found for weight loss, colour, morphology and volatile organic compounds (VOCs). The last analysis revealed the presence of eight chemical classes with aldehydes, esters, alcohols and acids as major compounds and allowed the separation of the trials FHS and OHS. Sensory attributes were significantly different for judges and pizzas and the most relevant differences were found for crust colour, presence of bubbles, resistance to tearing, crispness and chewiness. The overall assessment reached the highest scores for the mixed culture of OHS and FHS together.
Nicola Francesca; Raimondo Gaglio; Antonio Alfonzo; Onofrio Corona; Giancarlo Moschetti; Luca Settanni. Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums. International Journal of Food Microbiology 2019, 293, 114 -123.
AMA StyleNicola Francesca, Raimondo Gaglio, Antonio Alfonzo, Onofrio Corona, Giancarlo Moschetti, Luca Settanni. Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums. International Journal of Food Microbiology. 2019; 293 ():114-123.
Chicago/Turabian StyleNicola Francesca; Raimondo Gaglio; Antonio Alfonzo; Onofrio Corona; Giancarlo Moschetti; Luca Settanni. 2019. "Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums." International Journal of Food Microbiology 293, no. : 114-123.