1,720,993 research outputs found
Probiotics and Covid-19
No full textCoronavirus disease 2019 (COVID-19) has become pandemic very rapidly at the beginning of 2020. In the rush to possible therapeutic options, probiotics administration has been proposed mainly based on indirect observation. Some evidence of COVID-19 effects on intestinal microbiota dysbiosis has been shown and probiotics have been considered for their efficacy in the management of respiratory tract viral infections. These observations could be reinforced by the more and more evident existence of a lung-gut axis, suggesting the modulation of gut microbiota among the approaches to the COVID-19 prevention and treatment. As different possible roles of probiotics in this extremely severe illness have been contemplated, the aim of this work is to collect all the currently available information related to this topic, providing a starting point for future studies focussing on it
The Postbiotic Potential of Microalgae
No full textThe International Scientific Association for Probiotics and Prebiotics (ISAPP) has defined postbiotics as “preparations of inanimate microorganisms and/or their components that confer a health benefit on the host.” Considering that microalgae are prepared and used as inactivated powders in foods and food supplements due to their rich composition of nutrients and bioactive compounds known to positively influence human health, this opinion review aims to evaluate whether they may be classified as postbiotics. To this scope, nutritional aspects of microalgae and cyanobacteria and their use in foods and food supplements are reported, highlighting their potential postbiotic activity within the framework of the concept and definition of postbiotic. Despite the growing body of evidence on the health benefits of microalgae, unlocking the full potential of microalgae as postbiotics would offer promising opportunities for advancing health and nutrition
Presentazione
No full textLa presentazione introduce il volume individuando i principali rilievi argomentativi del tema, con particolare riferimento alla sentenza n.251/2016 della Corte Costituzionale
Investigation of the ability of dairy nonstarter lactic acid bacteria to grow using cell lysates of other lactic acid bacteria as the exclusive source of nutrients
No full textA new device named a cell sonicated substrate membrane system (CSSMS), consisting of a tissue culture insert that supplies nutrients, in the form of starter lactic acid bacteria (SLAB) lysate extract, through a polycarbonate membrane which isolates it from the nonstarter lactic acid bacteria (NSLAB) inoculum and serves as a support for bacterial growth, was developed. The CSSMS was used to demonstrate that the Lactobacillus helveticus SLAB lysate provides sufficient nutrients to allow the growth of L. casei and L. rhamnosus NSLAB in vitro. The results support the hypothesis that NSLAB could grow in aged cheese using only SLAB cell lysate as nutrients. © 2014 Society of Dairy Technology
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano
Full text linkPink discoloration in cheese has been the subject of wide research, but the basis for this phenomenon remains elusive. This defect impacts a wide range of ripened cheeses, resulting in the rejection of cheese and a consequent economic loss for dairy industries. As multiple causes for pink discoloration have been reported for different cheeses in the literature, the aim of this research was to investigate the cause of a pink discoloration found on Pecorino Toscano cheese rind. The results of microbiological analysis revealed the presence of high microbial counts associated to the rind and the nearest inner part. Strains isolated from the coloured part were mainly identified as Serratia liquefaciens, suggesting that an environmental contamination of the cheese rind by this species could be the cause of the observed defect and expanding the knowledge related to pink discoloration in cheeses
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production
Full text linkExopolysaccharides production by 3 ropy strains of Lactobacillus delbrueckii subsp. bulgaricus of dairy origin was evaluated in synthetic medium by combining different approaches: impedometric measurements, fluorescent microscopy and flow cytometry analyses. The evaluation of ΔE by impedometric measurement (E%max-E@h) allowed the detection of EPS production in synthetic medium, but the differences in EPS production kinetic was highlighted by flow cytometry analysis and fluorescent microcopy. This approach enabled us to unravel the diversity in EPS synthesis and release into the laboratory medium during the growth of the strains. Our results showed that the maximum EPS production occurred after 8 h of incubation, when cells were in late exponential growth phase. Furthermore, flow cytometry analysis revealed that only part of the cell population could be identified as EPS producer or as EPS-bounded cell. Therefore, the combined approach used, allowed us to define at the same time the kinetics of EPS production and release by three strains belonging to the same species and, highlight that the production of EPS depends also on the number of EPS-producing cells within the same population. This approach could be useful for the selection of strains to be used as starter cultures in dairy products where EPS production is considered an important feature
Corrigendum to “Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters” (Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters (2013) 160(3) (290–297), (S0168160512005466), (10.1016/j.ijfoodmicro.2012.10.011))
No full textThe authors regret that the original version of this Article contained error in some of the primers sequences reported in Table 1. The correct primers sequences are reported in the corrected version of Table 1 shown below. Primers in the right sequence were used for experiments, thus paper results are not affected by the error. The authors would like to apologise for any inconvenience caused
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