1,721,062 research outputs found
The History and Culture of Italian Cheese in Middle Ages
No full textSintesi sulla storia dei formaggi italiani del medioev
Italian Society for Agriculture, Food and Environmental Microbiology (SIMTREA) – Education
No full textA strategic goal of the SIMTREA is to educate
undergraduate and graduate students and
individuals at all levels in the agriculture, food and
environmental microbiology. In particular, students
of the courses taught by SIMTREA members should
demonstrate knowledge and understanding in the
following areas: biology of microbes, biodiversity
and agro‐food microbial resources, microbial
biotechnology, microbiology applied to the agrofood,
agro‐industry and environmental sectors.
In the future, work carried out by the Higher
Education Observatory will include a new survey of
the accredited courses, including doctoral ones.
SIMTREA is eager to make a major contribution to
the development of an European dimension in
microbiology teaching, joining discussion regarding
a strategy for microbiology education and
engagement via FEMS
Influence of milk production conditions on cheese quality.
No full textThis book provides detailed information on the influence of milk production conditions on cheese quality and cheese ripening; on biochemical reactions that occur during the ripening of the cheese as well as on the microbial population involved in cheese ripening. In particular, the book proposes a review of the main biochemical events that occur during cheese ripening, covering the different aspects related to the enzymatic synthesis of compounds derived from milk fat, their role and importance in cheese flavor and the enzymology and genetics of the main pathway responsible for the catabolism of free amino acids under hostile environmental conditions during cheese ripening. (Imprint: Nova
Different Environmental Applications Of Peptaibols
No full textPeptaibols ( a subgroup of peptaibiotics) (1) are a group of small peptides (2) characterized by short linear chain lengths (20 residues), C-terminal alcohol residues, and high levels of non-standard amino acids, principally-aminoisobutyric acid (Aib), isovaline (Iva), and the imino acid hydroxyproline (Hyp). Naturally occurring peptaibols have been isolated from soil fungi mostly from the genus Trichoderma (teleomorph Hypocrea) that is a group of filamentous ubiquist fungi in soil and they are capable of protecting crops from root-invading fungi, parasitizing mushrooms and other fungi, and in some instances being opportunistic human pathogens (3,4). Thus, these fungi occupy important roles in agriculture, medicine as well as industry (5,6).
In this work was tested the activity of secondary metabolites produced from Trichoderma harzianum (strain T-22) and Trichoderma asperellum (strain B1) either against typic phytopathogen agents of crops ( Rhizoctonia solani, Pythium ultimum and Fusarium oxysporum) or against fungi and bacteria colonies founded on the cultural heritage. In fact the bio-cleanig is a challenge and it is considered a promising alternative to synthetic pesticides. The antifungal and antimicrobial activities were performed by agar diffusion assay and the diameter of inhibition zones was measured and compared. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used for screening, identification and elucidation of amino acid sequences of peptaibols. These results open interesting perspectives on the possibility of using derivatives of fungal for the formulation of new commercial products can protect the plants and the environment.
These formulations have the advantage of being less harmful to the health of humans and animals, have no negative environmental impac
Biological Soil Crusts: A microenvironment affected by the microbial-secreted exopolysaccharidic matrix
No full textExtended abstract allegat
The Natural Whey Starter Used in the Production of Grana Padano and Parmigiano Reggiano PDO Cheeses: A Complex Microbial Community
No full textNatural whey starter (NWS) is an undefined complex culture used in the production of Grana Padano and Parmigiano Reggiano PDO cheeses. The aim of this review is to discuss, in light of the latest research results, the role of NWS as a primary player in the cheese-making process, considering the microbial community scenario. NWS is traditionally produced by fermenting part of the whey collected at the end of a previous cheese-making process. The method used to produce NWS, based on the back-slopping principle, favors the selection of a microbiota composed mainly of thermophilic lactic acid bacteria. This method of preparation induces the survival of several different species and biotypes. The presence of such a mixture of strains facilitates the development of a natural starter characterized by a remarkable ability to adapt to non-standardized cheese-making parameters. NWS is a microbial community whose activity is not simply the result of the sum of the activities of individual microorganisms, but rather the activity of the community as a whole, in which each individual bacterial cell responds to the presence of the others. According to this traditional protocol, the NWS becomes the ‘microbiological bond’ between cheeses over time
I SABATI DELL’UNIVERSITÀ DI PARMA PER EXPO 2015: L’ATENEO PER IL TERRITORIO. Monte Università di Parma editore. ISBN 978-88-7847-503-8
No full textSATURDAYS AT PARMA UNIVERSITY FOR EXPO 2015: THE UNIVERSITY FOR THE TERRITORY. Monte Università di Parma editor. ISBN 978-88-7847-524-3
No full text
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
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