218 research outputs found
OTA adsorption kinetic by Saccharomyces cerevisiae strains during fermentation of must obtained from dry grapes “Moscato of Saracena”, a southern Italy passito-wine (Calabria Region).
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Modelling MECA scenarios using Brahms and KAoS
No full textIn this report we present a simulation of a MECA scenario, powered by Brahms and KAoS. To achieve this, the KAoS/Brahms bridge is developed, which allows agents in a Brahms multi-agent system to query KAoS policies. With the KAoS/Brahms bridge at hand, the MECA project is used as context for a scenario modelled in Brahms. The scenario is scripted to contain various situations in which Brahms’ work practice approach interacts with KAoS’ topdown specification of rules. The outcome of these interactions directly influences the outcome of the scenario as a whole. By including an actual human being in the simulation, the scenario can also be used to assess man-machine interaction between this human subject and the other agents. The human subject can assume the role of one of the actors, while the other actors remain simulated. By using a graphical user interface, the human is able to influence the simulation.MMIElectrical Engineering, Mathematics and Computer Scienc
A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder.
No full textWhey powders are used as food ingredients in many applications, from bakery goods, soups and sauces to baby food. The objective of the study was to evaluate the antifungal property of a wheybased medium (WM) fermented by lactic acid bacteria. The antifungal activity of the WM was evaluated using antifungal tests on solid and liquid media. MIC and MFC ranged from 15.6 to 250 mg/ mL and 62.5 to 250 mg/mL, respectively. Using fermented WM for dough preparation produced a reduction of Penicillium expansum growth of 0.5–0.6 log CFU/g and an improvement in shelf life of 1–2 days in relation to control bread
Overview of analytical methods for beavericin and fusaproliferin in food matrices
No full textIn the recent years, food safety has known an increasingly interest from both the consumers and the scientific community, and this resulted in a major focus among the objectives of the international institutions responsible for the food safety monitoring e.g. the European Union or the EFSA. One of the aspects that are of greater attention is the food colonization by microscopic fungi in aerobic conditions producing toxic secondary metabolites known as mycotoxins and their accumulation in the food chain. While numerous studies in the literature on surveillance, detoxification, prevention, and toxicological aspects are mostly concentrated on major mycotoxins such as aflatoxins, ochratoxin A, trichothecenes and fumonisins, secondary metabolites toxic products of mycotoxins especially are less known or emerging. Among these molecules the family of beauvericin and fusaproliferin are certainly the most interesting ones. This review aims to summarize the reported data and analyse the methodologies to extract and quantify beauvericin and fusaproliferin in food matrices
Ochratoxin A adsorption phenotype: an inheritable yeast trait
No full textThis study aimed to evaluate the inheritance of the trait ochratoxin A adsorption in two wine strains of Saccharomyces cerevisiae and their 46 descendants. Each strain was inoculated intriplicate in test tubes containing 10 mL of must obtained from the Calabrian Zibibbo white grape variety, artificially contaminated with ochratoxin A to reach a total content of 4.10 ng/mL. Themicrovinification trials were performed at 25°C. After 30 days, ochratoxin A values ranged from 0.74 to 3.18 ng/mL, from 0.01 to 2.69 ng/mL, and from 0.60 to 2.95 ng/mL respectively in wines,in lees after washing, and in the saline solution used to wash the lees. The analysis of OTA in wines was performed to find the residual toxin content after yeast activity, thus obtainingtechnological evidence of yeast influence on wine detoxification. The analysis of OTA in lees after washing was performed to distinguish the OTA linked to cells. The analysis of OTA in thesaline solution used to wash the lees was performed to distinguish the OTA adsorbed on yeast cell walls and removed by washing, thus focusing on the adsorption activity of wine yeastthrough electrostatic and ionic interactions between parietal mannoproteins and OTA. Ploidy of the two parental strains was controlled by flow cytometry. Results demonstrated that theochratoxin A adsorption is genetically controlled and is a polygenic inheritable trait of wine yeasts. The majority of the descendants are characterized by a great and significant diversitycompared to their parents. Both the parental strains had genome sizes consistent with their being diploid, so validating the observed results. These findings constitute an initial step to demonstrate the mechanisms of inheritance and establish breeding strategies to improve the ochratoxin A adsorption trait in wine yeasts. This will allow a decrease in the ochratoxin A content of contaminated musts during winemaking, by using genetically improved wine yeasts
Antioxidant Activity and Quality of Apple Juices and Puree After in vitro Digestion
No full textDietary recommendations include the consumption of fresh apples and processed apple based products mainly for the antioxidant properties associated to the polyphenols, and vitamin C content. Thermal treatment, generally used to extend shelf life of fruit based foodstuff, can affect the quality. 5-hydroxymethylfurfural (5-HMF), reducing sugars, ascorbic acid, and the total antioxidant activity in bio available fraction after in vitro digestion, have been evaluated in 16 apple-based nectars (fruit content: 30-60%), 15 apple-based juices (fruit content 100%) and 5 apple-based puree. Observed data indicate a 5-HMF values ranging from 0.06 mg/L in juices to 28.61 mg/L in nectars. The reducing sugar amount did not vary significantly between the three analysed typology of apple derivatives, while the ascorbic acid content was quite high compared to reported literature data. The antioxidant activity after an in vitro digestion showed values ranging from 0.21 to 7.68 mmol of Trolox in juices, and puree, respectively
Aflatoxins, Ochratoxins, Trichothecenes, Patulin, Fumonisins and Beauvericin in Finished Products for Human Consumption.
No full textMycotoxins are considered a serious threat for mankind health due to their ability to form toxic secondary
metabolites. For this reason, many efforts are actually in progress to reduce their impact on food, feed and food
chain by-products. In particular, a large part of the scientific investigation is focused on reducing the on field
contamination using an in situ agronomic approach or specific biological tools. In this paper, the reduction of
Aflatoxins (AFs), Ochratoxins (OTAs), Trichothecenes (TC), Patulin (PAT), Fumonisins (FBs) and Beauvericin (BEA)
in industrial processes addressed to obtain finished products for human consumption will be explored and analyzed.
In particular, performances of the main mycotoxins and corresponding reduction methodologies will be examined
together with the processes and the process conditions used during the usual commodities handling and foodstuff
manufacturing
Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent
No full textA total of nine isolated lactic acid bacteria (LAB) from tomato and sourdough with antifungal activity were employed to revaluate the whey of Mozzarella di Bufala through the fermentation process for 72 h at 37 °C. Then, the fermented whey (BWF) was characterised and used as biopreservative in bread formulation. L. plantarum TR7 and L. plantarum TR2 strains showed average lactic acid concentration in BWF of 13.8 g L 1. Also, the bread volatile organic compounds (VOC) analysis showed an increase in hexanal, benzeneacetaldehyde, benzaldehyde and pyrazine tetramethyl when using BWF as ingredient. Moreover, the DPPH-inhibitory activity of bread with BWF extract also reflected a 33% rise in comparison with control bread. The application of BWF as a biopreservation agent in bread showed an increase in shelf life compared with bread with 0.3% calcium propionate and bread control for 2 and 15 days, respectively. BWF can be used as an interesting biopreservation strategy of bread
Frequency of Nasal Colonization by Staphylococus Aureus and Some Effective Factors in Intravenous Drug Abusers in Three Hospitals of Tehran in 2005-2006
No full textBackground & Objectives: This study was prepared to determine the frequency ofStaphylococus aureus nasal colonization among intravenous drug abusers with respect to thisfact that the rate of colonization is dependent on various factor including addictionbehaviours. There wasn't any native study on this subject. The purpose of thisstudy was toprepare the basic data of S.aureus nasal olonization among intervenous drug abusers, inorder to reducing the incidence and nasal carriage rates of S.aureus infections.
Methods: This was a prospective cross sectional study that included all of intravenous drugabusers who referred to three hospitals of Tehran from 2005 to 2006. Specimens for culture were obtained by swabbing anterior nares. Swabs were inoculated into nasal chapman broth and incubated at 35 °C for 48 hours. Isolated colonies were urthersubjected to identificationand antimicrobial susceptibility testing. The related data were collected using patients`medical files and analyzed with using SPSS 11.
Results: Staphylococcus aureus was grown in 38 cultures (26.2%). We did not find any
significant relationship between variables such as, economic condition, methods of using
drugs, frequency of drug use, infection with different viruses, gender and colonization by
Staphylococcus aureus.
Conclusion: We observed lower nasal colonization with Staphylococcus aureus among
patients. We suggest preparing similar study in order to clarify the role of different factors
that have effect on the rate of nasal colonization with Staphylococcus aureus
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