1,720,960 research outputs found
CARATTERIZZAZIONE DELLA FLORA LATTICA AUTOCTONA DI UN FORMAGGIO CAMPANO AL PEPERONCINO PRODOTTO DA LATTE CRUDO DI PECORA
No full textThe natural lactic flora of the artisanal chilli “Tramonti” cheese, a typical product
manufactured in the “Lattari mountains”, area of Salerno province (Italy), was
investigated. Particular attention was paid to the growth dynamics assessment
and to the molecular identification of the indigenous lactic acid bacteria involved
in the ripening of this cheese made with raw sheep milk without starter cultures.
One batch was monitored taking 4 sample on 0, 30, 50 and 105 ripening days.
Lactobacillus and Lactococcus were enumerated and randomly isolated on MRS
and LM17 agar (32oC x 48h -mesophilic flora- and 42°C x 48h -thermophilic
flora), respectively. N. 66 presumptive lactic acid bacteria isolates, gram positive
and catalase negative, were genotipically identified by Ribotyping. Mesophilic
Lactobacillus remained at levels of 107 cfu/g during whole maturation time and
thermophilic Lactobacillus, from initial values of 105 cfu/g, reached concentratios
of 106 cfu/g at the end of maturation. Mesophilic and thermophilic Lactococcus
showed, on average, levels of 106 since the beginning of the ripening. Ribotyping
allowed to detect 4 lactic acid bacteria species: Enterococcus faecium (65,15%),
Lactococcus lactis spp. cremoris (24,24%), Enterococcus faecalis (6,06%) and
Enterococcus durans (4,54%), showingdiversity of indigenous lactic acid
bacteria of chilli “Tramonti” cheese
Attività antimicrobica di batteri lattici (lab) isolati da filetti di spigola (dicentrarchus labrax) e orata (sparus auratus) confezionati in atmosfera protettiva verso ceppi autoctoni di Listeria monocytogenes
No full textThe natural lactic flora of the artisanal chilli ???Tramonti??? cheese, a typical product
manufactured in the ???Lattari mountains???, area of Salerno province (Italy), was
investigated. Particular attention was paid to the growth dynamics assessment
and to the molecular identification of the indigenous lactic acid bacteria involved
in the ripening of this cheese made with raw sheep milk without starter cultures.
One batch was monitored taking 4 sample on 0, 30, 50 and 105 ripening days.
Lactobacillus and Lactococcus were enumerated and randomly isolated on MRS
and LM17 agar (32oC x 48h -mesophilic flora- and 42°C x 48h -thermophilic
flora), respectively. N. 66 presumptive lactic acid bacteria isolates, gram positive
and catalase negative, were genotipically identified by Ribotyping. Mesophilic
Lactobacillus remained at levels of 107 cfu/g during whole maturation time and
thermophilic Lactobacillus, from initial values of 105 cfu/g, reached concentratios
of 106 cfu/g at the end of maturation. Mesophilic and thermophilic Lactococcus
showed, on average, levels of 106 since the beginning of the ripening. Ribotyping
allowed to detect 4 lactic acid bacteria species: Enterococcus faecium (65,15%),
Lactococcus lactis spp. cremoris (24,24%), Enterococcus faecalis (6,06%) and
Enterococcus durans (4,54%), showing the diversity of indigenous lactic acid
bacteria of chilli ???Tramonti??? cheese
Specific spoilage organisms behaviour in fresh Merluccius merluccius treated with gaseous ozone during storage at 2 C
No full textISOLATION OF NON STARTER LACTIC ACID BACTERIA (NS-LAB) BACTERIOCIN PRODUCING IN ITALIAN TRADITIONAL SHEEP’S CHEESE ACTIVE AGAINST LISTERIA MONOCYTOGENES
No full textMode of action of Lactococcus lactis Sa31 antimicrobial pepetide on Listeria monocytogenes 1/2 c
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
Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
Full text linkThe aim of this study was to assess the microbial characteristics of a batch of Conciato Romano during manufacturing and ripening. Conciato Romano is a traditional cheese made from raw sheep’s milk without starter cultures in the province of Caserta (Southern Italy) using traditional methods. A total of 7 samples (raw milk, curd and cheese wheels taken after 25, 60, 120 and 180 days of ripening) were screened for hygiene indicators microorganisms counts (total viable count, Enterobacteriaceae, total coliforms, E. coli, clostridia sulphite reducing, yeasts, coagulasepositive staphylococci, enterococci), for autochthonous lactic acid flora counts (mesophilic and thermophilic lactococci and lattobacilli), and also for Salmonella spp. and Listeria monocytogenes presence. In raw milk, low values were detected for total aerobic flora (3.2 log cfu/mL), Enterobacteriaceae and total coliforms (2 cfu/mL), and the autochthonous starter lactic flora was predominant (3.2 log cfu/mL). During ripening, total aerobic flora was constant (107-108 cfu/g); total coliforms, E. coli, Enterobacteriaceae and yeasts were not detected starting from the 60th day of ripening. Enterococci ranged from 4.2 to 6.2 log cfu/g. The mesophilic lactic flora was dominant with values always >6 log cfu/g during the whole ripening period. Pathogens were never detected. The results of this study highlighted how the raw milk indigenous lactic flora, the traditional production techniques and the cheesemaker’s experience are essential to guarantee the unique nature of Conciato Romano
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
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