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MICROBIAL ECOLOGY OF PITINA
Full text linkThe aim of the study was to investigate the microbiological properties of Pitina, a typical fermented meat product, to evaluate its attributes and safety
PCR-RE for identification of Bacillus isolated from food products and humans and TTGE analyses for intraspecific variability assessment
No full text
Studio dell'ecologia microbica della Pitina
No full textThe aim of the study was to investigate the microbiological properties of Pitina, a typical
fermented meat product, to evaluate its attributes and safety
Description of the microflora of sourdoughts by culture-dependent and culture independent methods
No full textFour types of sourdoughs (L, C, B, Q) from artisanal bakeries in Northern Italy were studied using culture-dependent and culture-independent methods. In all samples, the yeast numbers ranged from 160 to 107 cfu/g, and the numbers of lactic acid bacteria (LAB) ranged from 103 to 109 cfu/g. The isolated LAB were sequenced, and a similarity was noted between two samples (C, Q), both in terms of the species that were present and in terms of the percentage of isolates. In these two samples, Lactobacillus plantarum accounted for 73% and 89% of the bacteria, and Lactobacillus brevis represented 27% and 11%. In the third sample (B), however, the dominant LAB isolate was Lb. brevis (73%), while Lb. plantarum accounted for only 27%. The fourth sourdough (L) was completely different from the others. In this sample, the most prominent isolate was Weisella cibaria (56%), followed by Lb. plantarum (36%) and Pediococcus pentosaceus (8%). In three out of four samples (L, C and Q), all of the yeasts isolated were identified as Saccharomyces cerevisiae, yet only Candida humilis (90%) and Candida milleri (10%) were isolated in the fourth sample (B). The microbial ecology of the sourdoughs was also examined with direct methods. The results obtained by culture-independent methods and DGGE analysis underline a partial correspondence between the DNA and RNA analysis. These results demonstrate the importance of using a combined analytical approach to explore the microbial communities of sourdoughs. © 2008 Elsevier Ltd. All rights reserved
Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy
No full textPitina is a fermented sausage-like produced in the mountainous area of the North-East Italy by artisanal plants without the use of both selected starters and casing (Slow Food Presidium). Originally, Pitina has been a way of preserving meat and it is manifactured by meat from ungulates mixed with pork lard, smoked, dryed and ripened. In this study, microbial ecology, physic-chemical parameters, and volatile aromatic compounds of Pitina SR and LR, which differ by the duration of ripening processes, were investigated. Results showed the good hygienic quality. Staphylococcus xylosus and Lactobacillus sakei were responsible for the ripening. Other Coagulase-negative Catalase-positive Cocci (CNCPC) and LAB species were identified: S. equorum, S. warneri, S. succinus and Carnobacterium divergens, Streptococcus equinus, Kocuria rhizophila. Giberella moniliformis and Penicillium turbatum were the only mould species isolated. Strain characterization demonstrated a high genetic variability. Raw meat, environment and ripening conditions seemed to affect strains distribution, which had an impact on the aromatic profile of the product
Analisi da mosto a vino di un uvaggio mediante tecniche di microbiologia classica e molecolare
No full textLa qualità e la salubrità del vino dipendono da
una molteplicità di fattori tra i quali i principali
sono le condizioni igieniche della materia prima
e delle cantine e la gestione del processo fermentativo.
La partecipazione al processo fermentativo di
Saccharomyces cerevisiae diversi dal ceppo volutamente
inoculato può determinare lo sviluppo di
aromi non desiderati nel prodotto. Inoltre, le
scarse condizioni igieniche possono favorire la
contaminazione da parte di lieviti non-Saccharomyces
(ad esempio Brettanomyces) con conseguente
riduzione della qualità organolettica del
prodotto e batteri pericolosi per la salute del
consumatore (ad esempio batteri lattici produttori
di amine biogene).
Lo scopo del presente lavoro è stato di valutare
la microflora presente in un mosto-vino seguendo
le principali fasi di lavorazione. L’attenzione
è stata focalizzata sulla ricerca di microrganismi
contaminanti, potenzialmente pericolosi per la
qualità e la salubrità del prodotto.
Le metodiche di microbiologia classica e di biologia
molecolare impiegate hanno permesso di
seguire nel tempo e identificare alcune delle
specie fungine e batteriche presenti, mettendo
in luce uno stato igienico del prodotto non ottimale
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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