The slash-and-burn system is a subsistence agronomical practice widespread in tropical areas worldwide.This system has been extensively studied,especially for its impacts on agronomical aspects and soil physicochemica...The slash-and-burn system is a subsistence agronomical practice widespread in tropical areas worldwide.This system has been extensively studied,especially for its impacts on agronomical aspects and soil physicochemical properties;however,knowledge of soil microbial diversity under slash and bum is scarce.In this study,for the first time,soil bacterial diversity of three locations from Central Mozambique,where slash and burn has been practiced for different durations of the forest fallow period(ca.25,35,and 50 years),was elucidated through a metataxonomic approach.Bacterial communities were evaluated in the genetic horizons of soils under charcoal kilns,crop fields,and forests.The aim of this study was to examine the influence of spatial(location and land use),temporal(forest fallow period),and vertical(horizon)variations on bacterial community structure in relation to soil physicochemical properties.Metataxonomic analysis detected 25 different phyla whose distribution varied horizontally and vertically in relation to soil properties(i.e.,p H,easily oxidizable organic carbon,total nitrogen,and available phosphorus),as well as particle size distribution and mineralogical composition.Such properties were strongly affected and altered by land-use management;in particular,charcoal kilns exhibited better soil properties and greater differences in bacterial community than crop fields and forests,which were quite similar.This might suggest the inability of a forest fallow period shorter than 50 years to improve soil fertility and induce changes in bacterial community.The uncommon application of the pedological approach for microbial evaluation facilitated the detection of a clear separation in bacterial composition along the soil profile,with eutrophic bacteria mainly located in the A horizon whereas oligotrophic bacteria were found in the Bo horizon.These horizontal and vertical heterogeneities in the same study represent a novelty for bacterial metataxonomic analysis.展开更多
Two independent manufacturing batches of naturally fermented Ciauscolo PGI salami were studied from the day of production to the end of ripening(20 days).The microbiota compositional shift of samples was studied throu...Two independent manufacturing batches of naturally fermented Ciauscolo PGI salami were studied from the day of production to the end of ripening(20 days).The microbiota compositional shift of samples was studied through culture-dependent and metataxonomic analysis.Analyses of physico-chemical,morpho-textural,and volatilome traits were also carried out.Latilacobacillus sakei was the dominant species from t5,together with Dellaglioa algida and Leuconostoc carnosum.Among eumycetes,Cladosporium cladosporioides,Debaryomyces hansenii,Kurtzmaniella zeylanoides,and Malassezia restricta/globosa were the most abundant taxa occurring in all samples.Candidate starter or adjunct cultures of Lat.sakei were isolated and characterized for:i)acidification performance;ii)enzymatic activity;iii)production of exopolysaccharides;iv)production of bacteriocins;v)quantification of the hdcA gene of Gram-positive bacteria.The 44 Lat.sakei cultures showed a suitable acid production capacity,together with the capability to cope with the main environmental stresses occurring in fermented sausages.For most of the isolates,strong aminopeptidase activity(leucine arylamidase and the valine arylamidase)was observed.Moreover,the majority of isolates showed the in vitro production of sucrose-dependent exopolysaccharides.No Lat.sakei isolates positive for the hdcA gene were observed.Based on these evidences,a few candidate starter or adjunct cultures,with potential use for product safety and quality improvement,were highlighted,namely Lat.sakei C5,C7,C11,C31,C45,C48,C53,C55,and C60.In the analyzed Ciauscolo PGI samples,53 volatile substances were fully or tentatively identified;among these,spices-derived components(black pepper and garlic cloves)were constantly detected throughout the whole ripening time.展开更多
Table olives (Olea europaea L.) are one of the most important fermented vegetables worldwide, whereas sea fennel (Crithmum maritimum L.) represents an emerging food crop, characterized by interesting nutritional and s...Table olives (Olea europaea L.) are one of the most important fermented vegetables worldwide, whereas sea fennel (Crithmum maritimum L.) represents an emerging food crop, characterized by interesting nutritional and sensory qualities. Both are characterized by a high concentration of bioactive compounds with health beneficial effects. Thanks to these features, table olives and sea fennel undoubtedly represent two valuable ingredients for the manufacture of innovative vegetable preserves. Given these premises, the present study was aimed at exploring the co-fermentation of green olives and sea fennel to produce laboratory-scale prototypes of innovative high value preserves. To this end, the effects of two recipes, two standard methods for production of table olives, and two fermentation microbiota (resident or inoculated) were assessed. The prototypes were evaluated for their microbial dynamics as well as for key sensory traits by a panel of trained assessors. During the fermentation, all the prototypes showed a progressive pH reduction. Mesophilic lactobacilli, mesophilic lactococci, and yeasts were the main microbial groups at the end of the fermentation, while Enterobacteriaceae decreased during fermentation. Metataxonomic analysis revealed an evolution of the microbiota, with Lactiplantibacillus plantarum dominating in all the prototypes in the late stage of fermentation, irrespective of the recipe, processing method, and starter inoculation. A greater crunchiness and lower fibrousness were perceived in the Greek style prototypes, which were preferred than Spanish style prototypes by trained panelists.展开更多
This study aimed to assess the fermentability of a pistachio-based beverage.The effects of lactic acid fermen-tation on the odor profile and the stability of the beverage were also assessed.To this end,a procedure for...This study aimed to assess the fermentability of a pistachio-based beverage.The effects of lactic acid fermen-tation on the odor profile and the stability of the beverage were also assessed.To this end,a procedure for obtaining a pistachio beverage was developed,and the nutritional composition of the beverage was obtained.The beverage was characterized by a high content of fiber(2.9%),fat(4.6%),and protein(2%),and contained high amounts of K and Mg.For the experiment,43 cultures of the following lactic acid bacteria were used:Companilactibacillus paralimentarius,Companilactibacillus kimchi,Levilactibacillus brevis,Lactiplantibacillu pentosus,Lactiplantibacillus plantarum,Lactiplantibacillus paraplantarum,Latilactobacillus curvatus,Leuconostoc pseudome-senteroides,and Furfurilactobacillus rossiae.The cultures were evaluated for the following technological charac-teristics:i)growth and acidifying activity,ii)production of exopolysaccharides;iii)presence of histidine decarboxylase(hdcA)gene;iv)antimicrobial activity against Listeria innocua.The cultures were used in model pistachio-based fermentations to assess their ability to grow and acidify.The odor profile of the beverage after 24 h fermentation was assessed using an electronic nose system(E-nose).The pistachio-based beverage resulted an optimal substrate for lactic acid bacteria that reached loads between 8 and 10 log CFU/mL and acidified the beverage to pH values between 4 and 5.5.In the beverage,viable counts of all cultures remained above 8 log CFU/mL after 30 days of storage at 4℃.The E-nose analysis represented a valid screening method to evaluate the effects of the fermentative activity of microbial starters on the qualitative characteristics of this novel food matrix.展开更多
基金supported by funding for the project“PSA2017-Discovering‘Terra Preta’in Mozambique:A Model for Sustainable Agroforestry Systems to Preserve Soil,Forest and Wilderness Areas”from the Polytechnic University of Marche,Italy。
文摘The slash-and-burn system is a subsistence agronomical practice widespread in tropical areas worldwide.This system has been extensively studied,especially for its impacts on agronomical aspects and soil physicochemical properties;however,knowledge of soil microbial diversity under slash and bum is scarce.In this study,for the first time,soil bacterial diversity of three locations from Central Mozambique,where slash and burn has been practiced for different durations of the forest fallow period(ca.25,35,and 50 years),was elucidated through a metataxonomic approach.Bacterial communities were evaluated in the genetic horizons of soils under charcoal kilns,crop fields,and forests.The aim of this study was to examine the influence of spatial(location and land use),temporal(forest fallow period),and vertical(horizon)variations on bacterial community structure in relation to soil physicochemical properties.Metataxonomic analysis detected 25 different phyla whose distribution varied horizontally and vertically in relation to soil properties(i.e.,p H,easily oxidizable organic carbon,total nitrogen,and available phosphorus),as well as particle size distribution and mineralogical composition.Such properties were strongly affected and altered by land-use management;in particular,charcoal kilns exhibited better soil properties and greater differences in bacterial community than crop fields and forests,which were quite similar.This might suggest the inability of a forest fallow period shorter than 50 years to improve soil fertility and induce changes in bacterial community.The uncommon application of the pedological approach for microbial evaluation facilitated the detection of a clear separation in bacterial composition along the soil profile,with eutrophic bacteria mainly located in the A horizon whereas oligotrophic bacteria were found in the Bo horizon.These horizontal and vertical heterogeneities in the same study represent a novelty for bacterial metataxonomic analysis.
基金supported by the Agenzia per i Servizi nel Settore Agroalimentare delle Marche(ASSAM)within the Project:Bio.Mi.Ma“Biodiversità Microbica delle Marche nei processi di trasformazione delle produzioni regionali tradizionali”(Grant:MIPAAF-Legge 194/2015)The isolation and characterization of the lactic acid bacteria cultures were funded by the European Union-Next Generation EU.Project Code:ECS00000041,Project CUP:C43C22000380007,Project Title:Innovation,digitalization and sustainability for the diffused economy in Central Italy-VITALITY.
文摘Two independent manufacturing batches of naturally fermented Ciauscolo PGI salami were studied from the day of production to the end of ripening(20 days).The microbiota compositional shift of samples was studied through culture-dependent and metataxonomic analysis.Analyses of physico-chemical,morpho-textural,and volatilome traits were also carried out.Latilacobacillus sakei was the dominant species from t5,together with Dellaglioa algida and Leuconostoc carnosum.Among eumycetes,Cladosporium cladosporioides,Debaryomyces hansenii,Kurtzmaniella zeylanoides,and Malassezia restricta/globosa were the most abundant taxa occurring in all samples.Candidate starter or adjunct cultures of Lat.sakei were isolated and characterized for:i)acidification performance;ii)enzymatic activity;iii)production of exopolysaccharides;iv)production of bacteriocins;v)quantification of the hdcA gene of Gram-positive bacteria.The 44 Lat.sakei cultures showed a suitable acid production capacity,together with the capability to cope with the main environmental stresses occurring in fermented sausages.For most of the isolates,strong aminopeptidase activity(leucine arylamidase and the valine arylamidase)was observed.Moreover,the majority of isolates showed the in vitro production of sucrose-dependent exopolysaccharides.No Lat.sakei isolates positive for the hdcA gene were observed.Based on these evidences,a few candidate starter or adjunct cultures,with potential use for product safety and quality improvement,were highlighted,namely Lat.sakei C5,C7,C11,C31,C45,C48,C53,C55,and C60.In the analyzed Ciauscolo PGI samples,53 volatile substances were fully or tentatively identified;among these,spices-derived components(black pepper and garlic cloves)were constantly detected throughout the whole ripening time.
基金funded by the Marche Region under the PSR2014-2020 Programme“Misura 16.1-Sostegno per la costituzione e la gestione dei gruppi operativi del PEI in materia di produttivit`a e sostenibilit`a dell’agricoltura Azione 2-Fase di gestione del G.O.e realizzazione del Piano di Attivit`a”Project:“New vegetable organic preserves from autochthonous sea fennel organic crop(Crithmum maritimum L.)”(acronym:BIO-VEG-CONSERVE,http://www.biovegcon serve.it/).
文摘Table olives (Olea europaea L.) are one of the most important fermented vegetables worldwide, whereas sea fennel (Crithmum maritimum L.) represents an emerging food crop, characterized by interesting nutritional and sensory qualities. Both are characterized by a high concentration of bioactive compounds with health beneficial effects. Thanks to these features, table olives and sea fennel undoubtedly represent two valuable ingredients for the manufacture of innovative vegetable preserves. Given these premises, the present study was aimed at exploring the co-fermentation of green olives and sea fennel to produce laboratory-scale prototypes of innovative high value preserves. To this end, the effects of two recipes, two standard methods for production of table olives, and two fermentation microbiota (resident or inoculated) were assessed. The prototypes were evaluated for their microbial dynamics as well as for key sensory traits by a panel of trained assessors. During the fermentation, all the prototypes showed a progressive pH reduction. Mesophilic lactobacilli, mesophilic lactococci, and yeasts were the main microbial groups at the end of the fermentation, while Enterobacteriaceae decreased during fermentation. Metataxonomic analysis revealed an evolution of the microbiota, with Lactiplantibacillus plantarum dominating in all the prototypes in the late stage of fermentation, irrespective of the recipe, processing method, and starter inoculation. A greater crunchiness and lower fibrousness were perceived in the Greek style prototypes, which were preferred than Spanish style prototypes by trained panelists.
基金funded by Bilateral project between ISA-CNR e Centro de Investigación y Desarrollo en Criotecnología de Alimentos(CONICET-UNLP-CIC Buenos Aires)entitled“Development of func-tional pistachio-based fermented beverage”(SAC.AD002.001.024)partially supported by the project“BioMemory-Network of scien-tific collections for bio-monitoring,biodiversity conservation,agri-food and environmental sustainability,and well-being”(https://biomemory.cnr.it)funded by the Department of Biology,Agriculture and Food Sci-ences(DiSBA),National Research Council of Italy(CNR),project no.SAC.AD002.173.
文摘This study aimed to assess the fermentability of a pistachio-based beverage.The effects of lactic acid fermen-tation on the odor profile and the stability of the beverage were also assessed.To this end,a procedure for obtaining a pistachio beverage was developed,and the nutritional composition of the beverage was obtained.The beverage was characterized by a high content of fiber(2.9%),fat(4.6%),and protein(2%),and contained high amounts of K and Mg.For the experiment,43 cultures of the following lactic acid bacteria were used:Companilactibacillus paralimentarius,Companilactibacillus kimchi,Levilactibacillus brevis,Lactiplantibacillu pentosus,Lactiplantibacillus plantarum,Lactiplantibacillus paraplantarum,Latilactobacillus curvatus,Leuconostoc pseudome-senteroides,and Furfurilactobacillus rossiae.The cultures were evaluated for the following technological charac-teristics:i)growth and acidifying activity,ii)production of exopolysaccharides;iii)presence of histidine decarboxylase(hdcA)gene;iv)antimicrobial activity against Listeria innocua.The cultures were used in model pistachio-based fermentations to assess their ability to grow and acidify.The odor profile of the beverage after 24 h fermentation was assessed using an electronic nose system(E-nose).The pistachio-based beverage resulted an optimal substrate for lactic acid bacteria that reached loads between 8 and 10 log CFU/mL and acidified the beverage to pH values between 4 and 5.5.In the beverage,viable counts of all cultures remained above 8 log CFU/mL after 30 days of storage at 4℃.The E-nose analysis represented a valid screening method to evaluate the effects of the fermentative activity of microbial starters on the qualitative characteristics of this novel food matrix.
