The antimicrobial and antioxidant properties of honey are well-established and recently the potential of honey for biotechnological and food preservative applications appeared promising.According to that,the present s...The antimicrobial and antioxidant properties of honey are well-established and recently the potential of honey for biotechnological and food preservative applications appeared promising.According to that,the present study evaluated the sensory profile and the antimicrobial potential of honey samples produced in different phytogeographical zones,in the Sicilian areas,and obtained from five different floral sources(chestnut,eucalyptus,sulla,thyme,and citrus).The specific sensory fingerprint of the analyzed samples was assessed by artificial senses(E-Eye,E-Nose,and E-Tongue).In addition,the antimicrobial activity against Staphylococcus aureus ATCC 29213,Listeria monocytogenes ATCC 19114,Bacillus subtilis DSM 10,Escherichia coli ATCC 25922,Enterococcus faecalis ATCC 29212,Pseudomonas aeruginosa ATCC 9027,Salmonella enterica Typhimurium ATCC 14026,and Candida albicans ATCC 10231 was evaluated.Artificial senses allowed to confirm the impact of climate factors and genetic features on honey composition suggesting implications for antimicrobial activity.A broad spectrum of antagonistic activity was displayed by the analyzed honey samples in both undiluted and diluted formulations.In particular,thyme honey showed interesting antagonistic features.In addition,a greater inhibitory effect of amber-colored honey than light ones was observed.展开更多
In this study,different microbial strains,as single and mixed-cultures,were used to ferment the pate olive cake(POC),a by-product of olive oil processing.In particular,strains belonging to Candida boidinii,Wickerhamom...In this study,different microbial strains,as single and mixed-cultures,were used to ferment the pate olive cake(POC),a by-product of olive oil processing.In particular,strains belonging to Candida boidinii,Wickerhamomyces anomalus and Lactiplantibacillus plantarum were used.The fermentation was carried out on diluted(3:2)POC without and with glucose(2%w/v)addition.Furthermore,phenolic compounds were monitored during fermentation in POC added with glucose differetly inoculated and the microbial community,at the end of fermentation,was evaluated by Next Generation Sequencing(NGS)techniques.Data highlighted that inoculated samples showed an hydroxytyrosol content higher than the un-inoculated controls.In particular,during fermentation the sample inoculated with C.boidinii,both in single and in mixed culture together with L.plantarum,increased the hydroxytyrosol content by 275 and 261 mg/L,respectively,after 8 days,to reach the highest content at the end of fermentation.Metagenomic analysis revealed a low abundance of 16S ribosomal RNA genes and fungal ITS in all samples at any sampling times.Furthermore,at the end of fermentation,all samples exhibited a different bacterial community with a decrease in acetic acid bacteria and an increase in Lactobacillaceae biodiversity.Finally,no effect was detected in any samples on fungal metagenomic profile,where Dipodascus geotrichum was found dominant both at initial and final fermentation.In conclusion,the present study confirmed that selected cultures can drive the fermentation and have an impact on the phenolic profile.展开更多
文摘The antimicrobial and antioxidant properties of honey are well-established and recently the potential of honey for biotechnological and food preservative applications appeared promising.According to that,the present study evaluated the sensory profile and the antimicrobial potential of honey samples produced in different phytogeographical zones,in the Sicilian areas,and obtained from five different floral sources(chestnut,eucalyptus,sulla,thyme,and citrus).The specific sensory fingerprint of the analyzed samples was assessed by artificial senses(E-Eye,E-Nose,and E-Tongue).In addition,the antimicrobial activity against Staphylococcus aureus ATCC 29213,Listeria monocytogenes ATCC 19114,Bacillus subtilis DSM 10,Escherichia coli ATCC 25922,Enterococcus faecalis ATCC 29212,Pseudomonas aeruginosa ATCC 9027,Salmonella enterica Typhimurium ATCC 14026,and Candida albicans ATCC 10231 was evaluated.Artificial senses allowed to confirm the impact of climate factors and genetic features on honey composition suggesting implications for antimicrobial activity.A broad spectrum of antagonistic activity was displayed by the analyzed honey samples in both undiluted and diluted formulations.In particular,thyme honey showed interesting antagonistic features.In addition,a greater inhibitory effect of amber-colored honey than light ones was observed.
文摘In this study,different microbial strains,as single and mixed-cultures,were used to ferment the pate olive cake(POC),a by-product of olive oil processing.In particular,strains belonging to Candida boidinii,Wickerhamomyces anomalus and Lactiplantibacillus plantarum were used.The fermentation was carried out on diluted(3:2)POC without and with glucose(2%w/v)addition.Furthermore,phenolic compounds were monitored during fermentation in POC added with glucose differetly inoculated and the microbial community,at the end of fermentation,was evaluated by Next Generation Sequencing(NGS)techniques.Data highlighted that inoculated samples showed an hydroxytyrosol content higher than the un-inoculated controls.In particular,during fermentation the sample inoculated with C.boidinii,both in single and in mixed culture together with L.plantarum,increased the hydroxytyrosol content by 275 and 261 mg/L,respectively,after 8 days,to reach the highest content at the end of fermentation.Metagenomic analysis revealed a low abundance of 16S ribosomal RNA genes and fungal ITS in all samples at any sampling times.Furthermore,at the end of fermentation,all samples exhibited a different bacterial community with a decrease in acetic acid bacteria and an increase in Lactobacillaceae biodiversity.Finally,no effect was detected in any samples on fungal metagenomic profile,where Dipodascus geotrichum was found dominant both at initial and final fermentation.In conclusion,the present study confirmed that selected cultures can drive the fermentation and have an impact on the phenolic profile.
