Article
Food Science & Technology
Eugenia Iturritxa, Annie E. Hill, Maria-Jesus Torija
Summary: The brewing ability of wild yeast strains obtained from forest and vineyards ecosystems was compared with commercial yeast strains. The selection of new yeast strains as a way to create new beer aromas and flavours and to use local strains to promote the proximity ingredients in brewing is a topic of interest in the craft beer sector.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Microbiology
Taylor Reiter, Rachel Montpetit, Shelby Byer, Isadora Frias, Esmeralda Leon, Robert Viano, Michael Mcloughlin, Thomas Halligan, Desmon Hernandez, Rosa Figueroa-Balderas, Dario Cantu, Kerri Steenwerth, Ron Runnebaum, Ben Montpetit
Summary: Ribosomal DNA and RNA sequencing data from grape musts and primary fermentations inoculated with Saccharomyces cerevisiae RC212 show that fungal organisms detected in musts are not necessarily active during fermentation and do not significantly impact gene expression of the inoculated yeast strain. However, genetic signatures reflective of vineyard site and region were identified within the sequencing data, providing insights into environmental factors that may influence fermentation outcomes and wine characteristics. These findings contribute to understanding the complexity of vineyard-specific wine fermentation and offer starting points for further research on factors contributing to regional wine distinctiveness.
Article
Agriculture, Multidisciplinary
M. Geldenhuys, R. Gaigher, J. S. Pryke, M. J. Samways
Summary: The study found that having dense and diverse cover crops can enhance arthropod diversity in vineyards, while other management practices and environmental factors also positively influence biodiversity. There were no significant differences in arthropod diversity between integrated and organic vineyards.
AGRICULTURE ECOSYSTEMS & ENVIRONMENT
(2021)
Article
Biotechnology & Applied Microbiology
Kevin Pigao, Ryan O'Donnell, James Osborne, Chris Curtin
Summary: This study successfully isolated Brettanomyces yeasts from samples obtained from a vineyard in Oregon, and found that Brettanomyces is not a common occurrence in vineyard yeast populations. Additionally, rare non-Saccharomyces genera were also isolated from other samples.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
(2021)
Article
Biology
Alex Gobbi, Alberto Acedo, Nabeel Imam, Rui G. Santini, Rudiger Ortiz-Alvarez, Lea Ellegaard-Jensen, Ignacio Belda, Lars H. Hansen
Summary: This study conducted a global survey of vineyard soil microbial communities and established a vineyard soil microbiome's map at a global scale. The study described vineyard microbial communities worldwide and found associations between vineyard locations and microbial biodiversity on different scales. Climate data correlated with fungal diversity, while spatial distance was the main variable explaining diversity in fungal and prokaryotes communities.
COMMUNICATIONS BIOLOGY
(2022)
Article
Multidisciplinary Sciences
Isora Gonzalez-Alonso, Michelle Elisabeth Walker, Maria-Eva Pascual-Vallejo, German Naharro-Carrasco, Vladimir Jiranek
Summary: The concept of 'microbial terroir' explores the impact of autochthonous yeasts on the sensory and chemical characteristics of wine. Research in Spain's Leon Appellation of Origin focuses on the resurgence of the Negro Sauri grape variety and the influence of natural yeasts. Variations in yeast populations and species during fermentation process are observed to be influenced by seasonal changes.
SCIENTIFIC REPORTS
(2021)
Article
Microbiology
Patrizia Cesaro, Nadia Massa, Elisa Bona, Giorgia Novello, Valeria Todeschini, Lara Boatti, Flavio Mignone, Elisa Gamalero, Graziella Berta, Guido Lingua
Summary: The AMF communities near grapevine roots are influenced by the plant species, with a dominance of the Glomeraceae family. V. vinifera may play a role in determining the AMF populations associated with its roots.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Environmental Studies
Aysan Badraghi, Beata Novotna, Jan Frouz, Koloman Kristof, Martin Trakovicky, Martin Juriga, Branislav Chvila, Leonardo Montagnani
Summary: This study investigated the role of a non-irrigated grassed vineyard in carbon sequestration using the eddy covariance and soil chamber techniques. The results showed that carbon released through respiration accounted for a significant portion of the carbon uptake through photosynthesis, and the vineyard soil was not a major source of carbon emissions. Temperature and vapor pressure deficit were found to be important factors affecting carbon sequestration and emissions.
Article
Multidisciplinary Sciences
Verena Roesch, Gina Hafner, Jo Marie Reiff, Martin H. Entling
Summary: Agricultural expansion and intensification pose major threats to biodiversity, including farmland bird species. However, wine-growing landscapes can still provide attractive habitats for a wide range of species, particularly when semi-natural habitat types are present. The surrounding landscape composition and the quality of semi-natural habitats have significant impacts on bird populations in wine-growing areas.
Article
Entomology
Vera Wersebeckmann, Carolin Biegerl, Ilona Leyer, Karsten Mody
Summary: Our study evaluated the effects of vineyard abandonment and shrub encroachment on Orthoptera diversity, and highlighted the value of active vineyard management. We found that woody structures and vineyard abandonment reduced habitat quality for open-adapted Orthoptera species, while management in vineyard inter-rows and terrace embankments supported different species. We emphasize the importance of maintaining viticulture on steep slopes for the preservation of open and herbaceous habitat structures and associated Orthoptera species.
Article
Biodiversity Conservation
Vera Wersebeckmann, Daniela Warzecha, Martin H. H. Entling, Ilona Leyer
Summary: Agricultural intensification and abandonment of traditional agricultural practices are main drivers of current insect declines. Wild bees respond more strongly to the availability of nesting sites than to flower resources. Conservation efforts should focus on restoring both floral resources and nesting resources for different bee species, and maintaining heterogeneous landscapes with a mixture of actively managed vineyards and semi-natural elements.
JOURNAL OF APPLIED ECOLOGY
(2023)
Review
Food Science & Technology
Patrizia Romano, Giacomo Braschi, Gabriella Siesto, Francesca Patrignani, Rosalba Lanciotti
Summary: The aromatic complexity of wine is mainly influenced by the interaction between grapes and fermentation agents, with yeast playing a crucial role in the formation of aroma compounds. Yeast can contribute to the formation of compounds from primary metabolism, synthesis of specific metabolites, and modification of molecules present in the must.
Article
Environmental Sciences
Mara Blumfelde, Dita Gudra, Dzintars Zacs, Karlis Vonda, Laura Zorza, Turs Selga, Andrejs Grinbergs, Aija Delina, Vadims Bartkevics, Davids Fridmanis, Olga Muter
Summary: Landfill leachate is a significant source of pollutants that can endanger the environment. This study focused on the characterization of landfill leachates in terms of micropollutants, antimicrobial resistance genes, and microbial community structure. The results showed varying concentrations of poly- and perfluoroalkyl substances and pharmaceutical compounds in different types of leachates. The distribution of bacteria, archaea, eukaryotes, and viruses also differed among the leachate samples. Furthermore, leachate incubation was found to affect the minimum inhibitory concentrations of antibiotics.
Article
Biotechnology & Applied Microbiology
Magali Lucia Gonzalez, Selva Valeria Chimeno, Maria Elena Sturm, Lucia Maribel Becerra, Maria Cecilia Lerena, Maria Cecilia Rojo, Mariana Combina, Laura Analia Mercado
Summary: Studies have shown that the distinct characteristics of wines are influenced by factors such as soil, climate, and winemaking practices. An analysis of the diversity of S. cerevisiae grape populations in two Malbec vineyards in Argentina revealed unique compositions in each vineyard. These findings contribute to the understanding of yeasts' contribution to the terroir microbiological concept and its stability over time.
FERMENTATION-BASEL
(2023)
Article
Biodiversity Conservation
Alis-Luciana Petrescu Bakis, Irina Macovei, Paulo Barros, Carla Gomes, Diogo Carvalho, Joao Alexandre Cabral, Paulo Travassos, Laura Torres, Jose Aranha, Liviu-Daniel Galatchi, Mario Santos
Summary: The study introduces an innovative hybrid framework to predict biodiversity indicators response to farm management options. Through a case study, it demonstrates the significance of selected framework and indicators for biodiversity assessments in vineyard landscapes.
ECOLOGICAL INDICATORS
(2021)
Article
Microbiology
Almudena Clavijo, Isabel L. Calderon, Patricia Paneque
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY
(2011)
Article
Biotechnology & Applied Microbiology
Almudena Clavijo, Isabel L. Calderon, Patricia Paneque
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2011)
Article
Biochemistry & Molecular Biology
I Velasco, M Arévalo-Rodríguez, P Marina, IL Calderón
Article
Microbiology
I Velasco, S Tenreiro, IL Calderon, B André
Article
Biochemistry & Molecular Biology
P Marina, OH Martínez-Costa, IL Calderón, JJ Aragón
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS
(2004)
Article
Biotechnology & Applied Microbiology
MJ Farfán, IL Calderón
ENZYME AND MICROBIAL TECHNOLOGY
(2000)
Article
Food Science & Technology
Guangfei Wei, Yichuan Liang, Guozhuang Zhang, Zhaoyu Zhang, Yongqing Zhang, Shilin Chen, Linlin Dong
Summary: This study investigated the presence of fungi on the surface of Polygonum multiflorum Thunb and found that it is easily contaminated by toxigenic fungi and mycotoxins, posing a health risk for consumers. The results also showed that sampling location and processing can influence the assembly and network complexity of the surface microbiome of Polygonum multiflorum Thunb.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Gabriele Busetta, Giuliana Garofalo, Salvatore Claps, Maria Teresa Sardina, Elena Franciosi, Antonio Alfonzo, Nicola Francesca, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Summary: This study evaluates the microbial diversity of wooden shelves used for the ripening of PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheeses. The results show a strict correlation between the microbiota of wooden shelves and cheese rinds, indicating the positive role of wooden shelves in the cheese ripening process.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Elena Franciosi, Fatima Rando, Monica Agnolucci, Vincenzo Chiofalo, Raimondo Gaglio, Luca Settanni
Summary: This study aimed to reduce the production time of PDO Pecorino Siciliano cheese by comparing two cooking methods and assessing their impact on microbiological composition and lactic acid bacteria populations. The results showed that the different cooking methods did not affect the physicochemical characteristics of the cheese, and sensory evaluation confirmed that the modified production protocol did not significantly alter the product characteristics and overall acceptance. Therefore, cooking under hot water proved to be an effective way to reduce the transformation duration while maintaining the typicality of PDO Pecorino Siciliano cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Yingying Sun, Yana Liu, Weiwei Zhou, Lele Shao, Han Wang, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai
Summary: The study evaluates the effect of Ohmic heating (OH) at various voltage gradients and water bath on microbial inactivation, physicochemical and sensory properties, and microbial flora of pasteurized milk. Results show that OH with higher voltage effectively inactivates microorganisms, slows down lipid oxidation, and maintains sensory quality and amino acids content of milk. The microbial community in milk treated with OH remains relatively stable during storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Minjin Oh, Ana Cevallos-Urena, Byoung Sik Kim
Summary: In this study, two bacteriophages, PECP14 and PECP20, infecting Escherichia coli O157:H7 were isolated and found to be stable under different environmental conditions. These phages exhibited specificity in targeting different host receptors and demonstrated the ability to infect other foodborne pathogens. The efficacy of phage treatment was demonstrated through rapid adsorption and bacterial lysis. Furthermore, purified endolysins derived from these phages showed remarkable bacteriolytic activity not only against E. coli O157:H7 but also against other pathogens. These findings suggest that these phages and their endolysins can be used for biological control of E. coli O157:H7 in various stages of agricultural product production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Filippo Marzoli, Michela Bertola, Juliane Pinarelli Fazion, Giulia Cento, Pietro Antonelli, Beatrice Dolzan, Lisa Barco, Simone Belluco
Summary: Insects are a sustainable and protein-rich food source, and Salmonella is a common pathogen in insects. This systematic review aims to collect and evaluate existing studies on the occurrence of Salmonella in crickets and mealworms. Although the number of studies is limited and there are some limitations, this review highlights the importance of obtaining reliable data on the presence of Salmonella in insects, considering the growing market and increased farming scale.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Lucas Chikhi, Melanie Mancier, Hubert Brugere, Bertrand Lombard, Lyazrhi Faouzi, Laurent Guillier, Nathalie Gnanou Besse
Summary: Listeriosis is a severe foodborne disease with a high mortality rate, mainly caused by L. monocytogenes. The EU regulation sets qualitative or quantitative food safety criteria for L. monocytogenes and recommends the use of EN ISO 11290-1 as the reference detection method. Our study compares alternative certified methods for detecting L. monocytogenes, highlighting the importance of diversifying available detection methods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Christina A. M. DeWitt, Kevin A. Nelson, Hyung Joo Kim, David H. Kingsley
Summary: High pressure processing (HPP) is a non-thermal method that can effectively inactivate pathogens. Research has shown that applying high pressure to thawed samples in an ultra-low temperature environment enhances the inactivation of norovirus.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Suzane Manzini, Thaina Valente Bertozzo, Isabella Neves Aires, Nassarah Jabur Lot Rodrigues, Amanda Bezerra Bertolini, Marcela Alexandrino, Jackieline Sampaio Steinle, Renata Pimentel Bandeira de Melo, Rinaldo Aparecido Mota, Maria Izabel Merino de Medeiros, Virginia Bodelao Richini-Pereira, Vera Claudia Lorenzetti Magalhaes Curci, Simone Baldini Lucheis
Summary: This study detected Toxoplasma gondii DNA in raw bovine milk samples from expansion tanks in small properties located in different cities of the Midwest region of Sa similar to o Paulo, Brazil using PCR. The results showed that the TgNP1 and TgNP2 genes were more efficient in detecting T. gondii DNA, highlighting the importance of raw bovine milk as a potential source of human infections caused by this parasite, and emphasizing the need for proper pasteurization and further understanding of the epidemiology of this protozoan.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Luca Bolzoni, Mauro Conter, Luca Lamperti, Erika Scaltriti, Marina Morganti, Antonio Poeta, Marco Vecchi, Silvia Paglioli, Alessandra Rampini, Paolo Ramoni, Daniela De Vita, Cristina Bacci, Martina Rega, Laura Andriani, Stefano Pongolini, Silvia Bonardi
Summary: This study assessed the role of equids as carriers of Salmonella and the occurrence of contaminated equid carcasses during the slaughter process. Salmonella was detected in a small percentage of equids' caecal contents, but not in carcass samples. Additionally, a genetic match was found between Salmonella strains from horse caecal contents and human cases, suggesting a link between horse meat consumption and salmonellosis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Daria Nowinski, Tomasz Czapka, Irena Maliszewska
Summary: The effect of multiple sublethal doses of non-thermal plasma treatments on phenotypical changes and the reduction in phytopathogenicity of three species of fungi was investigated. The plasma damaged the surface of the fungal hyphae, decreased their dry biomass, and affected the activity of pectinase and xylanase. Furthermore, the plasma treatments increased the germination rate of artificially infected cucumber seeds and resulted in plants with higher biomass and longer roots and stems. However, the reduction in phytopathogenicity was not complete after the multiple plasma treatments.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
