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1دورية أكاديمية
المؤلفون: Alessandra Fontana, Irene Falasconi, Paolo Bellassi, Elisabetta Fanfoni, Edoardo Puglisi, Lorenzo Morelli
المصدر: Microorganisms, Vol 11, Iss 3, p 587 (2023)
مصطلحات موضوعية: archaea, Halobacterium salinarum, Halobacteria, halophilic, salted food, comparative genomics, Biology (General), QH301-705.5
الوصف: Archaeal cell factories are becoming of great interest given their ability to produce a broad range of value-added compounds. Moreover, the Archaea domain often includes extremophilic microorganisms, facilitating their cultivation at the industrial level under nonsterile conditions. Halophilic archaea are studied for their ability to grow in environments with high NaCl concentrations. In this study, nine strains of Halobacterium salinarum were isolated from three different types of salted food, sausage casings, salted codfish, and bacon, and their genomes were sequenced along with the genome of the collection strain CECT 395. A comparative genomic analysis was performed on these newly sequenced genomes and the publicly available ones for a total of 19 H. salinarum strains. We elucidated the presence of unique gene clusters of the species in relation to the different ecological niches of isolation (salted foods, animal hides, and solar saltern sediments). Moreover, genome mining at the single-strain level highlighted the metabolic potential of H. salinarum UC4242, which revealed the presence of different protechnological genes (vitamins and myo-inositol biosynthetic pathways, aroma- and texture-related features, and antimicrobial compounds). Despite the presence of genes of potential concern (e.g., those involved in biogenic amine production), all the food isolates presented archaeocin-related genes (halocin-C8 and sactipeptides).
وصف الملف: electronic resource
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2دورية أكاديمية
المؤلفون: Alessandra Fontana, Irene Falasconi, Paola Molinari, Laura Treu, Arianna Basile, Alessandro Vezzi, Stefano Campanaro, Lorenzo Morelli
المصدر: Frontiers in Microbiology, Vol 10 (2019)
مصطلحات موضوعية: lactic acid bacteria, Lactobacillus helveticus, bile salts tolerance, exopolysaccharides, antibiotic resistance, comparative genomics, Microbiology, QR1-502
الوصف: Lactobacillus helveticus belongs to the large group of lactic acid bacteria (LAB), which are the major players in the fermentation of a wide range of foods. LAB are also present in the human gut, which has often been exploited as a reservoir of potential novel probiotic strains, but several parameters need to be assessed before establishing their safety and potential use for human consumption. In the present study, six L. helveticus strains isolated from natural whey cultures were analyzed for their phenotype and genotype in exopolysaccharide (EPS) production, low pH and bile salt tolerance, bile salt hydrolase (BSH) activity, and antibiotic resistance profile. In addition, a comparative genomic investigation was performed between the six newly sequenced strains and the 51 publicly available genomes of L. helveticus to define the pangenome structure. The results indicate that the newly sequenced strain UC1267 and the deposited strain DSM 20075 can be considered good candidates for gut-adapted strains due to their ability to survive in the presence of 0.2% glycocholic acid (GCA) and 1% taurocholic and taurodeoxycholic acid (TDCA). Moreover, these strains had the highest bile salt deconjugation activity among the tested L. helveticus strains. Considering the safety profile, none of these strains presented antibiotic resistance phenotypically and/or at the genome level. The pangenome analysis revealed genes specific to the new isolates, such as enzymes related to folate biosynthesis in strains UC1266 and UC1267 and an integrated phage in strain UC1035. Finally, the presence of maltose-degrading enzymes and multiple copies of 6-phospho-β-glucosidase genes in our strains indicates the capability to metabolize sugars other than lactose, which is related solely to dairy niches.
وصف الملف: electronic resource
العلاقة: https://www.frontiersin.org/article/10.3389/fmicb.2019.01380/fullTest; https://doaj.org/toc/1664-302XTest
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3دورية أكاديمية
المؤلفون: Irene Falasconi, Alessandra Fontana, Vania Patrone, Annalisa Rebecchi, Guillermo Duserm Garrido, Laura Principato, Maria Luisa Callegari, Giorgia Spigno, Lorenzo Morelli
المصدر: Microorganisms, Vol 8, Iss 9, p 1388 (2020)
مصطلحات موضوعية: sourdough, sorghum flour, starter culture, bakery, lactic acid bacteria, Biology (General), QH301-705.5
الوصف: Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food. In recent decades, gluten-free raw materials have gained more attention due to the diffusion of food disorders such as coeliac disease, but, at the same time, they present difficult manipulation and scarce technological properties because of the absence of gluten. For this reason, the present work was aimed at selecting starter cultures for sourdough application that are isolated from fermentation of sorghum flour. Three isolates of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa were selected for the following properties: exopolysaccharide synthesis, acidification, CO2 production, and amylase activity. The investigated phenotypic characteristics were confirmed by genomic analyses, which also highlighted other potentially beneficial features for use in bakery products employment. These strains, together with bakery yeast, were used for bread preparation using sorghum and wheat flour and after 24 h of fermentation the resulting dough was analyzed to assess the improvement of its characteristics. The presence of lactic acid bacteria (LAB) had a great impact on the final dough, and the best preparation, from a rheological point of view, resulted in one made of sorghum and wheat flour with added LAB and bakery yeast, whose resulting characteristics were similar to all wheat flour doughs. The results of this study suggest a potential application of the selected starters in sorghum composite bread and should be validated with data from large-scale pilot tests conducted in industrial bakeries.
وصف الملف: electronic resource
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4
المؤلفون: Annalisa Rebecchi, Luigi Lucini, Giuliano Dallolio, José M. Lorenzo, Gabriele Rocchetti, Irene Falasconi
المصدر: LWT. 141:110939
مصطلحات موضوعية: 0106 biological sciences, biology, Chemistry, Foodomics, food and beverages, Ripening, 04 agricultural and veterinary sciences, Fermented sausages, biology.organism_classification, Ascorbic acid, 040401 food science, 01 natural sciences, Lipid oxidation, Lactic acid, chemistry.chemical_compound, 0404 agricultural biotechnology, Nitrate, 010608 biotechnology, Settore AGR/16 - MICROBIOLOGIA AGRARIA, Low temperatures, Fermentation, Food science, Meat quality, Bacteria, Food Science
الوصف: In this work, cold-dry fermented nitrate-free sausages were produced by adopting hurdle technologies. The strategy consists of using lactic acid bacteria (LAB) growing at low temperatures, the addition of lactic and ascorbic acids, and low temperatures during the ripening-drying process (35 days at different RH values). Four experimental conditions (B and B1 with 0.2% ascorbic acid, R and R1 with 0.3% lactic acid – B1 and R1 with lower RH during ripening) were compared with a control (N; traditionally manufactured, 80 mg/kg of nitrates and nitrites). Overall, sample R underwent a pH change from 5.22 (t0) to 5.06 (t14). Besides, all samples displayed aw values ≤ 0.92 at t22, thus reaching values
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::494fe1fc97d983f64846e8614a39a70fTest
https://doi.org/10.1016/j.lwt.2021.110939Test -
5
المؤلفون: Alessandra, Fontana, Irene, Falasconi, Paola, Molinari, Laura, Treu, Arianna, Basile, Alessandro, Vezzi, Stefano, Campanaro, Lorenzo, Morelli
المصدر: Frontiers in Microbiology
مصطلحات موضوعية: lactic acid bacteria, antibiotic resistance, probiotics, exopolysaccharides, food and beverages, bile salts tolerance, comparative genomics, Microbiology, Lactobacillus helveticus, Original Research
الوصف: Lactobacillus helveticus belongs to the large group of lactic acid bacteria (LAB), which are the major players in the fermentation of a wide range of foods. LAB are also present in the human gut, which has often been exploited as a reservoir of potential novel probiotic strains, but several parameters need to be assessed before establishing their safety and potential use for human consumption. In the present study, six L. helveticus strains isolated from natural whey cultures were analyzed for their phenotype and genotype in exopolysaccharide (EPS) production, low pH and bile salt tolerance, bile salt hydrolase (BSH) activity, and antibiotic resistance profile. In addition, a comparative genomic investigation was performed between the six newly sequenced strains and the 51 publicly available genomes of L. helveticus to define the pangenome structure. The results indicate that the newly sequenced strain UC1267 and the deposited strain DSM 20075 can be considered good candidates for gut-adapted strains due to their ability to survive in the presence of 0.2% glycocholic acid (GCA) and 1% taurocholic and taurodeoxycholic acid (TDCA). Moreover, these strains had the highest bile salt deconjugation activity among the tested L. helveticus strains. Considering the safety profile, none of these strains presented antibiotic resistance phenotypically and/or at the genome level. The pangenome analysis revealed genes specific to the new isolates, such as enzymes related to folate biosynthesis in strains UC1266 and UC1267 and an integrated phage in strain UC1035. Finally, the presence of maltose-degrading enzymes and multiple copies of 6-phospho-β-glucosidase genes in our strains indicates the capability to metabolize sugars other than lactose, which is related solely to dairy niches.
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=pmid________::d46cd7d019858495cdb117b3206265c9Test
https://pubmed.ncbi.nlm.nih.gov/31293536Test -
6
المؤلفون: Alessandra Fontana, Irene Falasconi, Paola Molinari, Laura Treu, Arianna Basile, Alessandro Vezzi, Stefano Campanaro, Lorenzo Morelli
مصطلحات موضوعية: Microbiology, Microbial Genetics, Microbial Ecology, Mycology, lactic acid bacteria, Lactobacillus helveticus, bile salts tolerance, exopolysaccharides, antibiotic resistance, comparative genomics, probiotics
الوصف: Lactobacillus helveticus belongs to the large group of lactic acid bacteria (LAB), which are the major players in the fermentation of a wide range of foods. LAB are also present in the human gut, which has often been exploited as a reservoir of potential novel probiotic strains, but several parameters need to be assessed before establishing their safety and potential use for human consumption. In the present study, six L. helveticus strains isolated from natural whey cultures were analyzed for their phenotype and genotype in exopolysaccharide (EPS) production, low pH and bile salt tolerance, bile salt hydrolase (BSH) activity, and antibiotic resistance profile. In addition, a comparative genomic investigation was performed between the six newly sequenced strains and the 51 publicly available genomes of L. helveticus to define the pangenome structure. The results indicate that the newly sequenced strain UC1267 and the deposited strain DSM 20075 can be considered good candidates for gut-adapted strains due to their ability to survive in the presence of 0.2% glycocholic acid (GCA) and 1% taurocholic and taurodeoxycholic acid (TDCA). Moreover, these strains had the highest bile salt deconjugation activity among the tested L. helveticus strains. Considering the safety profile, none of these strains presented antibiotic resistance phenotypically and/or at the genome level. The pangenome analysis revealed genes specific to the new isolates, such as enzymes related to folate biosynthesis in strains UC1266 and UC1267 and an integrated phage in strain UC1035. Finally, the presence of maltose-degrading enzymes and multiple copies of 6-phospho-β-glucosidase genes in our strains indicates the capability to metabolize sugars other than lactose, which is related solely to dairy niches.
الإتاحة: https://doi.org/10.3389/fmicb.2019.01380.s005Test
https://figshare.com/articles/dataset/Table_4_Genomic_Comparison_of_Lactobacillus_helveticus_Strains_Highlights_Probiotic_Potential_XLSX/8323703Test -
7
المؤلفون: Alessandra Fontana, Irene Falasconi, Paola Molinari, Laura Treu, Arianna Basile, Alessandro Vezzi, Stefano Campanaro, Lorenzo Morelli
مصطلحات موضوعية: Microbiology, Microbial Genetics, Microbial Ecology, Mycology, lactic acid bacteria, Lactobacillus helveticus, bile salts tolerance, exopolysaccharides, antibiotic resistance, comparative genomics, probiotics
الوصف: Lactobacillus helveticus belongs to the large group of lactic acid bacteria (LAB), which are the major players in the fermentation of a wide range of foods. LAB are also present in the human gut, which has often been exploited as a reservoir of potential novel probiotic strains, but several parameters need to be assessed before establishing their safety and potential use for human consumption. In the present study, six L. helveticus strains isolated from natural whey cultures were analyzed for their phenotype and genotype in exopolysaccharide (EPS) production, low pH and bile salt tolerance, bile salt hydrolase (BSH) activity, and antibiotic resistance profile. In addition, a comparative genomic investigation was performed between the six newly sequenced strains and the 51 publicly available genomes of L. helveticus to define the pangenome structure. The results indicate that the newly sequenced strain UC1267 and the deposited strain DSM 20075 can be considered good candidates for gut-adapted strains due to their ability to survive in the presence of 0.2% glycocholic acid (GCA) and 1% taurocholic and taurodeoxycholic acid (TDCA). Moreover, these strains had the highest bile salt deconjugation activity among the tested L. helveticus strains. Considering the safety profile, none of these strains presented antibiotic resistance phenotypically and/or at the genome level. The pangenome analysis revealed genes specific to the new isolates, such as enzymes related to folate biosynthesis in strains UC1266 and UC1267 and an integrated phage in strain UC1035. Finally, the presence of maltose-degrading enzymes and multiple copies of 6-phospho-β-glucosidase genes in our strains indicates the capability to metabolize sugars other than lactose, which is related solely to dairy niches.
الإتاحة: https://doi.org/10.3389/fmicb.2019.01380.s001Test
https://figshare.com/articles/dataset/Data_Sheet_1_Genomic_Comparison_of_Lactobacillus_helveticus_Strains_Highlights_Probiotic_Potential_PDF/8323691Test -
8
المؤلفون: Guillermo Duserm Garrido, Laura Principato, Irene Falasconi, Vania Patrone, Lorenzo Morelli, Alessandra Fontana, Annalisa Rebecchi, Maria Luisa Callegari, Giorgia Spigno
المصدر: Microorganisms
Volume 8
Issue 9
Microorganisms, Vol 8, Iss 1388, p 1388 (2020)مصطلحات موضوعية: Microbiology (medical), Lactobacillus fermentum, Wheat flour, Microbiology, Article, 03 medical and health sciences, chemistry.chemical_compound, Starter, Virology, Food science, Weissella cibaria, lcsh:QH301-705.5, 030304 developmental biology, chemistry.chemical_classification, 0303 health sciences, sorghum flour, sourdough, biology, 030306 microbiology, starter culture, food and beverages, biology.organism_classification, Gluten, Yeast, Lactic acid, lactic acid bacteria, bakery, lcsh:Biology (General), chemistry, Settore AGR/16 - MICROBIOLOGIA AGRARIA, Fermentation
الوصف: Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food. In recent decades, gluten-free raw materials have gained more attention due to the diffusion of food disorders such as coeliac disease, but, at the same time, they present difficult manipulation and scarce technological properties because of the absence of gluten. For this reason, the present work was aimed at selecting starter cultures for sourdough application that are isolated from fermentation of sorghum flour. Three isolates of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa were selected for the following properties: exopolysaccharide synthesis, acidification, CO2 production, and amylase activity. The investigated phenotypic characteristics were confirmed by genomic analyses, which also highlighted other potentially beneficial features for use in bakery products employment. These strains, together with bakery yeast, were used for bread preparation using sorghum and wheat flour and after 24 h of fermentation the resulting dough was analyzed to assess the improvement of its characteristics. The presence of lactic acid bacteria (LAB) had a great impact on the final dough, and the best preparation, from a rheological point of view, resulted in one made of sorghum and wheat flour with added LAB and bakery yeast, whose resulting characteristics were similar to all wheat flour doughs. The results of this study suggest a potential application of the selected starters in sorghum composite bread and should be validated with data from large-scale pilot tests conducted in industrial bakeries.
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90aef0b6d1e579ecb9d21ee3854d38ceTest
https://doi.org/10.3390/microorganisms8091388Test -
9
المؤلفون: Rosanna Di Lecce, Simona Bussolati, Francesca Grasselli, Irene Falasconi, Giuseppina Basini, Stefano Grolli
المصدر: Reproductive Sciences. 23:630-637
مصطلحات موضوعية: Vascular Endothelial Growth Factor A, 0301 basic medicine, endocrine system, medicine.medical_specialty, Swine, Somatic cell, Angiogenesis, Granulosa cell, Ovary, Enteroendocrine cell, Biology, Nitric Oxide, 03 medical and health sciences, Internal medicine, medicine, Animals, Ovarian follicle, Cells, Cultured, Granulosa Cells, Endothelial Cells, Obstetrics and Gynecology, Cell biology, Endothelial stem cell, Vascular endothelial growth factor A, 030104 developmental biology, medicine.anatomical_structure, Endocrinology, Female
الوصف: Granulosa cells, which belong to the somatic compartment of the ovarian follicle, are actively involved as endocrine cells in follicle growth. Recently, it has been proposed that these cells are not terminally differentiated and possess multipotency. Therefore, we cultured swine granulosa cells in specific endothelial cell culture medium (EBM-2), and phenotypic and functional characteristics of endothelial cells were assessed. The collected data suggest that these endocrine cells can also behave as endothelial cells, therefore potentially contributing to follicular angiogenesis, a crucial process in follicle growth and selection.
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55138cac169287fae20c78e9e1b9fc6cTest
https://doi.org/10.1177/1933719115612130Test -
10
المؤلفون: Lorenzo Morelli, Vincenza Pisacane, Francesco Miragoli, Justyna Urszula Polka, Irene Falasconi, Edoardo Puglisi, Annalisa Rebecchi
المصدر: International Journal of Food Microbiology. 212:49-59
مصطلحات موضوعية: food.ingredient, Swine, Microorganism, Gram-Positive Bacteria, medicine.disease_cause, Microbiology, food, Clostridium, RNA, Ribosomal, 16S, Lactobacillus, medicine, Animals, Microbial inoculant, Phylogeny, Bifidobacterium, Sheep, Vagococcus, biology, Ecology, casing, Biodiversity, General Medicine, biology.organism_classification, 16S ribosomal RNA, Intestines, Meat Products, Settore AGR/16 - MICROBIOLOGIA AGRARIA, Fermentation, Food Microbiology, Cattle, Female, fermented meats, Staphylococcus, Food Science
الوصف: Natural casings derived from different intestine portions have been used for centuries in the production of fresh and dry-fermented sausages. Here we analysed by means of culture-dependent methods and Illumina high-throughput sequencing of 16S rRNA amplicons the bacterial ecology of hog, cow and ovine casings at different stages of their preparation for sausages production. Several strains of Staphylococcus , Lactobacillus , Bifidobacterium , Vagococcus and Clostridium were counted, isolated and characterised at phylogenetic level. High-throughput sequencing analyses revealed a high bacterial diversity, which differed strongly between casings of different animal species. The technological processes involved in the preparation for casing had also a strong impact on the casings bacterial ecology, with a significant reduction of undesired microorganisms, and an increase in the proportion of lactobacilli and staphylococci. Natural casings were demonstrated to be complex ecological environments, whose role as microbiological inoculants in the production of sausages should not be underestimated.
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bdce34993e5601284c529579853fd39Test
https://doi.org/10.1016/j.ijfoodmicro.2015.04.047Test
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