0000000000498371

AUTHOR

Anna Nasca

showing 4 related works from this author

Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production

2016

Abstract Four obligate heterofermentative lactic acid bacteria (LAB) strains (Weissella cibaria PON10030 and PON10032 and Leuconostoc citreum PON 10079 and PON10080) were tested as single strain starters, mono-species dual strain starters, and multiple strain starter for the preparation and propagation of sourdoughs for the production of a typical bread at industrial level. The kinetics of pH and TTA during the daily sourdough refreshments indicated a correct acidification process for all trials. The concentration of lactic and acetic acid increased consistently during fermentation. The resulting molar ratios between these two organic acids in the experimental trials were lower than those o…

Industrial application Leuconostoc citreum Sourdough Starter culture Typical bread Weissella cibaria0301 basic medicineFlour030106 microbiologyBiologymedicine.disease_causeMicrobiologySingle strainIndustrial Microbiology03 medical and health scienceschemistry.chemical_compoundAcetic acid0404 agricultural biotechnologyStarterLeuconostoc citreumIndustrial application Leuconostoc citreum Sourdough Starter culture Typical bread Weissella cibariamedicineLactic AcidFood scienceWeissella cibariaAcetic AcidPolymorphism Geneticdigestive oral and skin physiologyfood and beveragesBread04 agricultural and veterinary sciencesSettore AGR/15 - Scienze E Tecnologie AlimentariHydrogen-Ion Concentrationbiology.organism_classification040401 food scienceLactic acidchemistryWeissellaFermentationFood MicrobiologyFermentationLeuconostocBacteriaFood ScienceSettore AGR/16 - Microbiologia Agraria
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Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.

2017

The present work was carried out to retrieve the origin of lactic acid bacteria (LAB) in sourdough. To this purpose, wheat LAB were monitored from ear harvest until the first step of fermentation for sourdough development. The influence of the geographical area and variety on LAB species/strain composition was also determined. The ears of four Triticum durum varieties (Duilio, Iride, Saragolla and Simeto) were collected from several fields located within the Palermo province (Sicily, Italy) and microbiologically investigated. In order to trace the transfer of LAB during the consecutive steps of manipulation, ears were transformed aseptically and, after threshing, milling and fermentation, s…

0301 basic medicineLactococcusFlourmedicine.disease_causePolymerase Chain ReactionSettore AGR/17 - Zootecnica Generale E Miglioramento GeneticoLactobacillalesKernelsRNA Ribosomal 16SLactic acid bacteriaEnterococcus casseliflavusSemolinaFood sciencePediococcusTriticumbiologyLactobacillus brevisfood and beveragesEarBiodiversityBreadRandom Amplified Polymorphic DNA TechniqueKernelPhenotypeItalyWheatLeuconostocaceaeGenotype030106 microbiologyMicrobiology03 medical and health sciencesLeuconostoc citreumBotanymedicineSettore CHIM/10 - CHIMICA DEGLI ALIMENTILactococcus lactisbiology.organism_classificationBacterial LoadLactobacillus030104 developmental biologyEarsSourdoughMiSeq IlluminaFermentationFood MicrobiologyFermentationLactobacillus plantarumLeuconostocSettore AGR/16 - Microbiologia AgrariaFood ScienceFood microbiology
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Effect of Vibration on the Quality of Strawberry Fruits Caused by Simulated Transport

2015

Mechanical damage of agricultural products is one of the main problems in the harvest and postharvest chain due to the large economic loss that the shelf life reduction could generate. Measurements of change in the chemical components of highly perishable products and microbial growth under different static and dynamic loads is the first step in the development of intelligent logistic units that could help in predicting the residual shelf life in order to minimize losses along the supply chain. In our research, the effects of vibration along the supply chain of a case study were analyzed on strawberry (Fragaria × ananassa) and woodland strawberry (Fragaria vesca) in terms of microbiological…

biologyGeneral Chemical EngineeringSupply chain04 agricultural and veterinary sciencesAgricultural engineeringbiology.organism_classificationShelf lifeFragariaResidual040401 food scienceVibration0404 agricultural biotechnologyWoodland StrawberryPostharvestEnvironmental scienceCold chainFood ScienceJournal of Food Process Engineering
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An Innovative Shelf Life Model Based on Smart Logistic Unit for an Efficient Management of the Perishable Food Supply Chain

2015

Despite the recent interest towards food safety and control, it is generally difficult to ensure full products traceability through industrial food chains, due to the lack of efficient information and communication systems. Consequently, nowadays, the protection of food products often ends at the gates of the producer without any investigation about the status of their quality at the consumer's location. The aim of this paper was the development of a supply chain monitoring system based on a smart logistic unit (SLU) to support the integrated management of the food supply chain from “farm to fork” in order to guarantee and control food safety and shelf life (SL) of products in agreement wit…

Supply chain managementTraceabilityOperations researchbusiness.industryComputer scienceGeneral Chemical EngineeringSupply chainmedia_common.quotation_subject04 agricultural and veterinary sciencesFood safety040401 food scienceReliability engineeringFood chain0404 agricultural biotechnologyQuality (business)businessWireless sensor networkIntegrated managementFood Sciencemedia_commonJournal of Food Process Engineering
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