0000000000868646

AUTHOR

Cristina Restuccia

showing 4 related works from this author

PARTIAL SEQUENCING OF THE BETA-GLUCOSIDASE-ENCODING GENE FROM YEAST STRAINS ISOLATED FROM MUSTS AND WINES

2008

The aim of the present work was the identification of the gene encoding for β-glucosidase and its partial sequencing in the strainsPichia anomala AL112,Hanseniaspora uvarum Y8 andSaccharomyces cerevisiae AL41. To this aim degenerated primers, designed on the basis of aminoacid similarities of four known yeast β-glucosidases, have been used in PCR amplifications. An expected fragment of about 200 bp was amplified from all the DNAs, cloned and sequenced. Sequence homology demonstrated for the first time the presence of a β-glucosidase encoding gene inHanseniaspora uvarum andSaccharomyces cerevisiae.

GeneticsBETA-GLUCOSIDASEbiologyPichia anomalaAscomycotaGENE PARTIAL SEQUENCINGSaccharomyces cerevisiaeSICILIAN MUSTSbiology.organism_classificationHanseniasporaSettore BIO/19 - Microbiologia GeneraleApplied Microbiology and BiotechnologyYeastGENE PARTIAL SEQUENCING; BETA-GLUCOSIDASE; SICILIAN MUSTSDNA glycosylaseβ-glucosidase gene partial sequencing Hanseniaspora uvarum Pichia anomala Saccharomyces cerevisiaeGenePichia
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Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat bread

2016

Wickerhamomyces anomalus, Hyphopichia burtonii and Saccharomycopsis fibuligera are spoilage yeasts causing chalk mold defects on sliced bread packaged under modified atmosphere. The first objective of this study, carried out in a bread-making company for two consecutive years, was to genetically identify yeasts isolated from spoiled sliced bread in Modified Atmosphere Packaging (MAP) and to determine the dominant species among identified strains. The second objective was to evaluate the effects of hydrogen peroxide and silver solution 12% (HPS) treatment in the leavening cells and cooling chambers, in comparison with the conventional Ortho-Phenylphenol (OPP) fumigating treatment, on the inc…

0301 basic medicineWater activityBaked goodsWickerhamomyces anomalus030106 microbiologyFood spoilageSaccharomycopsismedicine.disease_causeMicrobiology03 medical and health sciences0404 agricultural biotechnologyYeastsMoldmedicineBaked goodFood scienceChalk mold defects; Baked goods; 26S sequencing; MAP packaging; Water activity; Environmental biodecontaminationTriticumLeavening agent26S sequencingChalk mold defectChemistryEnvironmental biodecontaminationTemperatureMAP packagingWaterBreadHydrogen Peroxide04 agricultural and veterinary sciencesGeneral MedicineSettore AGR/15 - Scienze E Tecnologie AlimentariContamination040401 food scienceYeastRNA RibosomalModified atmosphereChalk mold defectsFood ScienceWater activity
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Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.

2007

Aims:  The aim of this work was to preliminary characterize wild lactic acid bacteria (LAB), previously isolated during artisanal Pecorino Siciliano (PS) cheese-making for technological and flavour formation abilities in a model cheese system. Methods and Results:  Twelve LAB were studied for the ability to grow at 10 and 45°C, to coagulate and acidify both reconstituted skim milk and ewe's milk. Moreover, the capacity of the strains to generate aroma compounds was evaluated in a model cheese system at 30- and 60-day ripening. Flavour compounds were screened by sensory analysis and throughout gas chromatography (GC)–mass spectrometry (MS). Most of the strains were able to grow both at 10 an…

Lactobacillus caseifood.ingredientFood HandlingFlavourlactic acid bacteria ; model cheese system ; sensory analysis ; volatile compoundsApplied Microbiology and BiotechnologySensory analysisModels Biologicalaroma microrganism characterizationGas Chromatography-Mass Spectrometrysensory analysischemistry.chemical_compoundfoodCheeseSkimmed milkFood microbiologyAnimalsmodel cheese systemFood sciencevolatile compoundsAromaFlavorlactic acid bacteria model cheese system sensory analysis volatile compoundsAldehydesSheepbiologyChemistryLacticaseibacillus rhamnosusfood and beveragesGeneral MedicineSettore AGR/15 - Scienze E Tecnologie Alimentaribiology.organism_classificationFatty Acids VolatileLactic acidlactic acid bacteriaFlavoring AgentsLactobacillusLacticaseibacillus caseiMilkAlcoholsTasteFood MicrobiologyFemaleLeuconostocBiotechnologyLactobacillus plantarum
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Indigenous lactic acid bacteria involved in flavour formation during Pecorino cheese ripening.

2005

aroma compounds cheese GC-MSSettore AGR/15 - Scienze E Tecnologie Alimentari
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