Search results for " tecnologie alimentari"

Effect of sequential inoculum of beta-glucosidase positive and probiotic strains on brine fermentation to obtain low salt sicilian table olives

2019

In the present study, the β-glucosidase positive strain Lactobacillus plantarum F3. 3 was used as starter during the fermentation of Sicilian table olives (Nocellara Etnea cultivar) at two different salt concentrations (5 and 8%), in order to accelerate the debittering process. The latter was monitored through the increase of hydroxytyrosol compound. In addition, the potential probiotic Lactobacillus paracasei N24 strain was added after 60 days of fermentation. Un-inoculated brine samples at 5 and 8% of salt were used as control. The fermentation was monitored till 120 days through physico-chemical and microbiological analyses. In addition, volatile organic compounds and sensorial analyses …

Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy

2019

Microbial communities characterizing a specific food matrix, generally, strongly contribute to both its composition, and properties for food applications. To our knowledge, this is the first study to investigate the cultivable microbial ecology of Sicilian "Manna" ash products in order to acquire new information on the hygienic quality, shelf-life and potential application of this traditional food. To this purpose, several manna samples belonging to different commercial categories were collected and subjected to the analysis of bacteria, yeasts, and filamentous fungi. Furthermore, an investigation of the sugar content and physicochemical parameters was performed. The results of our study fo…

Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices

2021

Abstract Adequate fruit consumption helps to prevent several chronic age-related diseases. Selenium (Se) is an elemental micronutrient with antioxidant capacity. In general, fruits and Se ingest by humans are below the recommended daily intake value. Fresh fruits are highly susceptible to deterioration during storage. Fermentation can improve the storage period, sensory profile, and bioactive compound content of foods; moreover, some lactic acid bacteria can accumulate organic Se intracellularly. In this work, microbial growth and Se accumulation by Levilactobacillus brevis CRL2051 and Fructobacillus tropaeoli CRL2034 in tropical fruit juices were evaluated. The strains could grow 1–2 log c…

Evoluzione degli aromi varietali durante l’appassimento dell’uva Moscato d’Alessandria

2009

A multivariate statistical and relaxometry approach to study the provenance and traceability of dairy products

Myosin heavy chain isoforms, fatty acid composition, sensory evaluation and quality of cinta senese pig meat

2018

The aims of this study were to examine the effects of myosin heavy chain (MHC) isoforms on Cinta Senese meat and sensory quality. The research was carried out on 65 pigs and muscle samples characteristics such as MHC isoform, meat quality, fatty acid composition, and sensory were evaluated. The results demonstrated that MHC slow isoform content was significantly correlated with pH24h (r=0.25, P<0.05) and drip loss (r=-0.31, P<0.005), whereas the content of MHC isoforms was only weakly correlated with fatty acids. Sensory evaluation was done by a trained panel test and the results shown that the MHC fast/slow ratio was correlated with the juiciness (r=-0.32, P<0.005), off-flavor (r=0.33, P<0…

Il Nero d’Avola “sui lieviti” per migliorare i caratteri sensoriali

2008

Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives

2015

Background: Because of damage caused by mechanical harvesting, the drupes for table olive production are traditionally hand harvested. Until now, no data have been available on the microbiological and chemical features of mechanically harvested drupes during fermentation. Results: Drupes mechanically harvested and inoculated with Lactobacillus pentosus OM13 were characterized by the lowest concentrations of potential spoilage microorganisms. On the other hand, drupes mechanically harvested and subjected to spontaneous fermentation showed the highest concentration of Enterobacteriaceae and pseudomonads during transformation. The lowest decrease of pH (4.20) was registered for the trials inoc…

TECNOLOGIE ALIMENTARI: OPERAZIONI UNITARIE. vol. 1

2010

Microbiological and safety evaluation of green table olives marketed in Italy

2011

The microbiological and safety conditions of green table olives sold on the Italian market were evaluated on 40 samples, 20 loose and 20 packed in containers, purchased at street markets and supermarkets. The olives were analyzed for microflora and food safety indices, and for aflatoxin B1 and ochratoxin A occurrence, and the results showed acceptable security. There was wide heterogeneity in the microflora, the numerical values being in relation to the olive type. The microbial population was dominated by the yeasts and lactic bacteria responsible for the fermentation process, and their numbers, together with the metabolic activity, led to conditions unfavorable for the development of path…