Search results for "Bacillus"

Interactions between Bacillus amyloliquefaciens AG1 and Aspergillus spp. contaminating food and feedstuffs

2022

Aspergillus is a widespread fungal genus contaminating and degrading food and feeds mostly during storage. Some species can also produce carcinogenic mycotoxins harmful for human and animal health. In this study, Bacillus amyloliquefaciens AG1 (BaAG1), active against fungal pathogens was evaluated by in vitro tests against seven Aspergillus species belonging to six Aspergillus sections. After 7 days of incubation at 25°C, mycelial growth of all fungal species was reduced from 46.53% to 60.92%, compared to the controls. The inhibitory effect of BaAG1 cell-free culture filtrate was tested by turbidimetric measurements by using ScanReady P-800 that allow the automatic and continuous monitoring…

Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese

2012

The present work was undertaken to evaluate the influence of the wooden dairy plant equipment on the microbiological characteristics of curd to be transformed into Caciocavallo Palermitano cheese. Traditional raw milk productions were performed concomitantly with standard cheese making trials carried out in stainless steel vat inoculated with a commercial starter. Milk from two different farms (A and B) was separately processed. The wooden vat was found to be a reservoir of lactic acid bacteria (LAB), while unwanted (spoilage and/or pathogenic) microorganisms were not hosted or were present at very low levels. All microbial groups were numerically different in bulk milks, showing higher lev…

Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis prod…

2020

Abstract The present work was carried out to evaluate the microbiological and physicochemical composition of salamis produced with the meat of beef, horse, wild boar and pork. Salami productions occurred under controlled laboratory conditions to exclude butchery environmental contaminations, without the addition of nitrate and nitrite. All trials were monitored during the ripening (13 °C and 90% relative humidity) extended until 45 d. The evolution of physicochemical parameters showed that beef and pork salamis were characterized by a higher content of branched chain fatty acids (FA) and rumenic acid than horse and wild boar salamis, whereas the last two productions showed higher values of …

Molecular characterization of dominant bacterial population in “Vastedda della Valle del Belice” cheese: preliminary investigation

2010

The sensory characteristics of raw-milk cheeses are linked to the cheese-making process, to the environmental factors as animal feeding and to the biochemical and microbiological composition of the milk. In this report we temped to characterize the microflora in the typical Sicilian historical cheese as Vastedda della valle del Belice. Each cheese was previous subjected to microbial isolation on specific media (M17 and MRS). The colony obtained on the solid medium were subject to biochemical tests and DNA extraction. The microbial diversity occurring in the strains was evaluated by PCR, RFLP and sequencing targeted on 16S ribosomal DNA. A number of closest relatives species of lactic and co…

In vivo modulation of Bacillus thuringiensis (commercial form) on Holothuria tubulosa immune defense mechanisms

2010

In invertebrates, cellular and humoral components are evolved to maintain their homeostais and integrity. Both these components respond to different non-self such as microorganisms, vertebrate erythrocytes and foreign proteins. The aim of this research was to study the possible modulating effects of Bacillus thuringiensis (Bt) in a commercial and vegetative form on the immune response of the echinoderm, sea cucumber Holothuria tubulosa. Bt is one of the most used biopesticides worldwide, covering the 90% of the organic market. Sicily is a region vocated to biological control and agricultural area are often closed to the coastal area. Investigate the effect of biopesticides on other non targ…

Resistance to space simulating conditions and sporicidal treatments of spores from bacilli of extreme environments origins: implication for Astrobiol…

Microorganisms able to tolerate environmental extremes, or extremophiles, are ideal candidates to extend our knowledge on the limitations for terrestrial life, including sporicidal treatments, and on their ability to survive under conditions mimicking space environments. The spore resistance of bacilli isolated from extreme environments, cold (Antarctic soils) and hot (shallow hydrothermal vents of Eolian Islands, Italy), was evaluated towards environmental stressors (wet- and dry-heat, low and high pH values), sporicidal treatments and stresses simulating space-environments (UV-C and X-rays irradiations, desiccations by low pressure, exposition to oxidizing agents and low pressure plasma),…

Eco-physiological response of two marine bivalves to acute exposition to commercial Bt-based pesticide

2013

Microbial products based on the entomopathogenic bacterium Bacillus thuringiensis (Bt) are among the most common biopesticides used worldwide to suppress insect pests in forests, horticulture and agricultural crops. Some of the effects of commercial Bt have been recorded for terrestrial and freshwater non-target organisms but little research is available on marine fauna. Nevertheless, due to the contiguity of agro-ecosystems and coastal habitats, marine fauna may be highly influenced by this control method. We studied the effect of a commercial Bt product on the physiological and ecological responses and the energy budget of two of the most frequent marine intertidal bivalves in the Mediter…

PROBIOTICS: IN SICKNESS AND IN HEALTH

2018

THE GUT-BRAIN AXIS: EFFECTS OF THE PROBIOTIC LACTOBACILLUS FERMENTUM INTRODUCED IN THE DIET OF ETHANOL-FED MICE

2022

In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains.

2018

Cereal-based functional beverages represent social, economic, and environmental sustainable opportunities to cope with emerging trends in food consumption and global nutrition. Here we report, for the first time, the polyphasic characterization of three cereal-based kefir-like riboflavin-enriched beverages, obtained from oat, maize and barley flours, and their comparison with classical milk-based kefir. The four matrices were successfully fermented with commercial starters: i) milk-kefir and ii) water-kefir, proving the potential of cereal ingredients in the formulation of dairy-like fermented beverages with milk-kefir starter behavior better in these matrices. In the light of their potenti…