Search results for "bacteria."

Evolution of the lactic acid bacterial biofilms on different wood typologies applied for the production of vats intended for cheese making

2017

The present work was carried out to evaluate the lactic acid bacterial biofilms formation on wooden vat produced with seven different woods, derived from trees species grown in Sicily. The biofilm formation on the wooden surfaces was performed as reported by Gaglio et al. Microbiological and scanning electron microscopy analyses did not show differences in terms of microbial levels and composition within the neoformed biofilms (Fig.1). The specific investigation of Salmonella spp., Listeria monocytogenes, Escherichia coli and positive-coagulase staphylococci did not generate any colony for all vats before and after microbial activation. Lactic acid bacteria (LAB) populations dominated the s…

In vivo modulation of Hsp70 in Rhynchophorus ferrugineus hemocytes after Bacillus thuringiensis treatment

2010

Heat shock proteins (Hsps) are rapidly synthesized within stressed cells after exposure to an environmental stressor. A variety of environmental stresses, including heat, cold, trace-metal exposure, xenobiotics have been reported to modulate Hsps expression in various organisms. Hsps are grouped into several families based on their protein size. Most organisms have several genes encoding members of this Hsp family. In particularly Hsp70 can be induced quickly under stressful conditions, but return to a normal expression level under non-stressful conditions. Few studies have been done to detect the Hsp70 expression in phytophagous insects towards pathogens. Since a preliminary research discl…

I batteri associati al nettare fiorale influiscono sulle longevità degli insetti parassitoidi

2023

I parassitoidi adulti frequentemente visitano le piante in fioritura, ricercando nettare fiorale per coprire i loro bisogni energetici e nutrizionali. In letteratura, infatti, i benefici del nettare sulla fitness dei parassitoidi sono ampiamente documentati. Sebbene il nettare fiorale costituisca un substrato ideale per la crescita di comunità microbiche che possono alterarne le caratteristiche organolettiche, l'effetto della fermentazione batterica del nettare sui parassitoidi non è stato ancora sufficientemente esplorato. In questo lavoro è stata studiata la longevità dei parassitoidi adulti utilizzando nettare sintetico fermentato da diversi ceppi batterici appartenenti ai phyla Firmicut…

Grapevine infectious diseases in Sicily

2008

Detection of Bacterial Endophytes in Vitis vinifera L. and Antibiotic Activity against Grapevine Fungal Pathogens

2016

This chapter presents the results of studies conducted to (i) detect and localize endophytic bacteria in symptomless and symptomatic leaf tissues of grapevine (Vitis vinifera) using fluorescence in situ hybridization (FISH) in combination with confocal laser scanning microscopy (CLSM); and (ii) test the antagonistic activity of Bacillus amyloliquefaciens AG1, previously isolated from grape wood affected by the esca syndrome, against grapevine fungal pathogens: Alternaria alternata, obtained from grapevine leaves showing necrotic concentric spots; Aspergillus carbonarius, A. ochraceus and Penicillium verrucosum, isolated from grapes affected by secondary rot; Botrytis cinerea, isolated from …

Distribution patterns of fungi and bacteria in saline soils

2014

Saline soils are environments characterized by uneven temporal and spatial water distribution and localized high concentrations of salts. Spatial distribution patterns of fungi and bacteria in saline soils, and the link between microbial community dynamics and salts accumulation are critical issues throughout the world (Ettema, Wardle 2002). This study was focused on spatial distribution patterns of soil fungi and bacteria in a saline soil located in Piana del Signore (Gela, Italy) where some ecological variables acted as shaping factors in aboveground and belowground communities distribution. Bacterial, archaeal, and fungal communities diversity and distribution in ten soil sites (A horizo…

Development of new dairy products using raw ewe’s milk to produce a “Swiss” type cheese

2022

Preliminary Evaluation of the Influence of Traditional Dairy Plant Equipment on the Microbiological Quality of “Caciocavallo Palermitano” Cheese

2010

Caciocavallo Palermitano” is a raw cows’ milk cheese produced within Palermo province (Sicily), processed according to “pasta-filata” cheese technology without starter addition. Production flow-sheet includes a 15-minute milk bulk resting in “tina”, the traditional wooden vat used for cheese-making. This study was aimed to evaluate the influence of traditional equipment on the characteristics of cheese; at this stage, it was forwarded to the characterization of the microbiological populations of “Caciocavallo Palermitano” during each step of manufacturing. Two milk bulks (A and B), from different farming systems, were compared before and after resting in tina. After delivery at dairy factor…

Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stre…

2015

The biofilms of 12 wooden vats used for the production of the traditional stretched cheeses Caciocavallo Palermitano and PDO Vastedda della valle del Belìce were investigated. Salmonella spp. and Listeria monocytogenes were never detected. Total coliforms were at low numbers with Escherichia coli found only in three vats. Coagulase-positive staphylococci (CPS) were below the enumeration limit, whereas lactic acid bacteria (LAB) dominated the surfaces of all vats. In general, the dominance was showed by coccus LAB. Enterococci were estimated at high numbers, but usually between 1 and 2 Log cycles lower than other LAB. LAB populations were investigated at species and strain level and for thei…

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…