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Article ; Online: Ancient Roman bacterium against current issues: strain Aquil_B6,

Colautti, Andrea / Comi, Giuseppe / Peterlunger, Enrico / Iacumin, Lucilla

2023 Volume 11, Issue 6, Page(s) e0068623

Abstract: Importance: Since 1988, through the United States government's founding, the National Center for Biotechnology Information (NCBI) has provided an invaluable service to scientific advancement. The universality and total freedom of use if on the one hand ... ...

Abstract	Importance: Since 1988, through the United States government's founding, the National Center for Biotechnology Information (NCBI) has provided an invaluable service to scientific advancement. The universality and total freedom of use if on the one hand allow the use of this database on a global level by all researchers for their valuable work, on the other hand, it has the disadvantage of making it difficult to check the correctness of all the materials present. It is, therefore, of fundamental importance for the correctness and ethics of research to improve the databases at our disposal, identifying and amending the critical issues. This work aims to provide the scientific community with a new sequence for the type strain
MeSH term(s)	United States ; DNA, Bacterial ; Bacillaceae ; Planococcaceae/genetics
Chemical Substances	DNA, Bacterial
Language	English
Publishing date	2023-11-17
Publishing country	United States
Document type	Journal Article
ZDB-ID	2807133-5
ISSN	2165-0497 ; 2165-0497
ISSN (online)	2165-0497
ISSN	2165-0497
DOI	10.1128/spectrum.00686-23
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: A survey of a blown pack spoilage produced by Clostridium perfringens in vacuum–packaged wurstel

Iacumin, Lucilla / Comi, Giuseppe

Food microbiology. 2021 Apr., v. 94

2021

Abstract: Three hundred Clostridium strains were isolated from spoiled wurstels and were identified by traditional and molecular methods as Clostridium perfringens. The phenotypic characteristics of the strains were studied. All the strains produced acetic and ... ...

Abstract	Three hundred Clostridium strains were isolated from spoiled wurstels and were identified by traditional and molecular methods as Clostridium perfringens. The phenotypic characteristics of the strains were studied. All the strains produced acetic and butyric acids and enterotoxin. C. perfringens grew in the spoiled wurstels because it was present in raw meat (Lot 150) at a level of 3.2 log CFU/g due to an unchecked cooling phase that took 28 h to decrease the temperature of the wurstels from 60 to 9–10 °C, which is the lower limit for C. perfringens growth. During the 28 h of cooling, the concentration of C. perfringens increased to 6.5 CFU/g. It was concluded that its presence and the long cooling time were the main factors responsible for the spoilage. Wurstels intentionally made with contaminated meat (3 log CFU/g) but cooled after cooking for 17 h to 9 °C did not support C. perfringens growth; consequently, these wurstels remained unspoiled. The packages of the spoiled wurstels were blown, and the products were soft (soggy), textureless and had the odour of acetic acid, ethanol and sulfur.
Keywords	Clostridium perfringens ; acetic acid ; cooling ; enterotoxins ; ethanol ; food microbiology ; meat ; odors ; phenotype ; raw meat ; spoilage ; sulfur ; surveys ; temperature ; vacuum packaging
Language	English
Dates of publication	2021-04
Publishing place	Elsevier Ltd
Document type	Article
Note	NAL-AP-2-clean
ZDB-ID	50892-5
ISSN	1095-9998 ; 0740-0020
ISSN (online)	1095-9998
ISSN	0740-0020
DOI	10.1016/j.fm.2020.103654
Database	NAL-Catalogue (AGRICOLA)

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Article: Thermophilin 13: In Silico Analysis Provides New Insight in Genes Involved in Bacteriocin Production.

Salini, Francesco / Iacumin, Lucilla / Comi, Giuseppe / Dicks, Leon M T

Microorganisms

2023 Volume 11, Issue 3

Abstract: Bacteriocins are a large family of ribosomally synthesised proteinaceous toxins that are produced by bacteria and archaea and have antimicrobial activity against closely related species to the producer strain. Antimicrobial proteinaceous compounds are ... ...

Abstract	Bacteriocins are a large family of ribosomally synthesised proteinaceous toxins that are produced by bacteria and archaea and have antimicrobial activity against closely related species to the producer strain. Antimicrobial proteinaceous compounds are associated with a wide range of applications, including as a pathogen inhibitor in food and medical use. Among the several lactic acid bacteria (LAB) commonly used in fresh and fermented food preservation,
Language	English
Publishing date	2023-02-28
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2720891-6
ISSN	2076-2607
ISSN	2076-2607
DOI	10.3390/microorganisms11030611
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Article ; Online: Draft genome sequences of 14

Colautti, Andrea / Rossi, Nicolò / Piazza, Carla / Comi, Giuseppe / Iacumin, Lucilla

Microbiology resource announcements

2023 Volume 12, Issue 10, Page(s) e0048523

Abstract: Lactobacilli have a fundamental role in the food industry as starters and probiotics, therefore, requiring special attention concerning food safety. In this work, 14 strains selected accordingly to their genetic fingerprint and physiologic ... ...

Abstract	Lactobacilli have a fundamental role in the food industry as starters and probiotics, therefore, requiring special attention concerning food safety. In this work, 14 strains selected accordingly to their genetic fingerprint and physiologic characteristics are presented as representatives of a collection of 200 strains.
Language	English
Publishing date	2023-09-01
Publishing country	United States
Document type	Journal Article
ISSN	2576-098X
ISSN (online)	2576-098X
DOI	10.1128/MRA.00485-23
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Article: Organic vs. conventional: impact of cultivation treatments on the soil microbiota in the vineyard.

Colautti, Andrea / Civilini, Marcello / Contin, Marco / Celotti, Emilio / Iacumin, Lucilla

Frontiers in microbiology

2023 Volume 14, Page(s) 1242267

Abstract: The aim of this study was to compare the effects of two vineyard management practices on the soil and its associated microbiota. The experiments were conducted in two adjacent plots, one completely organically managed and the other conventionally managed ...

Abstract	The aim of this study was to compare the effects of two vineyard management practices on the soil and its associated microbiota. The experiments were conducted in two adjacent plots, one completely organically managed and the other conventionally managed in terms of phytosanitary treatments but fertilized with organic amendments. The chemical soil analyses were correlated to the prokaryotic and fungal communities, which were studied using the metabarcoding technique. The main difference between the two treatments was a significantly higher amount of Cu in the organic managed vineyard soil, while conventional managed soil presented higher concentration of Na and Mg and was also associated with higher pH values. Despite these differences, no significant diversities were observed on soil biodiversity and microbial composition considering alpha and beta diversity metrics. However, the percentages of some phyla analyzed individually differed significantly between the two managements. Analyzing the metabolisms of these phyla, it was discovered an increment of species correlated to soils with higher organic matter content or land not used for agricultural purposes in the organic treated soil. The findings indicate that, despite the use of copper-based phytosanitary products, there was no degradation and loss of biodiversity in the organic soil microbial population compared to conventional management with the same type of fertilization, and the observed microbial population was more similar to that of natural soils.
Language	English
Publishing date	2023-10-12
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2587354-4
ISSN	1664-302X
ISSN	1664-302X
DOI	10.3389/fmicb.2023.1242267
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Lactobacilli, a Weapon to Counteract Pathogens through the Inhibition of Their Virulence Factors.

Colautti, Andrea / Orecchia, Elisabetta / Comi, Giuseppe / Iacumin, Lucilla

Journal of bacteriology

2022 Volume 204, Issue 11, Page(s) e0027222

Abstract: To date, several studies have reported an alarming increase in pathogen resistance to current antibiotic therapies and treatments. Therefore, the search for effective alternatives to counter their spread and the onset of infections is becoming ... ...

Abstract	To date, several studies have reported an alarming increase in pathogen resistance to current antibiotic therapies and treatments. Therefore, the search for effective alternatives to counter their spread and the onset of infections is becoming increasingly important. In this regard, microorganisms of the former
MeSH term(s)	Humans ; Lactobacillus/genetics ; Virulence Factors/genetics ; Probiotics/pharmacology ; Quorum Sensing ; Anti-Bacterial Agents/pharmacology
Chemical Substances	Virulence Factors ; Anti-Bacterial Agents
Language	English
Publishing date	2022-10-26
Publishing country	United States
Document type	Journal Article ; Review
ZDB-ID	2968-3
ISSN	1098-5530 ; 0021-9193
ISSN (online)	1098-5530
ISSN	0021-9193
DOI	10.1128/jb.00272-22
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Article: Characterization of Non-Saccharomyces Yeast Strains Isolated from Grape Juice and Pomace: Production of Polysaccharides and Antioxidant Molecules after Growth and Autolysis

Voce, Sabrina / Iacumin, Lucilla / Comuzzo, Piergiorgio

Fermentation. 2022 Sept. 09, v. 8, no. 9

2022

Abstract: Non-Saccharomyces yeasts (NSY) represent a relevant part of must and wine microbiota, contributing remarkably to the composition of lees biomass. Despite a number of studies indicate their capacity to increase wine polysaccharide content, their ... ...

Abstract	Non-Saccharomyces yeasts (NSY) represent a relevant part of must and wine microbiota, contributing remarkably to the composition of lees biomass. Despite a number of studies indicate their capacity to increase wine polysaccharide content, their contribution to wine quality during aging on lees (AOL) has not been well elucidated yet. In the present study, twenty yeast strains (13 non-Saccharomyces and 7 Saccharomyces) were isolated from grape must and pomace and identified by morphologic and genetic characterization. Biomass production, cell growth and the release of soluble molecules (polysaccharides, amino acids, thiol compounds and glutathione) were evaluated after growth and after autolysis induced by β-glucanases addition. Differences between strains were observed for all parameters. Strains that produced higher amounts of soluble compounds during growth also showed the highest release after autolysis. Hanseniaspora spp. showed the greatest production of polysaccharides and antioxidant molecules, and biomass production and cell viability comparable to the commercial S. cerevisiae and T. delbrueckii used as reference. The aptitude of certain NSY to release antioxidants and polysaccharides is an interesting feature for managing AOL through sequential or mixed fermentations or for the production of inactive autolyzed yeasts for winemaking.
Keywords	Hanseniaspora ; Saccharomyces ; antioxidants ; autolysis ; biomass production ; cell growth ; cell viability ; fermentation ; glutathione ; glycosidases ; grape must ; polysaccharides ; pomace ; thiols ; wine quality ; winemaking ; wines ; yeasts
Language	English
Dates of publication	2022-0909
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article
ZDB-ID	2813985-9
ISSN	2311-5637
ISSN	2311-5637
DOI	10.3390/fermentation8090450
Database	NAL-Catalogue (AGRICOLA)

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Article: Antibiotic resistance and virulence factors in lactobacilli: something to carefully consider

Colautti, Andrea / Arnoldi, Martina / Comi, Giuseppe / Iacumin, Lucilla

Food microbiology. 2022 May, v. 103

2022

Abstract: Lactobacilli are a ubiquitous bacteria, that includes many species commonly found as part of the human microbiota, take part in the natural food fermentation processes, are used as probiotics, and in the food sector as starter cultures or bio-protectors. ...

Abstract	Lactobacilli are a ubiquitous bacteria, that includes many species commonly found as part of the human microbiota, take part in the natural food fermentation processes, are used as probiotics, and in the food sector as starter cultures or bio-protectors. Their wide use is dictated by a long history of safe employ, which has allowed them to be classified as GRAS (General Recognized As Safe) microorganisms by the US Food and Drug Administration (FDA) and QPS (Qualified Presumption of Safety) by the European Food Safety Authority (EFSA, 2007; EFSA, 2021). Despite their classification as safe microorganisms, several studies show that some members of Lactobacillus genus can cause, especially in individuals with previous pathological conditions, problems such as bacteremia, endocarditis, and peritonitis. In other cases, the presence of virulence genes and antibiotic resistance, and its potential transfer to pathogenic microorganisms constitute a risk to be considered. Consequently, their safety status was sometimes questioned, and it is, therefore, essential to carry out appropriate assessments before their use for any purposes. The following review focuses on the state of the art of studies on genes that confer virulence factors, including antibiotic resistance, reported in the literature within the lactobacilli, defining their genetic basis and related functions.
Keywords	Food and Drug Administration ; Lactobacillus ; antibiotic resistance ; bacteremia ; endocarditis ; fermentation ; food industry ; food safety ; humans ; peritonitis ; probiotics ; risk ; virulence
Language	English
Dates of publication	2022-05
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	50892-5
ISSN	1095-9998 ; 0740-0020
ISSN (online)	1095-9998
ISSN	0740-0020
DOI	10.1016/j.fm.2021.103934
Database	NAL-Catalogue (AGRICOLA)

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Article: Zygosaccharomyces rouxii is the predominant species responsible for the spoilage of the mix base for ice cream and ethanol is the best inhibitor tested

Iacumin, Lucilla / Colautti, Andrea / Comi, Giuseppe

Food microbiology. 2022 Apr., v. 102

2022

Abstract: A mix base for ice cream (MBIC) is used to produce artisanal or industrial ice creams and desserts and consists of a mixture of different ingredients, including sugar, egg yolk, natural flavors, starch and milk proteins. MBICs, which have chemical- ... ...

Abstract	A mix base for ice cream (MBIC) is used to produce artisanal or industrial ice creams and desserts and consists of a mixture of different ingredients, including sugar, egg yolk, natural flavors, starch and milk proteins. MBICs, which have chemical-physical characteristics that include a pH of 5.61 and an activity water (Aw) less than or equal to 0.822, are packaged in tin boxes and stored at ambient temperature. Despite the low Aw, MBIC can support osmotolerant and osmophilic yeast growth. The aim of our work was to study the behavior of Zygosaccharomyces rouxii, the main microorganisms responsible of MBIC spoilage, either in the vivo or in a model system in order to inhibit its growth by the selection of antimicrobial agents. Different osmotolerant yeasts belonging to the genus Zygosaccharomyces were isolated and identified from spoiled and unspoiled lots of MBICs. In particular, Z. rouxii was the predominant species responsible for the spoilage, which depended on the high temperature of storage (>20 °C) and was highlighted by the presence of alcohol, esters, acids and gas (CO₂), which blew open the tin boxes. To stop spoilage, different antimicrobial compounds were tested: sulfur dioxide, sorbic and benzoic acids and ethanol. However, only 2% v/v ethanol was required to achieve the total inhibition of the Z. rouxii cocktails tested in this work. The use of other antimicrobials cannot be recommended because they were not able to stop yeast spoilage and changed the color and flavor of the products. Conversely, the use of ethanol is suggested because of its extreme effectiveness against osmotolerant yeasts, and the added amount was less than or equal to the taste threshold limit. The MBICs, treated with ethanol, were stable till the end of their shelf-life (6 months).
Keywords	Zygosaccharomyces rouxii ; ambient temperature ; anti-infective agents ; carbon dioxide ; color ; egg yolk ; ethanol ; flavor ; food microbiology ; ice ; ice cream ; milk ; osmotolerance ; pH ; shelf life ; spoilage ; spoilage yeast ; starch ; storage temperature ; sugars ; sulfur dioxide ; taste sensitivity ; tin ; traditional technology ; yeasts
Language	English
Dates of publication	2022-04
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	50892-5
ISSN	1095-9998 ; 0740-0020
ISSN (online)	1095-9998
ISSN	0740-0020
DOI	10.1016/j.fm.2021.103929
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: A survey of a blown pack spoilage produced by Clostridium perfringens in vacuum-packaged wurstel.

Iacumin, Lucilla / Comi, Giuseppe

Food microbiology

2020 Volume 94, Page(s) 103654

Abstract	Three hundred Clostridium strains were isolated from spoiled wurstels and were identified by traditional and molecular methods as Clostridium perfringens. The phenotypic characteristics of the strains were studied. All the strains produced acetic and butyric acids and enterotoxin. C. perfringens grew in the spoiled wurstels because it was present in raw meat (Lot 150) at a level of 3.2 log CFU/g due to an unchecked cooling phase that took 28 h to decrease the temperature of the wurstels from 60 to 9-10 °C, which is the lower limit for C. perfringens growth. During the 28 h of cooling, the concentration of C. perfringens increased to 6.5 CFU/g. It was concluded that its presence and the long cooling time were the main factors responsible for the spoilage. Wurstels intentionally made with contaminated meat (3 log CFU/g) but cooled after cooking for 17 h to 9 °C did not support C. perfringens growth; consequently, these wurstels remained unspoiled. The packages of the spoiled wurstels were blown, and the products were soft (soggy), textureless and had the odour of acetic acid, ethanol and sulfur.
MeSH term(s)	Acetates/metabolism ; Animals ; Cattle ; Clostridium perfringens/classification ; Clostridium perfringens/genetics ; Clostridium perfringens/isolation & purification ; Clostridium perfringens/metabolism ; Cold Temperature ; Color ; Ethanol/metabolism ; Food Contamination/analysis ; Food Packaging ; Meat Products/analysis ; Meat Products/microbiology ; Sulfur/metabolism ; Swine ; Vacuum
Chemical Substances	Acetates ; Ethanol (3K9958V90M) ; Sulfur (70FD1KFU70)
Language	English
Publishing date	2020-10-07
Publishing country	England
Document type	Journal Article
ZDB-ID	50892-5
ISSN	1095-9998 ; 0740-0020
ISSN (online)	1095-9998
ISSN	0740-0020
DOI	10.1016/j.fm.2020.103654
Database	MEDical Literature Analysis and Retrieval System OnLINE

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