A polyphasic approach to highlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses

In the present work, 67 strains of Lactobacillus helveticus isolated from whey starter cultures and cheeses were identified and grouped by genotypic and phenotypic methods. Strains were identified by sugar fermentation pattern, by cell-wall protein profile, and by probe hybridisation. Phenotypic diversity was evaluated by a chemometric model taking into account biochemical characteristics (i.e. acidifying and peptidase activities) of technological interest. Genotypic diversity was evidenced by RAPD-PCR, which provided stran-specific patterns and revealed the occurrence of different strains. The RAPD-PCR profiles were clustered according to their similarities: the groups obtained, together with the cell-wall protein profiling and the chemometric information, could be sometimes correlated with the type of cheese and/or dairy niches used as sources of strains. A computerised analysis of genotypic and phenotypic information could be successfully applied for rapid and reliable differentiation and characterisation of Lb. helveticus isolates occurring in different dairy products.     

Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: Evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns

The aim of this work was to study the effects of Debaryomyces hansenii and Yarrowia lipolytica strains, used with lactic acid starter cultures (Lactobacillus plantarum), on the manufacture of dried fermented sausages to understand their role on sausage microbial evolution, lipolytic and proteolytic patterns. The inoculation of the yeast strains did not markedly affect the sausage’s microbial flora. The sausages with the yeast strains showed more marked and earlier water activity (a_w) reductions. Moreover, the surface inoculation of the yeast strains resulted, at the end of ripening, in more pronounced proteolysis and lipolysis. The lipolytic patterns of the products were affected not only by the yeast strain but also by the level of mincing of the meat mixture used.     

Heat shock and structural proteins associated with meat tenderness in Nellore beef cattle,a Bos indicus breed

Nellore beef cattle, a Bos indicus (Zebu) breed, is well adapted to tropical conditions and has allowed Brazil to become one of the largest producers of red meat. Nevertheless, B. indicus breeds are reported to have less tender meat than Bos taurus. This study was designed to identify genes associated with meat tenderness and thus provides important information for breeding programs. A group of 138 animals was evaluated for longissimus thoracis muscle shear force (SF). Animals with the highest and lowest SF values (six animals each) were then selected for protein abundance studies. Samples were subjected to two-dimensional gel electrophoresis (2-DE) followed by peptide sequencing through mass spectrometry (MS) to identify differentially expressed proteins associated with SF values. Seventeen differentially expressed spots were observed (p < 0.05) between the two groups. The 13 proteins identified included structural proteins (alpha actin-1, MLC1, MLC3, MLC2F and tropomyosin), related to cell organization (HSPB1 and HSP70), metabolism (beta-LG, ACBD6 and Complex III subunit I) and some uncharacterized proteins. Results confirm the existence of differentially expressed proteins associated with SF, which can lead to a better understanding of mechanisms involved in meat tenderness.     

Degradation of an Azo Dye (Ponceau 4R) and Treatment of Wastewater from a Food Industry by Ozonation

Experiments for degradation of the extensively marketed Ponceau 4R dye in aqueous solution and for oxidation of raw wastewater from a confectionary industry have been carried out by using ozone. All the experiments were performed in a cylindrical semi-batch reactor at approximately 20 ^oC for 7200 s. A mass flow rate of 1.158?×?10^?6 kg s^?1 of ozone was continuously fed in the reactor. The pH of the azo dye aqueous solution (distilled water + Ponceau 4R) was always kept at approximately 5.8, while in the case of the raw wastewater the same factor was changed from 4.7 to 9.4 in two different experimental runs. Absorbance measurements at 508 nm show that the investigated azo dye found in the azo dye aqueous solution was completely degraded after only 600 s. At this initial period a substantial fall of TOC (Total Organic Carbon) (up to 45%) was noticed, but the rate was exponentially decreased at longer reaction times up to a TOC removal no higher than 60%. The ozonation was also responsible for reducing the apparent color of the raw wastewater to almost 10% of its initial value at the optimum pH (9.4 ± 1.5). The effect of pH was important on apparent color, but it had absolutely no influence on the kinetics results of COD (Chemical Oxygen Demand), which were kept constant over the entire period of reaction.     

Influence of operational parameters on the performance of PEMFCs with serpentine flow field channels having different (rectangular and trapezoidal) cross-section shape

The effect of operational parameters on the performance of PEMFCs by using serpentine flow field channels with different (rectangular and trapezoidal) cross-section shape has been investigated. More than cell temperature and pressure, reactant humidification temperature (T_ha,c) has a significant influence on the effect of serpentine channels with trapezoidal cross-section on cell performance. The high capability of water removal by serpentine channels with trapezoidal cross-section positively affects the fuel cell performance when the water content in the system is high, as in the case of the reactant humidification temperature higher than cell temperature (T_c). On the contrary, when the water content in the cell is low, as in the case of T_ha,c = T_c, the high ability of water removal of serpentine channels with trapezoidal cross-section results in a less effective membrane/cathode hydration. Conversely, the effect of T_ha,c on the performance of the cell with serpentine channels with rectangular cross-section is negligible.     

Inhibition of Penicillium expansum by an oxidative treatment

Several oxidizing compounds such as sodium hypochlorite (NaClO) and hydrogen peroxide (H₂O₂) are used to control postharvest decay in fresh fruit due to their antimicrobial effects. Here, we applied these compounds in vitro, in the presence of CuSO₄, against Penicillium expansum, causal agent of apple blue mold. MICs were 50 mg L⁻¹ and 400 mmol L⁻¹ for NaClO and H₂O₂, respectively, when these compounds were individually applied to conidia suspensions during 2 min. A combined oxidative treatment (OT) consisting on an incubation with 1 mg L⁻¹ NaClO and 200 mmol L⁻¹ H₂O₂, in the presence of 6 mmol L⁻¹ CuSO₄, inhibited growth, conidial germination and fungal infectivity on apple. The fractional inhibitory concentration index for the interaction between NaClO and H₂O₂ in the OT was 0.52 indicating a synergistic effect of the oxidizing compounds. These results suggest that the OT could be an interesting alternative for apple diseases postharvest control.     

Search for a more adequate test to predict the long-term migration from the PVC gaskets of metal lids into oily foods in glass jars

As shown previously, the conventional testing procedure for simulating long-term migration from the gaskets of metal closures into oily foods does not adequately reflect reality. It appears to be impossible to accelerate migration to the extent that the situation at the end of the shelf life of a product can be anticipated in a few days or weeks. Therefore, we investigated whether long-term migration could be extrapolated from migration rates determined for new lids. Jars were kept in the normal upright position. Since heat treatment may have a strong temporary impact, migration during the initial heating for pasteurization or sterilization and storage at ambient temperature were determined using different lids. Commercial products were recalled from sales points throughout Europe to determine the real migration over extended periods of time and for jars with differing histories. This migration was compared with data from the short-term testing to investigate whether an empirical relationship could be derived. The results show that the short-term test enables the comparison of lids and plasticizers in the initial phase of migration, but that long-term extrapolation presupposes more complex kinetic modeling. The results also demonstrate that the legal relevance of “official” testing methods should be reconsidered to avoid conflict when food contact materials comply with migration limits in the test but not in actual application.     

Release of BSA from porous matrices constituted of alginate–Ca and PNIPAAm-interpenetrated networks

The synthesis of thermosensitive Interpenetrating Polymer Network (IPN) hydrogels and the release of Bovine Serum Albumin (BSA) from the hydrogels were reported. The hydrogels, constituted of poly(N-isopropyl acrylamide) PNIPAAm network interpenetrated in alginate–Ca²⁺ network, were synthesized in a two-stepped process. In the first step, PNIPAAm network was synthesized from an aqueous solution containing N-isopropyl acrylamide (NIPAAm) monomers and N,N′-methylene-bis-acrylamide (MBAAm) co-monomers, and sodium alginate (SA) (1 or 2% w/v). The concentration of NIPAAm monomers in the hydrogel-forming solution was always 2.5, 5.0 or 10.0% (w/v). In the second step, alginate–Ca²⁺ networks were formed by immersion of the membrane, obtained on the first step, in a 1.0% (w/v) aqueous calcium chloride. The IPN hydrogels were characterized as a function of temperature (from 25 to 45 °C) through the following measurements: drop water contact angle (DWCA), compression elastic modulus (E) and cross-linking density (ν_e). The morphology was investigated using scanning electronic microscopy (SEM). In vitro release of BSA from the hydrogels was monitored by UV–Vis spectroscopy at 22 °C and 37 °C. DWCA results showed a decrease in the hydrogel hydrophilicity when the temperature and/or the PNIPAAm amount on hydrogels were increased. PNIPAAm-loader hydrogels are more compacted and presented elevated rigidity, mainly above 35 °C. This trend was attributed to the collapsing of PNIPAAm chains as the hydrogels were warmed above its Lower Critical Solution Temperature (LCST), which in aqueous solution is ca. 32–33 °C. The amount of BSA released from the alginate–Ca²⁺/PNIPAAm hydrogels changes inversely to both amount of PNIPAAm and temperature. The transport of BSA from the hydrogels was evaluated through a conventional model. In the lesser-compacted hydrogels the release occurs mostly by diffusion. In the more compacted ones the chain relaxation contributes to the BSA release. Thus, the alginate–Ca²⁺/PNIPAAm IPN-typed matrixes may be considered as smart hydrogels for the release of BSA, because the amount and rate of BSA released may be tailored by both the NIPAAm concentration in the hydrogel-forming solution and the control of temperature of hydrogel.     

Do the creative industries support growth and innovation in the wider economy? Industry relatedness and employment growth in Italy

ABSTRACT

The role of the cultural and creative industries (CCIs) in fostering innovation and growth in the wider economy has been much debated, beginning with Bakhshi et al. (2008) seminal contribution. Such studies of creative industries assign a strategic role to territories, but they provide little empirical evidence. In this paper, the issues of the creative economy are combined with evolutionary economic geography topics to understand whether the CCIs are able to foster innovation and growth in the wider economy. Using an indicator of the relatedness between creative and other sectors for the Italian provinces, we analyse employment growth over a period of ten years (2006–2015). A panel data analysis is then applied to investigate the role of relatedness and the clustering of creative industries in wider economic growth, showing that, to favour growth, the creative industries require the presence of other sectors with a high degree of proximity/relatedness.