Luciana Vero - Academia.edu (original) (raw)
Papers by Luciana Vero
Bioprocess, Bioseparation, and Cell Technology, 2009
Letters in Applied Microbiology, 2004
Aims: The aim of this work is to identify the dominant yeast species in homemade sourdoughs. Meth... more Aims: The aim of this work is to identify the dominant yeast species in homemade sourdoughs. Methods and Results: PCR/restriction fragment length polymorphism analysis of internal transcribed spacer regions was used for the identification of isolates and the data were confirmed with phenotypic tests. The strains belonging to Saccharomyces cerevisiae were identified to strain level by analysis of inter-d regions.
Journal of Applied Microbiology, 2006
Aims: To identify and describe the indigenous yeast population involved in traditional balsamic v... more Aims: To identify and describe the indigenous yeast population involved in traditional balsamic vinegar (TBV) fermentation. Methods and Results: Using the restriction analysis of the ribosomal region 5AE8S (5AE8S rRNA) and the internal transcribed spacers 1 and 2 (5AE8S-ITS region) we were able to group 133 strains isolated from 17 cooked grape must samples into 10 different yeast species, included into 4 genera. Moreover, we sequenced the D1/D2 domains of the 26S rRNA and confirmed the reliability of each identification at species level. Most strains belonged to the genus Zygosaccharomyces. In particular, Zygosaccharomyces bailii was found in 41% of the samples, followed by Saccharomyces cerevisiae, Zygosaccharomyces pseudorouxii and Candida stellata. Strains belonging respectively to Zygosaccharomyces mellis, Zygosaccharomyces bisporus, Zygosaccharomyces rouxii, Hanseniaspora valbyensis, Hanseniaspora osmophila and Candida lactis-condensi species were also detected. Despite the great number of species recovered, the mtDNA restriction profiles showed low variability at strain level. Saccharomyces cerevisiae isolates with an higher degree of intraspecific variance were considered an exception. Conclusions: Many different indigenous yeast species were recovered and TBV yeasts population seems to be far more complex than what was reported in previous literature. Significance and Impact of the Study: This study has allowed us to gain a better understanding of the indigenous yeast species of TBV cooked must.
International Journal of Food Microbiology, 2006
This study evaluated the glucose tolerance of acetic acid bacteria strains isolated from Traditio... more This study evaluated the glucose tolerance of acetic acid bacteria strains isolated from Traditional Balsamic Vinegar. The results showed that the greatest hurdle to acetic acid bacteria growth is the high sugar concentration, since the majority of the isolated strains are inhibited by 25% of glucose. Sugar tolerance is an important technological trait because Traditional Balsamic Vinegar is made with concentrated cooked must. On the contrary, ethanol concentration of the cooked and fermented must is less significant for acetic acid bacteria growth. A tentative identification of the isolated strains was done by 16S-23S-5S rDNA PCR/RFLP technique and the isolated strains were clustered: 32 strains belong to Gluconacetobacter xylinus group, two strains to Acetobacter pasteurianus group and one to Acetobacter aceti.
Food Microbiology, 2006
... Contact Information , a , E-mail The Corresponding Author , Elisabetta Gala a , Maria Gullo a... more ... Contact Information , a , E-mail The Corresponding Author , Elisabetta Gala a , Maria Gullo a , Lisa Solieri a , Sara Landi a and Paolo Giudici a. ... Primers WBAC1 (5′-GT CGT CAG CTC GTG TCG TGA GA-3′; nt 10691090) and WBAC2 (5′-CCC GGG AAC GTA TTC ACC GCG ...
Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine
European Food Research and Technology, 2014
ABSTRACT Over the last few decades, there has been a progressive increase in the ethanol content ... more ABSTRACT Over the last few decades, there has been a progressive increase in the ethanol content in wines due to global climate change and to the new wine styles that are associated with increased grape maturity. This increased ethanol content can have negative consequences on the sensory properties of the wines, human health, and economic aspects. Several microbiological approaches for decreasing the ethanol content have been suggested, such as strategies based on genetically modified yeasts, the adaptive evolution of yeasts, and the use of non-Saccharomyces yeast. In the present study, we investigated the interspecies and intraspecies variability of some non-Saccharomyces wine yeast species under anaerobic fermentation conditions. Across different grape juices and fermentation trials, Hanseniaspora uvarum, Zygosaccharomyces sapae, Zygosaccharomyces bailii, and Zygosaccharomyces bisporus promoted significant reductions in ethanol yield and fermentation efficiency in comparison with Saccharomyces cerevisiae. The diversion of alcoholic fermentation and the abundant formation of secondary compounds might explain the marked reduction in ethanol yield, as determined through the segregation of the majority of the strains according to their species attributes observed using principal component analysis. These data suggest that careful evaluation of interspecies and intraspecies biodiversity can be carried out to select yeast that produces low-ethanol yields.
Current Microbiology, 2012
Acetobacter species are members of the α-subclass of Proteobacteria, which harbors a large number... more Acetobacter species are members of the α-subclass of Proteobacteria, which harbors a large number of bacteria recalcitrant to cultivation. Strain AB0220 was isolated from a superficial acetification system and preserved for 9 years by short and long time methods. Under short time preservation it was estimated that 540.54 number of generations occurred, whereas in long time preservation conditions the number of generations was 17.40. Ethanol oxidation to acetic acid was stable and confirmed, as well as acetate assimilation during long time preservation. Cultivability checks showed persistence of phenotypic traits (growth on ethanol and methanol, growth on different carbon sources and cellulose production) over the extended preservation time. 16S rRNA gene sequences analysis showed 100 % of similarity with A. pasteurianus (Accession number GQ240636). Stability of subcultures related to the culture age and subcultures frequency, tested by ERIC/PCR, confirmed the suitability of long term preservation at least over a period of 9 years.
Pressione selettiva del mosto cotto sull'attività biologica dell'aceto balsamico tradizionale
Industrie delle bevande, 2004
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Colture starter per la produzione di Aceto Balsamico Tradizionale: aspetti pratici ed applicativi
Industrie delle bevande, 2005
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Ii prosciutto cotto, sistema modello per lo studio della previsione della shelf-life
Industrie alimentari, 2004
Résumé/Abstract Some preservation techniques are here investigated in order to evaluate their inf... more Résumé/Abstract Some preservation techniques are here investigated in order to evaluate their influence on the cooked ham microflora evolution. Cooked ham has been considered as reference system in order to study the shelf-life of food products that are" not permissive" towards microorganisms growth. To predict the shelf-life of sliced cooked ham is very difficult because of both the potential casual contamination after cooking and the hygienic conditions of the slicing and packaging areas; such factors make the system extremely ...
Int J Biotechnol Biochem, 2005
Oenological traits, such as temperature profile and production of certain metabolites, were teste... more Oenological traits, such as temperature profile and production of certain metabolites, were tested for four interspecifc hybrids obtained by “spore to spore” crossing between Saccharomyces cerevisiae and Saccharomyces uvarum strains and uniformity of their inheritance was found. PCR/RFLP analysis of ITS regions was carried out to confirm the hybrid nature of the strains. They showed an additive profile with five bands of the respective 325, 230, 170 and 125 bp. Finally gene expression study was performed by ...
Lacked spontaneous secondary alcoholic fermentation of the Lambrusco wine in bottle as consequence of high succinic acid concentration [winemaking; Emilia-Romagna]
Abstract (English) The spontaneous secondary alcoholic fermentation of the Lambrusco wine in bott... more Abstract (English) The spontaneous secondary alcoholic fermentation of the Lambrusco wine in bottle is a well-established practice that confer it some appreciated sensorial characteristics. Recently, and with more frequency, it was observed the lack of spontaneous secondary alcoholic fermentation in bottle. Preliminary studies have put in evidence that the frequency of this problem is greater in early bottled wines, produced without the addition of selected yeasts. Moreover, all the samples with this problem have, at the same time, a ...
SHELF-LIFE Cooked ham as a model system to predict shelf-life
INDUSTRIE ALIMENTARI, 2004
Bioprocess, Bioseparation, and Cell Technology, 2009
Letters in Applied Microbiology, 2004
Aims: The aim of this work is to identify the dominant yeast species in homemade sourdoughs. Meth... more Aims: The aim of this work is to identify the dominant yeast species in homemade sourdoughs. Methods and Results: PCR/restriction fragment length polymorphism analysis of internal transcribed spacer regions was used for the identification of isolates and the data were confirmed with phenotypic tests. The strains belonging to Saccharomyces cerevisiae were identified to strain level by analysis of inter-d regions.
Journal of Applied Microbiology, 2006
Aims: To identify and describe the indigenous yeast population involved in traditional balsamic v... more Aims: To identify and describe the indigenous yeast population involved in traditional balsamic vinegar (TBV) fermentation. Methods and Results: Using the restriction analysis of the ribosomal region 5AE8S (5AE8S rRNA) and the internal transcribed spacers 1 and 2 (5AE8S-ITS region) we were able to group 133 strains isolated from 17 cooked grape must samples into 10 different yeast species, included into 4 genera. Moreover, we sequenced the D1/D2 domains of the 26S rRNA and confirmed the reliability of each identification at species level. Most strains belonged to the genus Zygosaccharomyces. In particular, Zygosaccharomyces bailii was found in 41% of the samples, followed by Saccharomyces cerevisiae, Zygosaccharomyces pseudorouxii and Candida stellata. Strains belonging respectively to Zygosaccharomyces mellis, Zygosaccharomyces bisporus, Zygosaccharomyces rouxii, Hanseniaspora valbyensis, Hanseniaspora osmophila and Candida lactis-condensi species were also detected. Despite the great number of species recovered, the mtDNA restriction profiles showed low variability at strain level. Saccharomyces cerevisiae isolates with an higher degree of intraspecific variance were considered an exception. Conclusions: Many different indigenous yeast species were recovered and TBV yeasts population seems to be far more complex than what was reported in previous literature. Significance and Impact of the Study: This study has allowed us to gain a better understanding of the indigenous yeast species of TBV cooked must.
International Journal of Food Microbiology, 2006
This study evaluated the glucose tolerance of acetic acid bacteria strains isolated from Traditio... more This study evaluated the glucose tolerance of acetic acid bacteria strains isolated from Traditional Balsamic Vinegar. The results showed that the greatest hurdle to acetic acid bacteria growth is the high sugar concentration, since the majority of the isolated strains are inhibited by 25% of glucose. Sugar tolerance is an important technological trait because Traditional Balsamic Vinegar is made with concentrated cooked must. On the contrary, ethanol concentration of the cooked and fermented must is less significant for acetic acid bacteria growth. A tentative identification of the isolated strains was done by 16S-23S-5S rDNA PCR/RFLP technique and the isolated strains were clustered: 32 strains belong to Gluconacetobacter xylinus group, two strains to Acetobacter pasteurianus group and one to Acetobacter aceti.
Food Microbiology, 2006
... Contact Information , a , E-mail The Corresponding Author , Elisabetta Gala a , Maria Gullo a... more ... Contact Information , a , E-mail The Corresponding Author , Elisabetta Gala a , Maria Gullo a , Lisa Solieri a , Sara Landi a and Paolo Giudici a. ... Primers WBAC1 (5′-GT CGT CAG CTC GTG TCG TGA GA-3′; nt 10691090) and WBAC2 (5′-CCC GGG AAC GTA TTC ACC GCG ...
Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine
European Food Research and Technology, 2014
ABSTRACT Over the last few decades, there has been a progressive increase in the ethanol content ... more ABSTRACT Over the last few decades, there has been a progressive increase in the ethanol content in wines due to global climate change and to the new wine styles that are associated with increased grape maturity. This increased ethanol content can have negative consequences on the sensory properties of the wines, human health, and economic aspects. Several microbiological approaches for decreasing the ethanol content have been suggested, such as strategies based on genetically modified yeasts, the adaptive evolution of yeasts, and the use of non-Saccharomyces yeast. In the present study, we investigated the interspecies and intraspecies variability of some non-Saccharomyces wine yeast species under anaerobic fermentation conditions. Across different grape juices and fermentation trials, Hanseniaspora uvarum, Zygosaccharomyces sapae, Zygosaccharomyces bailii, and Zygosaccharomyces bisporus promoted significant reductions in ethanol yield and fermentation efficiency in comparison with Saccharomyces cerevisiae. The diversion of alcoholic fermentation and the abundant formation of secondary compounds might explain the marked reduction in ethanol yield, as determined through the segregation of the majority of the strains according to their species attributes observed using principal component analysis. These data suggest that careful evaluation of interspecies and intraspecies biodiversity can be carried out to select yeast that produces low-ethanol yields.
Current Microbiology, 2012
Acetobacter species are members of the α-subclass of Proteobacteria, which harbors a large number... more Acetobacter species are members of the α-subclass of Proteobacteria, which harbors a large number of bacteria recalcitrant to cultivation. Strain AB0220 was isolated from a superficial acetification system and preserved for 9 years by short and long time methods. Under short time preservation it was estimated that 540.54 number of generations occurred, whereas in long time preservation conditions the number of generations was 17.40. Ethanol oxidation to acetic acid was stable and confirmed, as well as acetate assimilation during long time preservation. Cultivability checks showed persistence of phenotypic traits (growth on ethanol and methanol, growth on different carbon sources and cellulose production) over the extended preservation time. 16S rRNA gene sequences analysis showed 100 % of similarity with A. pasteurianus (Accession number GQ240636). Stability of subcultures related to the culture age and subcultures frequency, tested by ERIC/PCR, confirmed the suitability of long term preservation at least over a period of 9 years.
Pressione selettiva del mosto cotto sull'attività biologica dell'aceto balsamico tradizionale
Industrie delle bevande, 2004
RefDoc Refdoc est un service / is powered by. ...
Colture starter per la produzione di Aceto Balsamico Tradizionale: aspetti pratici ed applicativi
Industrie delle bevande, 2005
RefDoc Refdoc est un service / is powered by. ...
Ii prosciutto cotto, sistema modello per lo studio della previsione della shelf-life
Industrie alimentari, 2004
Résumé/Abstract Some preservation techniques are here investigated in order to evaluate their inf... more Résumé/Abstract Some preservation techniques are here investigated in order to evaluate their influence on the cooked ham microflora evolution. Cooked ham has been considered as reference system in order to study the shelf-life of food products that are" not permissive" towards microorganisms growth. To predict the shelf-life of sliced cooked ham is very difficult because of both the potential casual contamination after cooking and the hygienic conditions of the slicing and packaging areas; such factors make the system extremely ...
Int J Biotechnol Biochem, 2005
Oenological traits, such as temperature profile and production of certain metabolites, were teste... more Oenological traits, such as temperature profile and production of certain metabolites, were tested for four interspecifc hybrids obtained by “spore to spore” crossing between Saccharomyces cerevisiae and Saccharomyces uvarum strains and uniformity of their inheritance was found. PCR/RFLP analysis of ITS regions was carried out to confirm the hybrid nature of the strains. They showed an additive profile with five bands of the respective 325, 230, 170 and 125 bp. Finally gene expression study was performed by ...
Lacked spontaneous secondary alcoholic fermentation of the Lambrusco wine in bottle as consequence of high succinic acid concentration [winemaking; Emilia-Romagna]
Abstract (English) The spontaneous secondary alcoholic fermentation of the Lambrusco wine in bott... more Abstract (English) The spontaneous secondary alcoholic fermentation of the Lambrusco wine in bottle is a well-established practice that confer it some appreciated sensorial characteristics. Recently, and with more frequency, it was observed the lack of spontaneous secondary alcoholic fermentation in bottle. Preliminary studies have put in evidence that the frequency of this problem is greater in early bottled wines, produced without the addition of selected yeasts. Moreover, all the samples with this problem have, at the same time, a ...
SHELF-LIFE Cooked ham as a model system to predict shelf-life
INDUSTRIE ALIMENTARI, 2004