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Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage, Painho da Beira Baixa (PBB), preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, colour, texture profile and sensory attributes were assessed. Different starters were selected based on our previous work. Staphylococcus equorum S2M7, Staphylococcus xylosus CECT7057, Lactobacillus sakei CV3C2, Lactobacillus sakei CECT7056 and a yeast strain (2RB4) were co-inoculated in meat batters at defined concentrations. Starters had a significant effect on the reduction of pH. Enterobacteria and Listeria monocytogenes were not detected in inoculated end-product sausages. Moreover, sausages inoculated with S. equorum S2M7/L. sakei CV3C2/yeast 2RB4 showed a significant reduction in the total content of biogenic amines. No significant differences between treatments were observed for colour and texture parameters, except for adhesiveness. The studied starters did not compromise the sensory characteristics of PBB. To our knowledge, this is the first comprehensive study on the quality and safety of this type of smoked fermented sausage from the central region of Portugal.

Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, color, texture, and sensory attributes were assessed. Three starter cultures were used, namely Staphylococcus equorum S2M7 and Lactobacillus sakei CV3C2, both separate and combined with the 2RB4 yeast strain at a concentration of 106 cfu/g. Dextrose 0.25% was added to the meat batter. Starters had a significant effect on the reduction of aW values (0.845 to 0.823). The treatment with L. sakei as well as the co-inoculation of L. sakei with S. equorum effectively reduced the L. monocytogenes counts to undetectable levels. Sausages co-inoculated with S. equorum S2M7/L. sakei CV3C2 showed a significant reduction in the content of vasoactive amines, namely tryptamine (26.21 to 15.70) and β-phenylethylamine (4.80 to 3.69). Regarding texture, control PA showed higher hardness values, and the starters promoted the cohesiveness of the batter while reducing chewiness. The studied starters did not compromise the sensory characteristics of PA.

An air micro-bubble bioreactor (AMBB) using a free self-adapted microbial population, 15 dm3 working volume, was used for aerobic treatment of winery wastewater. This reactor utilizes a Venturi injector in conjunction with mass transfer multiplier nozzles, which allow an efficient oxygen transfer. The reactor can operate in batch or continuous conditions. The dynamics of chemical oxygen demand (COD), biomass and total contents of polyphenolic compounds was followed throughout each trial. The wastewater COD ranged between 4.0-8.0 kg COD m(-3) and the efficiency of the batch treatment was about 90.0 +/- 4.3%, after 6 days of operation. The maximum efficiency obtained was achieved after 15 days of treatment (99%). In continuous conditions, the loading rate and the treatment efficiency ranged between 0.45-1.00 kg COD m(-3) d(-1) and 93.3 +/- 2.0%, respectively. The AMBB hydraulic retention time was 15 days. To assess the suitability of treated water in relation to vineyard irrigation, the effluent was physico-chemical analysed and direct toxicity bioassays with effluent matrix were carried out using Lepidium sativum L. seeds. The results showed the water quality required to be reutilised minimizing water consumption. This study will contribute for the implementation of an efficient water use plan, aiming the preservation of the water resource and the reduction of the wastewater production.

Anther-derived plants of Melandrium album were analysed by flow-cytometric, phenotypic, cytological, and genetic means: more than 90% were classified as females, while no male plants were observed. Instead, one hermaphrodite and several atypical female parental plants were identified. One highly androgenic plant (M5045) turned out to possess two extra autosomes (2n = 26,XY) instead of the ordinary male formula, 2n = 24 (24,XY). The results are discussed in light of possible developmental interactions among the three classes of chromosomes in this dioecious species: male (Y), female (X), and autosomes.Key words: Melandrium album, dioecious, haploids, sex chromosomes, embryogenic development, hormones.

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Wine production is an important socio-economic activity in Mediterranean countries. This study is focused on wine production under warm and dry climate conditions in south Portugal, in two major wine-producing regions (Tejo and Alentejo), characterized by small to medium sized wineries. Vineyards have been expanding in this region of Portugal, where about 50–70% of the vineyards are irrigated, increasing regional water demand. The aim of this study is to propose an integrative approach for wine production, where a simple calculation model has been developed and validated to preview water consumption and wastewater production, as functions of winemaking periods and type of processed grapes. Results revealed a global ratio of 2.2 ± 0.45 and 2.1 ± 0.17 Lwater/Lwine. Concerning dedicated indicators, 60–75% of the wastewater was produced during Period I and the red wine production represented a 50–64% increase in water consumption. This tool will enable winemakers to calculate Global and Dedicated Indicators, based on their own parameters, which provide information on flow volumes and peak flows. In this context, it will be possible to identify improvements for wastewater treatment and management towards water reuse as a promising solution for the wine sector in the framework of the circular economy.

Detection of right heart thrombi (RHT) in the context of pulmonary thromboembolism (PE) is uncommon (4–18%) and increases the risk of mortality beyond the presence of PE alone. Type A thrombi are serpiginous and highly mobile and are thought to be originated from large veins and captured in-transit within the right heart. Optimal management of RHT is still uncertain. A 79-year-old woman, with a history of recent total hysterectomy with adnexectomy and a Wells procedure, presented to the emergency department following an episode of syncope. Computed tomography revealed bilateral PE and the presence of a right atrial thrombus. Transthoracic echocardiography demonstrated a free-floating type A thrombus in the right atrium, protruding into the right ventricle, and signs of pulmonary hypertension and right ventricle dysfunction. Considering the recent surgery and clinical stability, treatment with heparin alone was decided. Subsequent clinical improvement was observed and echocardiographic follow-up revealed complete thrombus dissolution and complete recovery of right ventricle function. Most authors recommend treatment of PE with RHT with thrombolysis or embolectomy followed by anticoagulation, although evidence is scarce. Individual risk of hemorrhage and operatory-related mortality should be taken into account when defining the treatment strategy especially when benefit is not firmly established.