Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese

Cardinali, Federica; Osimani, Andrea; Taccari, Manuela; Milanović, Vesna; Garofalo, Cristiana; Clementi, Francesca; Polverigiani, Serena; Zitti, Silvia; Raffaelli, Nadia; Mozzon, Massimo; Foligni, Roberta; Franciosi, Elena; Tuohy, Kieran; Aquilanti, Lucia

doi:10.1016/j.ijfoodmicro.2017.05.018

Cited by 35 publications

(26 citation statements)

References 38 publications

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“…Specifically, PCR-DGGE failed to detect some species, possibly due to the presence of several biases, such as the preferential DNA amplification of some DNA templates during PCR, the co-migration of DGGE bands on the gel and the possible presence of faint bands on gel images that might be difficult to detect by the naked eye, leading to an incompletion picture of the microbial diversity ( Garofalo et al, 2017 ; Milanović et al, 2017 ). However, MiSeq sequencing shows higher efficiency and sensitivity, which makes it possible to detect even taxa found at low abundance ( Cardinali et al, 2017 ). This distinction was also reflected by the higher fugal community richness (OTU number) detected by MiSeq sequencing than the total fugal community richness (number of visible bands) detected by PCR-DGGE.…”

Section: Discussionmentioning

confidence: 99%

Cucumber (Cucumis sativus L.) Seedling Rhizosphere Trichoderma and Fusarium spp. Communities Altered by Vanillic Acid

Chen

Zhou

et al. 2018

Front. Microbiol.

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Root exudates mediate soil microbiome composition and diversity, which might further influence plant development and health. Vanillic acid from root exudates is usually referred as autotoxin of cucumber, however, how vanillic acid affect soil microbial community diversities and abundances remains unclear. In this study, vanillic acid (VA; 0.02, 0.05, 0.1, and 0.2 μmol g-1 soil) was applied to soil every other day for a total of five applications. We used Illumina MiSeq sequencing, quantitative PCR (qPCR) and PCR-denaturing gradient gel electrophoresis (PCR-DGGE) to test the effects of VA on the total fungi community composition as well as the Trichoderma and Fusarium spp. community abundances and structures in the cucumber rhizosphere. Illumina MiSeq sequencing showed that VA (0.05 μmol g-1 soil) increased the relative abundance of the fungal phylum Basidiomycota while decreasing the relative abundance of Ascomycota (P < 0.05), and not altered the diversity of the soil fungal community. VA (0.05 μmol g-1 soil) also increased the relative abundances of the fungal genera with plant pathogens, such as Conocybe and Spizellomyces spp.(P < 0.05). A qPCR analysis showed that VA (0.05 to 0.2 μmol g-1 soil) exerted promoting effects on Trichoderma spp. community abundance and stimulated Fusarium spp. abundance at low concentrations (0.02 to 0.05 μmol g-1 soil) but inhibited it at high concentrations (0.1 to 0.2 μmol g-1 soil). The PCR-DGGE analysis showed that all concentrations of VA altered the community structures of Trichoderma spp. and that the application of VA (0.02 and 0.05 μmol g-1 soil) changed the band number and the Shannon-Wiener index of the Fusarium spp. community. This study demonstrated that VA changed the total fungal community in the cucumber seedling rhizosphere and that the Trichoderma and Fusarium spp. communities showed different responses to VA.

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Section: Discussionmentioning

confidence: 99%

Cucumber (Cucumis sativus L.) Seedling Rhizosphere Trichoderma and Fusarium spp. Communities Altered by Vanillic Acid

Chen

Zhou

et al. 2018

Front. Microbiol.

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“…The sequences obtained from NGS were processed using the Quantitative Insights Into Microbial Ecology (QIIME) software package, ver. 1·9 (Maidak et al ; Caporaso et al ; Cardinali et al ). The reads were assigned to each sample according to the unique barcode, pairs of reads from the original DNA fragments were first merged using a script implemented in QIIME Quality trimming of the dataset removed sequences with a mean quality score < 20, presenting ambiguous bases, and the primer sequences were not excluded before alignment.…”

Section: Methodsmentioning

confidence: 99%

The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking

Guzzon

Malacarne

Larcher

et al. 2020

Journal of Applied Microbiology

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Aims: The work investigates the impact of grapes processing at the beginning of winemaking on the composition of microbiota during the oenological fermentations and on the composition of obtained wines. Methods and Results: The experiments were conducted in a biodynamic winery to exclude interference due to microbial starters. Three winemaking protocols, with different pre-fermentative management of grapes, were followed by plate count and next generation sequencing on 16S for bacteria and internal transcribed spacer sequencing (ITS) for yeast. Chemical and sensory characterization of wine was performed. The grape processing influenced the evolution of microbiota (especially lactic and acetic acid bacteria) and the fermentation rate. The highest biodiversity was observed in the experiment carried out with whole grapes and carbonic maceration, with the presence of bacterial groups not usually found in winemaking (Bacteroidales, Clostridiales, Oscillospira). The different microbiotas influenced the organic acid profile of wines, the content of biogenic ammines and the perception of organoleptic descriptors linked to the vine cultivar (Syrah). Conclusions: Carbonic maceration impacts on the evolution of the microbiota and the wine features. The absence of addition of starters and sulphur dioxide would seem to be correlated with the high microbial biodiversity. Significance and Impact of the Study: Carbonic maceration is a traditional winemaking practice, today there are difficulties in its managing because the anaerobiosis stimulates spoilage micro-organisms. The work elucidates the reasons of these difficulties and identified some microbial groups rarely associated with winemaking. The ratio of ethanol accumulation along with physical management of grapes and the supply of oxygen during the early stages of winemaking are powerful instruments of oenological variability, able to offer new possibilities to winemakers in order to defining the quality of red wines.Impact of carbonic maceration on wine microbiota R. Guzzon et al.

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“…Indeed, the microbiological data showed a significant reduction of the microorganisms (such as yeasts and Pseudomonas spp.) involved in the spoilage of both soft and hard cheeses [47][48][49][50]. In addition, total coliforms were totally inhibited in samples with the bacteriocin producer strain.…”

Section: Discussionmentioning

confidence: 99%

Suitability of the Nisin Z-producer Lactococcus lactis subsp. lactis CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production

Siroli

Patrignani

D’Alessandro

et al. 2020

Animals

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This research investigated the technological and safety effects of the nisin Z producer Lactococcus lactis subsp. lactis CBM 21, tested as an adjunct culture for the making of Squacquerone cheese in a pilot-scale plant. The biocontrol agent remained at a high level throughout the cheese refrigerated storage, without having a negative influence on the viability of the conventional Streptococcus thermophilus starter. The inclusion of CBM 21 in Squacquerone cheesemaking proved to be more effective compared to the traditional one, to reduce total coliforms and Pseudomonas spp. Moreover, the novel/innovative adjunct culture tested did not negatively modify the proteolytic patterns of Squacquerone cheese, but it gave rise to products with specific volatile and texture profiles. The cheese produced with CBM 21 was more appreciated by the panelists with respect to the traditional one.

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Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese

Cited by 35 publications

References 38 publications

Cucumber (Cucumis sativus L.) Seedling Rhizosphere Trichoderma and Fusarium spp. Communities Altered by Vanillic Acid

Cucumber (Cucumis sativus L.) Seedling Rhizosphere Trichoderma and Fusarium spp. Communities Altered by Vanillic Acid

The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking

Suitability of the Nisin Z-producer Lactococcus lactis subsp. lactis CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production

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