Francesca Cecchini

Description of the Microflora of Sourdoughs by Culture-Dependent and Culture-Independent Methods

Four types of sourdoughs (L, C, B, Q) from artisanal bakeries in Northern Italy were studied using culture-dependent and culture-independent methods. In all samples, the yeast numbers ranged from 160 to 10(7)cfu/g, and the numbers of lactic acid bacteria (LAB) ranged from 10(3) to 10(9)cfu/g. The isolated LAB were sequenced, and a similarity was noted between two samples (C, Q), both in terms of the species that were present and in terms of the percentage of isolates. In these two samples, Lactobacillus plantarum accounted for 73% and 89% of the bacteria, and Lactobacillus brevis represented 27% and 11%. In the third sample (B), however, the dominant LAB isolate was Lb. brevis (73%), while Lb. plantarum accounted for only 27%. The fourth sourdough (L) was completely different from the others. In this sample, the most prominent isolate was Weisella cibaria (56%), followed by Lb. plantarum (36%) and Pediococcus pentosaceus (8%). In three out of four samples (L, C and Q), all of the yeasts isolated were identified as Saccharomyces cerevisiae, yet only Candida humilis (90%) and Candida milleri (10%) were isolated in the fourth sample (B). The microbial ecology of the sourdoughs was also examined with direct methods. The results obtained by culture-independent methods and DGGE analysis underline a partial correspondence between the DNA and RNA analysis. These results demonstrate the importance of using a combined analytical approach to explore the microbial communities of sourdoughs.

Chemiluminescent DNA optical fibre sensor for Brettanomyces bruxellensis detection.

Food and beverage industries require rapid tests to limit economic losses and one way to do so is via molecular tests. In the present work, DNA capture and secondary probes, were designed to target the ITS (Internal Transcribed) sequences of Brettanomyces bruxellensis, a yeast responsible for the production of off flavours in both wine and beer. ITS1 and ITS2 were found to contain distinct regions with sufficient sequence divergence to make them suitable as specific identification target sites. The dot blot technique was used to determine the sensitivity and specificity of the capture probe. Both probes were, thereafter, adapted to construct an optical fibre genosensor, which produced neither false positives nor false negatives, and was both repeatable and faster with respect to traditional methods, the latter requiring at least one week to detect B. bruxellensis.

OLED-based DNA biochip for Campylobacter spp. detection in poultry meat samples

Integrated biochips are the ideal solution for producing portable diagnostic systems that uncouple diagnosis from centralized laboratories. These portable devices exploit a multi-disciplinary approach, are cost effective and have several advantages including broader accessibility, high sensitivity, quick test results and ease of use. The application of such a device in food safety is considered in this paper. Fluorescence detection of a specific biological probe excited by an optical source is one of the most commonly used methods for quantitative analysis on biochips. In this study, we designed and characterized a miniaturized, highly-sensitive DNA biochip based on a deep-blue organic light-emitting diode. The molecular design of the diode was optimized to excite a fluorophore-conjugated DNA probe and tested using real meat samples to obtain a high sensitivity and specificity against one of the most common poultry meat contaminants: Campylobacter spp. Real samples were analyzed also by classical plate methods and molecular methods to validate the results obtained by the new DNA-biochip. The high sensitivity obtained by the OLED based biochip (0.37ng/μl) and the short time required for the results (about 24h) indicate the usefulness of the system.

Influence of specific fermentation conditions on natural microflora of pomace in "Grappa" production

As reported in the European Community regulation, grappa is a spirit beverage made in Italy from marc that has been steam distilled or distilled after the addition of water. Grape marc from red grapes has already undergone alcoholic fermentation with the must and can be distilled immediately. Grape marc from white grapes does not contain ethanol but contains sugars that are fermented by spontaneous anaerobic fermentation during a storage period. The characteristic aroma of grappa consists of a large number of volatile compounds, which arise from various sources, the most important of which is yeast. Very few studies have been undertaken to characterize the natural populations of yeast during the fermentation of grape marc. The goal of this study was to understand how different pHs, temperatures and yeast starter cultures affect the growth and dynamics of yeast species involved in pomace fermentation, which could be the basis for improving the final quality of grappa production. We found that a temperature of 15°C has the greatest effect on improving the quality of the product. Unfortunately, due to the solid state of the grape marc and the impossibility of its mixing, it appears that acidification and the addition of yeast starter cultures during the silage period are not effective.

Identification of the unculturable bacteria Candidatus arthromitus in the intestinal content of trouts using Dot blot and Southern blot techniques

The rainbow trout gastroenteritis (RTGE) syndrome is affecting progressively more sites in various European countries causing significant economical losses for the rainbow trout industries. As Candidatus arthromitus, a not yet culturable bacteria, is the microorganism responsible for the RTGE, molecular methods have been identified as an important tool for the identification of this microorganism. An early, fast and specific detection of C. arthromitus using specific primers and probes, are important goals for the aquaculture sector. In the present study were used: a polymerase chain reaction (PCR), using universal primers annealing the 16S rRNA gene, to obtain amplification products representatives of the microbiota present in the intestinal content of trouts, including C. arthromitus when present; a denaturing gradient gel electrophoresis (DGGE) to produce DNA finger printings corresponding to the microbiota present in the intestinal contents of each trout analysed; a specific DNA probe designed within the 16S rDNA that was used both in Dot blot and Southern blot techniques to detect the unculturable bacterium C. arthromitus. Dot blot applied directly onto DNA extracted from the intestinal contents allowed a fast identification of the samples containing C. arthromitus. Southern blotting allowed the identification of the specific DNA band corresponding to C. arthromitus among the various DNA bands obtained by the utilisation of the universal primers and run in DGGE. Molecular methods such as Dot blot and Southern blot are useful methods for a fast identification of the unculturable C. arthromitus.

Utilization of Denaturing Gradient Gel Electrophoresis (DGGE) to evaluate the Intestinal Microbiota of Brown Trout Salmo trutta fario

Utilization of Denaturing Gradient Gel Electrophoresis (DGGE) to evaluate the Intestinal Microbiota of Brown Trout Salmo trutta fario The microbial flora present in the intestine of the fish plays an important role, such as to break down ingested foods, or the inhibition of the colonization of the fish intestine by pathogens. Because only a small percentage of microorganisms in seawater and freshwater can be cultured and cultivated in the laboratory, molecular techniques based on 16S rDNA amplification have been developed to detect and identify culturable and nonculturable bacteria. Many studies have combined traditional methods with molecular methods to provide more detailed informations on microbial communities. The aim of this work was to evaluate the microbiota of Salmo trutta fario intestine, using PCR-Denaturing Gradient Gel Electrophoresis (DGGE), to assess the influence of a diet on the population composition.

Nested PCR for the detection of Candidatus arthromitus in fish.

Rainbow trout gastroenteritis has been related to the accumulation of segmented filamentous bacteria in the digestive tract of fish, which presents lethargy, reduced appetite and accumulation of mucoid faeces. Some authors associate the comparison of illness with the presence of viable filaments, which produce and release strings of endospores in the lumen of the gut. The segmented filamentous bacteria that could not be cultured in vitro have been related to Clostridium group I, and they have been named Candidatus arthromitus. Despite the various strategies that have been used to detect unculturable microorganisms, molecular methods have facilitated studies on culture-independent microorganisms. Direct DNA extraction from samples and subsequent study of 16S rRNA genes represent a tool for studying unculturable microbial flora. As direct detection of specific microorganisms is possible through the utilization of primers or probes annealing specific DNA sequences, the aim of this work was to design specific primers for the direct detection of C. arthromitus in fish using a nested PCR.

Measuring Artificial Sweeteners Toxicity Using a Bioluminescent Bacterial Panel

Artificial sweeteners have become increasingly controversial due to their questionable influence on consumers’ health. They are introduced in most foods and many consume this added ingredient without their knowledge. Currently, there is still no consensus regarding the health consequences of artificial sweeteners intake as they have not been fully investigated. Consumption of artificial sweeteners has been linked with adverse effects such as cancer, weight gain, metabolic disorders, type-2 diabetes and alteration of gut microbiota activity. Moreover, artificial sweeteners have been identified as emerging environmental pollutants, and can be found in receiving waters, i.e., surface waters, groundwater aquifers and drinking waters. In this study, the relative toxicity of six FDA-approved artificial sweeteners (aspartame, sucralose, saccharine, neotame, advantame and acesulfame potassium-k (ace-k)) and that of ten sport supplements containing these artificial sweeteners, were tested using genetically modified bioluminescent bacteria from E. coli. The bioluminescent bacteria, which luminesce when they detect toxicants, act as a sensing model representative of the complex microbial system. Both induced luminescent signals and bacterial growth were measured. Toxic effects were found when the bacteria were exposed to certain concentrations of the artificial sweeteners. In the bioluminescence activity assay, two toxicity response patterns were observed, namely, the induction and inhibition of the bioluminescent signal. An inhibition response pattern may be observed in the response of sucralose in all the tested strains: TV1061 (MLIC = 1 mg/mL), DPD2544 (MLIC = 50 mg/mL) and DPD2794 (MLIC = 100 mg/mL). It is also observed in neotame in the DPD2544 (MLIC = 2 mg/mL) strain. On the other hand, the induction response pattern may be observed in its response in saccharin in TV1061 (MLIndC = 5 mg/mL) and DPD2794 (MLIndC = 5 mg/mL) strains, aspartame in DPD2794 (MLIndC = 4 mg/mL) strain, and ace-k in DPD2794 (MLIndC = 10 mg/mL) strain. The results of this study may help in understanding the relative toxicity of artificial sweeteners on E. coli, a sensing model representative of the gut bacteria. Furthermore, the tested bioluminescent bacterial panel can potentially be used for detecting artificial sweeteners in the environment, using a specific mode-of-action pattern.