Elisa Salvetti

University of Verona | UNIVR · Department of Biotechnology

we meticulously adhere to standardized operating procedures (SOPs) for microbiome sampling and DNA extraction to ensure accuracy and reproducibility of results. Rigorous adherence to these protocols is essential to maintaining the integrity of the microbiome data collected from canine subjects. During microbiome sampling, we meticulously follow est...

In this study, two strains of Schizosaccharomyces pombe (NCAIM Y01474T and SBPS) and two strains of Schizosaccharomyces japonicus (DBVPG 6274T, M23B) were investigated for their capacity to ferment apple juice and influence the volatile compounds of cider compared to Saccharomyces cerevisiae EC1118. The ethanol tolerance and deacidification capacit...

The evaluation of cell parietal components of yeasts is an important criterium for the selection of wine starters since they play a key role in the vinification process. The aim of this study was to characterize and compare the cell wall composition of four industrial (BM45, D47, EC1118, K1) and three native Saccharomyces cerevisiae (MY8, MY11, PED...

The PacBio whole-genome sequencing of the potential probiotic strain Canan SV-53T recovered from lowbush blueberries demonstrates high homology to Rouxiella badensis but with distinct enough clusters to propose the name Rouxiella badensis subsp. acadiensis. The sequencing also detected the presence of two native plasmids.

Metschnikowia pulcherrima is an important yeast species that is attracting increased interest thanks to its biotechnological potential, especially in agri-food applications. Phylogenetically related species of the so-called ‘pulcherrima clade’ were first described and then reclassified in one single species, which makes the identification an intrig...

Cigarette Butts are one of the most diffused and toxic waste in urban contexts. They are composed by a cellulose acetate filter, used to retain toxic compounds during the smoking of cigarette, and eventual tobacco's residues. This work had the ambitious to exploit cigarette butts in a biorefin-ery scheme to produce fermentable sugars and bioethanol...

Kombucha is a fermented tea with a long history of production and consumption. It has been gaining popularity thanks to its refreshing taste and assumed beneficial properties. The microbial community responsible for tea fermentation—acetic acid bacteria (AAB), yeasts, and lactic acid bacteria (LAB)—is mainly found embedded in an extracellular cellu...

Glutathione (GSH) is a non-protein thiol naturally present in grape berries and produced by yeasts during fermentation. It has a strong antioxidant activity; thus, the addition of pure GSH during winemaking is recommended to limit the oxidative phenomena of wine, preserving sensory characteristics and stability, ultimately promoting a healthier pro...

Propionic Acidemia (PA) is a rare inherited metabolic disorder caused by the enzymatic block of propionyl-CoA carboxylase with the consequent accumulation of propionic acid, which is toxic for the brain and cardiac cells. Since a considerable amount of propionate is produced by intestinal bacteria, interest arose in the attempt to reduce propionate...

Yeast species have been spontaneously participating in food production for millennia, but the scope of applications was greatly expanded since their key role in beer and wine fermentations was clearly acknowledged. The workhorse for industry and scientific research has always been Saccharomyces cerevisiae. It occupies the largest share of the dynam...

Lactic acid bacteria (LAB) perform the process of malolactic fermentation (MLF) in wine. Availability of oxygen and nitrogen nutrients could influence LAB growth, malolactic activity, and other metabolic pathways, impacting the subsequent wine quality. The impact of these two factors has received limited investigation within LAB, especially on a tr...

In a previously published double-blind, placebo-controlled study, we showed that probiotics intake exerted a positive effect on sleep quality and a general improvement across time in different aspects of the profile of mood state, like sadness, anger, and fatigue in 33 healthy individuals. The present work investigates the impact of the probiotic p...

Leuconostoc spp. are environmental microorganisms commonly associated with fermented foods. Absence of antibiotic resistance (AR) in bacteria is a critical issue for global food safety. Herein, we updated the occurrence of AR genes in the Leuconostoc genus through in silico analyses of the genomes of 17 type strains. A total of 131 putative AR trai...

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 t...

The genus Lactobacillus comprises 261 species (at March 2020) that are extremely diverse at phenotypic, ecological and genotypic levels. This study evaluated the taxonomy of Lactobacillaceae and Leuconostocaceae on the basis of whole genome sequences. Parameters that were evaluated included core genome phylogeny, (conserved) pairwise average amino...

Within this chapter, we provide the taxonomic framework of genera involved in dairy technology, discussing the Lactobacillus genus reclassification and focusing on the novel genera of lactobacilli that play an important role in dairy industry. Their metabolism and technological properties at the basis of the starter selection are described, includi...

Background Taxonomy and nomenclature are important aspects of biological science, as they allow unambiguous communication about all living species. In contrast to higher life forms, microbes have no comparable sexual reproduction, upon which bacterial speciation can be based. Therefore, alternative criteria have to be used, which differ depending o...

Bifidobacterium breve BR03 (DSM 16604) is known for its health-promoting activity. We present a single-scaffold genome obtained by using a hybrid approach combining long- and short-read sequencing techniques integrated by an optical map. This approach could be set as an industry standard for probiotic strain characterization.

Lactobacillus species are generally considered to be nonpathogenic and are used in a wide variety of foods and products for humans and animals. However, many of the species examined in this study have antibiotic resistance levels which exceed those recommended by the EFSA, suggesting that these cutoff values should be reexamined in light of the gen...

Lactobacilli have significant scientific and economic value, but their extraordinary diversity means that they are not robustly classified. The 10 homogeneous genera/subgeneric entities that we identify here are characterized by uniform patterns of the presence/absence of specific sets of genes which offer potential as discovery tools for understan...

In order to investigate the possible implications of the trophic supply in the distribution and adaptation of the organisms in caves, we analysed the gut microbiota composition of Neobathyscia pasai and Neobathyscia mancinii, two subterranean Leptodirini endemic to Lessini Mountains (NE-Italy). The two species exhibit different distribution inside...

Lactobacillus casei,Lactobacillus paracasei and Lactobacillusrhamnosus form a closely related taxonomic group (the L. casei group) within the facultatively heterofermentative lactobacilli. Strains of these species have been used for a long time as probiotics in a wide range of products, and they represent the dominant species of nonstarter lactic a...

The Genomic Basis of Lactobacilli as Health-Promoting Organisms, Page 1 of 2 Abstract Lactobacilli occupy a unique position in human culture and scientific history. Like brewer’s and baker’s yeast, lactobacilli have been associated with food production and preservation for thousands of years. Lactobacillus species are used in mixed microbial cult...

The natural or induced development of noble rot caused by the fungus Botrytis cinerea during the late stages of grapevine (Vitis vinifera L.) berry ripening is used in some traditional viticulture areas to produce high-quality wines such as Sauternes and Tokaji. In this research, we wanted to verify if by changing the environmental conditions durin...

The majority of probiotic bacteria belong to the genus Lactobacillus which includes a large number of safe species integral to fermented food production. In the European Union the conversion of ensuing data into successful claims that are compliant with regulatory requirements has proved difficult. Furthermore, the study of lactobacilli has been ch...

Vitis vinifera L. cv. Corvina grape forms the basis for the production of unique wines, such as Amarone, whose distinctive sensory features are strongly linked to the post-harvest grape withering process. Indeed, this process increases sugar concentration and changes must characteristics. While microorganisms involved in must fermentation have been...

Probiotics are microorganisms that confer beneficial effects on the host; nevertheless, before being allowed for human consumption, their safety must be verified with accurate protocols. In the genomic era, such procedures should take into account the genomic-based approaches. This study aims at assessing the safety traits of Bacillus coagulans GBI...

In spite of a global concern on the transfer of antibiotic resistances (AR) via the food chain, limited information exists on this issue in species of Leuconostoc and Weissella, adjunct cultures used as aroma producers in fermented foods. In this work, the minimum inhibitory concentration was determined for 16 antibiotics in 34 strains of dairy ori...

Source of isolation of the Leuconostoc-Weissella strains of this study (Table A). Primers and positive control strains used for the detection of antibiotic resistant genes (Table B). Primers and conditions used for the identification of dairy Leuconostoc-Weissella (Table C). GenBank accession numbers for nucleotide sequences of the genes atpA and p...

The intrinsic characteristics of minimally processed fruit may favor the growth of pathogens and spoilage microorganisms. In this context, the use of natural alternatives to traditional chemical sanitizer agents may represent a useful tool to increase the shelf-life and the safety of minimally processed fruit. The aim of this study was to evaluate...

Lactobacilli are a diverse group of species that occupy diverse nutrient-rich niches associated with humans, animals, plants and food. They are used widely in biotechnology and food preservation, and are being explored as therapeutics. Exploiting lactobacilli has been complicated by metabolic diversity, unclear species identity and uncertain relati...

Lactobacillaceae is the most numerous and heterogeneous family, as about 180 species are recognized. From an applied viewpoint, families Lactobacillaceae and Streptococcaceae represent the two most important lineages since they encompass the highest number of commercialized lactic acid bacteria (LAB). Lactobacillaceae includes the highest number of...

Leuconostoc mesenteroides is a lactic acid bacterium (LAB) commonly associated with fermented foods. Here, we report the genome sequence of three selected dairy strains, showing atypical antibiotic resistances (AR). Genome analysis provided a better understanding of the genetic bases of AR in Leuconostoc and its potential transferability among food...

Bacillus coagulans GBI-30, 6086 is a safe strain, already available on the market, and characterized by certified beneficial effects. The draft genome sequence presented here constitutes the first pillar toward the identification of the molecular mechanisms responsible for its positive features and safety.

Lactic acid bacteria (LAB) represent a functional group of bacteria that are fundamental in human nutrition because of their prominent role in fermented food production and their presence as commensals in the gut. LAB co-evolution and niche-adaptation have been analyzed in several phylogenomic studies due to the availability of complete genome sequ...

Lactic Acid Bacteria (LAB) are a functional group of microorganisms comprising Gram-positive, catalase negative bacteria that produce lactic acid as the major metabolic end-product of carbohydrate fermentation. Among LAB, Lactobacillus is the genus including a high number of GRAS species (Generally Recognized As Safe) and many strains are among the...

Relevant taxonomic data of Lactobacillus species according to their group compositions (Fig. 1): L. delbrueckii- group (Table 2.1S), L. salivarius-group (Table 2.2S), L. reuteri-group (Table 2.3S), L. buchneri-group (Table 2.4S), L. alimentarius-group (Table 2.5S), L. brevis-group (Table 2.6S), L. collinoides-group (Table 2.7S), L. fructivorans-gro...

The phylogenetic structure of Lactobacillus groups based on 16S rRNA sequence analysis and their species composition: L. delbrueckii-group (3.1S), L. salivarius-group (3.2S), L. reuteri-group (3.3S), L. buchneri-group (3.4S), L. alimentarius-group (3.5S), L. brevis-group (3.6S), L. collinoides-group (3.7S), L. fructivorans-group (3.8S), L. plantaru...

Strains of Lactobacillus salivarius are increasingly employed as probiotic agents for humans or animals. Despite the diversity of environmental sources from which they have been isolated, the genomic diversity of L. salivarius has been poorly characterized, and the implications of this diversity for strain selection have not been examined. To tackl...

Yeast strains were isolated from Vin Santo of Gambellara, a sweet white wine with the specificity of Controlled Designation of Origin produced from off-vine overripened grapes in the Veneto region (Italy). Comparative sequence analysis of the 26S rRNA gene revealed that three representative strains (ZO03-5(T), CA06-8 and ME06-9) constitute a taxon...

The development of molecular tools and in particular the use of 16S rRNA gene sequencing has had a profound effect on the taxonomy of many bacterial groups. Gram-positive organisms that encompass the genera Lactobacillus and Clostridium within the Firmicutes are examples of taxa that have undergone major revisions based on phylogenetic information....