Isabella Mancuso's research while affiliated with Istituto Sperimentale Italiano Lazzaro Spallanzani and other places

Publications (19)

Article
Full-text available
The present work was carried out to investigate the Antimicrobial Resistance (AMR) of enterococci isolated from raw ewes’ and cows’ milk. The samples were collected from eighteen semi-extensive dairy sheep and cow farms throughout western Sicily. Plate counts, carried out on Rapid Enterococcus Agar commonly used to detect food enterococci, revealed...
Article
Full-text available
In Sicily, the current increasing cultivation of Opuntia ficus-indica corresponds to an availability of prickly pear by-product (PPB) that results from fruit processing for juice extraction. This investigation aims to evaluate the nutritional traits of PPB for ruminant feeding and its stability during a 21-day outdoor storage, using potassium metab...
Article
Full-text available
Background: Consumption of raw cheese may be associated with different diseases. This study aimed to evaluate behavior of four pathogenic bacteria during manufacture and ripening of Protected Designation of Origin (PDO) Pecorino Siciliano cheese. Methods: The experimental cheese groups were inoculated with pathogenic bacteria, including Escherichia...
Article
Full-text available
This work was carried out to pursue a double objective: to improve the hygienic safety of cheeses produced from raw ewes' milk; and to produce a new typology of raw ewes' milk through the application of "Grana" technology for which the name "Gran Ovino" was chosen. With this in mind, raw milk from an individual farm was transformed under controlled...
Article
Full-text available
Background: Lactic Acid Bacteria (LAB) are an important group of microorganisms responsible for the fermentation dairy products. This study was done to identify the dominant lactic acid bacteria in naturally fermented milks from Messinese goat’s breed. Methods: Eighteen individual raw milk samples collected from Messinese goat’s breed were acidifie...
Article
Early vat bacterial biofilms developed spontaneously through contact with whey have been characterized on seven wood types (Castanea sativa Miller, Cedrus libani, A. Rich., Prunus avium L., Fraxinus ornus L., Juglans regia L., Pinus nigra J.F. Arnold and Populus nigra L.). The present study aimed to evaluate the influence of these biofilms on the m...
Article
Full-text available
The present work was carried out to investigate the microbiological profile of Sicilian ewes’ ricotta cheeses during fifteen years of investigations (2002-2016). The samples were collected between those conferred to the Istituto Zooprofilattico Sperimentale della Sicilia (IZSSi) Adelmo Mirri, Palermo (Italy), by the competent authority during offic...
Article
Full-text available
To evaluate the ability of Escherichia coli O157 to growth and survival on wooden vat surface during the manufacture process and subsequent ripening of traditional raw milk cheese, Pecorino Siciliano PDO cheese (protected denomination of origin) - made from raw ewes' milk - was used as a model system. Two wooden vats were activated with deproteiniz...
Article
em>Listeria monocytogenes is a pathogen frequently found in dairy products, and its growth is difficult to control. Bacteriocin-like inhibitory substances (BLIS), produced by lactic acid bacteria (LAB), having proven in vitro anti- Listeria activity, could provide an innovative approach to controlling L. monocytogenes; however, this application nee...
Conference Paper
Full-text available
Six lactic acid bacteria (LAB) were evaluated in vitro for their potential production of antimicrobial substances. LAB were inoculated in milk in two strain combinations M1 (L.rhamnosus, L. lactis and E.faecium) and M2 (S.thermophilus, L.mesenteroides and E.faecium). Control cheeses were produced with pasteurized and raw ewes’ milk and without the...
Article
Full-text available
Bacteriocins are antimicrobial proteins produced by bacteria that inhibit with a bactericidal or bacteriostatic mode of action, the growth of other bacteria. Many lactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Bacteriocinogenic LAB are generally recognized as safe (GRAS) and useful to control the frequent development...
Article
Three Lactococcus lactis subsp. cremoris strains were used to develop an ad hoc biofilm on the surfaces of virgin wooden vats used for cheese production. Two vats (TZ) were tested in controlled conditions (pilot plant) and two vats (TA) were tested in real conditions (industrial plant). In each plant, one vat (TA1 and TZ1) was used for the control...
Article
Full-text available
Traditional Sicilian cheese productions are carried out employing traditional wooden vats, called tina. Many studies have highlighted the beneficial role of wooden dairy equipment by contributing to enriching the milk microflora and improving the acidification processes. The present work was undertaken to evaluate the safety of the wooden vats used...
Article
Full-text available
Ovine ricotta cheese is a traditional Sicilian dairy product characterised by high humidity and a short shelf life (2-4 days when refrigerated). The increasing demand for fresh food has prompted manufacturers to develop special packaging techniques, such as modified atmosphere packaging (MAP), that can extend the shelf life and maintain the organol...
Article
The microbial composition of artisan and industrial animal rennet pastes was studied by using both culture-dependent and -independent approaches. Pyrosequencing targeting the 16S rRNA gene allowed to identify 361 operational taxonomic units (OTUs) to the genus/species level. Among lactic acid bacteria (LAB), Streptococcus thermophilus and some lact...
Article
Full-text available
Parole chiave: cellule somatiche, IMI, latte ovino. INTRODUZIONE -Il conteggio delle cellule somatiche nel latte ovino si è dimostrato un valido strumento per la determinazione dello stato sanitario della mammella (Gonzalo et al., 2002; Bergonier e Berthelot, 2003; Rosati et al., 2005). Oggetto del presente studio è stato valutare eventuali relazio...
Article
Full-text available
Parole chiave: ROC, conta cellule somatiche, mastiti, ovini da latte. INTRODUZIONE -Negli ovini da latte le mastiti costituiscono una delle principali cause di perdite economiche per la ridotta produzione e soprat-tutto per la scarsa qualità tecnologica del latte, in considerazione del fatto che il latte ovino è utilizzato prevalentemente per la tr...
Article
Full-text available
Jennet milk as human food is hypoallergenic for patients affected by Cow Milk Protein Allergy and multiple food allergies. For these pathologies, jennet milk represents the best alternative to other types of milk. Therefore, jennet milk consumers are very sensible to the effects of pathogens' contaminations, and several hygienic practices during th...

Citations

... Although high-level aminoglycoside-resistant (HLAR) enterococci were first reported in the 1980s in humans [9], and have been described in several studies investigating antimicrobial resistance profiles in raw milk or dairy products worldwide [10,11], there have been no comprehensive surveys to date on the characteristics of HLAR enterococci obtained from raw milk or dairy products in Korea. Hence, this study was conducted to compare the distribution of HLAR and multidrug-resistant (MDR) Enterococcus faecalis (E. ...
... The residues of grape, apple and prickly pear process could be considered sources of structural carbohydrates, with a high amount of NDF only partially lignified (Chedea et al. 2017;Steyn et al. 2018 ;Amer et al. 2019;Marcos et al. 2019;Atalay, 2020;Sato et al. 2020;Todaro et al. 2020) . Furthermore, Cilev et al. (2016) and Olivo et al. (2017) evidenced high amount (from 10 to 21% DM) of ether extract in grape residues. ...
... coli. Furthermore, Cardamone et al. [65] inoculated the four main dairy pathogenic species (Es. coli O157, Ls. monocytogenes, Salmonella Enteritidis, and St. aureus) at the production stage of Pecorino Siciliano cheese and evaluated their behavior during ripening. The results of the investigation indicated that PDO Pecorino Siciliano cheese production conditions determined a consistent decrease in the growth of all four bacteria inoculated. ...
... CFU/mL for raw ewes' milk [51]. High levels of TMM are often detected in raw ewe's milk from the Valle del Belìce breed [52,53], and this is imputable to the microbial contamination of the udder surface occurring during the milking procedures or during transport or to the growth of indigenous milk microorganisms during storage [54]. Mesophilic coccus LAB were found at 10 6 CFU/mL, while mesophilic rod LAB were one Log cycle lower. ...
... CFU/mL for raw ewes' milk [51]. High levels of TMM are often detected in raw ewe's milk from the Valle del Belìce breed [52,53], and this is imputable to the microbial contamination of the udder surface occurring during the milking procedures or during transport or to the growth of indigenous milk microorganisms during storage [54]. Mesophilic coccus LAB were found at 10 6 CFU/mL, while mesophilic rod LAB were one Log cycle lower. ...
... Different packaging systems have been assessed against BA formation, such as vacuum and modified atmosphere (Todaro et al., 2018) or edible films and coatings (Costa, Maciel, Teixeira, Vicente, & Cerqueira, 2018). The effects of vacuum and non-vacuum packaging on BAs (cadaverine, putrescine, tyramine, tryptamine, phenylethylamine, and histamine) and organic acids (citric, lactic, formic, acetic, propionic, and butyric) in Kashar cheese during storage for 180 days at 4 C were evaluated by Andiç, Tunçtürp, and Gençcelep (2011). ...
... Ricotta cheese is a high-moisture soft dairy product not properly classified as cheese because it is produced from whey, the by-product from cheese making, and not from milk (Filippetti et al., 2007;Camerini et al., 2016;Scatassa et al., 2018). It is also allocated as a "whey cheese" within the class of dairy products reported by the Codex Alimentarius (2011) and by the Standard UNI 10978:2013 (UNI, 2013). ...
... Most of the CSS microbiota was comprised of lactic acid bacteria (LAB) found at concentrations as high as 7 log CFU/g (Kang et al., 2012). It has been established that LAB compete against and even inhibit L. monocytogenes proliferation and survival (Gómez et al., 2016;Lewus et al., 1991;Scatassa et al., 2017). Therefore, Assessing pLM80 gene expression levels from Tang et al. (2015) samples revealed that the most expressed genes in the control (MBHIB) and experimental (CSS) replicates were within the same region that includes the bcrABC cassette, tmr, a gene encoding a putative glyoxalase family protein, and two putative resolvases (Table S3: https://doi.org/10.6084/m9.figshare.20558514). ...
... 22.64% of the LAB isolates tested showed inhibition zones of L. monocytogenes higher than 2 mm, which could be because of competition for nutrients and space and/or production of antimicrobial compounds such as lactic acid and other organic acids, ethanol, diacetyl, carbon dioxide, hydrogen peroxide and bacteriocins (Kasra-Kermanshahi & Mobarak-Qamsari, 2015). The percentage of LAB isolates with anti-listerial activity was in the range of active strains reported with the agar spot assay in different foods (Fontana et al., 2015;Macaluso et al., 2016). When the origin of active isolates was analyzed, a higher percentage was obtained in cheese industries (27.51%) than in dry-cured fermented sausages factories (17.58%), in spite of the number of LAB isolates tested from the two types of industries was similar (189 from cheese factories and 182 from meat industries). ...
... Gelcompare II software version 6.5 (Applied-Maths, Sint-Martens-Latem, Belgium) was used to analyze the resulting RAPD profiles. All different strains were identified at the species level by 16S rRNA gene sequencing following the approach applied by Gaglio et al. [32]. The sequences were compared with those available in the GenBank/EMBL/DDBJ (http://www.ncbi.nlm.nih.gov, ...