Papers by Lucilla Iacumin
Applied Microbiology and Biotechnology, 2020
Environmental science. Nano, 2024
Frontiers in Microbiology, Oct 11, 2023
John Wiley & Sons, Ltd eBooks, Dec 24, 2016
Fresh pork has a varied microflora depending on the sources of contamination. To avoid spoilage a... more Fresh pork has a varied microflora depending on the sources of contamination. To avoid spoilage and to increase the shelf life, the food technology offers different preservation procedures. Because of the distinct features of the environment after different preservation methods are used and the differing sensitivities of the distinct microbial groups to these preservation systems, the microbial species present and their proportions vary notably in the different pork products. In this chapter, the microbial ecology of pork and various pork products is summarized. \ua9 2017 John Wiley & Sons, Ltd. All rights reserved
Applied Microbiology and Biotechnology, Feb 3, 2020
Environmental Monitoring and Assessment
Understanding the actual distribution of different Legionella species in water networks would hel... more Understanding the actual distribution of different Legionella species in water networks would help prevent outbreaks. Culture investigations followed by serological agglutination tests, with poly/monovalent antisera, still represent the gold standard for isolation and identification of Legionella strains. However, also MALDI-TOF and mip-gene sequencing are currently used. This study was conducted to genetically correlate strains of Legionella non pneumophila (L-np) isolated during environmental surveillance comparing different molecular techniques. Overall, 346 water samples were collected from the water system of four pavilions located in a hospital of the Apulia Region of Italy. Strains isolated from the samples were then identified by serological tests, MALDI-TOF, and mip-gene sequencing. Overall, 24.9% of water samples were positive for Legionella, among which the majority were Legionella pneumophila (Lpn) 1 (52.3%), followed by Lpn2-15 (20.9%), L-np (17.4%), Lpn1 + Lpn2-15 (7.1...
Frontiers in Microbiology, Dec 20, 2021
Industrie Alimentari (Italy), 2005
Industrie Alimentari (Italy), 2006
Food Microbiology, Apr 1, 2022
A mix base for ice cream (MBIC) is used to produce artisanal or industrial ice creams and dessert... more A mix base for ice cream (MBIC) is used to produce artisanal or industrial ice creams and desserts and consists of a mixture of different ingredients, including sugar, egg yolk, natural flavors, starch and milk proteins. MBICs, which have chemical-physical characteristics that include a pH of 5.61 and an activity water (Aw) less than or equal to 0.822, are packaged in tin boxes and stored at ambient temperature. Despite the low Aw, MBIC can support osmotolerant and osmophilic yeast growth. The aim of our work was to study the behavior of Zygosaccharomyces rouxii, the main microorganisms responsible of MBIC spoilage, either in the vivo or in a model system in order to inhibit its growth by the selection of antimicrobial agents. Different osmotolerant yeasts belonging to the genus Zygosaccharomyces were isolated and identified from spoiled and unspoiled lots of MBICs. In particular, Z. rouxii was the predominant species responsible for the spoilage, which depended on the high temperature of storage (>20 °C) and was highlighted by the presence of alcohol, esters, acids and gas (CO2), which blew open the tin boxes. To stop spoilage, different antimicrobial compounds were tested: sulfur dioxide, sorbic and benzoic acids and ethanol. However, only 2% v/v ethanol was required to achieve the total inhibition of the Z. rouxii cocktails tested in this work. The use of other antimicrobials cannot be recommended because they were not able to stop yeast spoilage and changed the color and flavor of the products. Conversely, the use of ethanol is suggested because of its extreme effectiveness against osmotolerant yeasts, and the added amount was less than or equal to the taste threshold limit. The MBICs, treated with ethanol, were stable till the end of their shelf-life (6 months).
Food Control, Jun 1, 2019
The aim of this work was to investigate the microorganisms and their metabolites responsible for ... more The aim of this work was to investigate the microorganisms and their metabolites responsible for the spoilage of goose sausages produced in a small facility in Lombardy, a northern region of Italy. Spoilage was first detected by sensorial analysis using the “needle probing” technique; however, the spoiled sausages were not marketable due to the high ammonia and vinegar smell. The added starter culture did not limit or inhibit the spoilage microorganisms, which were represented by Levilactobacillus brevis, the predominant species, and by Enterococcus faecalis and E. faecium. These microorganisms grew during ripening and produced a large amount of biogenic amines, which could represent a risk for consumers. Furthermore, Lev. brevis, being a heterofermentant, also produced ethanol, acetic acid and a variation in the sausage colour. The production of biogenic amines was confirmed in vitro. Furthermore, as observed in a previous work, a second cause of spoilage can be attributed to moulds that grew during ripening; both the isolated strains, Penicillium nalgiovense, added as starter culture, and P. lanoso-coeruleum, present as environmental contaminant, grew between the meat and casing, producing a large amount of total volatile nitrogen, responsible for the ammonia smell perceived either in the ripening area or in the sausages. This is the first description of Levilactobacillus brevis predominance in spoiled goose sausage.
Industrie Alimentari (Italy), 2006
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Papers by Lucilla Iacumin