A5017857842- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Legume Nitrogen Fixing Symbiosis
- Biochemical and biochemical processes
- Fungal and yeast genetics research
- Wine Industry and Tourism
- Plant Pathogens and Fungal Diseases
- Nematode management and characterization studies
- Fungal Biology and Applications
- Tea Polyphenols and Effects
- Soybean genetics and cultivation
- Bacterial biofilms and quorum sensing
- Sensory Analysis and Statistical Methods
- Bacterial Genetics and Biotechnology
- Plant-Microbe Interactions and Immunity
- Yeasts and Rust Fungi Studies
- Food Quality and Safety Studies
- Microbial Community Ecology and Physiology
- Meat and Animal Product Quality
- Composting and Vermicomposting Techniques
- Plant Pathogenic Bacteria Studies
- Plant Growth Enhancement Techniques
- Plant biochemistry and biosynthesis
- Mycotoxins in Agriculture and Food
- Bacteriophages and microbial interactions
University of Padua
2009-2024
AULSS 2 Marca Trevigiana
2006-2013
Gray mold is one of the most important diseases grapevine in temperate climates. This plant pathogen affects growth and reduces wine quality. The use yeasts as biocontrol agents to apply vineyard have been investigated recent years an alternative agrochemicals. In this work, fermenting musts obtained from overripe grape berries, therefore more susceptible infection by fungal pathogens such Botrytis cinerea, were considered for selection carrying antifungal activity. Thirty-six isolates...
The role of soil microbiota, specifically rhizospheric microorganisms, in the development phytoremediation techniques has to be elucidated order speed up process and optimize rate mobilization/absorption pollutants. To meet such a purpose, several heavy metal resistant bacterial strains were isolated from contaminated rhizosphere some spontaneous plants grown therein, as Brassica sp., Trifolium repens, pratense Chenopodium album. Colonization is known helpful for bacteria, but their presence...
In recent years the interest for natural fermentations has been re-evaluated in terms of increasing wine terroir and managing more sustainable winemaking practices. Therefore level yeast genetic variability abundance Saccharomyces cerevisiae native populations vineyard are becoming crucial at both ecological technological level. Among factors that can influence strain diversity, commercial starter release accidentally occur environment around winery, to be considered. this study we led a...
ABSTRACT In wine production, sulfites are widely used as antimicrobials and antioxidants, whereas copper is associated with fungicides fining treatments. Therefore, yeasts constantly exposed to these agents. Copper tolerance related the copy number of CUP1 gene, encoding for a metallothionein involved in detoxification. yeasts, sulfite resistance mainly depends on presence translocation t(XVI;VIII) promoter region SSU1 gene. This gene encodes plasma membrane pump metabolism Recently, new...
During programs for the selection of enological yeasts, several hundred natural isolates are usually screened. The scope these operations is to isolate strains possessing good fermentative properties without necessarily arriving at a precise species designation: in other words, detect belonging Saccharomyces sensu stricto complex. In present study, pair primers, designed within variable D1/D2 region 26S subunit ribosomal yeast RNA, have been constructed. These generate an amplification...
ABSTRACT Starmerella bacillaris is a fermentative yeast commonly found in vineyards. Here, we present the draft genome sequence of S. PAS13, nonconventional enological with potential role as biocontrol agent. This gene will provide insights into genetic basis activity against gray mold disease ( Botrytis cinerea ).
This is the report of first open field release genetically modified microorganisms (GMMs) in Italy. It covers ten years monitoring, and follows in-field GMM dynamics from strain to disappearance below detection limits, as well assessment impact on resident microorganisms. The bacteria released belong nitrogen fixing legume endosymbiont Rhizobium leguminosarum bv. viciae, were engineered with non-agronomically-proficient traits, order assess their behavior fate without GMM-specific positive...
In this work the fermentation performances of seven vineyard strains, together with industrial strain EC1118, have been investigated at three differing yeast assimilable nitrogen (YAN) concentrations (300 mg N l-1 , 150 and 70 ) in synthetic musts. The results indicated that response to different levels is dependent. Most strains showed a dramatic decrease but no significant differences CO2 production were found when fermentations 300 compared. Only one among present must. These contribute...
In this study, two vineyards of different age were chosen. During three years, a sampling campaign was performed for isolating vineyard-associated Saccharomyces cerevisiae (S. cerevisiae) strains. Bark portions and, when present, grape bunches regularly collected from the same vine plants during overall period. Each bark portion added to synthetic must, while each bunch manually crushed, and fermentations run isolate S. All yeasts identified at species strain levels evaluate genetic...
372 natural isolates of Rhizobium leguminosarum bv. viciae, rescued from nodules pea plants grown in an agricultural field northern Italy, were analyzed by different methods. Three DNA-based fingerprinting techniques lined up to compare their relative degree resolution and possible advantages each approach. The methods included (i) Eckhardt gel plasmid profiles, (ii) pulsed-field electrophoresis (PFGE) genomic large fragment digests, (iii) random amplified polymorphic DNA (RAPD) generated...
Starmerella bacillaris is a non-Saccharomyces yeast proposed for must fermentation together with Saccharomyces cerevisiae because of its high glycerol and moderate volatile acidity production. Furthermore, it was demonstrated that the same S. strains possess interesting technological properties exhibited antifungal activity against Botrytis cinerea, suggesting release this in vineyard. To obtain positive effect during following winemaking process, maintenance suitable concentrations...
Norepinephrine, a natural transmitter, is stored in vesicles of sympathetic nerve endings. Small amounts this amine are released continuously into the circulation to maintain tonic activity; increasing response stimulation. Cardiac catecholamine concentrations remained unaltered even face vigorous activity produced by 1) prolonged stimulation, 2) exposure cold for 6 hr and 3) administration histamine or β-tetrahydronaphthylamine. Such maintenance endogenous levels was not possible when...
Commercial Saccharomyces cerevisiae starters are single-strain cultures widely used in winemaking to optimise the fermentation process and improve organoleptic quality of wine. Unfortunately, worldwide extensive use a limited number industrial strains led standardisation sensory properties, reducing identity wines. Therefore, multi-strain S . can be an alternative tool alter profile wines, increasing diversity wine styles. However, this strategy may interesting only if overall kinetics is...