Laura Canonico

Marche Polytechnic University

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Maurizio Ciani

Marche Polytechnic University

Francesca Comitini

Marche Polytechnic University

Alice Agarbati

Marche Polytechnic University

Edoardo Galli

Marche Polytechnic University

Lucia Oro

Marche Polytechnic University

Emanuele Zannini

University College Cork

Silvia Gattucci

Marche Polytechnic University

Manuela Taccari

Marche Polytechnic University

António Morata

Hospital Universitario Miguel Servet

Francesca Clementi

Marche Polytechnic University

Cooperative Institutions

Marche Polytechnic University

Ospedali Riuniti di Ancona

Universidad Politécnica de Madrid

University of Bologna

Organizzazione per la Tutela Forestale, Ambientale e Agroalimentare

Universidad de Salamanca

Autonomous University of Yucatán

Universidad Autónoma de Coahuila

University of Florence

University of Turin

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Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content

Food Microbiology (2015)

Laura Canonico Alice Agarbati Francesca Comitini Maurizio Ciani

Torulaspora delbrueckii

Isoamyl acetate

Ethyl hexanoate

Isoamyl alcohol

Starter

Flavour

10.1016/j.fm.2015.12.005

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Citations (165)

Influence of vintage and selected starter on Torulaspora delbrueckii/Saccharomyces cerevisiae sequential fermentation

European Food Research and Technology (2015)

Laura Canonico Francesca Comitini Maurizio Ciani

Torulaspora delbrueckii

Starter

Winery

Fermentation starter

10.1007/s00217-015-2507-x

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Citations (31)

Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods

Foods (2020)

Alice Agarbati Laura Canonico Enrica Marini Emanuele Zannini Maurizio Ciani

In the last decades, there has been a growing interest from consumers in their food choices. Organic, natural, less processed, functional, and pre-probiotic products were preferred. Although, Saccharomyces cerevisiae var. boulardii is the most well-characterized probiotic yeast available on the market, improvement in probiotic function using other yeast species is an attractive future direction. In the present study, un-anthropized natural environments and spontaneous processed foods were exploited for wild yeast isolation with the goal of amplifying the knowledge of probiotic aptitudes of different yeast species. For this purpose, 179 yeast species were isolated, identified as belonging to twelve different genera, and characterized for the most important probiotic features. Findings showed interesting probiotic characteristics for some yeast strains belonging to Lachancea thermotolerans, Metschnikowia ziziphicola, Saccharomyces cerevisiae, and Torulaspora delbrueckii species, although these probiotic aptitudes were strictly strain-dependent. These yeast strains could be proposed for different probiotic applications, such as a valid alternative to, or in combination with, the probiotic yeast S. cerevisiae var. boulardii.

Torulaspora delbrueckii

Saccharomyces boulardii

10.3390/foods9030287

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Citations (60)

Implications of white striping and spaghetti meat abnormalities on meat quality and histological features in broilers

animal (2017)

Giulia Baldi Francesca Soglia Maurizio Mazzoni Federico Sirri Laura Canonico

During the past few years, there has been an increasing prevalence of broiler breast muscle abnormalities, such as white striping (WS) and wooden breast conditions. More recently, a new muscular abnormality termed as spaghetti meat (SM) because of the altered structural integrity of the Pectoralis major muscle often associated with WS has emerged. Thus, this study aimed at evaluating the effects of WS and SM conditions, occurring alone or combined within the same P. major muscle, on meat quality traits and muscle histology. In two replications, 96 P. major muscles were classified into four classes: normal (N), WS, SM and WS/SM. The whole fillet was used for weight assessment and morphometric measurements, then each sample was cut in order to separate the superficial layer from the deep one and used to evaluate proximate composition, histological features, nuclear magnetic resonance relaxation times, functional properties and both myofibrillar and sarcoplasmic proteins profile. Fillets affected by WS and SM abnormalities exhibited higher weights and increased thickness and length. SM condition was associated with a relevant decrease in protein content coupled with a significant increase in moisture level, whereas fat content was affected only by the simultaneous presence of WS. Histological evaluations revealed that abnormal samples were characterized by several degenerative aspects that almost completely concerned the superficial layer of the fillets. White striped fillets exhibited necrosis and lysis of fibers, fibrosis, lipidosis, loss of cross striation and vacuolar degeneration. Moreover, SM samples were characterized by poor fiber uniformity and a progressive rarefaction of the endo- and peri-mysial connective tissue, whereas WS/SM fillets showed intermediate histological features. Nuclear magnetic resonance relaxation analysis revealed a higher proportion of extra-myofibrillar water in the superficial section of all the abnormal fillets, especially in SM samples, which consequently led to a reduction of the water holding capacity of meat. As for functional properties, abnormal fillets exhibited a lower protein solubility and higher ultimate pH values on both the superficial and deep sections. Although abnormal fillets exhibited higher yellowness values, no relevant effect on meat color was observed. The occurrence of WS and SM abnormalities led to increased carbonylation levels and more intense proteolytic processes. Overall, muscle abnormalities mainly affect the superficial layer of P. major muscle and particularly the occurrence of SM myopathy seems to implicate a more pronounced modification of meat quality traits than the mere presence of WS.

Myofibril

Histology

White meat

Muscle fibre

Pectoralis major muscle

Pectoralis Muscle

10.1017/s1751731117001069

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Citations (166)

Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium

Fermentation (2021)

Alice Agarbati Maurizio Ciani Laura Canonico Edoardo Galli Francesca Comitini

Kefir is a fermented milk made by beneficial lactic acid bacteria and yeasts inoculated as grains or free cultures. In this work, five yeast strains with probiotic aptitudes belonging to Candida zeylanoides, Yarrowia lipolytica, Kluyveromyces lactis, and Debaryomyces hansenii species were assessed in a defined consortium, in co-culture with a commercial strain of Lactobacillus casei, in order to evaluate the yeasts’ fermentation performance during kefir production, using different milks. The concentration of each yeast was modulated to obtain a stable consortium that was not negatively affected by the bacteria. Furthermore, all yeasts remained viable for five weeks at 4 °C, reaching about 8.00 Log CFU in 150 mL of kefir, a volume corresponding to a pot of a commercial product. The yeasts consortium showed a suitable fermentation performance in all milks, conferring peculiar and distinctive analytical and aromatic properties to the kefirs, confirmed by a pleasant taste. Overall, the panel test revealed that the cow’s and sheep’s kefir were more appreciated than the others; this evaluation was supported by a distinctive fermentation by-products’ content that positively influences the final aroma, conferring to the kefir exalted taste and complexity. These results allow us to propose the yeasts consortium as a versatile and promising multistarter candidate able to affect industrial kefir with both recognizable organoleptic properties and probiotic aptitudes.

Kefir

Debaryomyces hansenii

Yarrowia

Kluyveromyces lactis

Lactobacillus casei

Organoleptic

Kluyveromyces marxianus

10.3390/fermentation8010009

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Citations (16)

Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery

Fermentation (2022)

Alice Agarbati Laura Canonico Francesca Comitini Maurizio Ciani

The relation between regional yeast biota and the organoleptic characteristics of wines has attracted growing attention among winemakers. In this work, the dynamics of a native Saccharomyces cerevisiae population was investigated in an organic winery. In this regard, the occurrence and the persistence of native S. cerevisiae were evaluated in the vineyard and winery and during spontaneous fermentation of two nonconsecutive vintages. From a total of 98 strains, nine different S. cerevisiae biotypes were identified that were distributed through the whole winemaking process, and five of them persisted in both vintages. The results of the oenological characterization of the dominant biotypes (I and II) show a fermentation behavior comparable to that exhibited by three common commercial starter strains, exhibiting specific aromatic profiles. Biotype I was characterized by some fruity aroma compounds, such as isoamyl acetate and ethyl octanoate, while biotype II was differentiated by ethyl hexanoate, nerol, and β-damascenone production also in relation to the fermentation temperature. These results indicate that the specificity of these resident strains should be used as starter cultures to obtain wines with distinctive aromatic profiles.

Winemaking

Winery

Isoamyl acetate

Ethyl hexanoate

Nerol

Organoleptic

Vineyard

Fermentation starter

Ethanol Fermentation

10.3390/fermentation8050224

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Citations (9)

Ethanol Reduction in Montepulciano Wine: Starmerella bombicola Sequential Fermentation at Pilot Scale Under Aeration Conditions

Foods (2025)

Laura Canonico Silvia Gattucci Laura Moretti Alice Agarbati Francesca Comitini

One of the most relevant challenges in winemaking is the increase in the alcohol content of wine, mainly due to climate change. The use of selected non-Saccharomyces yeasts in sequential fermentation with Saccharomyces cerevisiae is one of the effective strategies for dealing with this issue, even if it has been poorly confirmed at the winery level. This work evaluated the use of Starmerella bombicola and commercial S. cerevisiae strains in sequential fermentation at pilot scale in winery conditions to reduce the ethanol content and obtain a wine with enhanced aroma complexity. The results showed that the sequential S. bombicola/S. cerevisiae fermentation in aeration conditions (20 mL/L/min for the first three days) resulted in a reduction in ethanol of 0.80% (v/v) compared to pure S. cerevisiae fermentation. The aeration conditions of sequential fermentation did not affect the fermentation performance of yeasts. The winery conditions determined, in the sequential fermentation modalities, an enhancement of wild yeasts' presence. At the same time, the inoculation of S. bombicola determined an enhancement of glycerol and lactic acid, which positively influences the structure and body of the wine as well as specific aromatic notes. In winery conditions, better control of fermentation is needed to achieve potential ethanol reduction and favorable by-product formation using S. bombicola.

Ethanol Fermentation

10.3390/foods14040618

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Citations (0)

Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry

Microorganisms (2023)

Francesca Comitini Laura Canonico Alice Agarbati Maurizio Ciani

Fermented food matrices, including beverages, can be defined as the result of the activity of complex microbial ecosystems where different microorganisms interact according to different biotic and abiotic factors. Certainly, in industrial production, the technological processes aim to control the fermentation to place safe foods on the market. Therefore, if food safety is the essential prerogative, consumers are increasingly oriented towards a healthy and conscious diet driving the production and consequently the applied research towards natural processes. In this regard, the aim to guarantee the safety, quality and diversity of products should be reached limiting or avoiding the addition of antimicrobials or synthetic additives using the biological approach. In this paper, the recent re-evaluation of non-Saccharomyces yeasts (NSYs) has been reviewed in terms of bio-protectant and biocontrol activity with a particular focus on their antimicrobial power using different application modalities including biopackaging, probiotic features and promoting functional aspects. In this review, the authors underline the contribution of NSYs in the food production chain and their role in the technological and fermentative features for their practical and useful use as a biocontrol agent in food preparations.

10.3390/microorganisms11061450

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Citations (9)

Exploitation of Three Non-Conventional Yeast Species in the Brewing Process

Microorganisms (2019)

Laura Canonico Edoardo Galli Enrico Ciani Francesca Comitini Maurizio Ciani

Consumers require high-quality beers with specific enhanced flavor profiles and non-conventional yeasts could represent a large source of bioflavoring diversity to obtain new beer styles. In this work, we investigated the use of three different non-conventional yeasts belonging to Lachancea thermotolerans, Wickerhamomyces anomalus, and Zygotorulaspora florentina species in pure and mixed fermentation with the Saccharomyces cerevisiae commercial starter US-05. All three non-conventional yeasts were competitive in co-cultures with the S. cerevisiae, and they dominated fermentations with 1:20 ratio (S. cerevisiae/non-conventional yeasts ratios). Pure non-conventional yeasts and co-cultures affected significantly the beer aroma. A general reduction in acetaldehyde content in all mixed fermentations was found. L. thermotolerans and Z. florentina in mixed and W. anomalus in pure cultures increased higher alcohols. L. thermotolerans led to a large reduction in pH value, producing, in pure culture, a large amount of lactic acid (1.83 g/L) while showing an enhancement of ethyl butyrate and ethyl acetate in all pure and mixed fermentations. W. anomalus decreased the main aroma compounds in comparison with the S. cerevisiae but showed a significant increase in ethyl butyrate and ethyl acetate. Beers produced with Z. florentina were characterized by an increase in the isoamyl acetate and α-terpineol content.

Isoamyl acetate

Ethyl butyrate

Starter

Isoamyl alcohol

Ethyl lactate

10.3390/microorganisms7010011

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Citations (69)

Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions

Food Microbiology (2019)

Laura Canonico Mark Solomon Francesca Comitini Maurizio Ciani Cristián Varela

Torulaspora delbrueckii