No abstract

Ten lots of industrial raw sausages in modified atmosphere (CO 30%, O 70%), produced in the same plant over 7 months, were analyzed at the day after production (S samples) and at the end of shelf life (E samples), after 12 days storage at 7 °C to simulate thermal abuse. Quality of the products was generally compromised by storage at 7 °C, with only 3 E samples without alterations. During the shelf life, the pH decreased for the accumulation of acetic and lactic acids. A few biogenic amines accumulated, remaining below acceptable limits. The profile of volatile compounds got enriched with alcohols, ketones, and acids (e.g. ethanol, 2,3-butanediol, 2,3-butandione, butanoic acid) originated by bacterial metabolism. Throughout the shelf life, aerobic bacteria increased from 4.7 log to 6.6 log cfu/g, and lactic acid bacteria (LAB) from 3.7 to 8.1 log cfu/g. Staphylococci, enterobacteria, and pseudomonads passed from 3.7, 3.0, and 1.7 to 5.5, 4.8, and 3.0 log cfu/g, respectively. Dominant cultivable LAB, genotyped by RAPD-PCR, belonged to the species Lactobacillus curvatus/graminis and Lactobacillus sakei, with lower amounts of Leuconostoc carnosum and Leuconostoc mesenteroides. Brochothrix thermosphacta was the prevailing species among aerobic bacteria. The same biotypes ascribed to several different species where often found in E samples of diverse batches, suggesting a recurrent contamination from the plant of production. Profiling of 16S rRNA gene evidenced that microbiota of S samples clustered in two main groups where either Firmicutes or Bacteroidetes prevailed, albeit with taxa generally associated to the gastro-intestinal tract of mammals. The microbial diversity was lower in E samples than in S ones. Even though a common profile could not be identified, most E samples clustered together and were dominated by Firmicutes, with Lactobacillaceae and Listeriaceae as the most abundant families (mostly ascribed to Lactobacillus and Brochothrix, respectively). In a sole E sample Proteobacteria (especially Serratia) was the major phylum.

Cannabis (Cannabis sativa L.) is one of the earliest cultivated crops, valued for producing a broad spectrum of compounds used in medicinal products and being a source of food and fibre. Despite the availability of its genome sequences, few studies explore the molecular mechanisms involved in pathogen defense, and the underlying biological pathways are poorly defined in places. Here, we provide an overview of Cannabis defence responses against common pathogens, such as Golovinomyces spp., Fusarium spp., Botrytis cinerea and Pythium spp. For each of these pathogens, after a summary of their characteristics and symptoms, we explore studies identifying genes involved in Cannabis resistance mechanisms. Many studies focus on the potential involvement of disease-resistance genes, while others refer to other plants however whose results may be of use for Cannabis research. Omics investigations allowing the identification of candidate defence genes are highlighted, and genome editing approaches to generate resistant Cannabis species based on CRISPR/Cas9 technology are discussed. According to the emerging results, a potential defence model including both immune and defence mechanisms in Cannabis plant–pathogen interactions is finally proposed. To our knowledge, this is the first review of the molecular mechanisms underlying pathogen resistance in Cannabis.

Sensory descriptive analysis of food products provides an understanding and control of the key attributes for consumer satisfaction and for market success. The present review describes the main application fields of this technique and the most significant studies.Particularly, it focuses on food quality, nutrition and health fields treating few other areas in which sensory analysis is applied as well. Moreover, the work highlights how, in many cases, sensory evaluation is used in combination with other methods, mostly chemical and microbiological, and how this integrated approach increases its potentialities and improves the quality of the results. The review also underlines how the most recent demand trend of consumers, based on more natural and functional food, led to the need to develop new products, for which a sensory testing phase is highly advised. Consequently, accurate sensory analysis methods have significatively risen in importance.

Peach post-harvest ripening is a complex developmental process controlled by a plethora of genetic and epigenetic factors. Specifically, it leads to protein, lipid and nucleic acid degradation, all resulting in cell death. Substantial research has been directed at investigating peach regulatory mechanisms underlying genomic, metabolomic and transcriptomic modifications occurring during this stage, and much progress has been made thanks to the advent of Next Generation Sequencing technologies. This review is focused on the latest multi-omics studies, with the aim of highlighting the most significant results and further investigating the regulation of the key genes involved in peach post-harvest processes and related physiology. By offering an exhaustive overview of peach omics profiles, it provides a comprehensive description of gene expression changes and their correlation with ripening stages, including some post-harvest treatments, as well as with volatile organic compound modifications. However, the present work highlights that, due to the complexity of the process, recent investigations do not elucidate all underlying molecular mechanisms, making further studies still necessary. For this reason, some key points for future research activities and innovative peach breeding programs are discussed, relying on trusted multi-omic approaches.