The aim of this study was to isolate and characterize autochthonous Saccharomyces cerevisiae yeasts from Cabernet Sauvignon grape must and to analyze how they impacted the final characteristics of the wines obtained from the same must type. This work was carried out in a “Pago” winery located in Requena, Spain. Twenty-two isolates were obtained from grape must. After molecular identification and typing, 11 different strains were determined. Growth-related parameters and metabolic characteristics (glucose and fructose consumption, and ethanol, glycerol and acetic acid production) were determined by laboratory-scale fermentations (50 mL) of Cabernet Sauvignon must. From 2 L fermentation batches, residual sugar, density, ethanol concentration, titratable and volatile acidities, pH, and polyphenolic and volatile compounds were determined, as well as the sensory attributes of the produced wines. Differences between strains in the growth and metabolic parameters were observed. Eleven S. cerevisiae strain profiles were characterized to establish which strain or strains of the selected yeasts would produce the highest polyphenolic and aromatic concentration of the red Cabernet wines made in the “Pago winery” to then multiply them for their use to make the red wines of this winery.

Background: Functional beverages are ordinary foods with components or ingredients able to provide specific health effects other than purely nutritional effect. Aim: This study aims to formulate a new functional beverage obtained from the recovery of YoAlp® whey, a bovine fermented milk obtained using autochthonous starter cultures, added with Renetta Canada/Golden Delicious-Raspberry (YWL), Renetta Canada-Aronia (YWA) and Ravèntse (YWR) fruit juices to improve the functionality of the beverage. Methods: Microbiological analysis and chemical characterization, by a proteomic approach and spectrophotometric microassay, have been conducted on beverages to investigate the expected shelf-life and potential health promoting effects. Results: The microbiological assessment confirmed the safety of the beverages and the probiotic bacteria vitality over a shelf life of seven days. Biochemical analysis performed highlight the presence of different bioactive peptides (ACE inhibitory and antioxidant), and the betacasomorphin 9 (BCM-9), marker of A2 variant of β-casein typically present in Aosta Valley cattle breeds. Moreover, high amounts of total polyphenols, which concur to the antioxidant activity values observed, have been found. Furthermore, ACE inhibitory activity is well correlated to the bioactive peptides detected. Finally, a consumer test confirmed the YoAlp® whey-based beverages appreciation. Conclusions: The production of these beverages could represent a huge opportunity for Aosta Valley’s farms to increase their income and competitiveness, creating a circular economy by recovering a by-product like whey and following sustainability and healthy trends, which are driving the food sector.

Increasing levels of dissolved organic matter (DOM) in watercourses in the Northern hemisphere is mainly due to reduced acid rain, climate change, and changes in agricultural practices. However, their impacts vary in time and space. To predict how DOM respond to changes in environmental pressures we need to differentiate between allochthonous and autochthonous sources, as well as identify anthropogenic DOM. In this study we distinguish between allochthonous, autochthonous, and anthropogenic sources of DOM in a diverse watercourse network using DOM characterization tools and by assessing effects of land cover on water quality. Main sources of DOM are forests discharging allochthonous humic DOM, autochthonous fulvic DOM, and runoff from urban sites and fish farms with high levels of anthropogenic DOM rich in protein like material. Specific UV absorbency (sUVa) distinguish allochthonous DOM from autochthonous and anthropogenic DOM. Anthropogenic DOM differ from autochthonous fulvic DOM by containing elevated levels of protein like material. DOM from fishponds is distinguished from autochthonous and sewage DOM by having high sUVa. DOM characteristics thus provide valuable tools for deconvoluting the various sources of DOM allowing water resource managers to predict future trends in DOM and detect anthropogenic sources of DOM.

The sustainability of agroecological systems, biodiversity protection, animal welfare and consumer demand for higher-quality products from alternative and extensive farming methods, have reinforced interest in local breeds that are well adapted to low-input environments. However, food safety needs to be safeguarded to reinforce consumer confidence. The aim of this study was to conduct a preliminary investigation on the occurrence of Salmonella spp. in eggshells, hen’s cloaca and litter materials from autochthonous Portuguese laying hens raised in a semi-extensive system for small-scale production. A total of 279 samples were obtained, with 63 samples from the “Preta Lusitânica” breed, and 72 samples each from the remaining autochthonous breeds, namely “Branca”, “Amarela” and “Pedrês Portuguesa”. None (0%) of the samples analyzed were positive for Salmonella spp.. To the best of our knowledge, these are the first results of Salmonella evaluation from hen’s cloaca, eggshells, and litter materials in autochthonous Portuguese chickens, suggesting that a semi-extensive production system can contribute to better food security and a lower risk to public health and the environment.

This study was carried out to identify the behaviour of Escherichia coli O157:H7 and of Listeria monocytogenes inoculated in Maronesa breed beef with different ultimate pH (pHu) (Normal and DFD), and stored at two different temperatures (4 and 9 ºC), during 28 days post mortem (pm). The main objective was to illustrate the problematic feature of dealing with beef meat showing high pHu and stored at mild abusive temperatures (9 ºC). Beef steaks (ms. longissimus dorsi) were inoculated with low levels (ca. 2 or 3 log CFU/g) of these both pathogens and packed in air, vacuum and three gaseous mixtures with decreasing O2 and increasing CO2 concentrations (MAP70/20, MAP50/40 and MAP30/60). At 4 ºC, the growth of E. coli O157:H7 presented the same pattern on Normal and DFD meat. On contrary, the growth of L. monocytogenes was higher on DFD meat, revealing the effect of the pHu and its psychotropic character. At abusive temperature, both pathogens grew, achieving high levels on DFD meat. In these cases, the MAP with the highest CO2 concentration (60%) revealed to be more effective against the development of E. coli O157:H7, presenting the lowest number of counts.

Traditional dry fermented meat products are obtained artisanally in many countries, where they represent a gastronomic heritage well distinguished from industrial counterparts. This food category is most often obtained from red meat, a food commodity that is under attack because of evidences of increased risk of cancer and degenerative diseases with high consumption. However, traditional fermented meat products are intended for moderate consumption and gastronomic experience and, as such, their production must be continued also to safeguard culture and economy of the geographical areas of origin. In this review, the main risks attributed to these products are considered and how these risks are minimized by following precise production norms, respectful of the ancient manufacturing processes is described. Moreover, results obtained in studies reporting use of autochthonous microbial cultures of lactic acid bacteria (LAB), coagulase negative staphylococci (CNS), Debaryomyces hansenii and Penicillium nalgiovense to improve safety and quality of traditional fermented meats are summarized. The role of these products as a source of microorganisms that can be beneficial to the host are also considered. From the results of the studies reviewed here it appears that the development of autochthonous cultures for these foods ensure safety and stabilize sensory characteristics with possibility to be extended to the large variety of traditional productions.