64 documents found, page 1 of 7
Metagenomic analysis of the bacterial microbiome, resistome and virulome distin...
Salamandane, Acácio; Leech, John; Almeida, Rita; Silva, Carolina; Crispie, Fiona; Cotter, Paul D.; Malfeito-Ferreira, Manuel; Brito, LuísaThis study aimed to evaluate the microbiome, resistome and virulome of two types of Portuguese cheese using high throughput sequencing (HTS). Culture-dependent chromogenic methods were also used for certain groups/ microorganisms. Eight samples of raw ewe’s milk cheese were obtained from four producers: two producers with cheeses with a PDO (Protected Designation of Origin) label and the other two producers wit...
Investigating the Influence of Vessel Shape on Spontaneous Fermentation in Wine...
Malfeito-Ferreira, Manuel; Granja-Soares, Joana; Chandra, Mahesh; Asryan, Arman Asryan; Oliveira, Joana; Freitas, Victor; Loira, Iris; Morata, AntonioThe earliest archaeological evidence of wine came from ceramic vessels of the Tran- scaucasian ‘Shulaveri-Shomutepe’ or ‘Aratashen-Shulaveri-Shomutepe culture’ (SSC/AShSh: c. 6000–5200 BC). Western European ‘Bell Beaker culture’ (BB: c. 2500–2000 BC) is characterized by bell- shaped pottery vessels but has so far not been found with residues consistent with wine. Knowing that wild grapes populated both habitats...
Definition of the Sensory and Aesthetic Spaces of Dry White Wines with Aging Ab...
Esteves, Marta; Sequeira, Mariana; Malfeito-Ferreira, ManuelThe popular appreciation of dry white wines is most frequently directed to young wines. However, present consumption trends comprise the valorisation of aged dry white wines. Therefore, the present work was aimed at the sensory analysis of aged dry white wines to define their sensory space and to understand which factors drive their quality evaluation by experienced tasters (crit- ics, oenologists and students)...
Impact of Non-Saccharomyces Yeast Fermentation in Madeira Wine Chemical Composi...
Miranda, Andreia; Pereira, Vanda; Jardim, Humberto; Malfeito-Ferreira, Manuel; Marques, José CarlosMadeira wine is produced via spontaneous alcoholic fermentation arrested by ethanol addition. The increasing demand of the wine market has led to the need to standardize the winemak ing process. This study focuses on identifying the microbiota of indigenous yeasts present during Madeira wine fermentation and then evaluates the impact of selected indigenous non-Saccharomyces as pure starter culture (Hanseniaspor...
Role of p-Coumaric Acid and Micronutrients in Sulfur Dioxide Tolerance in Brett...
Chandra, Mahesh; Branco, Patricia; Prista, Catarina; Malfeito-Ferreira, ManuelSulfite is a common preservative in wine, but the spoilage yeast Brettanomyces bruxellensis can produce volatile phenols even with the recommended sulfite dose. The purpose of this study was to examine how wine components, p-coumaric acid (a precursor of volatile phenols), and micronutrients influence culturability, viability, and volatile phenols production by B. bruxellensis under sulfite stress. In red wine,...
Methicillin resistance of food-borne biofilm-forming staphylococci
Salamandane, Acácio; Correia, Jussara; Muetanene, Belo Afonso; Santos, Madalena dos; Malfeito-Ferreira, Manuel; Brito, LuisaThe aim of this study was to evaluate the biofilm-forming ability and the resistance of planktonic cells and biofilm to methicillin (MIC and MBC, and log CFU/cm2 reduction, respectively). Thirty-four isolates were used, including coagulase-positive Staphylococcus (CPS) and coagulasenegative Staphylococcus (CNS), recovered from ready-to-eat (RTE) foods. Biofilm-forming ability was based on enumeration of viable ...
Impact of Non-Saccharomyces yeast fermentation in Madeira wine chemical composi...
Miranda, Andreia; Pereira, Vanda; Jardim, Humberto; Malfeito-Ferreira, Manuel; Marques, José CarlosMadeira wine is produced via spontaneous alcoholic fermentation arrested by ethanol addition. The increasing demand of the wine market has led to the need to standardize the winemaking process. This study focuses on identifying the microbiota of indigenous yeasts present during Madeira wine fermentation and then evaluates the impact of selected indigenous non-Saccharomyces as pure starter culture (Hanseniaspora...
Wine Microbial Consortium: Seasonal Sources and Vectors Linking Vineyard and Wi...
Camilo, Sofia; Chandra, Mahesh; Branco, Patricia; Malfeito-Ferreira, ManuelABSTRACT: Winemaking involves a wide diversity of microorganisms with different roles in the process. The wine microbial consortium (WMC) includes yeasts, lactic acid bacteria and acetic acid bacteria with different implications regarding wine quality. Despite this technological importance, their origin, prevalence, and routes of dissemination from the environment into the winery have not yet been fully unravel...
The Rise of Wine among Ancient Civilizations across the Mediterranean Basin
Harutyunyan, Mkrtich; Malfeito-Ferreira, ManuelThe purpose of this work is to present the archaeological and historical background of viticulture and winemaking from ancient times to the present day in the Mediterranean basin. According to recent archaeological, archaeochemical and archaeobotanical data, winemaking emerged during the Neolithic period (c. 7th–6th millennium BC) in the South Caucasus, situated between the basins of the Black and Caspian Seas,...
Characterization of Escherichia coli isolates from water and food sold on the s...
Salamandane, Acácio; Alves, Suse; Chambel, Lélia; Malfeito-Ferreira, Manuel; Brito, LuísaThe aim of this study was to investigate the pathogenic potential and antibiotic resistance of 59 Escherichia coli isolates from ready-to-eat (RTE) street food (n = 31) and drinking water (n = 28) sold in the city of Maputo, Mozambique. The isolates were characterized by XbaI subtyping analysis via pulsed field gel electrophoresis. Multiplex PCRs were performed targeting five virulence genes (stx, lt, st, astA,...