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A new perspective on vescalagin, castalagin, and their degadation pathways in wine spirits ageing
Publication . Fernandes, T.A.; Antunes, A.M.M.; Oliveira Alves, S.C.; Caldeira, I.; Anjos, O.; Fargeton, L.; Boissier, B.; Catarino, Sofia; Canas, S.
FTIR-ATR, FT-RAMAN and GC-FID assessment of discrimination of aged wine spirits under different conditions
Publication . Anjos, O.; Caldeira, I.; Vitória, C.; Pedro, S.I.; Fernandes, T.A.; Fergeton, L.; Boissier, B.; Catarino, Sofia; Canas, S.
Quantiication of coumarins in wine spirit aged by different technologies using Chestnut wood
Publication . Oliveira Alves, S.C.; Lourenço, S.; Fernandes, T.A.; Anjos, O.; Caldeira, I.; Canas, S.; Catarino, Sofia
Co-inoculation with Staphylococcus equorum and Lactobacillus sakei reduces vasoactive biogenic amines in traditional dry-cured sausages
Publication . Dias, Igor; Laranjo, Marta; Potes, Maria Eduarda; Santos, Ana Cristina Agulheiro; Ricardo Rodrigues, Sara; Fialho, Ana Rita; Véstia, Joana; Fraqueza, M. J.; Oliveira, Margarida; Elias, Miguel
: Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA)
is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect
of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical
parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, color,
texture, and sensory attributes were assessed. Three starter cultures were used, namely Staphylococcus
equorum S2M7 and Lactobacillus sakei CV3C2, both separate and combined with the 2RB4 yeast
strain at a concentration of 106
cfu/g. Dextrose 0.25% was added to the meat batter. Starters had
a significant effect on the reduction of aW values (0.845 to 0.823). The treatment with L. sakei as
well as the co-inoculation of L. sakei with S. equorum effectively reduced the L. monocytogenes counts
to undetectable levels. Sausages co-inoculated with S. equorum S2M7/L. sakei CV3C2 showed a
significant reduction in the content of vasoactive amines, namely tryptamine (26.21 to 15.70) and
β-phenylethylamine (4.80 to 3.69). Regarding texture, control PA showed higher hardness values,
and the starters promoted the cohesiveness of the batter while reducing chewiness. The studied
starters did not compromise the sensory characteristics of PA.
Emergence and clonal spread of CTX-M-65-Producing Escherichia coli from retail meat in Portugal
Publication . Leão, Célia; Clemente, Maria; Moura, Laura; Seyfarth, Anne Mette; Hansen, Inge M.; Hendriksen, Rene S.; Amaro, Ana
The emergence and dissemination of resistance to third- and fourth-generation
cephalosporins among Enterobacteriaceae from different sources impose a global
public health threat. Here, we characterized by whole-genome sequencing four
Escherichia coli strains harboring the blaCTX−M−65 gene identified among 49 isolates
from beef and pork collected at retail. The genomic content was determined using
the Center for Genomic Epidemiology web tools. Additionally, the prediction and
reconstruction of plasmids were conducted, the genetic platform of the blaCTX−M−65
genes was investigated, and phylogenetic analysis was carried out using 17 other
genomes with the same sequence type and harboring the blaCTX−M−65 gene. All strains
harbored blaCTX−M−65, blaOXA−1, and blaTEM−1B, and one also carried the blaSHV−12
gene. Other resistance genes, namely, qnrS2, aac(60
)-Ib-c, dfrA14, sul2, tetA, and
mphA, were present in all the genomes; the mcr-1.1 gene was identified in the colistinresistant strains. They belong to sequence type 2179, phylogenetic group B1, and
serotype O9:H9 and carried plasmids IncI, IncFIC(FII), and IncFIB. All strains share an
identical genetic environment with IS903 and ISEcp1 flanking the blaCTX−M−65 gene. It
seems likely that the blaCTX−M−65 gene is located in the chromosome in all isolates
based on deep in silico analysis. Our findings showed that the strains are clonally
related and belong to two sub-lineages. This study reports the emergence of CTX-M-65-
producing E. coli in Portugal in food products of animal origin. The chromosomal location
of the blaCTX−M−65 gene may ensure a stable spread of resistance in the absence of
selective pressure.
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Fundação para a Ciência e a Tecnologia
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6817 - DCRRNI ID
Número da atribuição
157632