Mattia Pia Arena

Membrane Lipid Remodeling in Non-Saccharomyces Wine Yeasts Under Ethanol Stress: From Mechanism Toward a Predictive Lipid Signature

Elisa Aiello, Mattia Pia Arena, Andrea Pulvirenti, María Aurora Carrillo Gullo

Non-Saccharomyces yeasts shape the aroma, freshness, and reduced-alcohol profiles of wines, yet their oenological contribution is curtailed by a poor tolerance to ethanol. Because ethanol acts on the plasma membrane, the cell’s selective barrier, this limitation is rooted in the membrane lipidome, …

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Tolleranza allo stress e risposte adattative durante la fermentazione alcolica: studio comparativo tra lieviti enologici Saccharomyces e non-Saccharomyces

Andrea Pulvirenti, Mattia Pia Arena, Fabio Licciardello, Elisa Aiello

Risorse microbiche nell’ambito del progetto SUS-MIRRI.IT: gestione di microbiomi e microrganismi coltivabili a supporto della valorizzazione delle bevande fermentate presso la Unimore Microbial Culture Collection (UMCC)

Mattia Pia Arena, Maria Gullo, Fabio Licciardello, Lara Signorello

Isolation and Reassembly of Cultivable Bacteria and Yeasts for Kombucha Tea Fermentation

Lara Signorello, Marcello Brugnoli, Mattia Pia Arena, María Aurora Carrillo Gullo

Kombucha tea fermentation is driven by microbial consortia composed of yeasts, acetic acid bacteria (AAB) and lactic acid bacteria (LAB), whose metabolic interactions determine the product’s functional and sensory characteristics. This study focused on the isolation and characterization of cultivable microorganisms from …

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Low‐Temperature Rehydration of Active Dry Wine Yeasts: Nutrient Effects on Fermentation Performance and Membrane Fluidity

Elisa Aiello, Mattia Pia Arena, Carlo Montanini, Andrea Pulvirenti et autres

Active dry yeast rehydration is a critical step in winemaking, as suboptimal temperatures can impair membrane recovery and compromise fermentation performance. This study evaluated the effects of rehydration at 20°C on commercial Saccharomyces cerevisiae and Torulaspora delbrueckii strains and assessed the efficacy …

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Standardizing microbiome research: interlaboratory validation of SOPs for sample preparation and DNA extraction from food and environmental ecosystems

Ilario Ferrocino, Massimo Ferrara, Marco Garello, Benedetta Turchetti et autres

BACKGROUND: Microbiome research has expanded rapidly, however, lack of standardized and validated protocols for microbiome sampling and DNA extraction has hindered the reproducibility and comparability of studies. The SUS-MIRRI.IT project aimed to prepare and validate Standard Operating Procedures (SOPs) for microbiome analysis …

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Freeze-Drying Effects on Viability and Cellular Stability in a Subset of Sourdough Lactic Acid Bacteria Strains

Valeria Musi, Elisa Aiello, Mattia Pia Arena, Luciana De Vero et autres

Microbial resources are essential for food biotechnology, where they contribute to product quality, process efficiency, and safety. Their long-term preservation is critical for culture collections (CCs) and microbial biological resource centers (mBRCs). This study investigates the effects of freeze-drying on five lactic …

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Valorization of Olive Mill Wastewater by Selective Sequential Fermentation

Lara Signorello, Mattia Pia Arena, Marcello Brugnoli, Flora Valeria Romeo et autres

Olive mill wastewater is a by-product of olive oil extraction, characterized by a high concentration of organic matter, which presents a significant environmental challenge if not properly managed. This study was aimed at valorizing olive mill wastewater through selective fermentations to produce …

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Selection of starter cultures from olive skin to improve the quality of fermented table olives

Paola Foti, Lara Signorello, María Aurora Carrillo Gullo, Mattia Pia Arena et autres

The fermentation of olives, driven by indigenous microorganisms, can yield products of varying quality. This study evaluated the effectiveness of native starter cultures from the olive carposphere by fermenting Nocellara Messinese ripe olives in a 7% (w/v) salt brine by using two …

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Co-cultivation of Komagataeibacter sp. and Lacticaseibacillus sp. strains to produce bacterial nanocellulose-hyaluronic acid nanocomposite membranes for skin wound healing applications

Marcello Brugnoli, João P. F. Carvalho, Mattia Pia Arena, Helena Oliveira et autres

Inspired by natural microbial cooperation, a co-culture approach was used to synthesize bacterial nanocellulose (BNC)-based nanocomposites for potential wound healing applications. By co-culturing either Komagataeibacter xylinus (K1G4) or the never tested strain K. rhaeticus (K2G46) with the hyaluronic acid (HA)-producer Lacticaseibacillus casei …

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Wine Yeast Strains Under Ethanol-Induced Stress: Morphological and Physiological Responses

Elisa Aiello, Mattia Pia Arena, Luciana De Vero, Carlo Montanini et autres

During alcoholic fermentation, ethanol accumulation significantly impacts yeast cells by disrupting membrane integrity, increasing permeability, and reducing cell viability. This study evaluated the effects of ethanol stress on the growth, membrane fluidity, and cell surface morphology of Saccharomyces cerevisiae and non-Saccharomyces yeast …

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Oxidative fermentation of glucose and ethanol in designed media and cooked grape must by acetic acid bacteria

Marcello Brugnoli, Elsa Cantadori, Mattia Pia Arena, María Aurora Carrillo Gullo

In this study, acetic acid bacteria strains were investigated for their ability to oxidize different carbon sources producing the corresponding oxidative products. Bacterial strains were cultivated in seven designed media and their acetification ability was assessed. The most performing strains were further …

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