DropMS: Petroleomics Data Treatment Based in Web Server for High-Resolution Mass Spectrometry.

We have built an online tool with a user-friendly and browser-based interface to facilitate the processing of high resolution and precision oil mass spectrometry data. DropMS does not require software installations. Mass spectra are sent and processed by the server using various algorithms reported in the literature, such as S/N ratio filters, recalibrations, chemical formula assimilations, and data visualization using graphs and diagrams popularly known in mass spectrometry as Van Krevelen and Kendrick diagrams and DBE vs C#. To validate the algorithms used and the processing results, the same mass spectrum of a typical Brazilian oil sample was analyzed by ESI(+)-FT-ICR/MS and processed using Sierra Analytics DropMS and Composer to obtain good agreement between the heteroatomic classes found and the number of compounds assigned. The MS has chemical information spread over the entire spectrum. The PLS multivariate regression has the main objective of decomposing the most important information into latent variables in order to quantify the most evaluated properties. Finally, 12 processed petroleum FT-ICR MS spectra were used for a partial least-squares regression with seven latent variables for R2 = 0.971 and RMSEC of 0.997 for API density property with a reference value range of 21-42.

Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility.

The performance of a mixed starter culture, SAS-1, comprised of the autochthonous strains Lactobacillus sakei ACU-2 and Staphylococcus vitulinus ACU-10, was evaluated into the production process of a traditional dry sausage. Microbiological, physicochemical and sensory analyses were carried out to accomplish this goal. Results showed an improvement in performance through the introduction of SAS-1; adding mixed starter culture rapidly decreased pH, inhibited the growth of contaminant microorganisms and enhanced the beneficial ones, diminished TBARS, and highlighted color and aroma attributes. However, most influential organoleptic descriptors among consumer acceptance were not affected by the addition of the starter. This starter culture would represent a valuable tool to improve the homogeneity of artisanal manufacture of this traditional food.

Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina).

Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performance in situ and considering technological features of the isolated strains, two mixed selected autochthonous starter cultures (SAS) were designed: (i) SAS-1 (Lactobacillus sakei 487 + Staphylococcus vitulinus C2) and (ii) SAS-2 (L. sakei 442 + S. xylosus C8). Cultures were introduced into dry sausage manufacturing process at a local small-scale facility. Microbiological and physicochemical parameters were monitored throughout fermentation and ripening periods, while sensory attributes of the final products were evaluated by a trained panel. Lactic acid bacteria revealed their ability to colonize and adapt properly to the meat matrix, inhibiting the growth of spontaneous microflora and enhancing safety and hygienic profile of the products. Both SAS showed a beneficial effect on lipid oxidation and texture of the final products. Staphylococcus vitulinus C2, from SAS-1, promoted a better redness of the final product. Sensory profile revealed that SAS addition preserved typical sensory attributes. Introduction of these cultures could provide an additional tool to standardize manufacturing processes aiming to enhance safety and quality while keeping typical sensory attributes of regional dry fermented sausages.

Sakacin Q produced by Lactobacillus curvatus ACU-1: functionality characterization and antilisterial activity on cooked meat surface.

This work was conducted to evaluate the antilisterial activity of sakacin Q produced by Lactobacillus curvatus ACU-1 on the surface of cooked pork meat. A genetic re-characterization of the producer strain and a study of the structural genes involved in bacteriocin production were carried out as complementary data. Studies indicated that the bacteriocin was not attached to the producer cells favoring pre-purifications steps. Bacteriocin effectiveness was not compromised by adsorption to meat and fat tissues. Several ways of dispensing the bacteriocin onto the meat surface, namely cell culture, cell free supernatant (CFS), a mixture of both and freeze-dried reconstituted CFS, were investigated. The use of the latter was the most effective one to control Listeria growth within studied systems. L. curvatus ACU-1 and its bacteriocin presented promising technological characteristics that made them suitable for meat biopreservation.