Food and Environment Di
Food and Environment Di
Gargano M.L.,University of Palermo |
Bella P.,University of Palermo |
Panno S.,University of Palermo |
Arizza V.,Biochemistry and Pharmacological Science and Technology STEBICEF |
And 4 more authors.
Chemical Engineering Transactions | Year: 2017
Tomato diseases caused by virus, bacteria and fungi have been reported worldwide and caused considerable economic losses. Among all diseases, attention is paid to those caused by bacteria. In this study, the extracts of two "desert truffles" Terfezia claveryi and Tirmania pinoyi were tested against six bacterial species, causal agent of economically important tomato diseases: Pseudomonas corrugata, P. mediterranea, P. syringae pv. tomato Pectobacterium carotovorum subsp. carotovorum, Xanthomonas vesicatoria and Clavibacter michiganensis subsp. michiganansis. The extracts from both fungal species, evaluated by agar well diffusion method, showed an antimicrobial activity against all the tested bacterial strains with inhibition zones ranging from 0.33 to 1.88 cm. For both extracts, minimum inhibition concentrations (MIC) determined by turbidimetric technique was 12.5 μg mL-1. No phytotoxic effect was observed on tomato leaves. These results showed that antimicrobial metabolites from desert truffles could represent novel natural products to be applied in modern agriculture aimed to produce high quality, safe and sustainable food products. Copyright © 2017, AIDIC Servizi S.r.l.
Allegra V.,Food and Environment Di |
Bracco S.,Food and Environment Di |
Zarba A.S.,Food and Environment Di
Quality - Access to Success | Year: 2015
The up growing establishment of the inspiring principles of sustainable development to improve environmental conditions and competitiveness of production companies has arisen the interest of the agri-food sector. Certified food enterprises have shown to be dynamic concerning the environmental management system. In Italy, in fact, they seem to be very involved. This survey has aimed at analyzing problems and benefits for EN UNI ISO 14001 certified food enterprises. In particular, this paper has focused on dairy enterprises, also in view of the upcoming 2015 revision. This paper allows to better know a subject of great interest today, for researchers and sector’s operators, including third production and service entities that are involved in the certification scope. © 2015, SRAC - Societatea Romana Pentru Asigurarea Calitatii. All rights reserved.