Outcomes of shoulder replacement in humeral head avascular necrosis.

BACKGROUND: This retrospective review evaluated 25 patients with 29 shoulders treated with arthroplasty for humeral head avascular necrosis (HHAVN) between 2004 and 2015. We hypothesized that regardless of implant, radiographic stage, or etiology, patients would appreciate significant improvement in pain, range of motion, and shoulder functionality after surgical intervention. METHODS: Data were obtained by record review on all patients meeting inclusion criteria. Outcomes were evaluated using Simple Shoulder Test, Modified Constant Score, University of California Los Angeles Shoulder Rating Scale, and American Shoulder and Elbow Surgeons Standardized Shoulder Assessment Form. The data were assessed by all patients and subcategories (treatment, avascular necrosis stage, and underlying cause). RESULTS: At a mean follow-up of 3.9 years (range, 1-8.5 years), all patients who underwent operative intervention for HHAVN showed statistically significant improvement in functionality measurements (P < .01). Patients who underwent total shoulder arthroplasty (TSA) noted higher median outcome scores and greater improvement in all scoring methods compared with their hemiarthroplasty counterparts. The high-stage disease shoulders showed similar trends over low-stage counterparts. The shoulders in the trauma causal group had the highest scores in 3 of 4 outcome measures and favorable change in all scoring methods. These differences were not statistically significant (P > .05). No revision arthroplasties were required. Minor complications (suture abscess and intraoperative calcar fracture requiring cabling) occurred in 2 TSA patients. CONCLUSIONS: Our outcomes demonstrate that in the short- to midterm follow-up, TSA or hemiarthroplasty is a safe and equally effective treatment for patients diagnosed with HHAVN regardless of etiology and radiographic staging.

Genetic diversity and antimicrobial resistance profiles of Campylobacter coli and Campylobacter jejuni isolated from broiler chicken in farms and at time of slaughter in central Italy.

AIMS: Genetic diversity and antimicrobial resistance of Campylobacter coli and Campylobacter jejuni were investigated along the broiler chicken production chain in central Italy. METHODS AND RESULTS: Campylobacter sp. isolated from cloacal swabs in farms (n = 116) and from the neck skin of chilled and eviscerated carcasses at slaughter (n = 24) were identified as C. coli (n = 99) and C. jejuni (n = 41) by multiplex PCR. Characterization by single amplified fragment length polymorphism (s-AFLP) revealed a specific genotype of Campylobacter for each farm. Minimal inhibitory concentration showed high prevalence of fluoroquinolones (70%), tetracycline (70%) and erythromycin (30%) resistance among C. coli isolates. Campylobacter jejuni isolates showed lower prevalence of fluoroquinolone (39%) and tetracycline (10%) resistance, and all isolates were susceptible to erythromycin. The S-AFLP types of the C. coli and C. jejuni isolates were associated with their antimicrobial resistance profiles (P < 0·001). CONCLUSIONS: The genetic diversity detected in Campylobacter isolates suggested that a specific genotype was harboured in each farm. A considerable number of C. coli isolates were resistant to erythromycin. SIGNIFICANCE AND IMPACT OF THE STUDY: Campylobacter coli was detected more frequently than C. jejuni in contrast to common findings for poultry. The high prevalence of 30% resistance to erythromycin in C. coli strains isolated from poultry is worrisome, as this is the first antibiotic of choice to treat human campylobacteriosis.

Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide.

AIMS: Over the last few decades, the use of zymocins as biological tools to counteract contamination by spoilage yeast in beverages and food has been widely studied. This study examined the damage induced by the Kwkt and Pikt, two zymocins produced by Kluyeromyces wickerhamii and Wickerhanomyces anomalus, respectively, with antimicrobial activity against Brettanomyces/Dekkera wine-spoilage yeast. METHODS AND RESULTS: The physiological and biochemical characterization of both of these proteins revealed that only Pikt showed a strict relationship between ß-glucosidase activity and killer activity. The minimum inhibitory concentrations and minimum fungicidal concentrations of Kwkt and Pikt showed inhibitory activities against Brettanomyces/Dekkera yeast. Cytofluorimetric evaluation of cell death was based on both cell membrane permeability and cell metabolism, using fluorescence techniques under increasing zymocin levels over different incubation times. The antimicrobial actions of Kwkt and Pikt were also compared with the mode of action of sulphur dioxide. In this last case, the induction of the viable but noncultivable (VBNC) state was confirmed, with the consequent recovery of Brettanomyces yeast after medium replacement. In contrast, Kwkt and Pikt caused irreversible death of these yeast, without recovery of sensitive cells. CONCLUSIONS: Kwkt and Pikt could be proposed as fungistatic or fungicide biocontrol agents in winemaking to control the colonization and development of Brettanomyces/Dekkera yeasts. SIGNIFICANCE AND IMPACT OF THE STUDY: These data support the potential use of zymocins to reduce wine contamination as an alternative to sulphur dioxide that act on sensitive cells. Differently from sulphur dioxide, that could induce a reversible VBNC state, Kwkt and Pikt determine the irreversible damage on sensitive yeasts, ensuring the complete control of spoilage Brettanomyces yeast.

Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts.

AIMS: In the present study, it was investigated the antagonistic behaviour of Metschnikowia pulcherrima, as biocontrol agent, against the main wine yeast species involved in the winemaking process. METHODS AND RESULTS: Seven strains of M. pulcherrima were evaluated for the antimicrobial activity against 114 yeast strains belonging to Pichia, Candida, Hanseniaspora, Kluyveromyces, Saccharomycodes, Torulaspora, Brettanomyces and Saccharomyces genera. Results showed both different inter-generic and intra-generic responses to the antimicrobial action of M. pulcherrima strains. Interestingly, the antimicrobial activity of M. pulcherrima did not have any influence on the growth of Saccharomyces cerevisiae. Instead, M. pulcherrima displayed a broad and effective antimicrobial action on undesired wild spoilage yeasts, such as Brettanomyces/Dekkera, Hanseniaspora and Pichia genera. Fermentation trials carried out in synthetic grape must confirmed the antimicrobial activity of M. pulcherrima, determining the early death of the non-Saccharomyces co-inoculated cultures. CONCLUSIONS: The antimicrobial activity of M. pulcherrima does not seem due to proteinaceous compounds such as killer phenomenon, but to the pulcherriminic acid (the precursor of pulcherrimin pigment) that depletes iron present in the medium, making it not available to the other yeasts. SIGNIFICANCE AND IMPACT OF THE STUDY: These data agree with and further support the potential use of selected M. pulcherrima strains in controlled multistarter fermentations with S. cerevisiae starter cultures.

The zymocidial activity of Tetrapisispora phaffii in the control of Hanseniaspora uvarum during the early stages of winemaking.

AIMS: The yeast strain Tetrapisispora phaffii DBVPG 6706 (formerly Kluyveromyces phaffii) secretes a killer toxin (Kpkt) that has antimicrobial activity against apiculate yeasts. The aim of this study was to evaluate the killer activity of Kpkt towards Hanseniaspora uvarum under winemaking conditions. METHODS AND RESULTS: The zymocidial activity of Kpkt on H. uvarum was assayed in microfermentation trials inoculated with free and immobilized T. phaffii cells. The microbial evolution and fermentation profiles of the wines were evaluated to determine the effects of Kpkt on apiculate yeasts, in comparison with SO(2). The results indicate that the fungicidal activity of Kpkt against H. uvarum is stable for at least 14 days in wine, and the zymocin can control the proliferation of apiculate yeasts. The analytical composition of wines with the inoculum of T. phaffii immobilized cells did not differ from the wines with SO(2). In contrast to wines without this control of apiculate yeasts, an increase in ethyl acetate was seen. CONCLUSIONS: Tetrapisispora phaffii is an excellent candidate for the biological control of undesired proliferation of apiculate yeasts during the first steps of fermentation. SIGNIFICANCE AND IMPACT OF THE STUDY: Tetrapisispora phaffii cells in an immobilized form can be used as a biocontrol agent to reduce the need for SO(2) addition.

Effect of Phanerochaete chrysosporium inoculation during maturation of co-composted agricultural wastes mixed with olive mill wastewater.

The co-composting of olive mill wastewater with a variety of agricultural wastes was investigated. To reduce the toxicity of the phenolic fraction and to improve the degree of maturity of the compost, inoculation with the white-rot fungus Phanerochaete chrysosporium was carried out during the maturation phase. The results showed that agricultural wastes that contain high levels of lignin-related compounds, such as the residue from trimmings, improved the microbial activity and thus reduced the soluble phenols residue. The inoculation of P. chrysosporium during compost maturation reduced and modified the phenolic fraction, allowing a reduction in the time to reach compost maturity with the improvement in the germination index of 100% after 36 days in two of three trials performed.

Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditions.

Evolution of the microbial composition during the production of Vinsanto wine was investigated under different fermentation conditions to determine their impact on the yeast population and the wine sensorial characteristics. Fermentations were carried out according to the traditional process in 50-l barrels. Different fermentation conditions were applied (yeast inoculum, "mother sediment" addition and temperature) to standardise the Vinsanto production process. Fermentations and products were monitored over the aging period by chemical, microbial and sensory evaluation. The low temperature at the beginning of the fermentations under traditional cellar conditions results in prolonged survival of the non-Saccharomyces yeast. In contrast, Saccharomyces yeast populations dominated throughout the fermentation when the temperature of the cellar was maintained at a constant 16-18 degrees C. Results indicate that inoculation with a commercial yeast strain and fermentation temperature strongly influence the evolution of Vinsanto wine. The "mother sediment" seems to have no direct role as a microbiological starter in Vinsanto production but, despite this, it does have a strong influence on the sensory attributes of the Vinsanto wine. Our work highlights the importance of managing the fermenting microflora to improve the sensorial characteristics of Vinsanto wine.

Precision determination for the specific oxygen uptake rate (SOUR) method used for biological stability evaluation of compost and biostabilized products.

This work represents the first attempt to evaluate the precision of the specific oxygen uptake rate method expressed in terms of repeatability (r) and reproducibility limits (R). Three laboratories were involved in an inter-laboratory test for the validation of respiration analyses on six biomass samples (three composts and three biostabilized products) having different degrees of biological stability. Both the maximum specific oxygen uptake rate peak (SOUR) and the cumulative oxygen demand after 12 h (OD(12)) and 20 h (OD(20)) of respiration test were investigated. Precisions expressed as the relative standard deviation were in the range of 9-41%. Linear regressions found for r and R, versus OD(12) and OD(20), enabled derivation of precision values (r and R) for all respirometric levels within the operating range. The OD(12) and OD(20) indices were found to be more adequate to indicate biological stability since they were less influenced by random errors than the SOUR index.

Taxonomic reclassification of Candida stellata DBVPG 3827.

We present data demonstrating that the strain DBVPG 3827 does not belong to C. stellata. From the results of physiological analysis, electrophoretic karyotyping, the PCR-RFLP of the ITS1-5.8S-ITS2 region and the nucleotide sequence of the D1/D2 domain of the 26S rDNA it can be concluded that DBVPG 3827 is a strain of Starmerella bombicola. This finding, and the recent observation that C. stellata can easily be confused with C. zemplinina in tests of conventional taxonomy, urges a critical revision of the enological role(s) attributed by researchers to C. stellata.

Activity of different 'killer' yeasts on strains of yeast species undesirable in the food industry.

Killer strains of the genera Saccharomyces, Hansenula and Kluyveromyces were tested for killing activity against yeasts that cause trouble in the food industry (in the genera Zygosaccharomyces, Kloeckera, Saccharomycodes and Schizosaccharomyces). Saccharomyces strains killed only Zygosaccharomyces rouxii strains, while non-Saccharomyces strains showed a wider anti-yeast spectrum. The Kluyveromyces phaffii killer strain was of particular interest because of its killer action against Kloeckera apiculata, Saccharomycodes ludwigii and Zygosaccharomyces rouxii.

Bioremediation of high organic load lagoon sediments: compost addition and priming effects.

Lagoons are often affected by eutrophication phenomena, due to their shallow nature, high productivity, weak hydrodynamism and anthropic exploitation. Bioremediation techniques have been widely used in the treatment of chemical pollution; however, no information is available on the use of bioremediation of organic-rich sediments. In the present study, we investigated the priming effects following compost addition to organic-rich lagoon sediments, and the effects of this compost addition on degradation and cycling of organic detritus, transfer of organic matter to higher trophic levels, and in situ prokaryotic community structure. There was a positive response to treatment, particularly during the first days after compost addition. The compost had a stimulating effect on degradation activity of the prokaryotic community. This occurred despite an increase in available organic matter, as the community was more efficient at removing it. These data are supported by the prokaryotic community structure analysis, which revealed no changes in the in situ community following compost addition. This priming effect enhancement through compost addition represents an efficient method to treat organic-rich sediments.

Survival of inoculated Saccharomyces cerevisiae strain on wine grapes during two vintages.

AIMS: To investigate the influence of a specific ecological niche, the wine grape, on the survival and development of Saccharomyces cerevisiae. METHODS AND RESULTS: A strain with a rare phenotype was sprayed onto the grape surfaces and monitored through two vintages using a specific indicative medium and analysing the internal transcribed spacer regions in the 5.8S rDNA. During the ripening process, there was a progressive colonization of the surface of the undamaged and damaged grapes by epiphytic yeasts, up to the time of harvest. The damaged wine grapes showed a much greater epiphytic yeast population. However, the inoculated S. cerevisiae strain showed a scarce persistence on both undamaged and damaged wine grapes, and the damaged grapes did not appear to improve the grape surface colonization of this strain. CONCLUSIONS: Results indicated that wine grape is not a favourable ecological niche for the development and colonization of S. cerevisiae species. SIGNIFICANCE AND IMPACT OF THE STUDY: Results of this work are further evidence that S. cerevisiae is not specifically associated with natural environments such as damaged and undamaged wine grapes.

Interactions between Saccharomyces cerevisiae and malolactic bacteria: preliminary characterization of a yeast proteinaceous compound(s) active against Oenococcus oeni.

AIMS: To investigate the occurrence and extent of Saccharomyces cerevisiae and Oenococcus oeni interactions. METHODS AND RESULTS: Interactions between S. cerevisiae and O. oeni were investigated by double-layer and well-plate assays showing the occurrence of specific interactions for each yeast-malolactic bacteria (MLB) coupling. Heat and protease treatments of synthetic grape juice fermented by the S. cerevisiae strain F63 indicated that the inhibitory activity exerted by this yeast on O. oeni is due to a proteinaceous factor(s) which exerts either bacteriostatic or bactericidal effect depending on concentration and affects malolactic fermentation in natural grape juice and wine. CONCLUSIONS: A proteinaceous factor(s) produced by a S. cerevisiae wine strain able to inhibit O. oeni growth and malic acid fermentation was characterized. SIGNIFICANCE AND IMPACT OF THE STUDY: The individuation, characterization and exploitation of yeast proteinaceous factor(s) exerting inhibitory activity on MLB may offer new opportunities for the management of malolactic fermentation.

Enhanced Glycerol Content in Wines Made with Immobilized Candida stellata Cells.

Screening tests carried out for 10 strains of Candida stellata confirmed high levels of glycerol production, although a low fermentation rate and reduced ethanol content were observed. To overcome the poor competition with Saccharomyces cerevisiae, fermentation tests with immobilized C. stellata cells, alone or in combination with S. cerevisiae, have been carried out. The immobilization of C. stellata cells consistently reduced the fermentation length when compared with that obtained with free cells, immobilized cells exhibiting about a 30-and a 2-fold improvement in fermentation rate compared with rates for C. stellata and S. cerevisiae free cells, respectively. Moreover, immobilized C. stellata cells produced a twofold increase in ethanol content and a strong reduction in acetaldehyde and acetoin production in comparison with levels for free cells. The evaluation of different combinations of C. stellata immobilized cells and S. cerevisiae showed interesting results with regard to analytical profiles for practical application in wine making. In fact, analytical profiles of combinations showed, apart from a high glycerol content, a reduction in the amounts of acetic acid and higher alcohols and a consistent increase in succinic acid content in comparison with values for the S. cerevisiae control strain. Sequential fermentation first with immobilized C. stellata cells and then after 3 days with an added inoculum of S. cerevisiae free cells was the best combination, producing 15.10 g of glycerol per liter, i.e., 136% more than the S. cerevisiae control strain produced. Fermentation with immobilized C. stellata cells could be an interesting process by which to enhance glycerol content in wine.

Combined use of immobilized Candida stellata cells and Saccharomyces cerevisiae to improve the quality of wines.

Grape must fermentation by the combination of immobilized Candida stellata cells and Saccharomyces cerevisiae was carried out in order to enhance the analytical profiles of wine. Batch and continuous pre-treatment of must with immobilized C. stellata cells, followed by an inoculum of S. Cerevisiae, enhanced the analytical profiles of fermentates. The metabolic interactions between the two yeast species showed a positive influence on reducing sugars, acetaldehyde and acetoin metabolism. Sequential fermentation was the best combination for improving the analytical profiles of wine but caused a loss of viability and metabolic activity of beads by limiting their successive use. Continuous pre-treatment of must on the beads of C. stellata could be a more interesting modality to improve the quality of wines. This biotechnological process could be profitably used to produce specific and special wines.

Killer toxin of Kluyveromyces phaffii DBVPG 6076 as a biopreservative agent to control apiculate wine Yeasts.

The use of Kluyveromyces phaffii DBVPG 6076 killer toxin against apiculate wine yeasts has been investigated. The killer toxin of K. phaffii DBVPG 6076 showed extensive anti-Hanseniaspora activity against strains isolated from grape samples. The proteinaceous killer toxin was found to be active in the pH range of 3 to 5 and at temperatures lower than 40 degrees C. These biochemical properties would allow the use of K. phaffii killer toxin in wine making. Fungicidal or fungistatic effects depend on the toxin concentration. Toxin concentrations present in the supernatant during optimal conditions of production (14.3 arbitrary units) exerted a fungicidal effect on a sensitive strain of Hanseniaspora uvarum. At subcritical concentrations (fungistatic effect) the saturation kinetics observed with the increased ratio of killer toxin to H. uvarum cells suggest the presence of a toxin receptor. The inhibitory activity exerted by the killer toxin present in grape juice was comparable to that of sulfur dioxide. The findings presented suggest that the K. phaffii DBVPG 6076 killer toxin has potential as a biopreservative agent in wine making.

Selective sugar consumption by apiculate yeasts.

Selective consumption of glucose and fructose among apiculate yeasts was evaluated. Results showed that Hanseniaspora guilliermondii and H. uvarum type strains were fructosophilic, unlike the other type strains. The difference in glucose and fructose use was confirmed in different media and throughout sugar consumption. Selective consumption of fructose is widely diffused among apiculate wine yeasts and could positively interfere with fermentation behaviour of Saccharomyces cerevisiae.

Presence of rhizobia in soils in Somalia.

Bradyrhizobium japonicum was absent and only low numbers of Rhizobium were present in nodulating forage legumes in 13 soil samples from the Jubba and Shabelle rivers of Somalia.

Influence of glycerol production on the aerobic and anaerobic growth of the wine yeast Candida stellata.

Candida stellata is frequently found in wine fermentations and may be used as a yeast starter in beverage production. In order to acquire additional knowledge on the physiology of C. stellata, a study on sugar metabolism in aerobic and anaerobic conditions was carried out. We found that under anaerobic conditions the low growth rate and biomass yield of C. stellata were due to the diversion of carbon flux from ethanol to glycerol. C. stellata had lower ADHI (alcohol dehydrogenase) activity (3-4 fold) and higher GPDH (glycerol-3-phosphate dehydrogenase) activity (40 and 15 times higher in anaerobiosis and aerobiosis respectively) than that of a Saccharomyces cerevisiae control strain. In aerobic sugar-limited chemostat culture C. stellata exhibited lower maximum biomass concentration [5.23 gl(-1) (dry weight)] than other respirofermentative yeasts at very low dilution rates (up to D = 0.042 h(-1)). While glycerol was constantly produced, ethanol and sugar residue appeared at D = 0.042 h(-1) and D = 0.065 h(-1) respectively. The tendency of C. stellata to form glycerol is probably the main cause of its very low growth and fermentation rates.