Microbial diversity in artisanal cheese produced and commercialized in Vale do Taquari in southern Brazil.

Researchers have been utilizing matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) to identify bacteria and fungi directly from isolates obtained on culture plates; the resulting mass spectrum is then compared with spectra stored in the instrument software. Hence, a fast analytical response is obtained, and the more spectra are known to compare, the safer and more reliable the interpretation of the method will be. Thus, this study sought to identify the diversity of strains found in 10 samples of artisan cheese produced and commercialized in Vale do Taquari (Rio Grande do Sul State, Brazil) using MALDI-TOF MS. From the analyzed cheese, 22 strains were identified at the species level; one sample presented the pathogen Staphylococcus aureus, two showed the presence of lactic acid bacteria (Lactococcus lactis), and the vast majority (68.18%) of strains were composed of species of the Enterobacteriaceae family, with the prevalence of the genera Escherichia, Enterobacter, and Klebsiella. Escherichia coli was present in 50% of the samples analyzed. This demonstrates the need for greater control during all stages of artisanal cheese production and evaluation of the raw material, including safe practices during milking, so that the product meets the identity and quality parameters suitable for human consumption.

Microbial diversity in artisanal cheese produced and commercialized in Vale do Taquari in southern Brazil / Diversidade microbiana encontrada em queijos artesanais produzidos e comercializados no Vale do Taquari no sul do Brasil

Researchers have been utilizing matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) to identify bacteria and fungi directly from isolates obtained on culture plates; the resulting mass spectrum is then compared with spectra stored in the instrument software. Hence, a fast analytical response is obtained, and the more spectra are known to compare, the safer and more reliable the interpretation of the method will be. Thus, this study sought to identify the diversity of strains found in 10 samples of artisan cheese produced and commercialized in Vale do Taquari (Rio Grande do Sul State, Brazil) using MALDI-TOF MS. From the analyzed cheese, 22 strains were identified at the species level; one sample presented the pathogen Staphylococcus aureus, two showed the presence of lactic acid bacteria (Lactococcus lactis), and the vast majority (68.18%) of strains were composed of species of the Enterobacteriaceae family, with the prevalence of the genera Escherichia, Enterobacter, and Klebsiella. Escherichia coli was present in 50% of the samples analyzed. This demonstrates the need for greater control during all stages of artisanal cheese production and evaluation of the raw material, including safe practices during milking, so that the product meets the identity and quality parameters suitable for human consumption.

MALDI-TOF MS vendo sendo utilizado em laboratórios para identificar bactérias e fungos diretamente de isolados obtidos em placas de cultura. O espectro de massa resultante é então comparado com espectros armazenados no software do equipamento. Assim, obtém-se uma resposta analítica rápida, sendo que, quanto mais espectros forem conhecidos para comparar, mais seguro e confiável será a interpretação do método. Desta maneira, o presente trabalho teve por objetivo, identificar por MALDI-TOF MS, a diversidade de cepas encontrados em 10 amostras de queijos artesanais produzidos e comercializados no Vale do Taquari, Rio Grande do Sul, Brasil. Dos queijos analisados, 22 cepas foram identificadas a nível de espécie, sendo uma (1) amostra apresentou o patógeno Staphylococcus aureus, duas a presença da bactéria ácido láctica (Lactococcus lactis) e a grande maioria (68,18%) das cepas era composta por espécies da família Enterobacteriaceae, com prevalência dos gêneros Escherichia, Enterobacter e Klebsiella. E. coli estava presente em 50% das amostras analisadas. Isso demonstra a necessidade de um maior controle durante todas as etapas de produção do queijo artesanal, bem como a avaliação da matéria-prima, incluindo práticas seguras durante a ordenha para que o produto atenda aos parâmetros de identidade e qualidade, sendo apto ao consumo humano.

Thiourethane filler functionalization for dental resin composites: Concentration-dependent effects on toughening, stress reduction and depth of cure.

OBJECTIVES: The aim of this study was to modify the surface of fillers used in dental composites by the synthesis of two novel thiourethane oligomeric silanes, used to functionalize the silica-containing inorganic particles. Several thiourethane silane concentrations were tested during the silanization process to systematically assess the effect of silane coverage on experimental composite conversion, polymerization stress and fracture toughness. MATERIALS AND METHODS: Two different thiourethane silanes were synthesized based either on 1,6-hexanediol-diissocynate (HDDI), or 1,3-bis(1-isocyanato-1-methylethyl) benzene (BDI). Conventional 3-(Trimethoxysilyl)propyl methacrylate was used as the control. Glass fillers were silanized with 1, 2 or 4 wt% of each thiourethane silane, then evaluated by thermogravimetrical analysis. Photopolymerizable resin composites were prepared with Bis-GMA/UDMA/TEGDMA and 50 wt% silanized glass filler. Polymerization kinetics and degree of conversion were tested using Near-IR. Bioman was used to test polymerization stress. Data were analyzed with two-way ANOVA/Tukey's test (α = 5%). RESULTS: The mass of silane coupled to the filler increased with the concentrations of thiourethane in the silanizing solution, as expected. Thiourethane-containing groups exhibited significantly higher degree of conversion compared to control groups, except for BDI 4%. HDDI 4%, BDI 2% and BDI 4% showed significantly lower polymerization stress than control groups. HDDI 4% exhibited significantly higher fracture toughness. CONCLUSIONS AND CLINICAL SIGNIFICANCE: Novel filler functionalization with thiourethane silanes may be a promising alternative for improving dental composites properties by significantly increasing the degree of conversion, fracture toughness and reducing the polymerization stress.