FTID Artículos

URI permanente para esta colecciónhttps://hdl.handle.net/20.500.14399/381

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Comparison of real‑time PCR and nested PCR based on the HlyA gene for the detection of Listeria monocytogenes. Application on cheese samples
(Sociedad Brasileña de Microbiología, 2024-04-30) Zbrun, María Virginia; Moreno, Nadia; Camussone, María Cecilia; Signorini, Marcelo Lisandro; Primo, María Evangelina
The aim of the present study was to compare the performance of a nested polymerase chain reaction (nPCR) and a real-time PCR based on the amplification of the HlyA gene from Listeria monocytogenes using a plasmid DNA standard. Nested PCR was developed with an internal amplification control (IAC). Both techniques were validated in soft cheese samples by comparing their results with the results of the microbiological reference method ISO 11290–1:2017. Cheese samples artificially contaminated with 3.5 to 3,500 UFC/25 g were processed by ISO 11290–1:2017 and, at several times of culture, DNA samples were extracted. All cheeses contaminated with L. monocytogenes were positive for the microbiological method 96 h post contamination and for nPCR and real-time PCR 48 h post contamination. At this time, the HlyA gene was amplified in all contaminated samples. Both molecular techniques showed the same sensitivity, 30 copies/reaction or 3.5 UFC/25 g, when plasmid DNA standard or artificially contaminated cheese samples were used. Finally, eighty soft cheese samples obtained from local retail stores and tested by three methods were negative, indicating a 100% concordance in results. The development of an nPCR with IAC reinforces the reliability of the negative results without increasing the costs of the reaction. Besides, nPCR showed less sensitivity to the presence of inhibitory substances in the reaction. The use of one of these molecular techniques could be easily coupled to the microbiological method, serving as a screening method in the food industry for hygiene monitoring and early identification of contaminated foods.
Family firms and entrepreneurial teams. A dynamic view from Argentina
(Routledge Taylor and Francis Group, 2025-03-12) Minetti, Andrea; Barberis, Noelia; Borello, José; Ascúa, Rubén
This article examines the convergence of two fields of study that have historically developed independently: family firms and entrepreneurship. Through an analysis of the existing literature, the characteristics and evolution of family entrepreneurial teams (FETs) are explored, conceptualized as an organizational innovation that significantly contributes to the transformation of family firms. FETs play a central role in reshaping internal structures, strengthening market links, and consolidating relasionships among family members involved in the business. This work highlights the positive impact of FETs on local and regio- nal economic diversification, particularly in contexts such as Latin America, where economic and social disparities present specific challenges. Additionally, it underscores the importance of context in the development of these teams, suggesting that FETs may be an effective tool for promoting sustainable growth in emerging economies. Finally, the article discusses theoretical implications and opens new lines of research, focusing on the relationship between team diversity, organizational performance, and the socioeconomic environment.
Probiotic starter cultures as a strategy for enhancing the bioconversion and valorization of sauerkraut
(Springer Nature, 2026-04-03) Blajman, Jesica Evelyn; Lingua, Mariana Soledad; Tarchini, María Estela; Scarafia, Pierina Micaela; Pavón, Yanina; Puntillo, Melisa; Zbrun, María Virginia
The intrinsic health-promoting attributes of fermented cabbage could be improved by developing effective associations with probiotics in order to obtain innovative functional products. This study assessed the microbiological, physicochemical, antioxidant, and sensory properties of traditional sauerkraut by using commercial strains of Lactiplantibacillus plantarum 01 (LP01) and Lacticaseibacillus rhamnosus 04 (LR04) as single starter cultures. Cabbages were inoculated with spray-dried LP01 or LR04 and compared with a non-inoculated control group. Samples were incubated at 20 °C for 21 and 28 days. Administered strains were recovered and analyzed by pulsed-field gel electrophoresis (PFGE) to ensure the persistence and genotypic identity of the isolates. The LP01 and LR04 pulsotypes were detected in the samples obtained from the treated cabbages, indicating their presence throughout the entire fermentation process. In addition, inoculated sauerkrauts can be considered a probiotic food, containing approximately 107 cfu/g of product. Compared to natural fermentation, the LP01 and LR04 strains reduced coliform bacteria on day 21 and ethanol production on days 21 and 28. The LP01-induced fermentation showed the lowest amounts of acetic acid and the greatest levels of water soluble carbohydrates (WSC), total polyphenols (TP), and antioxidant capacity (AC) measured by ABTS and DPPH assays on day 21. Moreover, the LP01 treatment had the highest integrity and the lowest juiciness, an overall natural lighter color and reduced vinegar and fermented odor. In conclusion, the application of the LP01 strain may optimise the quality of a f inal product with added probiotic properties, shortening the fermentation time from 28 to 21 days.

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