December 14-15, 2021
MD2021 FEMS Grant
FEMS provided grants for 25 European and non-European Early Career Scientists to support their attendance at the Advances in Microbial Diversity, 6th International Conference on Microbial Diversity (MD21), FEMS-GO-2021-017).
Here are the winners!
Barbieri Federica, Department of Agricultural and Food Sciences, University of Bologna, Cesena
“Study of the microbial biodiversity and quality features of European spontaneously fermented sausages”
by Barbieri Federica, Tabanelli Giulia, Montanari Chiara, Dall'osso Nicolò, Lorenzini Silvia, Bassi Daniela, Fontana Cecilia, Cocconcelli Pier Sandro, Gardini Fausto
Bavisetty Sri Charan Bindu, Department of Fermentation Technology, School of Food-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
“Anti-virulent effect of squalene on Staphylococcus aureus: Mechanistic studies on inhibition of staphyloxanthin, biosynthetic pathway and virulence genes”
by Bavisetty Sri Charan Bindu, Ali Muhammed Moula Ali
Bellabarba Agnese, University of Florence, Italy
“Competitiveness for nodule colonization in Sinorhizobium meliloti: combined in vitro tagged strain competition and genome-wide association analysis”
by Bellabarba Agnese, Bacci Giovanni, Decorosi Francesca, Aun Erki, Azzarello Elisa, Remm Maido, Giovannetti Luciana, Viti Carlo, Mengoni Alessio, Pini Francesco
Ben Farhat Leila, Laboratoire d’ingénierie des protéines et des molécules bioactives (LIP-MB 11ES24)-Université de Carthage, INSAT- BP 676, Centre urbain nord, Tunis 1080 Cedex
“Screening of lactic acid bacteria for identification of proteolytic and antimicrobial activity using in food application”
by Ben Farhat Leila, Abidi Ferid, Caggia Cinzia
Bianco Angela, Department of Agricultural Sciences, University of Sassari, Italy
“Microbial and chemical dynamics of brewers’ spent grain during a low-input pre-vermicomposting treatment”
by Bianco Angela, Fancello Francesco, Garau Matteo, Deroma Mario, Atzori Alberto Stanislao, Castaldi Paola, Zara Giacomo, Budroni Marilena
Biolcati Federica, Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Università di Torino, Largo Braccini 2, 10095 Grugliasco (TO), Italy.
“Dairy environment and seasons affect the microbiota and the mycobiota of artisanal cheese microbiota”
by Biolcati Federica, Ferrocino Ilario, Zeppa Giuseppe, Cocolin Luca
Brugnoli Marcello, Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy
“Olive mill wastewater as a potential alternative low-cost feedstock for bacterial cellulose production by Komagataeibacter sp. strains”
by Brugnoli Marcello, Anguluri Kavitha, Romeo Flora V., La China Salvatore, Gullo Maria
Checcucci Alice, Department of Agricultural and Food Science, University of Bologna, Italy.
“The swine waste Resistome: occurrence of ARGs in the associated microbial communities”
by Checcucci Alice, Scarafile Donatella, Luise Diana, Modesto Monica, Blasioli Sonia, Di Vito Maura, Trevisi Paolo, Braschi Ilaria, Mattarelli Paola
Daly Giulia, Department of Agriculture, Food, Environment and Forestry, University of Florence, Piazzale delle Cascine 18, Florence, Italy
“Growth interactions in a diatom-bacterium co-culture: data-driven model supports experimental data”
byDaly Giulia, Perrin Elena, Viti Carlo, Fondi Marco, Adessi Alessandra
Franciosa Irene, Dipartimento di Scienze Agrarie, Forestali e Alimentari, University of Torino, Largo Braccini 2, 10095 Grugliasco, Torino, Italy
“Autochthonous starter culture selection for Salame Piemonte PGI production”
by Franciosa Irene, Ferrocino Ilario, Corvaglia Maria Rita, Giordano Manuela, Coton Monika, Mounier Jérôme, Cocolin Luca
Fusieger Andressa, InovaLeite - Laboratório de Pesquisa em Leites e Derivados, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, MG, Brazil and Dipartimento di Agricoltura, Alimentazione e Ambiente, Università degli Studi di Catania, Catania, Italy
“Inhibitory activity of an emulsifying salt polyphosphate (JOHA HBS®) used in processed cheese: an in vitro analysis of its antibacterial potential”
by Fusieger Andressa, Da Silva Raiane Rodrigues, Silva Sidney Rodrigues De Jesus, Honorato Jaqueline Aparecida, Silva Natali Isabela, Da Silva Costa Nayara Aparecida, Pena Mariana Lage, Caggia Cinzia, Nero Luis Augusto, De Carvalho Antonio Fernandes
Gil Flores Patricia, Dept. Ciencias biomédicas, Universidad de Extremadura, Spain
“Preparation of mutant mannoproteins and their effect in the improvement of different oenological parameters”
by Gil Flores Patricia, Martínez Brígido Alberto, Velázquez Molinero Rocío, Hernández Martín Luis Miguel, Ramírez Fernández Manuel, Bautista Gallego Joaquín
Giovannini Luca, Department of Agriculture, Food and Environment, University of Pisa, Italy
“Diversity of maize root endophytic bacterial communities as affected by inbred lines, arbuscular mycorrhizal symbionts and their associated bacteria”
by Giovannini Luca, Sbrana Cristiana, Avio Luciano, Lanubile Alessandra, Marocco Adriano, Giovannetti Manuela, Turrini Alessandra
Iosca Giovanna, Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
“Diversity of yeasts and lactic acid bacteria in sourdoughs and volatile compounds production”
by Iosca Giovanna, De Vero Luciana, La China Salvatore, Gullo Maria, Pulvirenti Andrea
La ChinaSalvatore, Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
“Bacterial genome-wide association study of Acetobacter identifies genetic variation associated with thermotolerance mechanism”
byLa China Salvatore, Pothimon Ruttipron, Marasco Ramona, Krusong Warawut, Gullo Maria, Daffonchio Daniele
Larini Ilaria, Dept. of Biotechnology, University of Verona, Verona, Italy
“Genome sequencing and comparative genomics as a tool for bioprospecting the Metschnikowia pulcherrima clade”
byLarini Ilaria, Ferrara Massimo, Salvetti Elisa, Troiano Eleonora, Felis Giovanna E., Vitulo Nicola, Capozzi Vittorio, Mulè Giuseppina, Torriani Sandra
Leal Binati Renato, Dept. of Biotechnology, University of Verona, Verona, Italy
“Yeast biodiversity from a historic field blend vineyard in Northern Italy”
by Leal Binati Renato, Menegolo Chiara, Felis Giovanna E., Torriani Sandra
Mangieri Nicola, Department of Food, Environmental and Nutritional Sciences, University of Milan, Italy.
“Isolation and characterization of lactic acid bacteria and yeasts for the fermentation of food industry by-products”
by Mangieri Nicola, Picozzi Claudia, Vigentini Ileana, Foschino Roberto
Mania Ilaria, Department of Agricultural, Forest and Food Sciences, University of Turin, Italy.
“Culturable diversity of root and nodule endophytes from Vicia villosa plants grown at different levels of phosphorus availability”
by Mania Ilaria, Florian Martina, Gorra Roberta
MokdadFeyza Halima, Laboratory of Applied Microbiology, Department of Biology, Faculty of Natural Sciences and Life, University of Oran 1 Ahmed Ben Bella, 31100, Algeria
“Antibiofilm activity of probiotic strains of Leuconostoc mesenteroides and detection of bacteriocin genes mesB and lcnA”
by Mokdad Feyza Halima, Benmechernene Zineb, Benyoucef Amel, Russo Nunziatina, Randazzo Cinzia Lucia, Caggia Cinzia
Palla Michela, Department of Agriculture, Food and Environment, University of Pisa, Italy
“Soil bacterial diversity and activity of olive mycorrhizal symbionts as affected by wool residues soil amendments”
by Palla Michela, Grassi Arianna, Cristani Caterina, Pellegrini David, Bonora Laura, Giovannetti Manuela, Turrini Alessandra, Agnolucci Monica
Pellegrini Marika, Department of. MeSVA University of L'Aquila, Italy
“Evidence for the microbial origin of “living rocks” erratic masses”
by Pellegrini Marika, Mignini Amedeo, Cacchio Paola, Djebaili Rijhab, Vaccarelli Ilaria, Farda Beatrice, Ercole Claudia, Del Gallo Maddalena
Prete Roberta, Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
“Lactiplantibacillus plantarum associated to fermented foods: in vitro evidences for its beneficial role in ameliorating intestinal inflammation”
by Prete Roberta, Garcia-Gonzalez Natalia, Di Mattia Carla D., Battista Natalia, Corsetti Aldo
Troiano Eleonora, Dept. of Biotechnology, University of Verona, Verona, Italy
“Identification issues in Metschnikowiapulcherrima clade: fuzzy species boundaries and contribution of genome sequencing”
byTroiano Eleonora, Larini Ilaria, Gatto Veronica, Salvetti Elisa, Leal Binati Renato, Torriani Sandra, Buzzini Pietro, Turchetti Benedetta, Felis Giovanna E.
Verni Michela, Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
“Impact of fermentation with Lactiplantibacillus plantarum on the in vitro and ex-vivo antioxidant properties of brewers’ spent grain: bioprocess set-up, characterization and application in pasta making”
by Verni Michela, Pontonio Erica, Schettino Rosa, Krona Annika, Verardo Vito, Di Cagno Raffaella, Coda Rossana, Rizzello Carlo Giuseppe
The International Committee on Food Microbiology and Hygiene (ICFMH) of the International Union of Microbiological Societies (IUMS) has sponsored a Student Video Competition for videos in the area of food microbiology and hygiene.
Here are the winners announced, at the closing ceremony of Microbial Diversity 2021:
First award
Davide Buzzanca, Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, Italy
“Evaluation of Aliarcobacter butzleri transcriptome during simulated infection of a human intestinal model”
by Buzzanca Davide, Alessandria Valentina, Botta Cristian, Cocolin Luca Simone, Houf Kurt, Rantsiou Kalliopi
Second award
Chiara Misci, Università Cattolica del Sacro Cuore, Piacenza, Italy
“Increasing food security of African indigenous leafy vegetables: the role of spontaneous fermentation”
by Misci Chiara, Taskin Eren, Vaccari Filippo, Dall'asta Margherita, Bandini Francesca, Imathiu Samuel, Sila Daniel, Bertuzzi Terenzio, Cocconcelli Pier Sandro, Puglisi Edoardo
Third award
Marina Ruiz Muñoz, Universidad de Cádiz, Departamento de Biomedicina, Biotecnología y Salud Pública. Laboratorio Microbiología, Facultad de Ciencias del Mar y Ambientales, Instituto Universitario de Investigación Vitivinícola y Agroalimentaria (IVAGRO), 11510, Puerto Real, Cádiz, Spain.
“Exploring flor yeast diversity in Sherry wines “
SIMTREA has sponsored a Scientist Video Competition, in the areas of agricultural, food and environmental microbiology.
Here are the winners, announced at the closing session of the Microbial Diversity 2021:
SIMTREA award for Agricultural Microbiology
Paolo Costa, Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), Viale dell’Università 16, 35020 Legnaro Padova, Italy. «Sustainable production of 4-hydroxybutyrate (4HB) co-polymers from agri-food wastes by engineered Cupriavidus necator DSM 545»
by Costa Paolo, Pizzocchero Valentino, Casella Sergio, Favaro Lorenzo, Basaglia Marina
SIMTREA award for Food Microbiology
Rebekka Lülf, Technical University of Munich (TUM), Germany.
«Influence of carbohydrate addition on the microbiome of a lupine based seasoning sauce»
by Lülf Rebekka H., Ehrmann Matthias A.
SIMTREA award for Environmental Microbiology
Ambra Mezzasoma, Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
«Permafrost from an Antarctic rock glacier (Adélie Cove, Northern Victoria Land): a hotspot of cold-adapted fungal diversity»
by Mezzasoma Ambra, Sannino Ciro, Pinchuk Irina, Borruso Luigimaria, Turchetti Benedetta, Guglielmin Mauro, Buzzini Pietro
