E. Parente


Prof. Eugenio Parente

Professore ordinario, Dipartimento di Scienze Agrarie, Forestali, Alimentari ed Ambientali

SSD AGRI-08/A – Microbiologia agraria, alimentare e ambientale

Settori ERC: LS8_12 Microbial ecology and evolution; LS9_4 Microbial biotechnology and bioengineering; LS9_5 Food biotechnology and bioengineering

Contatti: E-mail – Sito web – tel. +390971205561

Attività di ricerca: Microbiologia degli alimenti, microbiologia delle fermentazioni, microbiologia lattiero-casearia, microbiologia industriale, ecologia microbica, biometria, bioinformatica.

Attività didattica: Sicurezza e conservazione degli alimenti (Laurea Magistrale in Scienze e Tecnologie Alimentari), Microbiologia degli alimenti (modulo 1 Laurea in Tecnologie Alimentari).

Orario di ricevimento: dipende dagli impegni didattici, in genere martedì e mercoledì dalle 9.30 alle 11.30; è sempre possibile contattarmi per E-mail per un appuntamento.

Collaborazioni attive con altre istituzioni

  1. Department of Food Science and Technology, Atene, GEOPONIKO PANEPISTIMIO ATHINON – G ATHINE03 – Erasmus-LLP
  2. Dpto. Ciencias de la Salud, Univesidad de Jaén (Jaen, Spagna) – Erasmus LLP
  3. Escuela de Ingenierías Agrarias, Universidad de Extremadura (Badajoz, Spagna) – Erasmus LLP

Pubblicazioni recenti/recent publications

ORCID 0000-0002-5716-2348

Researcher ID B-3809-2014

ResearchGate

cerca su Google Scholar /find in Google Scholar

Indici bibliometrici: E’ autore o coautore di 290+ lavori, di cui 140+ su riviste internazionali o atti di convegni internazionali con referee e 21+ capitoli su libri. Indici bibliometrici (7/2023): Scopus 122 documenti (D), 4651 citazioni (C) Hirsch index (H) 40; Google Scholar 204 D, 6964 C, 47 H; WOS 130 D, 4303 C, 39 H, 73° percentile di citazione.

  1. De Filippis F, Parente E., Ercolini D. 2017. Metagenomics insights into food fermentations. Microbial biotechnology, 10: 91-102, doi: 10.1111/1751-7915.12421
  2. Parente E., Powell, I. B., Cogan, T. M. 2017. Starter cultures: general aspects. Chap. 8 Vol. 1 in: P.F. Fox, P.L.H. McSweeney, P. Cotter and D.W. Everett, eds. Cheese: chemistry, physics, microbiology, 4° edition, Elsevier Publishers, London, pp 201-226, ISBN 978-012-417012-4
  3. Zotta T., Tabanelli G., Montanari C., Ianniello R. G., Parente E., Gardini F., Ricciardi A. 2017. Tween 80 and respiratory growth affect metabolome and membrane fatty acids in LactobacilluscaseiN87. Journal of Applied Microbiology, 122: 759-769 doi:10.1111/jam.13373
  4.  Zotta T., Parente E., Ricciardi A. 2017. Aerobic metabolism in the genus Lactobacillus: impact on stress response and potential applications in the food industry. Journal of Applied Microbiology, 122: 857-869. doi:10.1111/jam.13399
    257.  RI        De Filippis, F., Parente, E., Zotta, T., Ercolini, D. 2018. A comparison of bioinformatic approaches for 16S rRNA gene profiling of food bacterial microbiota. International Journal of Food Microbiology, 265:9-17, doi:10.1016/j.ijfoodmicro.2017.10.028
  5. De Filippis, F., Parente, E., Zotta, T., Ercolini, D. 2018. A comparison of bioinformatic approaches for 16S rRNA gene profiling of food bacterial microbiota. International Journal of Food Microbiology, 265:9-17, doi:10.1016/j.ijfoodmicro.2017.10.028
  6.  Parente, E., Zotta, T., Faust, K., De Filippis, F., Ercolini, D. 2018. Structure of association networks in food bacterial communities. Food Microbiology, 73: 49-60, doi: 10.1016/j.fm.2017.12.010
  7. De Filippis, F., Parente, E., Ercolini, D. 2018. Recent Past, Present, and Future of the Food Microbiome. Annual Review of Food Science and Technology, 9(1): 589-608, doi: 10.1146/annurev-food-030117-012312
  8. Zotta, T., Ricciardi, A., Ianniello, R. G., Storti, L. V., Glibota, N. A., Parente, E. 2018. Aerobic and respirative growth of heterofermentative lactic acid bacteria: A screening study. Food Microbiology, 76: 117-127 doi: 10.1016/j.fm.2018.02.017.
  9. Ricciardi, A., Ianniello, R. G., Parente, E., Zotta, T.  2018. Factors affecting gene expression and activity of heme- and manganese-dependent catalases in Lactobacillus casei strains. International Journal of Food Microbiology, 280:66-77, doi: 10.1016/j.ijfoodmicro.2018.05.004
  10. Vitale, M., Racca, E., Izzo, A., Giacco, A., Parente, E., Riccardi, G., Giacco, R. 2018. Adherence to the traditional Mediterranean diet in a population of South of Italy: factors involved and proposal of an educational field-based survey tool, International Journal of Food Sciences and Nutrition, DOI:10.1080/09637486.2018.1481202
  11. Zotta, T., Parente, E., Ianniello, R. G., De Filippis, F., Ricciardi, A. 2019. Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air. International Journal of Food Microbiology, 293:102-113 DOI: 10.1016/j.ijfoodmicro.2019.01.008
  12. Ricciardi, A., Zotta, T., Ianniello, R. G., Boscaino, F., Matera, A., Parente, E., 2019. Effect of respiratory growth on the metabolite production and stress robustness of Lactobacillus casei N87 cultivated in cheese whey permeate medium. Frontiers in Microbiology, 10:851, 1–14. doi:10.3389/fmicb.2019.00851.
  13. Parente, E., De Filippis, F., Ercolini, D., Ricciardi, A., Zotta, T., 2019. Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database. International Journal of Food Microbiology, 305:108249 DOI: 10.1016/j.ijfoodmicro.2019.108249.
  14. Ricciardi, A., Storti, L. V., Zotta, T., Felis, G. E., Parente, E., 2020. Analysis of rpoB polymorphism and PCR-based approaches for the identification of Leuconostoc mesenteroides at the species and subspecies level. International Journal of Food Microbiology 318 (April): 108474–78. doi:10.1016/j.ijfoodmicro.2019.108474. 268.
  15. Parente, E., Ricciardi, A., Zotta, T., 2020. The microbiota of dairy milk: a review. International Dairy Journal, 107 (August): 104714, doi:10.1016/j.idairyj.2020.104714 269.
  16. Zotta, T., Ricciardi, A., Condelli, N., Parente, E., 2021. Metataxonomic and metagenomic approaches for the study of undefined strain starters for cheese manufacture. Critical Reviews in Food Science and Nutrition. doi:10.1080/10408398.2020.1870927 270.
  17. Parente, E. Zotta, T. 2021. Analytical Methods: Chemometric Approaches for Identity and Authenticity Testing, Quality Assurance and Process Control. Encyclopedia of Dairy Science, 3rd edition. doi: 10.1016/B978-0-12-818766-1.00117-3
  18. Parente, E. 2021. Analytical Methods: Statistical methods assessing analytical data. Encyclopedia of Dairy Science, 3rd edition. https://doi.org/10.1016/B978-0-12-818766-1.00153-7
  19. Ricciardi, A., Storti, L. V., Giavalisco, M., Parente, E., Zotta, T. 2022. Effect of respiration, pH and citrate co-metabolism on the growth metabolite production and enzymatic activities of Leuconostoc mesenteroides subsp. cremoris E30. Foods, 11, 535. https://doi.org/10.3390/foods11040535
  20. Parente, E., Zotta, T., Ricciardi, A., 2022. A review of methods for the inference and experimental confirmation of microbial association networks in cheese. International Journal of Food Microbiology, 368: 109618, https://doi.org/10.1016/j.ijfoodmicro.2022.109618
  21. Zotta, T., Giavalisco, M., Parente, E., Picariello, G., Siano, F., Ricciardi, A. 2022. Selection of Lactiplantibacillus strains for the production of fermented table olives. Microorganisms 10, 625. https://doi.org/10.3390/microorganisms10030625
  22. Parente, E., Zotta, T., Ricciardi, A., 2022. FoodMicrobionet v4: a large, integrated, open and transparent database for food bacterial communities. International Journal of Food Microbiology, 372:109696, https://doi.org/10.1016/j.ijfoodmicro.2022.109696
  23. Ricciardi, A. , Parente, E., Ianniello, R. G., Radovic, S., Giavalisco, M., Zotta, T. 2022. Growth fitness, heme uptake and genomic variants in mutants of oxygen-tolerant Lacticaseibacillus casei and Lactiplantibacillus plantarum strains. Microbiological Research, 262: 127096, https://doi.org/10.1016/j.micres.2022.127096
  24. Zotta, T., Faraone, I., Giavalisco, M., Parente, E., Lela, L., Storti, L. V., Ricciardi, A. 2022. Production of γ-aminobutyric acid from free and immobilized cells of Levilactobacillus brevis cultivated in anaerobic and aerobic conditions. Microorganisms, 10(11), 2184; https://doi.org/10.3390/microorganisms10112184.
  25. Zinno, P., Calabrese, F. M., Schifano, E., Sorino, P., Di Cagno, R., Gobbetti, M., Parente, E., De Angelis, M., Devirgiliis, C. 2022. FDF-DB: a database of traditional fermented dairy foods and their associated microbiota. Nutrients, 14: 4581. https://doi.org/10.3390/nu14214581
  26. Giavalisco, M., Zotta, T., Parente, E., Siesto, G., Capece, A., Ricciardi, A., 2023. Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region. International Journal of Food Microbiology 386: 110041. https://doi.org/10.1016/j.ijfoodmicro.2022.110041
  27. Parente, E., Zotta, T., Giavalisco, M., Ricciardi, A., 2023. Metataxonomic insights in the distribution of Lactobacillaceae in foods and food environments. International Journal of Food Microbiology 391-393: 110124. https://doi.org/10.1016/j.ijfoodmicro.2023.110124
  28.  Parente, E., Ricciardi, A. 2023. Sicurezza alimentare e data science: dalla microbiologia predittiva alla precision food safety. Capitolo 48, in: Paparella, A. Schirone, M. Visciano, P. (a cura di) Igiene nei processi alimentari, pp 464-471, Hoepli, Milano, ISBN 978-88-360-0983-1

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English version

Prof. Eugenio Parente

Full professor, School of Agricultural, Food, Forestry and Environmental Sciences, University of Basilicata

SSD AGRI-08/A Agricultural, food and environmental microbiology

ERC classification: LS8_10 Microbial ecology and evolution; LS9_1 Applied biotechnology (including transgenic organisms, applied genetics and genomics, biosensors, bioreactors, microbiology, bioactive compounds); LS9_5 Food sciences (including food technology, food safety, nutrition)

Contacts: E-mail – web site – tel. +390971205561

Research activity: Food microbiology, food fermentations, industrial microbiology, microbial ecology, biostatistics, bioinformatics.

Teaching activity: Food safety and preservation and Dairy microbiology (MSc in Food Science and Technology)

Teaching and research relationship with other institutions

  1. Department of Food Science and Technology, Atene, GEOPONIKO PANEPISTIMIO ATHINON – G ATHINE03 – Erasmus-LLP
  2. Dpto. Ciencias de la Salud, Univesidad de Jaén (Jaen, Spagna) – Erasmus LLP
  3. Escuela de Ingenierías Agrarias, Universidad de Extremadura (Badajoz, Spagna) – Erasmus LLP