A. Ricciardi

Italian – English
Versione italiana
Professore associato, 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 –– tel. +390971205562

Attività di ricerca: Microbiologia degli alimenti, microbiologia delle fermentazioni, microbiologia industriale, ecologia microbica.

Attività didattica: Microbiologia generale (Laurea in Tecnologie alimentari), Microbiologia agraria (Laurea in Tecnologie agrarie).

Collaborazioni attive con altre istituzioni

Pubblicazioni recenti/recent publications

cerca su Google Scholar /find in Google Scholar

  1. 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
  2.  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
  3. 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.
  4. 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
  5. 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
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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.
  17. 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
  18. 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
  19.  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

Dr. Annamaria Ricciardi

Researcher, School of Agriculture, Forestry, Food and Environmental Sciences

SSD AGR/16 Applied microbiology

ERC classification: LS9_9 Biotechnology, bioreactors, applied microbiology, LS9_6 Food sciences, LS6_7 Microbiology, LS2_12 Biostatistics

Contacts: E-mail – Web page – tel. +390971205562

Role: Faculty member (curriculum FSTB), Tutor (R. G. Ianniello)

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

Teaching activity: General Microbiology (BSc in Food Technology), General and applied microbiology (BSc in Agriculture),