A. Ricciardi

Italian – English
Versione italiana
Ricercatore Confermato, Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali

SSD AGR/16 Microbiologia agraria

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

Ruolo: Tutor, componente del Collegio dei Docenti (curriculum FSTB)

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. Piraino, P., Zotta T., Ricciardi A., McSweeney P.L.H., Parente E. 2008. Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: a multivariate screening study. International Dairy Journal, 18:81-92 doi: 10.1016/j.idairyj.2007.06.002
  2. Zotta, T., Ricciardi, A., Rossano, R., Parente, E. 2008. Urease production by Streptococcus thermophilus. Food Microbiology, 25:113-119, doi: 10.1016/j.fm.2007.07.001.
  3. Zotta, T., Piraino, P., Parente, E., Salzano, G., Ricciardi, A. 2008. Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy). World Journal of Microbiology and Biotechnology, 24: 1785-1795 DOI 10.1007/s11274-008-9671-0
  4. Zotta, T., Ricciardi, A., Ciocia, F., Rossano, R., Parente, E. 2008. Diversity of stress responses in dairy thermophilic streptococci. International Journal of Food Microbiology, 124: 34-42 doi:10.1016/j.ijfoodmicro.2008.02.024
  5. Bonomo, M.G., Ricciardi, A., Zotta, T., Parente, E., Salzano, G. 2008. Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy). Meat Science 80:1238-1248 (DOI: 10.1016/j.meatsci. 2008.05.032)
  6. Zotta, T., Parente, E., Ricciardi, A., 2009. Viability staining and detection of metabolic activity of sourdough lactic acid bacteria under stress conditions. World Journal of Microbiology and Biotechnology, 25: 1119-1124. DOI: 10.1007/s11274-009-9972-y
  7. Bonomo, M.G., Ricciardi, A., Zotta, T., Salzano, G. 2009. Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy). Meat Science, 83: 15-23.
  8. Zotta, T., Asterinou, K., Rossano, R., Ricciardi, A., Varcamonti, M., Parente., E. 2009. Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39. International Journal of Food Microbiology, 129: 211-220. DOI:10.1016/j.ijfoodmicro.2008.11.024
  9. Ricciardi A., Parente E., Zotta T. 2009. Modelling the growth of Weissella cibaria as a function of fermentation conditions. Journal of Applied Microbiology, 107: 1528-1535 DOI:10.1111/j.1365-2672.2009.04335.x.
  10. Parente E., Ciocia F., Ricciardi A., Zotta T., Felis G. E., Torriani S. 2010. Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: a multivariate screening study. International Journal of Food Microbiology 144, 270-279.
  11. Bonomo, M.G., Ricciardi, A., Salzano, G. 2010. Influence of autochthonous starter cultures on microbial dynamics and chemical-physical features of traditional fermented sausages of Basilicata region. World Journal of Microbiology and Biotechnology DOI 10.1007/s11274-010-0439-y
  12. Zotta T., Parente E., Piraino P., Varcamonti M., Ricciardi A. 2011. SDS-PAGE patterns of whole cell proteins of Streptococcus thermophilus: impact of strain, growth phase and adaptation and relationship with stress response. World Journal of Microbiology and Biotechnology, 11, 2529-2537 DOI 10.1007/s11274-011-0722-
  13. Ricciardi A., Parente E. , Guidone A., Ianniello R.G., Zotta T., Sayem A. S. M., Varcamonti M. 2012. Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus. International Journal of Food Microbiology, 157:  278–285.
  14. Ricciardi, A.*, Zotta, T., Guidone, A., Tremonti, Parente, E. 2012. A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria. World Journal of Microbiology and Biotechnology, 28:919–927 DOI 10.1007/s11274-011-0889-x. .
  15. Zotta, T., Ricciardi, A., Guidone, A., Sacco, M., Muscariello L., Mazzeo, M.F., Cacace, G., Parente, E. 2012.  Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1. International Journal of Food Microbiology, 155: 51-59. DOI 10.1016/j.ijfoodmicro.2012.01.017.
  16. Guidone A., Ianniello, R. G., Ricciardi A., Zotta, T., Parente E. 2013. Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group. World Journal of Microbiology and Biotechnlogy, 29: 1713-1722. IF 1.353.
  17. Zotta, T., Guidone, A., Ianniello, R.G., Parente, E., Ricciardi, A. 2013. Temperature and respiration affect the growth and stress resistance of Lactobacillus plantarum C17.  Journal of Applied Microbiology, 115: 848-858.
  18. Parente, E., Ricciardi A. 2013. Modelli terziari: software e database per la microbiologia predittiva In MANUALE DI MICROBIOLOGIA PREDITTIVA  (eds) Gardini F., Parente E.  SPRINGER-VERLAG, pp. 165-184.
  19. Zotta, T., Ianniello, R.G., Guidone, A., Parente, E., Ricciardi, A. 2013. Selection of mutants tolerant of oxidative stress from respiratory cultures of Lactobacillus plantarum C17. Journal of Applied Microbiology, 116: 632-643.
  20. Ricciardi, A., Blaiotta, G., Di Cerbo, A., Succi, M.,, Aponte, M. 2014. Behaviour of lactic acid bacteria populations in Pecorino di Carmasciano cheese samples submitted to environmental conditions prevailing in the gastrointestinal tract: Evaluation by means of a polyphasic approach. International Journal of Food Microbiology, 179: 64–71.
  21. Guidone, A., Zotta, T., Ross, R.P., Stanton, C., Rea, M.C., Parente, E., Ricciardi, A. 2014. Functional properties of Lactobacillus plantarum: a multivariate screening study. LTW-Food Science and Technology, 56: 69-76.
  22. Ricciardi, A., Ianniello, R.G., Tramutola, A., Parente, E., Zotta, T. 2014. Rapid detection assay for oxygen consumption in the Lactobacillus casei group. Annals of Microbiology, 64: 1861-1864.DOI 10.1007/s13213-014-0819-x.
  23. Zotta, T.,  Ricciardi, A., Ianniello, R.G., Parente, E., Reale, A., Rossi, F., Iacumin, L., Comi, G., Coppola, R., 2014. Assessment of aerobic and respiratory growth in the Lactobacillus casei group. PLoS One, 9, e99189.
  24. Ricciardi, A., Parente, E., Tramutola, A., Guidone, A., Ianniello, R.G. , Pavlidis, D., Tsakalidou, E., Zotta, T. 2014. Evaluation of a differential medium for the preliminary  identification of members of the Lactobacillus plantarum  and Lactobacillus casei  groups, Annals of Microbiology, (DOI) 10.1007/s13213-014-1004-y.
  25. Ricciardi, A., Castiglione Morelli M.A., Ianniello R.G., Parente, E.,  Zotta T. 2014. Metabolic profiling and stress response of anaerobic and respiratory cultures of Lactobacillus plantarum C17 grown in a chemically defined medium. Annals of Microbiology, DOI 10.1007/s13213-014-1003-z.
  26. Guidone, A., Parente, E., Zotta, T., Guinane, C.M., Rea, M.C., Stanton, C., Ross, R.P., Ricciardi, A. 2015. Polymorphisms in stress response genes in Lactobacillus plantarum: implications for classification and heat stress response. Annals of Microbiology, 65: 297-306. DOI 10.1007/s13213-014-0862-7.
  27. Ianniello, R.G., Ricciardi, A., Parente, E., Tramutola, A., Reale, R., Zotta, T. 2015. Aeration and supplementation with heme and menaquinone affect survival to simulated gastrointestinal transit, oxidative stress response and antioxidant capability of Lactobacillus casei strains. LTW-Food Science and Technology, 60: 817-829. doi.org/10.1016/j.lwt.2014.10.020.
  28. Braghieri, A., Piazzolla, N., Romaniello, A., Paladino, F., Ricciardi, A., Napolitano, F. 2015. Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese. Journal of Dairy Science, doi: 10.3168/jds.2014-8555.
  29. Ricciardi, A., Guidone, A., Ianniello, R.G., Cioffi, S., Aponte, M., Pavlidis, D., Tsakalidou, E., Zotta, T., Parente, E. 2015. A survey of Non-Starter Lactic Acid Bacteria in traditional cheese of Basilicata (Southern Italy): culture dependent identification and survival to simulated gastrointestinal transit. International Dairy Journal,  43: 42–50. doi:10.1016/j.idairyj.2014.11.006.
  30. Ianniello, R.G., Ricciardi, A., Parente, E., Tramutola, A., Reale, A., Zotta, T. 2015. Aeration and supplementation with heme and menaquinone affect survival to stresses and antioxidant capability of Lactobacillus casei strains. LTW-Food Science and Technology, 60:817-824.
  31. Ricciardi, A., Guidone, A., Zotta, T., Matera A., Claps, S., Parente, E. 2015. Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage. LTW-Food Science and Technology, 63: 821-827
  32. Cosentino, C., Paolino, R., Valentini, V., Musto, M., Ricciardi, A., Adduci, F., D’Adamo, C., Pecora, G., Freschi, P. 2015.  Effect of Jenny milk addition on the inhibition of late blowling in semi hard cheese. Journal of Dairy Science, 98:1–10.
  33. Ianniello, R.G. Zheng, J., Zotta, T., Ricciardi, A., Gänzle, M.G. 2015. In silico and biochemical analysis of respiratory metabolism in Lactobacillus spicheri and Lactobacillus reuteri. Journal of Applied Microbiology, accettato per la pubblicazione.
  34. Ricciardi, A., Ianniello, R.G., Parente, E., Zotta, T. 2015. Optimization of chemically defined medium for respiratory growth of Lactobacillus casei and L. plantarum groups. Journal of Applied Microbiology, accettato per la pubblicazione.

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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),