Giorgia Perpetuini è RTDB in Microbiologia Agraria (SSD 07/I1) presso la Facoltà di Bioscienze e Tecnologie Agro-Alimentari ed Ambientali dell’Università degli Studi di Teramo. Ha conseguito il titolo di Doctor Europaeus e ha svolto attività di ricerca sia all’estero (Université de Bourgogne, Francia) che in Italia (Università di Bologna e Università di Teramo). L’attività di ricerca riguarda temi legati alla microbiologia dei prodotti fermentati come vini, mosti, spumanti, olive da tavola e formaggi a latte crudo. Lo studio della biodiversità microbica negli alimenti è stato affrontato seguendo l’andamento delle popolazioni microbiche dominanti (e non) di diversi prodotti alimentari tradizionali attraverso metodi coltura dipendenti e coltura-indipendenti. La caratterizzazione fenotipica e genetica di lieviti e batteri di interesse si è associato allo studio di diverse attività biotecnologiche utili alla trasformazione e alla sicurezza dei prodotti alimentari. Ampia attenzione è dedicata alla fisiologia, la genetica e le potenzialità biotecnologiche dei microrganismi da impiegare come starter nelle produzioni alimentari e alla valutazione di alcuni caratteri di potenziale interesse biotecnologico, caratteri di interesse salutistico (amine biogene) e proprietà adesive di lieviti e batteri lattici. Le ricerche si sono concretizzate in un brevetto e in 42 pubblicazioni internazionali su riviste recensite dall’ISI. Gli indici bibliometrici di riferimento sono: Pubblicazioni indicizzate = 42; numero di citazioni = 552; h index = 14 (fonte SCOPUS, 06/02/2020). Ha preso parte alla stesura di capitoli in libri ed enciclopedie a diffusione internazionale. È Socio della Società SIMTREA - Società Italiana di Microbiologia Agro-Alimentare e Ambientale e svolge attività di referee per Frontiers in Microbiology, Food Microbiology e LWT - Food Science and Technology.

Giorgia Perpetuini is RTDB (07/I1) at the Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo. In 2013 she achieved the title of Doctor Europaeus at the University of Teramo. She carried out her research activity both abroad (Université de Bourgogne, France) and in Italy (University of Bologna and University of Teramo). Her research interests include: microbiology of fermented foods such as wines, musts, sparkling wines, table olives and raw milk cheeses.

She is also interested in food microbial diversity which is investigated through culture-dependent and independent methods and phenotypic and genetic characterization of food borne yeasts and bacteria.

Wide attention is paid to the physiology, genetics and biotechnological potential of microorganisms to be used as starter in food production and to the evaluation of some biotechnological traits which could be exploited at industrial level. Other topics are determination of healthy features (biogenic amines) and adhesive properties of yeasts and bacteria.

She is author and co-author of 42 papers published in international journals reviewed by the ISI, book chapters and a chapter in an encyclopaedia. Reference parameters are: publications indexed = 42; sum of citations = 552; h index = 14 (source SCOPUS, 06/02/2020).

Anal A.K., Perpetuini G., Petchkongkaew A., Tan R., Avallone S., Tofalo, R., Nguyen H.V., Chu-Ky, S., Ho, P.H., Phan, T.T., Waché, Y. 2020. Food safety risks in traditional fermented food from South-East Asia. Food Control 109, 106922

Perpetuini G., Tittarelli F., Suzzi G., Tofalo R. 2019. Cell Wall Surface Properties of Kluyveromyces marxianus strains from dairy-products. Frontiers Microbiology, 10:79.

Tittarelli F., Perpetuini G., Di Gianvito P., Tofalo R. (2019). Biogenic amines producing and degrading bacteria: A snapshot from raw ewes’ cheese. LWT - Food Science and Technology 101, 1–9.

Perpetuini G, Donati I, Cellini A, Orrú L, Giongo L, Farneti B, Spinelli F. 2019. Genetic and functional characterization of the bacterial community on fruit of three raspberry (Rubus idaeus) cultivars. Journal of Berry Research 9, 227-247

Perpetuini G, Tittarelli F, Suzzi G, Tofalo R. 2019. Cell wall surface properties of Kluyveromyces marxianus strains from dairy-products. Front Microbiol. 10, 79.

Ianni A, Di Maio G, Pittia P, Grotta L, Perpetuini G, Tofalo R, Cichelli A, Martino G. 2019. Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace. J Sci Food Agric. 99, 3635-3643.

Purahong W, Orrù L, Donati I, Perpetuini G, Cellini A, Lamontanara A, Michelotti V, Tacconi G, Spinelli F. 2018. Plant microbiome and its link to plant health: host species, organs and Pseudomonas syringae pv. actinidiae infection shaping bacterial phyllosphere communities of kiwifruit plants. Front Plant Sci. 9, 1563.

Schirone M, Tofalo R, Perpetuini G, Manetta AC, Di Gianvito P, Tittarelli F, Battistelli N, Corsetti A, Suzzi G, Martino G. 2018. Influence of iodine feeding on microbiological and physico-chemical characteristics and biogenic amines content in a raw ewes' milk cheese. Foods. 7, pii: E108.

Perpetuini G, Caruso G, Urbani S, Schirone M, Esposto S, Ciarrocchi A, Prete R, Garcia-Gonzalez N, Battistelli N, Gucci R, Servili M, Tofalo R, Corsetti A. 2018. Changes in polyphenolic concentrations of table olives (cv. Itrana) produced under different irrigation regimes during spontaneous or inoculated fermentation. Front Microbiol. 9, 1287.

Di Gianvito P, Perpetuini G, Tittarelli F, Schirone M, Arfelli G, Piva A, Patrignani F, Lanciotti R, Olivastri L, Suzzi G, Tofalo R. 2018. Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production. Food Res Int. 109, 552-560.

Perpetuini G, Tittarelli F, Mattarelli P, Modesto M, Cilli E, Suzzi G, Tofalo R. 2018. Intraspecies polymorphisms of Kluyveromyces marxianus strains from Yaghnob valley. FEMS Microbiol Lett. 365, fny028.

Perpetuini G., Tittarelli F., Schirone M., Di Gianvito P., Corsetti A., Arfelli G., Suzzi G., Tofalo R. (2018). Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines. LWT - Food Science and Technology 87, 385-392.

Modesto M., Michelini S., Perpetuini G., Tofalo R., Andlid T., Mattarelli P. (2017). In silico RFLP analysis of 16S rRNA genes: a helpful application for distinguishing Bifidobacteria from human and animal source. Microbiology Research Journal International 20, 1-13.

Perpetuini G., Di Gianvito P., Arfelli G., Schirone M., Corsetti A., Tofalo R., Suzzi G. (2016). Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation. Yeast 33, 303-312.

Tofalo R., Perpetuini G., Di Gianvito P., Arfelli G., Schirone M., Corsetti A., Suzzi G. (2016). Characterization of specialized flocculent yeasts to improve sparkling wine fermentation. Journal of Applied Microbiology 120, 1574-1584.

Lanzone V., Tofalo R., Fasoli G., Perpetuini G., Suzzi G., Sergi M., Corrado F., Compagnone D. (2016). Food borne bacterial models for detection of benzo pyrene-DNA adducts formation using RAPD-PCR. Microbial Biotechnology 9, 400-407.

Tofalo R., Patrignani F., Lanciotti R., Perpetuini G., Schirone M., Di Gianvito P., Pizzoni D., Arfelli G., Suzzi G. (2016). Aroma profile of Montepulciano d'Abruzzo wine fermented by single and co-culture starters of autochthonous Saccharomyces and non-Saccharomyces yeasts. Frontiers in Microbiology 7 art. no. 610.

Perpetuini G., Pham-Hoang B.N., Scornec H., Tofalo R., Schirone M., Suzzi G., Cavin J.F., Waché Y., Corsetti A., Licandro-Seraut H. (2016). In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation. International Journal of Food Microbiology 216, 104-109.

Fasoli G., Tofalo R., Lanciotti R., Schirone M., Patrignani F., Perpetuini G., Grazia L., Corsetti A., Suzzi G. (2015). Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses. International Journal of Food Microbiology 214, 151-158.

Suzzi G., Sacchetti G., Patrignani F., Corsetti A., Tofalo R., Schirone M., Fasoli G., Gardini F., Perpetuini G., Lanciotti R. (2015). Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese. Journal of the Science of Food and Agriculture 95, 2252-2263.

Tofalo R., Schirone M., Fasoli G., Perpetuini G., Patrignani F., Manetta A.C., Lanciotti R., Corsetti A., Martino G., Suzzi G. (2015). Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese. Food Chemistry 175, 121-127.

Schirone M., Visciano P., Olivastri A.M.A., Tofalo R., Perpetuini G., Suzzi G. (2015). A one-year survey on aflatoxin M1 in raw milk. Italian Journal of Food Science 27, pp. 143-148.

Schirone M., Dl Gianvito P., Tofalo R., Martino G., Corsetti A., Grotta L., Marchetti S., Perpetuini G., Suzzi G. (2015). Influence of sheep iodine supplementation feed on the chemico-physical and microbiological characteristics of lncanestrato di Castel del Monte Pecorino cheese [Studio preliminare delle caratteristiche chimico-fisiche e microbiologiche del pecorino incanestrato dl castel del monte e influenza dell'alimentazione iodata degli ovini]. Industrie Alimentari 54, 17-28.

Tofalo R., Perpetuini G., Di Gianvito P., Schirone M., Corsetti A., Suzzi G. (2014). Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains. International Journal of Food Microbiology 191, 45–52

Tofalo R., Fasoli G., Schirone M., Perpetuini G., Pepe A., Corsetti A., Suzzi G. (2014). The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese. International Journal of Food Microbiology 187, 41-49

Stagnari F., Perpetuini G., Tofalo R., Campanelli G., Leteo F., Della Vella U., Schirone M., Suzzi G., Pisante M. (2014). Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses. Frontiers in Microbiology 5, 644

Tofalo R., Perpetuini G., Schirone M., Ciarrocchi A., Fasoli G., Suzzi G., Corsetti A. (2014). Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. LWT-Food Science and Technology 57, 710-717.

Tofalo R., Perpetuini G., Fasoli G., Schirone M., Corsetti A., Suzzi G. (2014). Biodiversity study of wine yeasts belonging to the “terroir” of Montepulciano d’Abruzzo “Colline Teramane” revealed Saccharomyces cerevisiae strains exhibiting atypical and unique 5.8S-ITS restriction patterns. Food Microbiology 39, 7-12.

Perpetuini G., Scornec H., Tofalo R., Serror P., Schirone M., Suzzi G., Corsetti, A., Cavin J.F., Licandro-Seraut H. (2013). Identification of critical genes for growth in olive brine by transposon mutagenesis of Lactobacillus pentosus C11. Applied and Environmental Microbiology 79, 4568-4575.

Licandro-Seraut H., Roussel C., Perpetuini G., Gervais P., Cavin J.F. (2013). Sensitivity to vinyl phenol derivatives produced by phenolic acid decarboxylase activity in Escherichia coli and several food-borne Gram-negative species. Applied Microbiology and Biotechnology 97, 7853-7864.

Tofalo R., Perpetuini G., Schirone M., Fasoli G., Aguzzi I., Corsetti A., Suzzi G. (2013).  Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods. Frontiers in microbiology. 4, 1-13.

Tofalo R., Perpetuini G., Schirone M., Suzzi G., Corsetti A. (2013). Yeast biota associated to naturally fermented table olives from different Italian cultivars. International Journal of Food Microbiology 161, 203-208.

Schirone M., Tofalo R., Fasoli G., Perpetuini G., Corsetti A., Manetta A.C., Ciarrocchi A., Suzzi G. (2013). High content of biogenic amines in Pecorino cheeses. Food Microbiology 34, 137-144.

Tofalo R., Schirone M., Torriani S., Rantsiou K., Coccolin L., Perpetuini G., Suzzi G. (2012). Diversity of Candida zemplinina strains from grapes and Italian wines. Food Microbiology 29, 18-26.

Suzzi G., Arfelli G., Schirone M., Corsetti A., Perpetuini G., Tofalo R. (2012). Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d'Abruzzo red wine quality. Food Research International 46, 22-29.

Tofalo R., Schirone M., Perpetuini G., Suzzi G., Corsetti A. (2012). Development and application of a real-time PCR-based assay to enumerate total yeasts and Pichia anomala, Pichia guillermondii and Pichia kluyveri in fermented table olives. Food Control 23, 356-362.

Corsetti A., Perpetuini G., Schirone M., Tofalo R., Suzzi G. (2012). Application of starter cultures to table olive fermentation: an overview on the experimental studies. Frontiers in Microbiology 3, 1–6.

Tofalo R., Schirone M., Perpetuini G., Angelozzi G., Suzzi G., Corsetti A. (2012). Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. Antonie Van Leeuwenhoek 102, 121-131.

 

Capitoli di libri a diffusione internazionale:

 Corsetti A., Perpetuini G., Tofalo R. (2014). Biopreservation effects in fermented foods. In Holzapfel W. (ed) Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits, pp. 311-332. Elsevier Ltd

Battistelli N., Tittarelli F., Perpetuini G., Suzzi G., Tofalo R. 2020. Occurrence of biogenic amines in fermented and non-fermented soybean products. In: Biogenic amines in food: analysis, occurrence and toxicity. Editors Saad B., Tofalo R. The Royal Society of Chemistry, 173-186.

Perpetuini G., Tittarelli, F., Battistelli N. Arfelli G. Suzzi G., Tofalo R. 2020. Biogenic amines in global beverages In: Biogenic amines in food: analysis, occurrence and toxicity. Editors Saad B., Tofalo R. The Royal Society of Chemistry, The Royal Society of Chemistry, 133-156.

 

Capitoli in Enciclopedie a diffusione internazionale

Tofalo R., Perpetuini G., Schirone M., Suzzi G. (2016). Biogenic Amines: Toxicology and Health Effect. In: Caballero B, Finglas P, Toldrá F. (eds.) The Encyclopedia of Food and Health vol. 1, pp. 424-429. Oxford: Academic Press.

 

Capitoli di libri a diffusione nazionale

Suzzi G., Perpetuini G., Tofalo R. 2018. La rifermentazione dei vini. In: Suzzi G., Tofalo R. (a cura di). Microbiologia enologica, 77-89. Edagricole, Bologna.

 

Brevetto

Brevetto N° 0001428559 -Starter per la deamarizzazione biologica delle olive da mensa- (Inventori: Ciarrocchi Aurora, Corsetti Aldo, Esposito Sonia, Perpetuini Giorgia, Schirone Maria, Servili Maurizio, Suzzi Giovanna, Taticchi Agnese, Tofalo Rosanna, Urbani Stefania, Veneziani Gianluca)