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Curriculum accademico
Aldo Corsetti si è laureato in Scienze Agrarie presso la Facoltà di Agraria dell'Università degli Studi di Perugia, dove ha anche conseguito il titolo di Dottore di Ricerca (Ph. D.) in "Biotecnologie degli Alimenti". Nel 2001 ha fatto parte del Collegio dei Docenti del Dottorato di Ricerca Internazionale Italia - Irlanda "Biotechnology of lactic acid bacteria: genetic engineering and enzymology". Attualmente è professore ordinario di Microbiologia Agraria (SSD AGR/16) presso la Facoltà di Bioscienze e Tecnologie Agro-alimentari e Ambientali dell'Università degli Studi di Teramo e membro del Collegio dei Docenti del Dottorato di Ricerca in "Scienze degli Alimenti".
- Dal 2006 al 2013, presso l'Ateneo di Teramo, ha ricoperto l'incarico di responsabile di Facoltà per il programma Erasmus; dal 2013 al 2016 è stato membro, in qualità di esperto scientifico, dell'Osservatorio della Ricerca di Ateneo. - Dal 2012 al 2014, in rappresentanza dell'Università degli Studi di Teramo, è stato membro del comitato tecnico scientifico (CTS) dell'ITS per l'Agroalimentare. - Dal 2009 al 2014 è stato membro dell'Osservatorio per la Ricerca della società scientifica SIMTREA (Società Italiana di Microbiologia Agro-Alimentare e Ambientale) e, da Ottobre 2015 a Dicembre 2018, è stato membro del Consiglio Direttivo della suddetta società. - Dal 2015 al 2019 è stato Presidente del Corso di Laurea triennale in Biotecnologie. - Da Novembre 2019 è Presidente del Presidio della Qualità e Delegato del Rettore alle politiche per l’Assicurazione della Qualità.
- Nell'ultimo quinquennio è stato responsabile scientifico della ricerca in progetti finanziati da MIPAF, MIUR, e Associazioni di produttori del settore agro-alimentare.
-Svolge attività di ricerca nell’ambito della microbiologia, con particolare riferimento agli alimenti fermentati e alle popolazioni di microrganismi pro-tecnologici (soprattutto batteri lattici). Le attività sono essenzialmente riferibili a due linee complementari: 1) identificazione di batteri lattici e lieviti associati agli alimenti fermentati (formaggi, latti fermentati, olive da tavola, lieviti naturali) mediante metodi coltura- dipendenti e coltura-indipendenti, tipizzazione molecolare di tali microrganismi tramite tecniche basate sulla PCR, e studio dei caratteri fisiologici e tecnologici di interesse per la produzione e conservazione degli alimenti fermentati; 2) approfondimento delle caratteristiche probiotiche di batteri lattici (e, in alcuni casi, lieviti) isolati da alimenti fermentati, con particolare riferimento all’attività antigenotossica e, più recentemente, al metabolismo dei sali/acidi biliari (attività BSH), alle interazioni microrganismo-ospite e all’effetto della dieta sulla struttura del microbiota intestinale e sulla geno- cito- tossicità rilevata in campioni fecali.
- E' inventore per il brevetto “Starter per la deamarizzazione biologica delle olive da mensa” (Attestato di brevetto per invenzione industriale n. 0001428559).
- E' "Assistant Specialty Chief Editor" della rivista internazionale "Frontiers in Food Microbiology", Editore Associato della rivista "Annals of Microbiology" e membro dell'Editorial Board delle riviste "International Journal of Food Microbiology - IJFM", "The Open Bioactive Compounds Journal", "The Scientific World Journal" e "American Journal of Agricultural Science and Technology".
- E' frequentemente consultato da riviste internazionali per svolgere attività di referee su articoli aventi per oggetto la microbiologia degli alimenti.
- E' autore e co-autore di 230 publicazioni, delle quali 123 recensite dall'ISI (Institute for Scientific Information of Philadelphia). Gli indici bibliometrici di riferimento sono: pubblicazioni indicizzate = 123; numero di citazioni = 6530; h index = 44 (fonte SCOPUS). Curriculum english versionAldo Corsetti graduated in Agricultural Science from the University of Perugia where he also got his Ph.D. degree in "Food Biotechnology". In 2001 he became member of the International Ph.D. teaching body - Italy-Ireland "Biotechnology of lactic acid bacteria: genetic engineering and enzymology". At present is a Full Professor of Microbiology (AGR/16) at the Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo and member of the teaching body for the Ph.D. course in "Food Science".
- From 2006 to 2013, at the University of Teramo, he was the reference person of the Faculty regarding the Erasmus program; from 2013 to 2016, he has become a member of the Research Panel of the University. - From 2012 to 2014 he represented the University of Teramo on the Scientific Committee of the Agro-Food Higher Technical Institute. - From 2009 to 2014 he has been a member of the Research Panel of the Italian Society for Agro-Food and Environmental Microbiology (SIMTREA) and, from October 2015 do December 2018, he has been a member of the Governing Board of the same Society. - From 2015 to 2019 he has been Coordinator of the Bachelor’s Degree in Biotechnology. - From November 2019 he is President of the Presidium and Rector Delegate for University Quality Policies.
- During the last five years he has been the scientific coordinator of projects financed by Italian Ministries (MIPAF and MIUR), as well as by Agro-food industries.
-His research activities are focused on microbiology, with particular interest on fermented foods and pro-technological microorganisms (especially lactic acid bacteria). The activities are focused on two complementary topics: 1) the identification of lactic acid bacteria and yeasts associated to fermented foods (cheese, fermented milk, table olives, sourdough) by using culture-dependent and culture-independent methods, molecular typing of those microorganisms by PCR related techniques, and investigation of microbial physiological and technological characters involved in fermented food production and preservation; 2) studies on probiotic traits of lactic acid bacteria (and, in some cases, yeasts) isolated from fermented foods, with focus on anti-genotoxic activity and, more recently, on bile acids/salts metabolism (BSH activity), microbe-host interactions, and the evaluation of the impact of the diet on the structure of intestinal microbiota and on geno- cito-toxicity in faecal samples.
-He is an inventor for the industrial invention “Starter per la deamarizzazione biologica delle olive da mensa” (Italian certification n. 0001428559).
- He is the “Assistant Specialty Chief Editor” of the international journal "Frontiers in Food Microbiology", Associate Editor of "Annals of Microbiology", and member of the Editorial Board of the scientific journals "International Journal of Food Microbiology - IJFM", "The Open Bioactive Compounds Journal", "The Scientific World Journal" and "American Journal of Agricultural Science and Technology".
- He frequently acts as a referee for articles to be published in international journals of food microbiology. He participates as a speaker at Italian and International Conventions.
- He is author and co-author of 230 publications, of which 123 are published in international journals reviewed by ISI (Institute for Scientific Information of Philadelphia). Reference parameters are: publications indexed = 123; sum of citations = 6530; h-index = 44 (source SCOPUS). Pubblicazioni
Articoli su riviste internazionali con referee
- R. Prete, N. Garcia-Gonzalez, C.D. Di Mattia, N. Battista, A. Corsetti. Food-borne Lactiplantibacillus plantarum protect normal intestinal cells against inflammation by modulating reactive oxygen species and IL-23/IL-17 axis. Scientific Reports 10, 16340, 2020. - R. Prete, S.L. Long, S.A. Joyce, A. Corsetti. Genotypic and phenotypic characterization of food-associated Lactobacillus plantarum isolates for potential probiotic activities. FEMS Microbiology Letters 367 (10), 2020. - N. Garcia-Gonzalez, R. Prete, M. Perugini, C. Merola, N. Battista, A. Corsetti. Probiotic antigenotoxic activity as a DNA bioprotective tool: a minireview with focus on endocrine disruptors. FEMS Microbiology Letters 367 (3), 2020. - G. Suzzi, A . Corsetti. Food Microbiology: The past and the new challenges for the next 10 years. Frontiers in Microbiology 11, 237, 2020. - G. Perpetuini, R. Prete, N. Garcia-Gonzalez, M. Khairul Alam, A. Corsetti. Table olives more than a fermented food. Foods, 9, 178, 2020. - R. Prete, S.L. Long, A.L. Gallardo, C.G. Gahan, A. Corsetti, S.A. Joyce. Beneficial bile acid metabolism from Lactobacillus plantarum of food origin. Scientific Reports 10:1165, 2020. - A. Abedfar, M. Hosseininezhad, A. Corsetti. Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1) on quality of pan bread during shelf-life. LWT Food Science and Technology 111, 158-166, 2019. - R. Hammami, I. Fliss, A. Corsetti. Editorial: Application of protective cultures and bacteriocins for food biopreservation. Frontiers in Microbiology 10 (July), 1561, 2019. - N. Garcia-Gonzalez, R. Prete, N. Battista*, A. Corsetti*. Adhesion properties of food-associated Lactobacillus plantarum strains on human intestinal ephitelial cells and modulation of IL-8 release. Frontiers in Microbiology, Article 2392, 9 (OCTOBER) 2018. - M. Schirone, R. Tofalo, G. Perpetuini, A.C. Manetta, P. Di Gianvito, F. Tittarelli, N. Battistelli, A. Corsetti, G. Suzzi, G. Martino. Influence of iodine feeding on microbiological and physico-chemical characteristics and biogenic amines content in a raw ewes’ milk cheese. Foods 7 (108), 1-11, 2018 - G. Perpetuini, G. Caruso, S. Urbani, M. Schirone, S. Esposto, A. Ciarrocchi, R. Prete, N. Garcia-Gonzalez, N. Battistelli, R. Gucci, M. Servili, R. Tofalo, A. Corsetti* - Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation. Frontiers in Microbiology, Article 1287, 9 (JUNE) 2018. - G. Perpetuini, F. Tittarelli, M. Schirone, P. Di Gianvito, A. Corsetti, G. Arfelli, G. Suzzi, R. Tofalo. Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines. LWT Food Science and Technology 87, 385-392, 2018. - E.M. Fox, S. Fanning, A. Corsetti, K. Jordan. Editorial: Microbial food safety along the dairy chain. Frontiers in Microbiology 8 (AUG), 2017. - R. Prete, R. Tofalo, E. Federici, A. Ciarrocchi, G. Cenci, A. Corsetti*. Food-associated Lactobacillus plantarumand yeasts inhibit the genotoxic effect of 4-nitroquinoline-1-oxide. Frontiers in Microbiology 8 (NOV), 2017. - E. Federici, R. Prete, C. Lazzi, N. Pellegrini, M. Moretti, A. Corsetti*, G. Genci*. Bacterial composition, genotoxicity, and cytotoxicity of fecal samples from individuals consuming omnivorous or vegetarian diets. Frontiers in Microbiology 8 (FEB), 2017. - G. Perpetuini, P. Di Gianvito, G. Arfelli, M. Schirone, A. Corsetti, R. Tofalo, G. Suzzi. Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation. Yeast 33 (7), 303-312, 2016. - R. Tofalo, G. Perpetuini, P. Di Gianvito, G. Arfelli, M. Schirone, A. Corsetti, G. Suzzi. Characterization of specialized flocculent yeasts to improve sparkling wine fermentation. Journal of Applied Microbiology 120 (6), 1574-1584, 2016. - G. Perpetuini, B.N. Pham-Hoang, H. Scornec, R. Tofalo, M. Schirone, G. Suzzi, J.F. Cavin, Y. Waché, A. Corsetti*, H. Licandro-Seraut*. In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation. International Journal of Food Microbiology 216, 104-109, 2016. - G. Fasoli, R. Tofalo, R. Lanciotti, M. Schirone, F. Patrignani, G. Perpetuini, L. Grazia, A. Corsetti, G. Suzzi. 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, 2015. - G. Suzzi, G. Sacchetti, F. Patrignani, A. Corsetti, R. Tofalo, M. Schirone, G. Fasoli, F. Gardini, G. Perpetuini, R. Lanciotti. Influence of pig rennet in fatty acid composition volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese. Journal of the Science of Food and Agriculture 95 (11), 2252-2263, 2015. - C. Chaves-Lopez, A. Serio, A. Gianotti, G. Sacchetti, M. Ndagijimana, C. Ciccarone, A. Stellarini, A. Corsetti, A. Paparella. Diversity of food-borne Bacillus volatile compounds and influence on fungal growth. Journal of Applied Microbiology 119 (2), 487-499, 2015. - R. Tofalo, M. Schirone, G. Fasoli, G. Perpetuini, F. Patrignani, A. C. Manetta, R. Lanciotti, A. Corsetti, G. Martino, G. Suzzi. 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. 2015 - R. Tofalo, G. Perpetuini, P. Di Gianvito, M. Schirone, A. Corsetti, G. Suzzi. Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains. International Journal of Food Microbiology 191, 45-52, 2014. - R. Tofalo, G. Fasoli, M. Schirone, G. Perpetuini, A. Pepe, A. Corsetti*, G. Suzzi. 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, 2014. - R. Tofalo, G. Perpetuini, M. Schirone, A. Ciarrocchi, G. Fasoli, G. Suzzi, A. Corsetti*. Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. LWT-Food Science and Technology 57, 710-717, 2014. - C. Chaves-López, A. Serio, A. Paparella, M. Martuscelli, A. Corsetti, R. Tofalo, G. Suzzi. Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk. Food Microbiology 42, 117-121, 2014. - R. Tofalo, G. Perpetuini, G. Fasoli, M. Schirone, A. Corsetti, G. Suzzi. 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, 2014. - G. Perpetuini, H. Scornec, R. Tofalo, P. Serror, M. Schirone, G. Suzzi, A. Corsetti , JF Cavin, H. Licandro-Seraut. Identification of critical genes for growth in olive brine by transposon mutagenesis of Lactobacillus pentosus C11. Applied and Environmental Microbiology 79 (15), 4568-4575, 2013. - R. Tofalo, G. Perpetuini, M. Schirone, G. Fasoli, I. Aguzzi, A. Corsetti, G. Suzzi G. Biogeographical characterisation of Saccharomyces cerevisiae wine yeast by molecular methods. Frontiers in Food Microbiology 4, 166, 1-13, 2013. - R. Tofalo, G. Perpetuini, M. Schirone, G. Suzzi, A. Corsetti. Yeast biota associated to naturally fermented table olives from different Italian cultivars. International Journal of Food Microbiology 161, 203-208, 2013. - M. Schirone, R. Tofalo, G. Fasoli, G. Perpetuini, A. Corsetti, A.C. Manetta, A. Ciarrocchi, G. Suzzi. High content of biogenic amines in Pecorino cheeses. Food Microbiology 34, 1, 137-144, 2013. - R. Tofalo, M. Schirone, A. Corsetti, G. Suzzi. Detection of Brettanomyces spp. in red wines using real-time PCR. Journal of Food Science 77(9),545-549, 2012. - A. Corsetti*, G. Perpetuini, M. Schirone, R. Tofalo, G. Suzzi. Application of starter culture to table olive fermentation: an overview on the experimental studies. Frontiers in Food Microbiology 3, 1-6, 2012. - M. Schirone, R. Tofalo, P. Visciano, A. Corsetti, G. Suzzi G. Biogenic amines in Italian Pecorino cheese. Frontiers in Food Microbiology 3(171), 1-9, 2012. - R. Tofalo, M. Schirone, G. Perpetuini, G. Angelozzi, G. Suzzi, A. Corsetti*. Microbiological and chemical profile of naturally fermented table olives and brines from different Italian cultivars. Antonie van Leeuwenhoek 102, 121-131, 2012. - G. Suzzi, G. Arfelli, M. Schirone, A. Corsetti, G. Perpetuini, R. Tofalo. Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d'Abruzzo red wine quality. Food Research International 46, 22-29, 2012. -F. Trotta, G. Caldini, L. Dominici, E. Federici, R. Tofalo, M. Schirone, A. Corsetti, G. Suzzi, G. Cenci. Food borne yeasts as DNA-bioprotective agents against model genotoxins International Journal of Food Microbiology 153, 275-280, 2012. - R. Tofalo, M. Schirone, G. Perpetuini, G. Suzzi, A. Corsetti*. 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, 2012. - D.I. Serrazanetti, M. Ndagijimana, S.L. Sado-Kamdem, A. Corsetti, R.F. Vogel, M.A. Ehrmann, M.E. Guerzoni. Acid stress-mediated metabolic shift in Lactobacillus sanfranciscensis LSCE1. Applied and Environmental Microbiology 77(8), 2656-66, 2011. - M. Schirone, R. Tofalo, G. Mazzone, A. Corsetti, G. Suzzi. Biogenic amine content and microbiological profile of Pecorino di Farindola cheese. Food Microbiology 28(1), 128-36, 2011. - R. Tofalo, M. Schirone, G.C. Telera, A. C. Manetta, A. Corsetti, G. Suzzi G. Influence of organic viticulture on non-Saccharomyces wine yeast populations. Annals of Microbiology 61(1), 57-66, 2011.
Articoli su riviste italiane - Prete, N. Garcia-Gonzalez, A. Corsetti*. Nuove tecnologie di trasformazione delle olive da mensa. Frutticoltura, 2, 68-72, 2019. - G. Perpetuini, R. Prete, N. Garcia Gonzalez, N. Battistelli, R. Tofalo, A. Corsetti*. Fermentazioni più rapide con le colture starter. Olive e Olio, 34-38, 3/2018, Speciale OLIVE DA MENSA – Edizioni Edagricole Edizioni Agricole di New Business Media s.r.l., 2018. - R. Tofalo, M. Schirone, A. Corsetti, G. Perpetuini, I. Aguzzi, G. Suzzi. Dominanza: carattere di selezione per gli starter naturali del comprensorio vitivinicolo Abruzzese. Industrie delle Bevande - XL, 5-13, Agosto 2011. - R. Tofalo, M. Schirone, G.C. Telera, A. Corsetti, G. Suzzi G. Vini biodinamici e lieviti non-Saccharomyces. Industrie delle Bevande, XL: 19-26, 2011. - M. Schirone, R. Tofalo, G. Angelozzi, A. Corsetti, G. Suzzi. Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola. Scienza e Tecnica Lattiero-casearia 61(3), 153-170, 2010. - S. Valmorri, L. Settanni, R. Tofalo, A. Paparella, A. Corsetti, G. Suzzi. Ecologia microbica e caratteristiche fisico-chimiche di lieviti naturali della regione Abruzzo. Tecnica molitoria 58 (11), 1204-1214, Novembre 2007.
Libri
E-books - Lacroix, C., Collado, M. C., Chassard, C., Corsetti, A., eds. (2019). Infant Gut Microbiota Colonization and Food Impact. Lausanne: Frontiers Media. doi: 10.3389/978-2-88945-868-4. - Fox, E. M., Jordan, K., Fanning, S., Corsetti, A., eds. (2017). Microbial Food Safety Along the Dairy Chain. Lausanne: Frontiers Media. doi: 10.3389/978-2-88945-312-2.
Capitoli in libri a diffusione nazionale -A. Corsetti, M. Schirone, G. Perpetuini, A. Ciarrocchi, R. Tofalo, G. Suzzi. La gestione della fermentazione nella produzione dell’Itrana da mensa. In: A. Di Vecchia, G. Leonardi (a cura di). Itrana: una cultivar molto speciale, pp. 83-91. Supplemento a “I Georgofili. Atti della Accademia dei Georgofili” Anno 2013 – Serie VIII – Vol. 10 (189° dall’inizio) – Società Editrice Fiorentina. - A. Corsetti, M. Gobbetti. Pane e altri prodotti lievitati da forno. In: G.A: Farris, M. Gobbetti, E. Neviani, M. Vincenzini (a cura di). Microbiologia dei prodotti alimentari, Cap. 16, pp. 337-364. Casa Editrice Ambrosiana, Milano, 2012. ISBN 978-88-08-18237-1 - A. Corsetti, F. Villani, D. Ercolini. Identificazione fenotipica e genotipica dei batteri lattici. In: M. Gobbetti e A. Corsetti (a cura di). Biotecnologia dei prodotti lievitati da forno, Cap. 5, pp. 93-119. Casa Editrice Ambrosiana, Milano, 2010.
Capitoli in libri a diffusione internazionale -R. Tofalo, A. Corsetti. RAPD-PCR as a rapid approach for the evaluation of genotoxin-induced damage to bacterial DNA. Methods in Molecular Biology, 1644, pp. 195-201, 2017. - A. Corsetti, G. Perpetuini, R. Tofalo. Biopreservation effects in fermented foods. In: Holzapfel, W.H. (Ed.). Advances in fermented foods and beverages, Cap. 13, pp 311-332. Woodhead Publishing Limited, 2015. - A. Corsetti. Technology of sourdough fermentation and sourdough applications. In: M. Gobbetti and M. Gaenzle Eds. Handbook on sourdough biotechnology, Cap. 4, pp. 85-103. 2013 Springer, New York, USA, 2013. - P. Carnevali, F. Minervini, A. Corsetti. Liquid sourdough fermentation. In: Hui, Y.H. (Ed). Handbook of fermented food and beverage technology, Cap. 29, pp. 517-526. CRC Press, Florida, USA, 2012. - L. Stepaniak, C. Fleming, M. Gobbetti, A. Corsetti, P.F. Fox. Indigenous nucleases in milk. In P.F. Fox and P.L.H. McSweeney (Eds.). Advanced Dairy Chemistry - 1. Proteins. 3rd Edition, Part A., Cap 11.5, pp. 543-559. Kluwer Academic/Plenum Publishers, New York, 2003.
Articoli in Enciclopedie a diffusione internazionale - A. Corsetti, R. Prete. N. Garcia-Gonzalez. Lactobacillus ssp.: Lactobacillus plantarum. In: Reference Module in Food Sciences, pp. 1-8. Elsevier 2018. - A. Corsetti, A. Ciarrocchi, R. Prete. Lactobacillus ssp.: Lactobacillus plantarum. In: Reference Module in Food Sciences, pp. 1-8. Elsevier 2015. - A. Corsetti, S. Valmorri. Lactobacillus ssp.: Lactobacillus plantarum. In: Encyclopedia of Dairy Sciences, Second Edition, Vol. 3, pp. 111-113. Academic Press Ltd., 2011. -A. Corsetti, M. Gobbetti. Lactobacillus plantarum. In: Encyclopedia of Dairy Sciences, 1501-1507. Academic Press Ltd., 2002. - M. Gobbetti, A. Corsetti. Streptococcus. In: Encyclopedia of Food Microbiology, Vol. 3, pp. 2117-2127. Academic Press Ltd., London, 1999.
Atti di Convegni internazionali
- R. Prete, A.L. Gallardo, S.L. Long, C. Gahan, S.A. Joyce, A. Corsetti. Food-associated Lactibacillus plantarum characterization by the means of targeted metabolomics analysis of bile salts hydrolase activity. In: 13th International Scientific Conference on Probiotics, Prebiotics, Gut Microbiota and Health – IPC2019 p. 48, Praga: IPC2019, Praga, (Czech Republic), 17-20 giugno 2019. - N. G. Gonzalez, N.S. Maria Angeles, R. Prete, N. Battista, A. Corsetti, C. Gahan. Immunomodulation, of murine macrophages J774.1 by Lactobacillus plantarum strains isolated from the human gastrointestinal tract and fermented foods. In: Microbial diversity 2019. Drivers of Microbial Diversity. Catania, 25-27 September 2019. - R. Prete, N. Garcia-Gonzalez, N. Battista, A. Corsetti. Interaction of food-associated Lactobacillus plantarum with human derived intestinal epithelial cells. Pag. 47-48, In “Proceedings of the 12th International Scientific Conference on Probiotics, Prebiotics, Gut Microbiota and Health – IPC 2018, 18-21 June, Budapest, Hungary. - N. Garcia-Gonzalez, R. Prete, N. Battista, A. Corsetti. Host-Microbe Dialogue: evaluation of food-associated lactobacillus plantarum adhesion property to human intestinal epithelium. Pag. PS2-19, In “Microbial diversity, Drivers of microbial diversity” MD2017 24-26 october 2017, Bari, Italy. - R. Prete, S.A. Joyce, A. Lopez Gallardo, S.L. Long, C.G. Gahan, A. Corsetti. Targeted metabolomics analysis of bile salts hydrolase activity from food-borne lactobacillus plantarum. Pag. PS2-37, In “Microbial diversity, Drivers of microbial diversity” MD2017 24-26 october 2017, Bari, Italy. - G. Perpetuini, M. Schirone, R. Tofalo, P. Di Gianvito, F. Tittarelli, A. Corsetti, G. Suzzi. Variation in adhesion properties and surface hydrophobicity of wine Pichia manshuricastrains. Pag. 302 In “Yeasts for global happines”14th International Congress on Yeasts ICY2016 11-15september 2016 Hyogo, Japan. - R. Prete, A. Ciarrocchi, M. Schirone, G. Perpetuini, R. Tofalo, G. Suzzi, A. Corsetti. Antigenotoxic potential of food-borne yeasts. Pag. 317 In “Yeasts for global happines”14th International Congress on Yeasts ICY2016 11-15 september 2016 Hyogo, Japan. - R. Prete, A. Ciarrocchi, R. Tofalo, G. Suzzi, M. Schirone, G. Cenci, M. Sergi, A. Corsetti. Selection of food-associated Lactobacillus plantarumactive strains as DNA-bioprotective agents able to inhibit genotoxic effect of 4-nitroquinoline-1-oxide. pp. 261 Book of Abstracts, 25thInternational ICFMH Conference – FoodMicro: One health meets food microbiology, 19th-22th July 2016, University College Dublin, Dublin, Ireland. - A. Ciarrocchi, R. Prete, R. Tofalo, G. Suzzi, M. Schirone, G. Perpetuini, G. Cenci, D. Compagnone, A. Corsetti. Functional properties of food-borne yeasts: antigenotoxic activity using Sos-chromotest. pp. 300 Book of Abstracts, 25thInternational ICFMH Conference – FoodMicro: One health meets food microbiology, 19th- 22thJuly 2016, University College Dublin, Dublin, Ireland. - G. Perpetuini, B.N. Pham-Hoang, H. Scornec, R. Tofalo, M. Schirone, G. Suzzi, J.F. Cavin, Y. Waché, A. Corsetti, H. Licandro-Seraut. Link between Lactobacillus pentosusadaptation to olive brine and its ability to form biofilms. “Microbial diversity, The challenge of complexity” MD2015 27-29 October 2015, Perugia, Italy. - P. Di Gianvito, R. Tofalo, G. Perpetuini, M. Schirone, A. Corsetti, G. Suzzi. Occurrence of biogenic amines producing and degrading bacteria in pecorino cheeses. “Microbial diversity, The challenge of complexity” MD2015 27-29 October 2015, Perugia, Italy. - V. Di Marzio, P. Visciano, R. Tofalo, F. Pomilio, E. Di Giannatale, L. Sacchini, A. Corsetti, M. Schirone, G. Suzzi. Antimicrobial resistance profiles of Enterococcus populations isolated from Pecorino di Farindola cheese. “Microbial diversity, The challenge of complexity” MD2015 27-29 October 2015, Perugia, Italy - A. Ciarrocchi, R. Prete, R. Tofalo, M. Schirone, G. Cenci., A. Corsetti. Bile Resistance and antigenotoxic activity of food-associated microbes. “Microbial diversity, The challenge of complexity” MD2015 27-29 October 2015, Perugia, Italy. - A. Ciarrocchi, R. Prete, R. Tofalo, M. Schirone, G. Cenci, A. Corsetti. Traditional fermented foods are a source of microorganism showing antigenotoxic activity. Pag. 51 In “Traditional foods from Adriatic to Caucasus” 3rd International Symposium 1-4 october 2015 Sarajevo, Bosnia and Herzegovina (BEST POSTER AWARD). - G. Perpetuini, P. Di Gianvito, R. Tofalo, G. Arfelli, M. Schirone, A. Corsetti, G. Suzzi. Study of ATG1, ATG17and ATG29gene expression in Saccharomyces cerevisiaesparkling wine yeasts. Pag. 26 in “Yeast Biodiversity and biotechnology in the twenty-first century” 32ndISSY 13-17 september 2015 Perugia, Italy. - G. Fasoli, R. Tofalo, F. Patrignani, R. Lanciotti, G. Perpetuini, M. Schirone, L. Grazia, A. Corsetti, G. Suzzi. Exploring genetic diversity and metabolic profiles of Kluyveromyces marxianusdairy yeast. Pag. 121 in “Yeast Biodiversity and biotechnology in the twenty-first century” 32ndISSY 13-17 september 2015 Perugia, Italy- - A. Corsetti, G. Perpetuini, H. Scornec, R. Tofalo, P. Serror, M. Schirone, G. Suzzi, JF Cavin, H. Licandro-Seraut. Transposon mutagenesis of Lactobacillus pentosus C11 identified critical genes for growth in olive brine. Pag 90-93, In "Proceedings of the second international conference on microbial diversity 2013 - microbial interactions in complex ecosystems", MD2013, 23-25 october 2013, Torino, Italy. - A. Corsetti, G. Perpetuini, M. Schirone, R. Tofalo, G. Fasoli, G. Suzzi G. Lactobacillus pentosus and Saccharomyces cerevisiae dominate the Italian table olive fermentations. Atti - FOOD MICRO 2012, Istanbul, 3-7 Settembre 2012: 686. -R. Tofalo, M. Schirone, G. Fasoli, A. Corsetti, I. Aguzzi, G. Suzzi. Dominant Saccharomyces cerevisiae strains characterize Montepulciano d'Abruzzo red wine. Atti - FOOD MICRO 2012, Istanbul, 3-7 Settembre 2012: 685. - M. Schirone, R. Tofalo, G. Fasoli, G. Perpetuini, A. Corsetti, A.C. Manetta, G. Suzzi. High presence of biogenic amines in traditional Pecorino cheeses produced in Abruzzi region (Italy). Atti - FOOD MICRO 2012, Istanbul, 3-7 Settembre 2012: 127. - G. Suzzi, C. Chaves-Lopez, R. Tofalo, A. Corsetti, M. Schirone. Dairy yeasts from technological to functional aspects. ICY 2012 - R. Tofalo, M. Schirone, G. Perpetuini, A. Corsetti, G. Suzzi. Saccharomyces/non-Saccharomyces interactions in organic wines. Proceedings 29th International Specialised Symposium on yeasts, Guadalajara, Mexico, August 29 - September 2, 2011: 22. -M. Schirone, R. Tofalo, A. Corsetti, G. Perpetuini, G. Suzzi. Influence of DAP addition to must and micro-oxigenation of non-Saccharomyces wine yeasts. Proceedings 29th International Specialised Symposium on yeasts, Guadalajara, Mexico, August 29 - September 2, 2011: 95. -G. Perpetuini, R. Tofalo, M. Schirone, A. Corsetti, G. Suzzi. Application of qPCR for quantitative detection of yeasts ecosystem in Italian table olives. Proceedings 29th International Specialised Symposium on yeasts, Guadalajara, Mexico, August 29 - September 2, 2011: 136. - R. Tofalo, M. Schirone, G. Perpetuini, I. Aguzzi, A. Corsetti, G. Suzzi. FLO1 and FLO11 gene-dependent phenotypes in wild Saccharomyces cerevisiae wine yeasts. Proceedings of the First International Conference on Microbial Diversity 2011 - Environmental Stress and Adaptation, MD 2011, Milan, Italy, 26-28 October 2011: 210. - R. Tofalo, G.C. Telera, M. Schirone, G. Perpetuini, A. Corsetti, G. Suzzi. Positive or negative role of autochthonous Saccharomyces cerevisiae starter dominance during must fermentation and their influence on non-Saccharomyces wine yeasts. Proceedings 4th Congress of European Microbiologists FEMS 2011, Ginevra, 26-30 June 2011: 1552. - G. Perpetuini, M. Schirone, R. Tofalo, G. Angelozzi, G. Suzzi, A. Corsetti. Microbiological and physicochemical characterization of naturally fermented Italian table olives. Proceedings 4th Congress of European Microbiologists FEMS 2011, Ginevra, 26-30 June 2011: 1551. - A. Corsetti, R. Tofalo, M. Schirone, G. Perpetuini, M. Quinto, G. Suzzi.. Bioconversion of linoleic acid to bioactive CLA isomers cis-9, trans-11 C18:2 and trans-10, cis-12 C18:2 by Lactobacillus casei and Lactobacillus plantarum- group strains. Atti - 14th International Biotechnology Symposium and Exhibition IBS 2010, Rimini 14-18 September 2010: IBTS 2010_1837.
Atti di Convegni nazionali - R. Prete, N. Garcia-Gonzalez, A. Corsetti. Biodiversità Funzionale Di Lactobacillus plantarum: Caratterizzazione Probiotica Interspecifica. pp. 196 Proceedings Bookof the XII Convegno Nazionale Biodiversità 2018, Biodiversità, Ambienti, Salute, 13th-15ndJune 2018, University of Teramo, Teramo, Italy. - N. Garcia-Gonzalez, R. Prete, G. Perpetuini, R. Tofalo, N. Battista, A. Corsetti. Fermented Foods, from microbe to functionality, European Journal Of Histochemistry - A Journal Of Functional Cytology ISSN 1121-760Xvolume 62/ supplement 1 – 2018 pp. 34- 64° Convegno GEI Società Italiana di Biologia dello Sviluppo e della Cellula - Rettorato GSSI Gran Sasso Science Institute, 11-14 June 2018, L’Aquila, Italy. - R. Prete, S. Long, S. Joyce, C. Gahan, A. Corsetti. Genetic and phenotypyc characterization of food-borne Lactobacillus plantarumstrains for potential probiotic activities. pp. 20 Poster Abstract Book, The Irish Division Focused meeting: Exploring the Microbe-Immune system Interface, 1st-2ndSeptember, 2016 Rochestown Park Hotel, Rochestown, Cork, Ireland. - R. Prete, S. Long, S. Joyce, C. Gahan, A. Corsetti. Genetic and phenotypyc characterization of food-borne Lactobacillus plantarumstrains for potential probiotic activities. Book of Abstracts, APC Microbiome Institute Symposium, 6thSeptember 2016, Western Gateway Building, University College Cork, Cork, Ireland. - A. Corsetti, G. Perpetuini, R. Tofalo, M. Schirone, G. Fasoli, G. Suzzi. Lactic acid bacteria and yeasts in naturally fermented table olives from different Italian cultivars. Atti - III Convegno Nazionale SIMTREA - Bari, 26-28 Giugno 2012. - G. Perpetuini, H. Licandro-Seraut, M. Schirone, H. Scornec, P. Serror, R. Tofalo, G. Suzzi, J. F. Cavin, A. Corsetti. Lactic acid bacteria in table olives: from identification to mutagenesis. Atti - III Convegno Nazionale SIMTREA - Bari, 26-28 Giugno 2012. -R. Tofalo, M. Schirone, G. Perpetuini, A. Corsetti, G. Suzzi G. Metodo rapido per determinare il carattere "Brett" nei vini. Atti - Enoforum 2011 - Innovazione ed Eccellenza, Arezzo 3-5 May 2011: 45. -A. Corsetti, S. Valmorri, M. Mastrangelo, L. Settanni, G. Suzzi, M. Pisante. Batteri lattici autoctoni di grano e farine e loro ruolo nell'impasto acido. In (Cubadda R., Marconi E. Ed.) Atti 7° Convegno AISTEC Cereali tra tradizione e innovazione: il contributo della Scienza. Campobasso, Università degli Studi del Molise, 3-5 ottobre 2007. Pagg. 75-79, Università degli Studi del Molise 2009. Prodotti della ricercaLink interessanti
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