Anna Reale, PhD

Researcher

Direct: +39 0825 299541
Lab: +39 0825 299215
FAX: +39 0825 781585
Email: anna.reale@isa.cnr.it
Personal Web Site: xxxxxxx.xxxxxxx.org

Short CV

Research Interests

The scientific activity deals with the following topics:

–     Microbial isolation, identification by PCR-based tecniques and characterization of lactic acid bacteria (LAB) and Yeast communities from fermented foods (sourdoughs, dairy products, fermented meats, acid and alcoholic fermented beverages);

–     Study of stress response in LAB during food processing and transit through the gastro-intestinal tract;

–     Study of potential probiotic characteristics of LAB strains.

–     Selection and formulation of technological and functional starter cultures.

–     Study of novel tools for the improvement of the shelf-life of fresh foods (biotechnological approaches and packaging techniques).

 

Scientific Responsible for the following projects:

–     FIRB2010, n. RBFR107VML, entitled “Genetic and physiological basis of aerobic metabolism in Lactobacillus rhamnosus e Lactobacillus paracasei: basic and applied aspects. Scientific responsible for the University of Molise UNIT. This project was funded by the MIUR (Italian Ministry of Education, Universities and Research).

–     “QUALIFORM”, MIS 124 Basilicata Region, PSR 2007-2013, entitled “Strategie ecosostenibili per la produzione di formaggi a pasta filata lucani di qualità”. Scientific responsible for the Institute of Food Science UNIT.

–     “CASTALEA”, MIS 124 Campania Region, PSR 2007-2013, entitled “Protezione delle castagne dai danni causati dai Lepidotteri Torticidi (Cydia); valutazione della qualità e della sicurezza del prodotto”. Scientific responsible for the Institute of Food Science UNIT.

–     “PROCAST”, MIS 124 Basilicata Region, PSR 2007-2013, entitled “Protezione e salvaguardia delle caratteristiche qualitative delle castagne infestate dal Coleottero Balanino mediante intervanti in campo e post-raccolta”. Scientific responsible for the Institute of Food Science UNIT.

–     “IRPINIA IN FERMENTO”, Scientific Responsible for the Institute of Food Science. Project funded by the Provincia di Avellino.

 

Key Publications

Reale A, Di Renzo T, Rossi F, Zotta T, Iacumin L, Preziuso M, Parente E, Sorrentino E, Coppola R (2014) Tolerance of Lactobacillus casei, L. paracasei and L. rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract. LWT – Food Science and Technology, http://dx.doi.org/10.1016/j.lwt.2014.10.022.

Rossi F, Di Renzo T, Preziuso M, Zotta T, Iacumin L, Coppola R, Reale A* Survey of antibiotic resistance traits in strains of Lactobacillus casei/paracasei/rhamnosus. Annals of Microbiology (In press) doi:10.1007/s13213-014-1015-8.

Zotta T, Ricciardi A, Ianniello RG, Parente E, Reale A, Rossi F, Iacumin L, Comi G, Coppola R (2014) Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group. PLOSONE, 9(6): e99189. doi:10.1371/journal.pone.0099189.

Iacumin L, Ginaldi F, Manzano M, Anastasi V, Reale A, Zotta T, Rossi F, Coppola R, Comi G. (2015) High resolution melting analysis (HRM) as a new tool for the identification of species belonging to the Lactobacillus casei group and comparison with species-specific PCRs and multiplex PCR. Food Microbiology 46, 357-367. DOI: http://dx.doi.org/10.1016/j.fm.2014.08.007.

Ianniello RG, Ricciardi A, Parente E, Tramutola A, Reale A, Zotta T (2014) Aeration and supplementation with heme and menaquinone affect survival to stresses and antioxidant capability of Lactobacillus casei strains. LWT – Food Science and Technology, http://dx.doi.org/10.1016/j.lwt.2014.10.020.

Sorrentino E, Reale A*, Tremonte P, Maiuro L, Succi M, Tipaldi L, Di Renzo T, Pannella G, Coppola R (2013). Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles. Journal of Food Science, 78, p. M1188-M1194, ISSN: 0022-1147, doi: 10.1111/1750-3841.12171.

Reale A, Di Renzo T, Succi M, Tremonte P, Coppola R, Sorrentino E (2013). Microbiological and fermentative properties of baker’s yeast starter used in breadmaking. Journal of Food Science, 78, p. M1224-M1231, ISSN: 0022-1147, doi: 10.1111/1750-3841.12206.

Reale A, Di Renzo T, Succi M, Tremonte P, Coppola R, Sorrentino E (2011). Identification of lactobacilli isolated in traditional ripe wheat sourdoughs by using molecular methods . World Journal of Microbiology & Biotechnology, 27, p. 237-244, ISSN: 0959-3993, doi: 10.1007/s11274-010-0448-x.

Reale A, Sorrentino E, Iacumin L, Tremonte P, Manzano M, Maiuro L, Comi G, Coppola R, Succi M (2009) Irradiation treatments to improve the shelf life of fresh black truffles (truffles preservation by gamma-rays). Journal of Food Science, Vol. 74, 4, M196-M200.

Reale A, Sorrentino E, Iaffaldano N, Rosato MP, Ragni P, Coppola R, Capitani D, Sobolev AP, Tremonte P, Succi M, Mannina L (2008) Effects of ionizing radiation and modified atmosphere packaging on the shelf life of aqua-cultured sea bass (Dicentrarchus labrax). World J. Microbiol. Biotechnol. 24:2757-2765.

Reale A, Konietzny U, Coppola R, Sorrentino E, Greiner R (2007) The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation J. Agric. Food Chem. 55, 2993-2997.

Reale A, Tremonte P, Succi M, Sorrentino E, Coppola R (2005) Exploration of lactic acid bacteria ecosystem of sourdoughs from the Molise region. Annals of Microbiology, 55,1, 17-22.

Reale A, Mannina L, Tremonte P, Sobolev AP, Succi M, Sorrentino E, Coppola R. (2004) Phytate degradation by lactic acid bacteria and  yeasts during the wholemeal dough fermentation: a 31P NMR study. Journal of Agricultural and Food Chemistry, 52, 20, 6300-6305.

 

Research Group

Food Microbiology Group (FOOD)

Anna Reale (Researcher)

Tiziana Di Renzo (Researcher)

Teresa Zotta (Researcher)

Marco Preziuso (Fellow)

Fabiana Perrone (Undergraduate)

Daniele Pagnotta (Undergraduate)


 

 

 

Area: Food