Tiziana Di Renzo, PhD
Direct: +39 0825 299541
Lab: +39 0825 299214
FAX: +39 0825 781585
Personal Web Site: xxxxxxx.xxxxxxx.org
Her scientific activity is focused on the food microbiology, with particular attention to microbial communities and their evolution during the production and the ripening of different fermented foods.
She identified and characterized, by phenotypic and genetic techniques, a large number of microorganisms isolated from typical fermented foods and she studied the interactions between microorganisms of food interest.
Another important topic is addressed to the study of potentially probiotic bacteria, by the characterization of their resistance to gastrointestinal and food-processing stresses, and of their health activities.
Other activities concern the study of novel tools for the improvement of the shelf-life of fresh foods.
She is Scientific Responsible for the Institute of Food Science of two Projects PSR 2007-2013 Campania Region, namely DERFRAM (Sviluppo di derivati di frutta ad elevato grado di sicurezza d’uso) and QUINOAFELIX (Introduzione della quinoa in Campania per la produzione di alimenti a valenza funzionale ed elevato valore nutrizionale), dealing with the improvement of traditional fruit juice and the production of functional food based Quinoa Chenopodium quinoa willd, respectively.
She was also involved in several Regional, National and European research projects. In particular, in the years 2008-2010, she took part to the activities of the Sixth Framework Programme entitled “NOvel Vegetal-based Extracts Additives for CHEMical-Free FOOD (NOCHEMFOOD) – Contract n. FOOD-CT-2006-023060”.
She is author of many publications about the microbiology and the biotechnology of different food.
Rossi F, Di Renzo T, Preziuso M, Zotta T, Coppola R, Reale A. Survey of transferable antibiotic resistance traits in strains of Lactobacillus casei/paracasei/rhamnosus. Annals of Microbiology (In press), DOI:0.1007/s13213-014-1015-8.
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, DOI: 10.1016/j.lwt.2014.10.022.
Succi M, Sorrentino E, Di Renzo T, Tremonte P, Reale A, Tipaldi L, Pannella G, Russo A, Coppola R (2014). Lactic Acid Bacteria in Pharmaceutical Formulations: Presence and Viability of “Healthy Microorganisms”. Journal of Pharmacy and Nutrition Sciences, 4, p. 66-75, ISSN: 2223-3806 / E-ISSN: 1927-5951/14.
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, 78, p. M1224-M1231, ISSN: 0022-1147, doi: 10.1111/1750-3841.12206.
Reale A., Amadoro C., Di Renzo T., Tremonte P., Succi M., Di Rienzo M., Coppola R., Sorrentino E. (2013) “Chitosano, ultrasuoni e atmosfera modificata per la conservazione del tartufo nero (Tuber aestivum Vitt.) fresco”. Industrie Alimentari, 535: 25-32.
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.
Amadoro C., Di Renzo T., Tremonte P., Reale A., Messia C., Capilongo V., Colavita G. (2011) Influenza della tecnologia di produzione sulle caratteristiche tecnologiche, chimiche e microbiologiche della “ventricina vastese”. Industrie Alimentari, 509: 20-28.
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.
Tremonte P., Reale A., Di Renzo T., Tipaldi L., Di Luccia A., Coppola R., Sorrentino E., Succi M. (2010) Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity. Letters Applied Microbiology 51(5): 586-94.
Tremonte P., Succi M., Reale A., Di Renzo T., Sorrentino E. and Coppola R. (2007) Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats. Journal of Applied Microbiology, 103: 743-751.
Food Microbiology Group (FOOD)
Anna Reale (Researcher)
Tiziana Di Renzo (Researcher)
Teresa Zotta (Researcher)
Marco Preziuso (Fellow)
Fabiana Perrone (Undergraduate)
Daniele Pagnotta (Undergraduate)