Anna Reale

Donna

Name: Anna
Surname: Reale
Skill: Researcher
Phone: (Office) +39 0825 299 541
Phone: (Lab) +39 0825 299 215
Fax: +39 0825 299 641
e-mail: nome.cognome@isa.cnr.it
 
CNR People WEB Site: http://www.cnr.it/people/anna.reale
Keywords: 
Curriculum EN: (click here to view it)

Researcher Activities

 

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.