Tiziana Di Renzo


Name: Tiziana
Surname: Di Renzo
Skill: Researcher
Phone: (Office) +39 0825 299 541
Phone: (Lab) +39 0825 299 215
Fax: +39 0825 299 641
e-mail: tiziana.direnzo@isa.cnr.it
CNR People WEB Site: http://www.cnr.it/people/tiziana.direnzo
Keywords: food microbiology, lactic acid bacteria, sourdough, quinoa, antimicrobial activity, PCR-DGGE
Curriculum EN: (click here to view it)

Researcher Activities


The research activities, carried out also in collaboration with other Italian and foreign research institutes, mainly concern issues related to food microbiology, with particular attention to traditional products, starter cultures and the evolution of microbiological features during the production and ripening of different fresh and fermented foods. The research field is also addressed to the study of probiotic bacteria, their resistance to gastrointestinal and production stresses and their health activities. Other activities concern the study of novel tools to improve the shelf life of fresh foods. Studies are conducted with conventional microbiological techniques (culture dependent methods) and advanced biomolecular techniques such as: Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE), Randomly Amplified Polymorphic DNA Analysis (RAPD)-PCR, 16S rRNA sequencing, Real-time PCR.

Key Publications

  • Di Renzo T., Reale A., Boscaino F., Messia M.C. (2018) Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study. Frontiers in Microbiology, 9: 1-13. https://doi.org/10.3389/fmicb.2018.00429
  • Reale A., Di Renzo T., Preziuso M., Panfili G., Cipriano L., Messia M.C. (2019) Stabilization of sourdough starter by spray drying technique: New breadmaking perspective, LWT – Food Science and Technology, 99: 468-475. doi: 10.1016/j.lwt.2018.10.016
  • Reale A., Di Renzo T., Boscaino F., Nazzaro F., Fratianni F., Aponte M. (2019) Lactic acid bacteria biota and aroma profile of italian traditional sourdoughs from the irpinian area in Italy. Frontiers in Microbiology, 10, 1621. https://doi: 10.3389/fmicb.2019.01621
  • Reale, A., Di Renzo T., Coppola R. (2019). Factors affecting viability of selected probiotics during cheese-making of pasta filata dairy products obtained by direct-to-vat inoculation system. LWT – Food Science and Technology, 110, 108476. https://doi.org/10.1016/j.lwt.2019.108476
  • Reale A., Di Renzo T., Russo A., Niro S., Ottombrino A., Pellicano M.P. (2020) Production of low-calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles. Food Science and Nutrition, 8, (4), 1837 – 1847. https://doi.org/10.1002/fsn3.1464
  • Belleggia L., Ferrocino I., Reale A., Boscaino F., Di Renzo T., Corvaglia M.R., Cocolin L., Milanović V., Cardinali F., Garofalo C., Clementi F., Aquilanti L., Osimani A. (2020) Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds. Food Research International, 136, 109567. https://doi.org/10.1016/j.foodres.2020.109567
  • Reale A., Zotta T., Ianniello RG., Mamone G., Di Renzo T. (2020) Selection criteria of lactic acid bacteria to be used as starter for sweet and salty leavened baked products. LWT – Food Science and Technology, 133, 110092. https://doi.org/10.1016/j.lwt.2020.110092
  • Maoloni A., Milanović V., Osimani A., Cardinali F., Garofalo C., Belleggia L., Foligni R., Mannozzi C., Mozzona M., Cirlini M., Spaggiari M., Reale A., Boscaino F., Di Renzo T., Naceur Haouet M., Staccini B., Di Bella S., Aquilanti L. (2021) Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves. Food and Bioproducts Processing, 127, 174-197. https://doi.org/10.1016/j.fbp.2021.03.001
  • Cofelice M., Cinelli G., Lopez F., Di Renzo T., Coppola R., Reale A. (2021) Alginate-assisted lemongrass (Cymbopogon nardus) essential oil dispersions for antifungal activity. Foods, 10(7), 1528. https://doi.org/10.3390/foods10071528
  • Reale, A., Di Stasio L., Di Renzo T., De Caro S., Ferranti P., Picariello G., Addeo F., Mamone G. (2021). Bacteria do it better! Proteomics suggests the molecular basis for improved digestibility of sourdough products. Food Chemistry, 359, 129955. https://doi.org/10.1016/j.foodchem.2021.129955