{"id":2766,"date":"2014-12-17T08:12:22","date_gmt":"2014-12-17T08:12:22","guid":{"rendered":"http:\/\/www.isa.cnr.it\/web\/?page_id=2766"},"modified":"2025-08-01T08:06:49","modified_gmt":"2025-08-01T08:06:49","slug":"tiziana-di-renzo","status":"publish","type":"page","link":"https:\/\/www.isa.cnr.it\/web\/?page_id=2766","title":{"rendered":"Tiziana Di Renzo"},"content":{"rendered":"

\"Donna\"<\/h2>\n
Name: <\/strong>Tiziana\r\n<\/pre>\n
Surname: <\/strong>Di Renzo\r\n<\/pre>\n
Skill<\/b>: Senior Researcher<\/pre>\n
Phone:<\/strong> (Office) +39 0825 299 541<\/pre>\n
Phone:<\/strong> (Lab) +39 0825 299 215<\/pre>\n
Fax:<\/strong> +39 0825 299 641<\/pre>\n
e-mail: tiziana.direnzo<\/strong>@isa.cnr.it<\/h5>\n
 <\/h5>\n
C<\/em><\/strong>NR People<\/em> WEB Site: <\/strong>http:\/\/www.cnr.it\/people\/tiziana.direnzo<\/a><\/h5>\n
Keywords: food microbiology, lactic acid bacteria, sourdough, quinoa, antimicrobial activity, PCR-DGGE<\/span><\/strong><\/h5>\n
Curriculum EN<\/strong>: (click here to view it)<\/a><\/h5>\n
Researcher Activities<\/h1>\n
 <\/p>\n
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.<\/span><\/p>\n
Key Publications<\/h1>\n