{"id":3037,"date":"2015-01-15T16:47:27","date_gmt":"2015-01-15T16:47:27","guid":{"rendered":"http:\/\/www.isa.cnr.it\/web\/?page_id=3037"},"modified":"2022-03-14T16:05:33","modified_gmt":"2022-03-14T16:05:33","slug":"alida-sorrentino","status":"publish","type":"page","link":"https:\/\/www.isa.cnr.it\/web\/?page_id=3037","title":{"rendered":"Alida Sorrentino"},"content":{"rendered":"

\"Donna\"<\/h2>\n
Name: <\/strong>Alida<\/pre>\n
Surname: <\/strong>Sorrentino\r\n<\/pre>\n
Skill<\/b>: Researcher<\/pre>\n
Phone:<\/strong> (Office) +39 0825 299 411<\/pre>\n
Phone:<\/strong> (Lab) +39 0825 299 303<\/pre>\n
Fax:<\/strong> +39 0825 299 641<\/pre>\n
e-mail: alida.sorrentino<\/strong>@isa.cnr.it<\/h5>\n
 <\/h5>\n
C<\/em><\/strong>NR People<\/em> WEB Site: <\/strong>http:\/\/www.cnr.it\/people\/alida.sorrentino<\/a><\/h5>\n
Keywords: Food microbiology; yeasts; bacteria; probiotics; fermentation processes<\/strong><\/h5>\n
Curriculum EN<\/strong>: (click here to view it)<\/a><\/h5>\n
Researcher Activities<\/h1>\n
 <\/p>\n
Main research field is Food Microbiology, in particular the area investigations are: to improve management of wine, dairy, and bakery fermentation processes.<\/p>\n
– Selection of autochthonous yeast and bacteria with pro-technological features, to apply as selected microorganisms for new mixed  starters, to improve fermentation processes , to enhance quality and aromatic complexity of food products.<\/p>\n
-Characterization of pro-technological microorganisms to improve safety, quality and shelf-life of innovative foods.<\/p>\n
– Selection, characterization and application of probiotic yeasts and bacteria for the development of functional foods and innovation of traditional foods.<\/p>\n
– Selection of yeast strains with interesting antagonistic features versus pathogenic bacteria, spoilage microorganisms, for bio-control and packaging of perishable foods.<\/p>\n
 <\/p>\n
Key Publications<\/h1>\n