E. Parente

Eparente-150x150Prof. Eugenio Parente

Professore ordinario, Dipartimento di Scienze

SSD AGR/16 Microbiologia agraria

Settori ERC: LS9_9 Biotechnology, bioreactors, applied microbiology, LS9_6 Food sciences, LS6_7 Microbiology, LS2_12 Biostatistics

Contatti: E-mailSito web – tel. +390971205561

Attività di ricerca: Microbiologia degli alimenti, microbiologia delle fermentazioni, microbiologia industriale, ecologia microbica, biometria, bioinformatica.

Attività didattica: Sicurezza e conservazione degli alimenti (Laurea Magistrale in Scienze e Tecnologie Alimentari), Microbiologia lattiero-casearia (Laurea Magistrale in Scienze e Tecnologie Alimentari).

Orario di ricevimento: dipende dagli impegni didattici, in genere martedì e mercoledì dalle 9.30 alle 11.30; è sempre possibile contattarmi per E-mail per un appuntamento.

Collaborazioni attive con altre istituzioni

  1. Department of Food Science and Technology, Atene, GEOPONIKO PANEPISTIMIO ATHINON – G ATHINE03 – Erasmus-LLP
  2. Department of  Food Sciente, Food Technology and Nutrition, University College Cork, Cork, IRL – Erasmus-LLP e collaborazioni di ricerca
  3. Dpto. Ciencias de la Salud, Univesidad de Jaén (Jaen, Spagna) – Erasmus LLP
  4. Moorepark Food Research Centre, Moorepark, IRL – research collaborations
  5. Istituto di Scienze dell’alimentazione del CNR, Avellino –  collaborazioni di ricerca

Pubblicazioni recenti/recent publications

ORCID 0000-0002-5716-2348

Researcher ID B-3809-2014

cerca su Google Scholar /find in Google Scholar

  1. Parente E. 2011. Analytical methods: Statistical methods for assessing analytical data. In: Encyclopedia of Dairy Science, 2nd edition, John W. Fuquay, editor in chief. Elsevier. ISBN 978-0-12-374402-9, pp 83-92
  2. Parente E. 2011. Analytical methods: Multivariate statistical tools for analytical data. In: Encyclopedia of Dairy Science, 2nd edition, John W. Fuquay, editor in chief. Elsevier. ISBN 978-0-12-374402-9, pp 93-102
  3. Zotta T., Parente E., Piraino P., Varcamonti M., Ricciardi A. 2011. SDS-PAGE patterns of whole cell proteins of Streptococcus thermophilus: impact of strain, growth phase and adaptation and relationship with stress response. World Journal of Microbiology and Biotechnology, 11, 2529-2537 DOI 10.1007/s11274-011-0722-6      
  4. Parente E., Patel H., Caldeo V., Piraino P., McSweeney P. L. H. 2011. RP-HPLC peptide profiling of cheese extracts: a study of sources of variation, repeatability and reproducibility. Food Chemistry, in press, doi: 10.1016/j.foodchem.2011.10.003.
  5. Parente E., Patel H., Caldeo V., Piraino P., McSweeney P. L. H. 2012. RP-HPLC peptide profiling of cheese extracts: a study of sources of variation, repeatability and reproducibility. Food Chemistry, 131: 1552-1560,  doi:   10.1016/j.foodchem.2011.10.003.
  6. Zotta T., A. Guidone, P. Tremonte, E. Parente , A. Ricciardi. 2012. A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria. World Journal of Microbiology and Biotechnology, 28: 919-927 DOI 10.1007/s11274-011-0889-x.
  7. Zotta T., A. Ricciardi, A. Guidone, M. Sacco, L. Muscariello, M. F. Mazzeo, G. Cacace, E. Parente. 2012. Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1. International Journal of Food Microbiology 155: 51-59 DOI 10.1016/j.ijfoodmicro.2012.01.017
  8. Parente E., Gardini F. 2012. Microbiologia predittiva. Cap. 14, pp 439-462 in Biavati B., Sorlini C., Microbiologia generale ed agraria, 2° edizione, Casa Editrice Ambrosiana. ISBN 978-88-08-18113-8
  9. Buzzini, P., Clementi, F., Parente, E. 2012. Microbiologia industriale. Cap. 17, pp 407-437 in Biavati B., Sorlini C., Microbiologia generale ed agraria, 2° edizione, Casa Editrice Ambrosiana. ISBN 978-88-08-18113-8
  10. Mazzeo M.F., Cacace G., Peluso A., Zotta T., Muscariello L., Vastano V., Parente E., Siciliano R.A. 2012. Effect of inactivation of ccpA and aerobic growth in Lactobacillus plantarum: a proteomic perspective. Journal of Proteomics, 75: 4050-4061 doi:10.1016/j.jprot.2012.05.019
  11. Ricciardi A., Parente E., Guidone A., Ianniello R. G., Zotta T., Sayem S. M. A., Varcamonti M. 2012. Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus. International Journal of Food Microbiology, 157: 278-285 DOI: 10.1016/j.ijfoodmicro.2012.05.018
  12. Villani, F., Parente E., 2012. Ecofisiologia dei microrganismi negli alimenti. Cap. 3, pp 37-68 In: Farris, A., Gobbetti M., Neviani E., Vincenzini M. Microbiologia dei prodotti alimentari, Casa Editrice Ambrosiana. ISBN 978-88-08-18246-3
  13. Guidone A., Ianniello, R. G., Ricciardi A., Zotta, T., Parente E. 2013. Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group. World Journal of Microbiology and Biotechnology, 29:1713-1722. DOI: 10.1007/s11274-013-1334-0
  14. Ciocia, F., McSweeney, P. L. H., Piraino P., Parente, E. 2013. Use of dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains as adjuncts in Cheddar cheese. Dairy Science and Technology, 93:623-640, DOI: 10.1007/s13594-013-0131-8
  15. Parente, E. 2013. Principi di modellazione in microbiologia. In Gardini F., Parente E. (a cura di) Manuale di Microbiologia Predittiva. pp 35- 49. Springer-Verlag Italia. ISBN 978-88-470-5354-0
  16. Parente, E. 2013. Modelli primari per la crescita microbica. In Gardini F., Parente E. (a cura di) Manuale di Microbiologia Predittiva. pp 51-86. Springer-Verlag Italia. ISBN 978-88-470-5354-0
  17. Gardini, F., Parente, E. 2013. Modelli secondari per lo sviluppo microbico. In Gardini F., Parente E. (a cura di) Manuale di Microbiologia Predittiva. pp 115-152. Springer-Verlag Italia. ISBN 978-88-470-5354-0
  18. Parente, E., Ricciardi A. 2013. Modelli terziari: software e database per la microbiologia predittiva. pp 165-184. In Gardini F., Parente E. (a cura di) Manuale di Microbiologia Predittiva. Springer-Verlag Italia. ISBN 978-88-470-5354-0
  19. Vinci P., Fois S., Parente E., Roggio T., Catzeddu P. 2013. A study on relationships between durum wheat semolina properties, technological mixing parameters and the properties of dough after mixing. International Journal of Food Science and Technology, 48: 2541-2550, DOI: 10.1111/ijfs.12247.
  20. Zotta T., Guidone A., Ianniello R.G., Parente E., Ricciardi A. 2013. Temperature and respiration affect the growth and stress resistance of Lactobacillus plantarum C17. Journal of Applied Microbiology, 115:848-858.
  21. Guidone A., Zotta T., Ross R. P, Stanton C., Rea M.C., Parente E., Ricciardi A. 2014. Functional properties of Lactobacillus plantarum strains: a multivariate screening study. LWT – Food Science and Technology, 56: 69-76 http://dx.doi.org/10.1016/j.lwt.2013.10.036
  22. Guidone A., Zotta T., Ross R. P, Stanton C., Rea M.C., Parente E., Ricciardi A. 2014. Functional properties of Lactobacillus plantarum strains: a multivariate screening study. LWT – Food Science and Technology, 56: 69-76 http://dx.doi.org/10.1016/j.lwt.2013.10.036
  23. Zotta T., Ianniello R.G., Guidone A., Parente E., Ricciardi A. 2014. Selection of mutants tolerant of oxidative stress from respiratory cultures of Lactobacillus plantarum C17. Journal of Applied Microbiology, 116: 632-643 DOI: 10.1111/jam.12398
  24. Ricciardi A., Ianniello R. G., Tramutola A., Parente E., Zotta T. 2014. Rapid detection assay for oxygen consumption in the Lactobacillus casei group. Annals of Microbiology, 64:1861-1864 DOI 10.1007/s13213-014-0819-x.
  25. Guidone A., Parente E., Zotta T., Guinane C. M., Rea M. C., Stanton C., Ross R. P., Ricciardi, A. 2014. Polymorphisms in stress response genes in Lactobacillus plantarum: implications for classification and heat stress response. Annals of Microbiology, DOI 10.1007/s13213-014-0862-7.
  26. Moresi, M., Parente, E., 2014. Fermentation (Industrial): Production of Some Organic Acids (Citric, Gluconic, Lactic, and Propionic). In: Batt, C.A., Tortorello, M.L. (Eds.), Encyclopedia of Food Microbiology, vol 1. Elsevier Ltd, Academic Press, pp. 804–815.
  27. Zotta T., Ricciardi A., Ianniello R. G., Parente E., Reale A., Rossi F., Iacumin L-, Comi G., Coppola R. 2014. Assessment of aerobic and respiratory growth in the Lactobacillus casei group. PLOS one, 9(6), e99189. doi:10.1371/journal.pone.0099189
  28. Casaburi A., Di Martino V., Ercolini D., Parente E., Villani F. 2014. Antimicrobial activity of Myrtus communis L. water-ethanol extract against meat spoilage strains of Brochothrix thermosphacta and Pseudomonas fragi in vitro and in meat. Annals of Microbiology, doi: 10.1007/s13213-014-0925-9
  29. Ianniello R. G., Ricciardi A., Parente E., Tramutola A., Reale A., Zotta T. 2015. Aeration and supplementation with heme and menaquinone affect survival to simulated gastrointestinal transit, oxidative stress and antioxidant capability of Lactobacillus casei strains. LWT – Food Science and Technology, 60:817-824. DOI: http://dx.doi.org/10.1016/j.lwt.2014.10.020
  30. Reale A., Di Renzo T., Rossi F., Zotta T., Iacumin L., Preziuso M., Parente E., Sorrentino E., Coppola R. 2015. Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract. LWT – Food Science and Technology, in press. DOI: 10.1016/j.lwt.2014.10.022
  31. Ricciardi A., Castiglione Morelli M. A., Ianniello R. G., Parente E., Zotta T. 2015. Metabolic profiling and stress response of anaerobic and respiratory cultures of Lactobacillus plantarum C17 grown in a chemically defined medium. Annals of Microbiology, DOI 10.1007/s13213-014-1003-z.
  32. Ricciardi A., Parente E., Guidone A., Ianniello R. G., Pavlidis D., Tsakalidou E., Zotta T. 2015. Evaluation of a differential medium for the identification of non starter lactic acid bacteria from cheese. Annals of Microbiology, DOI: 10.1007/s13213-014-1004-y
  33. Ricciardi A., Guidone A., Ianniello R. G., Cioffi S., Aponte M., Pavlidis D., Tsakalidou E., Zotta T., Parente E. 2015. A survey of Non-Starter Lactic Acid Bacteria in traditional cheeses: culture dependent identification and survival to simulated gastrointestinal transit. International Dairy Journal, 43:42-50, http://dx.doi.org/10.1016/j.idairyj.2014.11.006.
  34. Guidone A., Braghieri A., Cioffi S., Claps S., Genovese F., Morone G., Napolitano F. Parente E. 2015. Effect of adjuncts on microbiological and chemical properties of Scamorza cheese. Journal of Dairy Science, 98:1467-1478, DOI: http://dx.doi.org/10.3168/jds.2014-8554
  35. Lavari L., Ianniello R., Páez R., Zotta T., Cuatrin A., Reinheimer J., Parente E. Vinderola G. 2015. Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying. LWT – Food Science and Technology, 63:322-330 DOI: 10.1016/j.lwt.2015.03.066.
  36. Ricciardi A., Guidone A., Zotta T., Matera A., Claps S., Parente E. 2015. Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage. LWT – Food Science and Technology, 63: 821-827 DOI: 10.1016/j.lwt.2015.04.008.
  37. Guidone A., Ricciardi A., Romaniello A., Bonomo M. G., Morone G., Zotta T., Parente E. 2016. Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles LWT- Food Science and Technology, 65: 572-579 DOI: 10.1016/j.lwt.2015.08.031.
  38. Guidone A., Zotta T., Matera A., Ricciardi A., De Filippis F., Ercolini D., Parente E. 2016. The microbiota of high-moisture Mozzarella cheese produced with different acidification methods. International Journal of Food Microbiology, 216:9-17       doi:10.1016/j.ijfoodmicro.2015.09.002.
  39. Parente E., Guidone A., Matera A., De Filippis F., Mauriello G., Ricciardi A. 2016. Microbial community dynamics in thermophilic undefined milk starter cultures. International Journal of Food Microbiology, 217:59-67, DOI: 10.1016/j.ijfoodmicro.2015.10.014.
  40. Parente E., Cocolin L., De Filippis F., Zotta T., Ferrocino I., O’Sullivan O., Neviani E., De Angelis M., Cotter P. D., Ercolini D. 2016. FoodMicrobionet: a database for the visualisation and exploration of food bacterial communities based on network analysis. International Journal of Food Microbiology, 219: 28-37 DOI: 10.1016/j.ijfoodmicro.2015.12.001.
  41. Zotta T., Ricciardi A., Parente E., Reale A., Ianniello R.G., Bassi D. 2016. Draft genome sequence of respiration-competent strain Lactobacillus casei N87. Genome announcements. 4: e00348–16–2. doi:10.1128/genomeA.00348-16.
  42. Ricciardi A., De Filippis F., Zotta T., Facchiano A., Ercolini D., Parente E. 2016. Polymorphism of the phosphoserine phosphatase gene in Streptococcus thermophilus and its potential use for typing and monitoring of population diversity. International Journal of Food Microbiology, 236, 138-147, doi:10.1016/j.ijfoodmicro.2016.07.031
  43. Reale A., Ianniello R. G., Ciocia F., Di Renzo T., Boscaino F., RicciardiA., Coppola R., Parente E., Zotta T., McSweeney P. L. H. 2016. Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar cheese. International Dairy Journal, 63: 78-87, doi: 10.1016/j.idairyj.2016.08.005
  44. De Filippis F, Parente E., Ercolini D. 2016. Metagenomics insights into food fermentations. Microbial biotechnology, doi: 10.1111/1751-7915.12421
  45. Ianniello, R. G., Zotta T., Matera A., Genovese F., Parente E., Ricciardi A. 2016. Investigation of factors affecting aerobic and respiratory growth in the oxygen-tolerant strain Lactobacillus casei N87. PloS One 11 (11). e0164065–19. doi:10.1371/journal.pone.0164065.
  46. De Filippis F, Parente E., Ercolini D. 2017. Metagenomics insights into food fermentations. Microbial biotechnology, 10: 91-102, doi: 10.1111/1751-7915.12421
  47. Parente E., Powell, I. B., Cogan, T. M. 2017. Starter cultures: general aspects. Chap. 8 Vol. 1 in: P.F. Fox, P.L.H. McSweeney, P. Cotter and D.W. Everett, eds. Cheese: chemistry, physics, microbiology, 4° edition, Elsevier Publishers, London, pp 201-226, ISBN 978-012-417012-4
  48. Zotta T., Tabanelli G., Montanari C., Ianniello R. G., Parente E., Gardini F., Ricciardi A. 2017. Tween 80 and respiratory growth affect metabolome and membrane fatty acids in LactobacilluscaseiN87. Journal of Applied Microbiology, 122: 759-769 doi:10.1111/jam.13373
  49.  Zotta T., Parente E., Ricciardi A. 2017. Aerobic metabolism in the genus Lactobacillus: impact on stress response and potential applications in the food industry. Journal of Applied Microbiology, 122: 857-869. doi:10.1111/jam.13399
    257.  RI        De Filippis, F., Parente, E., Zotta, T., Ercolini, D. 2018. A comparison of bioinformatic approaches for 16S rRNA gene profiling of food bacterial microbiota. International Journal of Food Microbiology, 265:9-17, doi:10.1016/j.ijfoodmicro.2017.10.028
  50. Parente, E., Zotta, T., Faust, K., De Filippis, F., Ercolini, D. 2018. Structure of association networks in food bacterial communities. Food Microbiology, 73: 49-60, doi: 10.1016/j.fm.2017.12.010
  51. De Filippis, F., Parente, E., Ercolini, D. 2018. Recent Past, Present, and Future of the Food Microbiome. Annual Review of Food Science and Technology, 9(1): 589-608, doi: 10.1146/annurev-food-030117-012312
  52. Zotta, T., Ricciardi, A., Ianniello, R. G., Storti, L. V., Glibota, N. A., Parente, E. 2018. Aerobic and respirative growth of heterofermentative lactic acid bacteria: A screening study. Food Microbiology, 76: 117-127 doi: 10.1016/j.fm.2018.02.017.
  53. Ricciardi, A., Ianniello, R. G., Parente, E., Zotta, T.  2018. Factors affecting gene expression and activity of heme- and manganese-dependent catalases in Lactobacillus casei strains. International Journal of Food Microbiology, 280:66-77, doi: 10.1016/j.ijfoodmicro.2018.05.004
  54. Vitale, M., Racca, E., Izzo, A., Giacco, A., Parente, E., Riccardi, G., Giacco, R. 2018. Adherence to the traditional Mediterranean diet in a population of South of Italy: factors involved and proposal of aneducational field-based survey tool, International Journal of Food Sciences and Nutrition, DOI:10.1080/09637486.2018.1481202

Bibliometric data (July 2018): Scopus 104 documents (D), 2733 citations (C) Hirsch index (H) 29; WOS 106 D, 2538 C, 29 H; Google Scholar 164 D, 4224 C, 36 H

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English version

Prof. Eugenio Parente

Full professor, Department of Sciences

SSD AGR/16 Applied microbiology

ERC classification: LS9_9 Biotechnology, bioreactors, applied microbiology, LS9_6 Food sciences, LS6_7 Microbiology, LS2_12 Biostatistics

Contacts: E-mailweb site – tel. +390971205561

Research activity: Food microbiology, food fermentations, industrial microbiology, microbial ecology, biostatistics, bioinformatics.

Teaching activity: Food safety and preservation and Dairy microbiology (MSc in Food Science and Technology)

Teaching and research relationship with other institutions

  1. Department of Food Science and Technology, Atene, GEOPONIKO PANEPISTIMIO ATHINON – G ATHINE03 – Erasmus-LLP
  2. Department of  Food Sciente, Food Technology and Nutrition, University College Cork, Cork, IRL – Erasmus-LLP e collaborazioni di ricerca
  3. Dpto. Ciencias de la Salud, Univesidad de Jaén (Jaen, Spagna) – Erasmus LLP
  4. Moorepark Food Research Centre, Moorepark, IRL – research collaborations