T. Zotta

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tzottaRicercatore (III Livello), Istituto di Scienze dell’Alimentazione-CNR, Avellino

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-mail CNR; E-mail Unibas; tel: 348-0949350

 

Attività di ricerca: Microbiologia degli alimenti, risposta allo stress nei batteri lattici, microbiologia delle fermentazioni, microbiologia industriale, ecologia microbica.

Attività didattica: Microbiologia Forestale e Ambientale (Laurea Magistrale in Scienze Forestali e Ambientali, classe LM73).

Collaborazioni attive con altre istituzioni

  1. Università degli Studi della Basilicata, collaborazioni di ricerca
  2. Department of Food Sciente, Food Technology and Nutrition, University College Cork, Cork, IRL, collaborazioni di ricerca
  3. Moorepark Food Research Centre, Moorepark, IRL, collaborazioni di ricerca

Pubblicazioni recenti/recent publications

cerca su Google Scholar /find in Google Scholar

  1. Zotta, T., Ricciardi, A., Rossano, R., Parente, E. 2008. Urease production by Streptococcus thermophilus. Food Microbiology, 25, 113-119.
  2. Piraino, P., Zotta, T., Ricciardi, A., McSweeney, P.L.H., Parente, E. 2008. Acid production, proteolysis, autolytic and inhibitory properties of lactis acid bacteria isolated from pasta filata cheeses: a multivariate screening study. International Dairy Journal, 18, 81-92.
  3. Zotta, T., Piraino, P., Parente, E., Salzano, G. Ricciardi, A. 2008. Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy). World Journal of Microbiology and Biotechnology, 24, 1785-1795.
  4. Zotta, T., Ricciardi, A.Ciocia F., Rossano, R.,Parente, E. 2008. Diversity of stress responses in dairy thermophilic streptococci. International Journal of Food Microbiology, 124, 34-42.
  5. Bonomo, M.G., Ricciardi, A., Zotta, T., Parente, E., Salzano, G. 2008. Molecular and technological characterization of lactic acid bacteria isolated from traditional fermented sausages produced of Basilicata region. Meat Science, 80, 1238-1248.
  6. Zotta, T., Asterinou, K., Rossano, R., Ricciardi, A., Varcamonti, M., Parente, E. 2009. Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39. International Journal of Food Microbiology, 129, 211-220.
  7. Zotta, T., Parente, E., Ricciardi, A. 2009. Viability staining and detection of metabolic activity of sourdough lactic acid bacteria under stress conditions. World Journal of Microbiology and Biotechnology,25, 1119-1124.
  8. Ricciardi, A., Parente, E., Zotta, T. 2009. Modelling the growth of Weissella cibaria as a function of fermentation conditions. Journal of Applied Microbiology, 107, 1528-1535.
  9. Bonomo, M. G., Ricciardi, A., Zotta, T.,Sico, M. A., Salzano, G. 2009. Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy). Meat Science, 83, 15-23.
  10. Mishra, S., Bhargava, P., Rai, R., Mishra, Y., Zotta, T., Parente, E. 2010. Protein finger printing may serve as a complementary tool for the phylogenetic classification of heterocystous cyanobacteria (Nostoc, Anabaena, Cylindrospermum, Aulosira and Tolypothrix). The Internet Journal of Microbiology, 7, (ISSN:1937-8289), on line.
  11. Parente, E., Ciocia, C., Ricciardi, A., Zotta, T., Felis, G.E., Torriani, S. 2010. Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus paraplantarum: a multivariate screening study. International Journal of Food Microbiology, 144: 270-279.
  12. Zotta, T., Parente, E., Piraino, P., Varcamonti, M., Ricciardi, A. 2011. SDS-PAGE pattern 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, 27, 2529-2537.
  13. Zotta, T., Guidone, A., Tremante, P., Parente, E., Ricciardi, A. 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.
  14. Zotta, T., Ricciardi, A., Guidone, A., Sacco, M., Muscariello, L., Mazzeo, M.F., Cacace, G., Parente, E. 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.

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.

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English version

Dr. Teresa Zotta

Full Researcher, Istituto di Scienze dell’Alimentazione-CNR, Avellino

SSD AGR/16 Applied microbiology

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

Contacts: E-mail CNR; E-mail Unibas;; phone: 348-0949350

Research activity: Food microbiology, stress response in lactic acid bacteria, food fermentations, industrial microbiology, microbial ecology.

Teaching activity: Forestry and Environmental Microbiology (MSc in Forestry and Environmental Sciences).

Research relationship with other institutions

  1. Università degli Studi della Basilicata, research collaborations
  2. Department of Food Sciente, Food Technology and Nutrition, University College Cork, Cork, IRL, research collaborations
  3. Moorepark Food Research Centre, Moorepark, IRL, research collaborations