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Ricercatore (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
- Università degli Studi della Basilicata, collaborazioni di ricerca
- Department of Food Sciente, Food Technology and Nutrition, University College Cork, Cork, IRL, collaborazioni di ricerca
- Moorepark Food Research Centre, Moorepark, IRL, collaborazioni di ricerca
Pubblicazioni recenti/recent publications
cerca su Google Scholar /find in Google Scholar
- Zotta, T., Ricciardi, A., Rossano, R., Parente, E. 2008. Urease production by Streptococcus thermophilus. Food Microbiology, 25, 113-119.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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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
- Università degli Studi della Basilicata, research collaborations
- Department of Food Sciente, Food Technology and Nutrition, University College Cork, Cork, IRL, research collaborations
- Moorepark Food Research Centre, Moorepark, IRL, research collaborations