Microbiology of Probiotics

Evaluation of probiotic features in strains isolated from food environments and development of novel foods for probiotics' delivering to human body.

Activity start	2010
Publications	- Blaiotta, G., Di Capua, M., Coppola, R., and Aponte, M. (2012). Production of fermented chestnut purees by lactic acid bacteria. International Journal of Food Microbiology 158(3): 195-202. (Q1) - Blaiotta, G., La Gatta, B., Di Capua, M., Di Luccia, A., Coppola, R., and Aponte, M. (2013). Effect of chestnut extract and chestnut fiber on viability of potential probiotic Lactobacillus strains under gastrointestinal tract conditions. Food Microbiology 36: 161-169. (Q1) - Di Cerbo, A., Aponte M., Esposito, R., Bondi, M., and Palmieri B. 2013. Comparison of the effects of hyaluronidase and hyaluronic acid on probiotics growth. BMC Microbiology 13: 243-249. (Q2) - Romano, A., Blaiotta, G., Di Cerbo, A., Coppola, R., Masi, P., Aponte*, M. 2013. Spray-dried chestnut extract containing Lactobacillus rhamnosus cells as novel ingredient for a probiotic chestnut mousse. Journal of Applied Microbiology 116(6): 1632-1641. (Q2) - A. Di Cerbo, M. Aponte, B. Palmieri. 2014. Monography: Immune Modulation by Probiotics: State of the Art. Nova Science Publishers, ISBN: 978-1-62948-954-4.
Permanent staff	Giuseppe Blaiotta - Ricercatore 07/F2 (ex AGR/16)
Temporary or external staff	Marika Di capua - Dottoranda, Rosanna Marciano - Contrattista
Collaborations
SSD
Projects	“Castagna di Montella: valorizzazione e innovazione tecnologica sostenibile della filiera”. Programma di Sviluppo Rurale Campania: Misura 124 “Cooperazione per lo sviluppo di nuovi prodotti, processi e tecnologie nei settori agricolo e alimentare e settore forestale”. DRD 600 del 15/10/2012. Durata 30 mesi Finanziamento totale 439.471 € (206.650 € Regione Campania + Quota ateneo). Responsabile tecnico-scientifico
Recognitions and awards
Scientific events
Technology and know-how transfers
Other