Prof. Dr. Annamaria Ricciardi

The production of enterocin 1146, a bacteriocin from Enterococcus faecium DPC1146, was studied during batch fermentation at pH 5, 5.5, 6 and 6.5. The bacteriocin was produced throughout the growth of the micro-organism, showing primary metabolite kinetics. Bacteriocin production stopped at the end of growth and was followed by a decrease in activity due primarily to adsorption on the cells of the producer. The optimal pH for enterocin 1146 production was 5.5, because of higher bacteriocin yield per unit of biomass and slower adsorption/degradation, while optimal pH for growth was between 6.0 and 6.5.

1 April 2012 in International Journal of Food Microbiology

Journal Article

Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1

Teresa Zotta

Annamaria Ricciardi

Angela Guidone

Margherita Sacco

Lidia Muscariello

Eugenio Parente

About Me

Prof. Dr. Annamaria Ricciardi currently is Associate Professor in Applied and Agricultural Microbiology at the School of Agricultural, Forestry, Food and Environmental Science (SAFE), University of Basilicata. Research activity includes Food Microbiology, Industrial Microbiology, and Stress Response and Aerobic Metabolism in lactic acid bacteria. Scientific activity has resulted in the publication of 180 documents, as posters presented to national and international scientific symposia, extended proceedings of international scientific meetings, national peer-refereed journals, chapters on books, and international peer-refereed journals.

Prof. Dr. Annamaria Ricciardi

Prof. Dr. Annamaria Ricciardi

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