Prof. Elena Sorrentino
Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, I-86100 Campobasso, Italy
'%3e%3cpath%20d='M22.1642%2019.0924C21.7317%2018.068%2021.1041%2017.1375%2020.3163%2016.3527C19.5309%2015.5656%2018.6006%2014.9381%2017.5766%2014.5048C17.5674%2014.5002%2017.5582%2014.4979%2017.5491%2014.4933C18.9774%2013.4616%2019.9059%2011.7811%2019.9059%209.88504C19.9059%206.74408%2017.3611%204.19922%2014.2201%204.19922C11.0792%204.19922%208.53429%206.74408%208.53429%209.88504C8.53429%2011.7811%209.46282%2013.4616%2010.8912%2014.4956C10.882%2014.5002%2010.8728%2014.5025%2010.8636%2014.5071C9.83652%2014.9404%208.91487%2015.5617%208.1239%2016.355C7.33685%2017.1404%206.70933%2018.0707%206.276%2019.0947C5.85031%2020.0972%205.62072%2021.172%205.59967%2022.2609C5.59905%2022.2853%205.60335%2022.3097%205.61229%2022.3325C5.62123%2022.3553%205.63465%2022.376%205.65174%2022.3935C5.66883%2022.4111%205.68926%2022.425%205.71182%2022.4345C5.73437%2022.444%205.7586%2022.4489%205.78308%2022.4489H7.15868C7.25956%2022.4489%207.3398%2022.3686%207.3421%2022.2701C7.38795%2020.5001%208.09868%2018.8425%209.35506%2017.5861C10.655%2016.2862%2012.3814%2015.5709%2014.2201%2015.5709C16.0588%2015.5709%2017.7852%2016.2862%2019.0852%2017.5861C20.3415%2018.8425%2021.0523%2020.5001%2021.0981%2022.2701C21.1004%2022.3709%2021.1807%2022.4489%2021.2815%2022.4489H22.6571C22.6816%2022.4489%2022.7058%2022.444%2022.7284%2022.4345C22.751%2022.425%2022.7714%2022.4111%2022.7885%2022.3935C22.8056%2022.376%2022.819%2022.3553%2022.8279%2022.3325C22.8369%2022.3097%2022.8412%2022.2853%2022.8406%2022.2609C22.8176%2021.165%2022.5907%2020.0989%2022.1642%2019.0924ZM14.2201%2013.8284C13.1678%2013.8284%2012.1773%2013.418%2011.4322%2012.6729C10.6871%2011.9278%2010.2767%2010.9374%2010.2767%209.88504C10.2767%208.83271%2010.6871%207.84227%2011.4322%207.09715C12.1773%206.35204%2013.1678%205.94165%2014.2201%205.94165C15.2724%205.94165%2016.2629%206.35204%2017.008%207.09715C17.7531%207.84227%2018.1635%208.83271%2018.1635%209.88504C18.1635%2010.9374%2017.7531%2011.9278%2017.008%2012.6729C16.2629%2013.418%2015.2724%2013.8284%2014.2201%2013.8284Z'%20fill='%238590A2'/%3e%3c/g%3e%3c/svg%3e)
Co-authors
Following
Followers
Research Focus & Metrics
Explore full metrics on Scilit
Academic Career Length
35Years (1992-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications1 March 2005 in FEMS Microbiology Letters
Journal Article
MSMariantonietta Succi
Mariantonietta Succi
Patrizio Tremonte
Anna RealeElena SorrentinoLGL. Grazia
L. Grazia
RAFFAELE COPPOLA +1
This study aimed to compare phenotypic and genetic characteristics of Lactobacillus rhamnosus strains isolated at the end of the ripening of Parmigiano Reggiano cheese and to investigate an important prerequisite of probiotic interest, such as the capability to survive at low pH and in presence of bile salts. The use of API 50 CH, RAPD-PCR analysis and species-specific PCR allowed to ascertain the identity of 63 L. rhamnosus strains. Three L. rhamnosus strains isolated from Parmigiano Reggiano cheese, L. rhamnosus ATCC 7469T and the commercial strain L. GG were assayed to estimate the resistance to various stress factors reproducing in vitro some conditions of the gastro-intestinal environment such as low pH and different amounts of bile salts and acids. The behaviour of almost all the tested strains isolated from Parmigiano Reggiano cheese resulted analogous to that showed by L. GG.
21 March 2007 in Journal of Agricultural and Food Chemistry
Journal Article
Anna RealeUKUrsula Konietzny
Ursula Konietzny
RAFFAELE COPPOLAElena SorrentinoRGRalf Greiner
Ralf Greiner
1 October 2010 in Journal of Dairy Science
Journal Article
TCT. Di Criscio
T. Di Criscio
AFA. Fratianni
A. Fratianni
RMR. Mignogna
R. Mignogna
LCLuciano Cinquanta
Luciano CinquantaRAFFAELE COPPOLAGPGianfranco Panfili
Gianfranco Panfili +1
In this work, 3 types of ice cream were produced: a probiotic ice cream produced by adding potentially probiotic microorganisms such as Lactobacillus casei and Lactobacillus rhamnosus; a prebiotic ice cream produced by adding inulin, a prebiotic substrate; and a synbiotic ice cream produced by adding probiotic microorganisms and inulin in combination. In addition to microbial counts, pH, acidity, and physical and functional properties of the ice creams were evaluated. The experimental ice creams preserved the probiotic bacteria and had counts of viable lactic acid bacteria after frozen storage that met the minimum required to achieve probiotic effects. Moreover, most of the ice creams showed good nutritional and sensory properties, with the best results obtained with Lb. casei and 2.5% inulin.
1 May 2005 in Le Lait
Journal Article
RAFFAELE COPPOLAMSMariantonietta Succi
Mariantonietta SucciPatrizio TremonteAnna RealeGSGiovanni Salzano
Giovanni Salzano
Elena SorrentinoThis work aimed to evaluate the antibiotic susceptibility of 63 Lactobacillus rhamnosus\ud strains isolated from Parmigiano Reggiano cheese, of Lactobacillus GG and of the type strain\ud L. rhamnosus DSM 20021. Antimicrobial susceptibility was determined by the disc diffusion\ud method on 41 antibiotics. Inhibition zone diameter was carefully measured and the results (the mean\ud of four determinations) were expressed in terms of resistance or susceptibility. All the strains isolated\ud from cheese showed resistance to six antibiotics (cefixime, vancomycin, neomycin, enoxacin,\ud pefloxacin and sulphamethoxazole plus trimethoprim). The strain DSM 20021T was resistant to\ud nine antibiotics (the previous six plus cephalexin, bacitracin and lincomycin), while the commercial\ud strain L. GG showed resistance to eighteen antibiotics. A high strain-specific resistance to different\ud antibiotics was ascertained in Lactobacillus rhamnosus isolated from cheese. The results obtained\ud in this study confirm that antibiotic resistance is a very important feature in the selection of potentially\ud probiotic lactic acid bacteria
1 March 2015 in LWT
Journal Article
Anna Reale
Tiziana Di Renzo
Franca RossiTZTeresa Zotta
Teresa Zotta
Lucilla IacuminRAFFAELE COPPOLA +3
This study was aimed at selecting novel strains of Lactobacillus paracasei, Lactobacillus casei and Lactobacillus\ud rhamnosus for their capability to withstand different stress factors encountered in food processing\ud and in the gastrointestinal tract. In spite of the extensive use of Lactobacillus strains in food\ud applications and as commercial probiotics, there is little information on the diversity in the stress\ud tolerance within these species. In this work 108 L. paracasei, 68 L. rhamnosus and 8 L. casei strains,\ud isolated from different sources (dairy and meat products, sourdoughs, wine, beverages, vegetables and\ud human body) and geographical regions were screened for tolerance to acid, bile salts, high osmolarity\ud and capability to grow at different non-optimal temperatures and survival after exposure to refrigeration\ud or freezing.\ud The study highlighted a noticeable heterogeneity in the ability of the strains to withstand harsh\ud growth conditions suggesting that different stress factors should be applied to identify the most\ud promising candidates for technological uses. In this investigation thirteen strains, isolated from wine,\ud human faeces and sourdough niches, that showed better tolerance to high acidity, bile salts and NaCl,\ud thus more interesting for being industrially exploited, were selected
1 May 2016 in Journal of Cereal Science
Journal Article
MMMaria Cristina Messia
Maria Cristina MessiaAnna RealeLML. Maiuro
L. Maiuro
TCT. Candigliota
T. Candigliota
Elena SorrentinoEME. Marconi
E. Marconi
About Me
Born in Naples, she is married to Toni and they have 3 children, Camilla, Leyla and Giuseppe, and a granddaughter, Esmeralda. She obtained a Master's degree in Agricultural Sciences at the University of Naples "Federico II". Full professor of Food Microbiology in the Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise. Member of the Board of Directors of the University of Molise. From 2021 to 2024, Director of the DiAAA. She teaches Food Microbiology in the DiAAA. She has been the supervisor of over 250 bachelor's and master's theses. She is a member of the Teaching Boards of the PhD in Agri-food Production Sciences (University of Molise) and in Food Science, Technology and Biotechnology (University of Turin). She is currently a tutor of PhD students in Agri-food Production Sciences and in Food Science, Technology and Biotechnology. She is the coordinator or scientific manager of research projects funded by the Italian Ministry of University, Campania region, Liguria region and Molise region. She has participated in projects funded by the EU. Her research activities mainly concern the microbiota of fermented and fresh foods; the antimicrobial activity of microorganisms and natural compounds; innovative techniques for food preservation; and probiotic bacteria. These research activities are documented by over 100 articles published in scientific journals and by about 150 communications and posters presented at conferences and congresses.