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Alma universitas studiorum parmensis A.D. 962 - Università di Parma Alma universitas studiorum parmensis A.D. 962 - Università di Parma
Department of
Food and Drug
Università degli Studi di Parma

Food Microbiology

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Lines of Research

The research activities of the group focus on the following topics

Microorganisms-foods

  • Study of the developmental dynamics of microbial populations in foods using culture-dependent and culture-independent techniques;
  • Microbial population dynamics in fermented foods;
  • Study of the stress response of microorganisms in foods;
  • Study of metabolic pathways of technological interest;
  • Metabolisms of technological interest related to the growth of lactic acid bacteria in food matrices (i.e., linkage of cellular metabolism to aromatic compounds, in situ production of EPS);
  • Genotypic and phenotypic characterization of starter and non-starter lactic acid bacteria in cheese, technological and microbiological aspects; evaluation of bacteria for their potential use as cellular factories for the production of food ingredients: antimicrobial extracts, lactic acid, polyphenols;
  • Bacterial adaptation in the food environment: activation of the toxin-antitoxin system and its implications; study of the presence and behavior of pathogens in food;
  • Study of new compounds with antimicrobial activity; process challenge tests to evaluate the effects of innovative production and preservation technologies.

Microorganisms-health

  • Fermentation of novel substrates for the development of functional foods and beverages;
  • Studies of human intestinal diet-microbiome interaction; study of possible health roles of catabolic metabolism of lactic acid bacteria;
  • Bioactive peptides, exopolysaccharides, and other molecules produced in the course of food fermentation;
  • Microbial metabolism and associated probiotic and prebiotic effects;
  • Study of the possible use of lactic acid bacteria for health improvement.

Microrganisms-environment

  • Purposing of waste from food industries;
  • Fermentations of unprocessed plant wastes for biomass production;
  • Production of bioactive extracts and flavorings from fermentations of agro-industrial by-products;
  • Study of microbial interactions to implement the recovery of molecules of industrial interest.
     
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