A. Ricciardi

Publications91
h-index32
Citations2,954
Highly Influential Citations163
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Production, recovery and purification of bacteriocins from lactic acid bacteria
TLDR
This review focuses on the production and purification of class I and class II bacteriocins from lactic acid bacteria, with a focus on nisin, which is produced industrially and licensed for use as a food preservative in a partially purified form. Expand
Influence of pH on the production of enterocin 1146 during batch fermentation
TLDR
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 to show primary metabolite kinetics and optimal pH for growth was between 6.0 and6.5. Expand
Influence of pH on growth and bacteriocin production byLactococcus lactis subsp.lactis 14ONWC during batch fermentation
TLDR
The influence of pH on growth, and lactic acid and bacteriocin production byLactococcus lactis subsp.lactis 140 NWC was studied during batch fermentation in a lactose-based complex medium and a qualitative model for bacteriOCin production is proposed. Expand
Diversity and dynamics of communities of coagulase‐negative staphylococci in traditional fermented sausages
TLDR
Evaluation of composition and evolution of the coagulase‐negative staphylococci communities in two traditionally fermented sausages produced in Basilicata, southern Italy shows positive results. Expand
Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study
TLDR
A large diversity was found in inhibitory activity, acid production and proteolysis in milk, in autolysis, and in peptidase activities of cell-free extracts (CFEs) in strains selected for the formulation of starters or adjuncts. Expand
Influence of pH on growth and bacteriocin production byLactococcus lactis subsp.lactis 14ONWC during batch fermentation
The influence of pH on growth, and lactic acid and bacteriocin production byLactococcus lactis subsp.lactis 140 NWC was studied during batch fermentation in a lactose-based complex medium. Growth and… Expand
A comparison of methods for the measurement of bacteriocin activity
TLDR
The quantitative assays compared favourably with the classical critical dilution assays for bacteriocins, eliminating the need to dilute to extinction to estimate the titers of bacteriOCin solutions, providing a continuous scale for activity and allowing the calculation of confidence intervals. Expand
Growth and bacteriocin production by Enterococcus faecium DPC1146 in batch and continuous culture
TLDR
A simple linear model was found to be adequate to explain the relationship between specific bacteriocin production rate and specific growth rate in batch fermentations with initial glucose concentration higher than 20 g L−1. Expand
The combined effect of nisin, leucocin F10, pH, NaCl and EDTA on the survival of Listeria monocytogenes in broth.
TLDR
Nisin had a major effect on the probability of survival but the addition of leucocin F10 was necessary to prevent the survival of L. monocytogenes. Expand
Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy).
TLDR
This work was a preliminary study in the formulation of autochthonous starter cultures in order to standardize the production process of sausages, to preserve their typical organoleptic and sensory characteristics and to improve the quality of final product. Expand
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