Andrea Caridi

Associate Professor of Agricultural Microbiology

Università degli Studi Mediterranea di Reggio Calabria

Italy

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About

Andrea Caridi is an Associate Professor of Agricultural Microbiology at Università degli Studi Mediterranea di Reggio Calabria, Italy. Her research focuses on the microbiological aspects of wine and dairy fermentation, with recent articles investigating pomegranate supplementation in wine yeast, the assessment of Saccharomyces cerevisiae strains, and the role of lactic acid bacteria in food preservation. She is particularly interested in the selection and characterization of indigenous microbial strains for enhancing product quality in the agricultural sector.

Articles (13)

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2022

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2022

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2022

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2022

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2021

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2021

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2021

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2021

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2020

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2020

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2020

Collaborators (4)

Andrea Pulvirenti

Professore II fascia

Università degli Studi di Modena e Reggio Emilia Dipartimento di Scienze della Vita

ITALY

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Giovanna Iosca

Technical University of Denmark

DENMARK

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Giuseppe Blaiotta

University of Naples Federico II

ITALY

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Giuseppe Comi

Full Professor

University of Udine

ITALY

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Andrea Caridi

Research Interests

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Articles (13)

Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A

Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains

Effect of pomegranate supplementation on the wine yeast response to acidic and osmotic stresses

New procedure to pre-select lactic acid bacteria able to control table-olive fermentation

Selection of Calabrian strains of Saccharomyces sensu stricto for red wines

Long-term effects of different starter yeasts on colour and natural antioxidant power of red wines

Physiological characterisation of Calabrian dairy yeasts and their possible use as adjunct cultures for cheese making

New insights into the antifungal activity of lactic acid bacteria isolated from different food matrices

New insights into the antifungal activity of lactic acid bacteria isolated from different food matrices,Nuevos conocimientos sobre la actividad antifúngica de las bacterias del ácido láctico aisladas de diferentes matrices alimentarias

Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese

Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking

Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds

Selection of Wine <i>Saccharomyces cerevisiae</i> Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A

Collaborators (4)

Andrea Pulvirenti

Giovanna Iosca

Giuseppe Blaiotta

Giuseppe Comi

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