Giavalisco Marilisa

Name and Surname: Marilisa Giavalisco

Cycle: XXXV - Curriculum: Food Sciences and Engineering

Tutor: Prof.ssa Annamaria Ricciardi

Co-tutor: Dott.ssa Teresa Zotta

Title of the project

Use of Lactobacillus plantarum strains for the production of fermented table olives and extra virgin olive oil

Aims of the project

The aim of this PhD thesis is the characterization and selection of lactic acid bacteria (LAB), belonging to the Lactobacillus plantarum group, to be use as starter and/or adjunct cultures for improving the organoleptic, nutritional and sensory properties of extra virgin olive oil (EVOO) and fermented table olives. The research activities will promote the advancement of knowledge on the mechanisms of stress response (e.g. osmotic stress, tolerance to phenolic compounds) in LAB, and their role (e.g. aroma profile, antioxidant activities, shelf-life increasing, synthesis of bioactive compounds) on the production on EVOO and fermented olives.

E-mail: marilisa.giavalisco@unibas.it