Giuseppe Spano


Affiliation: University of Foggia
Country: Italy


  1. Arena M, Capozzi V, Russo P, Drider D, Spano G, Fiocco D. Immunobiosis and probiosis: antimicrobial activity of lactic acid bacteria with a focus on their antiviral and antifungal properties. Appl Microbiol Biotechnol. 2018;102:9949-9958 pubmed publisher
  2. Capozzi V, Russo P, Lamontanara A, Orrù L, Cattivelli L, Spano G. Genome Sequences of Five Oenococcus oeni Strains Isolated from Nero Di Troia Wine from the Same Terroir in Apulia, Southern Italy. Genome Announc. 2014;2: pubmed publisher
    ..oeni strains isolated from Nero di Troia wine undergoing spontaneous malolactic fermentation, and we report, for the first time, several genome sequences of strains isolated from the same terroir. ..
  3. Garofalo C, Berbegal C, Grieco F, Tufariello M, Spano G, Capozzi V. Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties. Int J Food Microbiol. 2018;285:7-17 pubmed publisher
    ..Overall, we propose different strains as biotechnological resources suitable to improve the quality of regional sparkling wines and to provide a driver of innovation/segmentation in the market. ..
  4. Lamontanara A, Caggianiello G, Orrù L, Capozzi V, Michelotti V, Bayjanov J, et al. Draft Genome Sequence of Lactobacillus plantarum Lp90 Isolated from Wine. Genome Announc. 2015;3: pubmed publisher
    ..This strain has a noticeable ropy phenotype and showed potential probiotic properties. The genome consists of 3,324,076 bp (33 contigs) and contains 3,155 protein coding genes, 34 pseudogenes, and 84 RNA genes. ..
  5. Arena M, Elmastour F, Sane F, Drider D, Fiocco D, Spano G, et al. Inhibition of coxsackievirus B4 by Lactobacillus plantarum. Microbiol Res. 2018;210:59-64 pubmed publisher
    ..This is the first report showing the anti-CVB4 activity of Lb. plantarum strains and their derivatives. ..
  6. Caggianiello G, Kleerebezem M, Spano G. Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms. Appl Microbiol Biotechnol. 2016;100:3877-86 pubmed publisher
    ..Finally, the involvement of EPS in tolerance to stress conditions that are commonly encountered in fermented beverages such as wine is discussed. ..
  7. Garofalo C, Tristezza M, Grieco F, Spano G, Capozzi V. From grape berries to wine: population dynamics of cultivable yeasts associated to "Nero di Troia" autochthonous grape cultivar. World J Microbiol Biotechnol. 2016;32:59 pubmed publisher
  8. Capozzi V, Garofalo C, Chiriatti M, Grieco F, Spano G. Microbial terroir and food innovation: The case of yeast biodiversity in wine. Microbiol Res. 2015;181:75-83 pubmed publisher
    ..Moreover, the diversity of cultivable non-Saccharomyces genera and their contribute to typical wines fermentations will be discussed. ..
  9. Capozzi V, Makhoul S, Aprea E, Romano A, Cappellin L, Sanchez Jimena A, et al. PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin. Molecules. 2016;21:483 pubmed publisher
    ..We propose these mass peaks and their related fragments as biomarkers to optimize the aromatic performances of commercial preparations and for the rapid massive screening of yeast collections. ..

More Information


  1. Russo P, Arena M, Fiocco D, Capozzi V, Drider D, Spano G. Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products. Int J Food Microbiol. 2017;247:48-54 pubmed publisher
    ..culmorum. Here we demonstrate, for the first time, the suitability of LAB strains for the fermentation and antifungal biopreservation of oat-based products. ..
  2. Berbegal C, Peña N, Russo P, Grieco F, Pardo I, Ferrer S, et al. Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation. Food Microbiol. 2016;57:187-94 pubmed publisher
    ..plantarum in reason of the MLF performances. The proposed procedure can be generalized as a standard method for the selection of bacterial resources for the design of MLF starter cultures tailored for high pH must. ..
  3. Capozzi V, Di Toro M, Grieco F, Michelotti V, Salma M, Lamontanara A, et al. Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomic approach. Food Microbiol. 2016;59:196-204 pubmed publisher
    ..The evidences of a general repression of genes involved in DNA replication suggest the occurrence of a true resuscitation of cell rather than a simple regrowth. ..
  4. Arena M, Capozzi V, Spano G, Fiocco D. The potential of lactic acid bacteria to colonize biotic and abiotic surfaces and the investigation of their interactions and mechanisms. Appl Microbiol Biotechnol. 2017;101:2641-2657 pubmed publisher
    ..The vast spread of LAB surface-associated communities and the ability to control their occurrence hold great potentials for human health and food safety biotechnologies. ..
  5. Arena M, Caggianiello G, Russo P, Albenzio M, Massa S, Fiocco D, et al. Functional Starters for Functional Yogurt. Foods. 2015;4:15-33 pubmed publisher
    ..Overall, this study revealed that the tested Lactobacilli exhibited suitable technological features for yogurt production and might be used to formulate novel food with immunomodulating effects. ..
  6. Pérez Ramos A, Mohedano M, Lopez P, Spano G, Fiocco D, Russo P, et al. In Situ β-Glucan Fortification of Cereal-Based Matrices by Pediococcus parvulus 2.6: Technological Aspects and Prebiotic Potential. Int J Mol Sci. 2017;18: pubmed publisher
    ..6 strain. Therefore, the cereal flours were a suitable substrate for in situ bio-fortification with the bacterial β-glucan, and these matrices could be used as carriers to enhance the beneficial properties of probiotic bacteria. ..
  7. Russo P, Fares C, Longo A, Spano G, Capozzi V. Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production. Foods. 2017;6: pubmed publisher
    ..These results indicate the potential of L. plantarum UFG 121 as a biocontrol agent in bread production and suggest a species- or strain-depending sensitivity of the molds to the same microbial-based control strategy. ..
  8. Berbegal C, Spano G, Fragasso M, Grieco F, Russo P, Capozzi V. Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine. Appl Microbiol Biotechnol. 2018;102:569-576 pubmed publisher
    ..Here, we review the importance of dedicated characterization and selection of starter cultures for AF and MLF in wine, in order to reduce or prevent both growth of B. bruxellensis and its production of volatile phenols in the matrix. ..