He is researcher in Food and Agricultural Microbiology at the University of Foggia. His main research interest deals with the study of the complex impact of microorganisms on wine quality and with the understanding of the stressful life of malolactic bacteria in wine environment. Other ongoing research activities focus on the potential application of lactic acid bacteria and yeasts for the design of functional food, antimicrobial activity, flavour enhancements and nutritional improvements. He co-authored more than 100 scientific publications.
Scholar profile: https://scholar.google.it/citations?user=MC3xZQIAAAAJ&hl=it&oi=ao