PhD Student: Mattia Quattrini
Tutor: Prof. Maria Grazia Fortina
Dean: Prof. Francesco Bonomi
Research area: Food Science and Nutrition
PhD title achieved on: 18th December 2018
Development of new systems of bio-preservation for the safety and shelf-life of food
The aim of the PhD project is the creation of new microbial consortia that can be easily used in the fermented food production, in order to design innovative bio-control strategies and new food formulations.
Starting with the creation of an ecotypes collection of lactic acid bacteria identified and studied for characteristics of bio-control and for not conventional functional properties.
The second step is the development of specific microbial associations with multiple activities, whose dynamic of growth and production of useful metabolites will be followed by sensitive monitoring systems.
The final objective is the development of fermentation processes at the pilot level, for the functional evaluation of the microbial associations obtained to be applied in bakery and dairy production.
lactic acid bacteria, food safety, mycotoxin; food microbiology.
Via Mangiagalli, 25, (3rd floor), Milano
Prof. Ivano De Noni, DeFENS, Food Science and Nutrition;
Prof. Milena Brasca, CNR;
Dr. Lisa Vallone, VESPA, Animal Food Ispection.
Fellowship sponsor: Università degli Studi di Milano
Quattrini Mattia, New microbial consortia for the development of new food quality’s strategies. (Poster) XXI Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology, Portici (NA), September 14th-16th, 2016.
Decimo M, Quattrini M, Ricci G, Fortina M G, Brasca M, Silvetti T, Manini F, Erba D, Criscuoli F, Casiraghi M C Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation App Micro Biotech express 2017 DOI: 10.1186/s13568-017-0506-y
Eraclio G, Quattrini M, Moroni P, Fortina M G Detection of virulence-related genes in Lactococcus garvieae and their expression in response to different conditions Folia Microbiol 2017 DOI: 10.1007/s12223-017-0566-z
Quattrini M, Bernardi C, Stuknytė M, Masotti F, Passera A, Ricci G, Vallone L, De Noni I, Brasca M, Fortina M G Functional characterization of Lactobacillus plantarum ITEM 17215: A potential biocontrol agent of fungi with plant growth promoting traits, able to enhance the nutritional value of cereal products Food Research Int 2018 DOI: 10.1016/j.foodres.2018.01.074