{"id":447,"date":"2016-11-02T16:00:29","date_gmt":"2016-11-02T15:00:29","guid":{"rendered":"http:\/\/sites.unimi.it\/foodsystems\/?p=447"},"modified":"2020-11-20T12:05:23","modified_gmt":"2020-11-20T11:05:23","slug":"phd-student-profile-mattia-quattrini","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2016\/11\/02\/phd-student-profile-mattia-quattrini\/","title":{"rendered":"PhD student profile, Mattia Quattrini"},"content":{"rendered":"<div class=\"entry\">\n<p><strong>PhD Student<\/strong>: Mattia Quattrini<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-450\" src=\"http:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/11\/Quattrini-Mattia.jpg\" alt=\"quattrini-mattia\" width=\"181\" height=\"192\" \/><\/p>\n<p><strong>Tutor<\/strong>: Prof. Maria Grazia Fortina<\/p>\n<p><strong>Dean<\/strong>: Prof. Francesco Bonomi<\/p>\n<p><strong>Research area<\/strong>: Food Science and Nutrition<\/p>\n<p><strong>PhD title achieved on<\/strong>: 18<sup>th<\/sup> December 2018<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Research topic<\/strong><\/p>\n<p>Development of new systems of bio-preservation for the safety and shelf-life of food<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Project Synopsis<\/strong><\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Project keywords<\/strong><\/p>\n<p>lactic acid bacteria, food safety, mycotoxin; food microbiology.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Contacts<\/strong><\/p>\n<p>Via Mangiagalli, 25, (3<sup>rd<\/sup> floor), Milano<\/p>\n<p><a href=\"mailto:mattia.quattrini@unimi.it\">mattia.quattrini@unimi.it<\/a><\/p>\n<p>02503-19138<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Collaborations<\/strong><\/p>\n<p>Prof. Ivano De Noni, DeFENS, Food Science and Nutrition;<\/p>\n<p>Prof. Milena Brasca, CNR;<\/p>\n<p>Dr. Lisa Vallone, VESPA, Animal Food Ispection.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Sponsor<\/strong><\/p>\n<p><em>Fellowship sponsor<\/em>: Universit\u00e0 degli Studi di Milano<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Publications:<\/strong><\/p>\n<p><strong>Quattrini Mattia<\/strong>, <em>New microbial consortia for the development of new food quality\u2019s strategies.<\/em> (Poster) XXI Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology, Portici (NA), September 14th-16th, 2016.<\/p>\n<p>Decimo M, <strong>Quattrini M,<\/strong> Ricci G, Fortina M G, Brasca M, Silvetti T, Manini F, Erba D, Criscuoli F, Casiraghi M C <em>Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation<\/em> App Micro Biotech express 2017 DOI: <a href=\"https:\/\/doi.org\/10.1186\/s13568-017-0506-y\" target=\"_blank\">10.1186\/s13568-017-0506-y<\/a><\/p>\n<p>Eraclio G, <strong>Quattrini M<\/strong>, Moroni P, Fortina M G <em>Detection of virulence-related genes in Lactococcus garvieae and their expression in response to different conditions<\/em> Folia Microbiol 2017 DOI: <a href=\"https:\/\/doi.org\/10.1007\/s12223-017-0566-z\" target=\"_blank\">10.1007\/s12223-017-0566-z<\/a><\/p>\n<p><strong>Quattrini M<\/strong>, Bernardi C, Stuknyt\u0117 M, Masotti F, Passera A, Ricci G, Vallone L, De Noni I, Brasca M, Fortina M G <em>Functional characterization of <\/em>Lactobacillus plantarum<em> ITEM 17215: A potential biocontrol agent of fungi with plant growth promoting traits, able to enhance the nutritional value of cereal products<\/em> Food Research Int 2018 DOI: <a href=\"https:\/\/doi.org\/10.1016\/j.foodres.2018.01.074\" target=\"_blank\">10.1016\/j.foodres.2018.01.074<\/a><\/p>\n<p>&nbsp;<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>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 &nbsp; Research topic Development of new systems of bio-preservation for the safety and shelf-life of food &nbsp; Project Synopsis The aim of the PhD project is the creation of &#8230;<\/p>\n","protected":false},"author":1,"featured_media":450,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[93,59],"tags":[30,21,103,20],"class_list":{"0":"post-447","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-news","8":"category-phd-student-profile","9":"tag-food-microbiology","10":"tag-food-safety","11":"tag-lactic-acid-bacteria","12":"tag-mycotoxin","13":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/447","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/comments?post=447"}],"version-history":[{"count":6,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/447\/revisions"}],"predecessor-version":[{"id":1563,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/447\/revisions\/1563"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media\/450"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=447"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=447"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=447"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}