Curriculum vitae et studiorum of Luca Cocolin -­‐ 1989-­‐1994: Food Science studies; -­‐ December 1994: Bachelor Degree in Food Science with a grade of 110/110 and remark; -­‐ 1995-­‐1998: Food Biotechnology PhD studies; -­‐ February 1999: PhD Degree in Food Biotechnology; -­‐ 1998-­‐2001: Friuli Venezia Giulia region (Italy) scholarship recipient; -­‐ From November 1, 2001: Assistant professor at the University of Udine, Faculty of Agriculture, Dipartimento di Scienze degli Alimenti, Italy; -­‐ From October 1, 2006: Associate professor at the University of Turin, Italy; -­‐ From June 1, 2015: Full professor in Agricultural Microbiology at the University of Turin, Department of Agricultural, Forestry and Food Sciences, Italy. From September 2008 is an Executive Board Member of the International Committee on Food Microbiology and Hygiene (ICFMH) part of the International Union of Microbiological Societies (IUMS) (http://www.icfmh.org/). From January 2008 he is the Editor-­‐in-­‐Chief of the International Journal of Food Microbiology(http://www.elsevier.com/wps/find/journaldescription.cws_home/505514/description#description) and he is a member of the Editorial Board of the Applied and Environmental Microbiology. He is regularly reviewing paper for, Food Microbiology, Meat Science, Journal of Applied Microbiology and Letters in Applied Microbiology. From September 2015 is a member of the Leadership Team of the European Technology Platform Food for Life. He visited the Department of Viticulture and Enology, University of California, Davis, working with Prof. D.A. Mills and Prof. L.F. Bisson on the study of wine yeast ecology by molecular methods and the Agricultural University of Athens, Greece, working with Prof. J. Metaxopoulos on the characterization of lactic acid bacteria isolated from naturally fermented foods and with Prof. G.J. Nychas on the capability of Listeria monocytogenes to form biofilms. He is co-­‐author of about 200 papers on national and international journals and he attended national and international congresses with oral and poster presentations. On Scopus (www.scopus.com) he has 183 papers reviewed, which were cited 3915 times, resulting in an h index of 34. His research activities focus mainly on: -­‐ Optimization of molecular methods based on traditional and quantitative PCR for the identification and characterization of foodborne pathogens; -­‐ Isolation, selection and characterization of lactic acid bacteria and coagulase-­‐negative cocci from natural fermentation of cheeses and sausages; -­‐ Genetic characterization of bacteriocins produced by lactic acid bacteria and expression studies in vitro and in situ during production; -­‐ Study of the microbial dynamics during food fermentations (mainly cheeses, fermented sausages and wine) using molecular methods such as PCR, RT-­‐PCR and DGGE: -­‐ selection and functional characterization of probiotic microorganisms isolated from fermented foods; -­‐ impact of the diet on human microbiome and health. He is expert in molecular methods applied to food microbiology. More specifically: -­‐ development, optimization and application of molecular methods for the detection, quantification and characterization of foodborne pathogens; -­‐ study of the microbial ecology of fermented foods (mainly sausage, cheese and wine) by using culture independent and dependent methods; -­‐ Bioprotection: molecular characterization of bacteriocin production and its study in vitro and in situ; -­‐ study of the human microbiome. Most significant publications of the research unit in the last 5 years. 1. Cocolin L., Campolongo S., Alessandria V., Dolci P., Rantsiou K. 2011. Culture independent analyses and wine fermentation: an overview of the achievements after 10 years after the first application. Annals of Microbiology, 61,17-­‐23. 2. Nisiotou A.A., Rantsiou K., Iliopoulos V., Cocolin L., Nychas G.-­‐J.E. 2011. Bacterial species associated with sound and Botrytis-­‐infected grapes from a Greek vineyard. International Journal of Food Microbiology, 145, 432-­‐436. 3. Cocolin L., Dolci P., Rantsiou K. 2011. Biodiversity and dynamics of meat fermentations: the contribution of molecular methods for a better comprehension of a complex microbial ecosystem. Meat Science, 89, 296-­‐
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90) Melero B., Cocolin L., Rantsiou K., Jaime I., Rovira J. 2011. Comparison between conventional and qPCR methods for enumerating Campylobacter jejuni in a poultry processing plant. Food Microbiology, 28, 1353-­‐
1358. Costantini A., Vaudano E., Rantsiou K., Cocolin L., Garcia-­‐Moruno E. 2011. Quantitative expression analysis of mleP gene and two genes involved in the ABC-­‐transport system in Oenococcus oeni during rehydration. Applied Microbiology and Biotechnology, 91, 1601-­‐1609. Rantsiou K., Mataragas M., Jespersen L., Cocolin L. 2011. Understanding the behavior of foodborne pathogens in the food chain: new information for risk assessment analysis. Trends in Food Science & Technology, 22, S21-­‐S29. Cocolin L., Rajkovic A., Rantsiou K., Uyttendaele M. 2011. The challenge of merging food safety diagnostic needs with quantitative PCR platforms. Trends in Food Science & Technology, 22, S30-­‐S38. Dolci P., Tabacco E., Cocolin L., Borreani G. 2011. Microbial dynamics during aerobic exposure of corn silage stored under oxygen barrier or polyethylene films. Applied and Environmental Microbiology, 77, 7499-­‐7507. Cocolin L., Campolongo S., Gorra R., Rolle L., Rantsiou K. 2011. Saccharomyces cerevisiae biodiversity during the brewing process of an artisanal beer production: a preliminary study. Journal of the Institute of Brewing, 3, 352-­‐358. Rantsiou K., Greppi A., Garosi M., Acquadro A., Mataragas M., Cocolin L. 2012. Strain dependent expression of stress response and virulence genes of Listeria monocytogenes in food as determined by microarray. International Journal of Food Microbiology, 152, 116-­‐122. Tofalo R., Schirone M., Torriani S., Rantsiou K., Cocolin L., Perpetuini G., Suzzi G. 2012. Diversity of Candida zemplinina strains from grapes and Italian wines. Food Microbiology, 29, 18-­‐26. Dal Bello B., Cocolin L., Zeppa G., Field D., Cotter, P.D., Colin, H. 2012. Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in Cottage cheese. International Journal of Food Microbiology, 153, 58-­‐65. Rantsiou K., Alessandria V., Cocolin L. 2012. Prevalence of Shiga toxin – producing Escherichia coli in food products of animal origin as determined by molecular methods. International Journal of Food Microbiology, 154, 37-­‐43. Pessione A., Lamberti C., Cocolin L., Campolongo S., Grunau A., Giubergia S., Eberl L., Riedel K., Pessione E. 2012. Different protein expression profiles in cheese and clinical isolates of Enterococcus faecalis revealed by proteomic analysis. Proteomics, 12, 431-­‐447. Rantsiou K., Dolci P., Giacosa S., Torchio F., Tofalo R., Torriani S., Suzzi G., Rolle L., Cocolin L. 2012. Candida zemplinina can reduce acetic acid production by Saccharomyces cerevisiae in sweet wine fermentations. Applied and Environmental Microbiology, 78, 1987-­‐1994. Rantsiou K., Mataragas M., Alessandria V., Cocolin L. 2012. Expression of virulence genes of Listeria monocytogenes in food. Journal of Food Safety, 32, 161-­‐168. Vincenzi S., Tolin S., Cocolin L., Rantsiou K., Curioni A., Rolle L. 2012. Proteins and enzymatic activities in Erbaluce grape berries with different response to the drying process. Analytica Chimica Acta, 732, 130-­‐136. Botta C., Cocolin L. 2012. Microbial dynamics and biodiversity in table olives fermentations: the culture-­‐
dependent and –independent approaches. Frontiers in Microbiology, 3, 245, doi: 10.3389/fmicb.2012.00245. Papadopoulou O.S., Doulgeraki A.I., Botta C., Cocolin L., Nychas G.-­‐J.E. 2012. Genotypic characterization of Brochothrix thermosphacta isolated during storage of minced pork under aerobic or modified atmosphere packaging conditions. Meat Science, 92, 735-­‐738. Bautista-­‐Gallego J., Arroyo López F.N., Rantsiou K., Jiménez Díaz R., Garrido Fernández A., Cocolin L. 2013. Screening of lactic acid bacteria isolated from fermented table olives with potential probiotic. Food Research International, 50, 135-­‐142. Alessandria V., Rantsiou K., Dolci P., Zeppa G., Cocolin L. 2013. A comparison of gene expression of Listeria monocytogenes in vitro and the soft cheese Crescenza. International Journal of Dairy Technology, 66, 83-­‐89. Dolci P., Zenato S., Pramotton R., Barmaz A., Alessandria V., Rantsiou K., Cocolin L. 2013. Cheese surface microbiota complexity: RT-­‐PCR-­‐DGGE, a tool for a detailed picture? International Journal of Food Microbiology, 162, 8-­‐12 . Rantsiou K., Campolongo S., Alessandria V., Rolle L., Torchio F., Cocolin L. 2013. Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high sugar must. Australian Journal of Grape and Wine Research, 19, 40-­‐46. Greppi A., Rantsiou K., Padonou W., Hounhouigan J., Jespersen L., Jakobsen M., Cocolin L. 2013. Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou, four traditional fermented products from Benin, using culture-­‐dependent and -­‐independent methods. International Journal of Food Microbiology, 165, 84-­‐88. 25. Perrone B., Giacosa S., Rolle L., Cocolin L., Rantsiou K. 2013. Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation. International Journal of Food Microbiology, 165, 156-­‐162. 26. Greppi A., Rantsiou K., Padonou W., Hounhouigan J., Jespersen L., Jakobsen M., Cocolin L. 2013. Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin. International Journal of Food Microbiology, 165, 200-­‐207. 27. Borreani G., Dolci P., Tabacco E., Cocolin L. 2013. Aerobic deterioration stimulates outgrowth of sporeforming Paenibacillus in corn silage stored under oxygen barrier or polyethylene films. Journal of Dairy Science, 96, 5206-­‐5216. 28. Alessandria V., Giacosa S., Campolongo S., Rolle L., Rantsiou K., Cocolin L. 2013. Yeast population diversity on grapes during on-­‐vine withering and their dynamics in natural and inoculated fermentations in the production of icewines. Food Research International, 54, 139-­‐147. 29. Cocolin L., Alessandria V., Botta C., Gorra R., De Filippis F., Ercolini D., Rantsiou K. 2013. NaOH-­‐debittering induces changes in bacterial ecology during table olives fermentation. Plos One, 8, e69074, doi: 10.1371/journal.pone.0069074. 30. Bautista-­‐Gallego J., Rantsiou K., Garrido-­‐Fernández A., Cocolin L., Arroyo-­‐López F.N. 2013. Salt reduction in vegetable fermentation, reality or desire? Journal of Food Science, 78, R1095-­‐R1100. 31. Cocolin L., Alessandria V., Dolci P., Gorra R., Rantsiou K. 2013. Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation. International Journal of Food Microbiology, 167, 29-­‐43. 32. Dal Bello B., Zeppa G., Bianchi D.M., Decastelli L., Traversa A., Gallina S., Coisson J.D., Locatelli M., Travaglia F., Cocolin L. 2013. Effect of nisin-­‐producing Lactococcus lactis starter cultures on the inhibition of two pathogens in ripened cheeses. International Journal of Dairy Technology, 66, 468-­‐477. 33. Rohonczy K., Rantsiou K., Cocolin L. 2013. Modified enrichment strategies coupled with molecular and conventional methods to detect and quantify Campylobacter jejuni in chicken meat from the market. Journal of Food Safety, 33, 497-­‐502. 34. Mataragas M., Greppi A., Rantsiou K., Cocolin L. 2014. Survival and description of the gene transcription patterns of pH-­‐ and salt-­‐stressed Listeria monocytogenes cells in simulated gastric and pancreatic conditions. Journal of Food Protection, 77, 254-­‐261. 35. Lamberti C., Genovese F., Coisson J.D., Lo Bianco G., Cocolin L., Pessione E. 2014. Anti-­‐S.aureus and anti-­‐
L.monocytogenes molecules produced by cheese-­‐isolated lactic acid bacteria. Czech Journal of Food Sciences, 32, 54-­‐60. 36. Botta C., Langerholc T., Cencič A., Cocolin L. 2014. In vitro selection and characterization of new probiotic candidates from table olive microbiota. Plos One, 9, e94457, doi: 10.1371/journal.pone.0094457. 37. Jaouani I., Abbassi M.S., Alessandria V., Bouraoui J., Salem R.B., Kilani H., Mansouri R., Messaadi L., Cocolin L. 2014. High inhibition of Paenibacillus larvae and Listeria monocytogenes by Enterococcus isolated from different sources in Tunisia and identification of their bacteriocin genes. Letters in Applied Microbiology, 59, 17-­‐25. 38. Ceuppens S., Li D., Uyttendaele M., Renault P., Ross P., Van Ranst M., Cocolin L., Donaghy J. 2014. Molecular methods in food safety microbiology: interpretation and implications of nucleic acid detection. Comprehensive Reviews in Food Science and Food Safety, 13-­‐551-­‐577. 39. Bautista-­‐Gallego J., Alessandria V., Fontana M., Bisotti S., Taricco S., Dolci P., Cocolin L., Rantsiou K. 2014. Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese. International Journal of Food Microbiology, 181, 60-­‐66. 40. Dolci P., De Filippis F., La Storia A., Ercolini D., Cocolin L. 2014. rRNA-­‐based monitoring of the microbiota involved in Fontina PDO cheese production in relation to different stages of cow lactation. International Journal of Food Microbiology,185, 127-­‐135. 41. Campolongo S., Siegumfeldt, H., Aabo T., Cocolin L., Arneborg N. 2014. The effects of extracellular pH and hydroxycinnamic acids influence the intracellular pH of Brettanomyces bruxellensis DSM 7001. LWT-­‐ Food Science and Technology, 59, 1088-­‐1092. 42. Dolci P., Ruggirello M., Cocolin L. 2014. Detection and viability of Lactococcus lactis throughout cheese ripening. Plos One, 9, e114280, doi: 10.1371/journal.pone.0114280. 43. Mataragas M., Bellio A., Rovetto F., Astegiano S., Decastelli L., Cocolin L. 2015. Quantification of persistence of the food-­‐borne pathogens Listeria monocytogenes and Salmonella enterica during manufacture of Italian fermented sausages. Food Control, 47, 552-­‐559. 44. Mataragas M., Rovetto F., Bellio A., Alessandria V., Rantsiou K., Decastelli L., Cocolin L. 2015. Differential gene expression profiling of Listeria monocytogenes in Cacciatore and Felino salami to reveal potential biomarkers. Food Microbiology, 46, 408-­‐417. 45. Mataragas M., Alessandria V., Rantsiou K., Cocolin L. 2015. Evaluation of the Listeria monocytogenes inactivation during post-­‐process storage of fermented sausages: a basis for the development of a decision support tool. Food Control, 50, 568-­‐573. 46. Mataragas M., Rantsiou K., Alessandria V., Cocolin L. 2015. Estimating the non thermal inactivation of Listeria monocytogenes in fermented sausages relative to temperature, pH and water activity. Meat Science, 100, 171-­‐178. 47. Mataragas M., Bellio A., Rovetto F., Astegiano S., Decastelli L., Cocolin L. 2015. Risk-­‐based control of food-­‐
borne pathogens Listeria monocytogenes and Salmonella spp. in the Italian fermented sausages Cacciatore and Felino. Meat Science, 103, 39-­‐45. 48. Englesios V., Rantsiou K., Torchio F., Rolle L., Gerbi V., Cocolin L. 2015. Exploitation of the non-­‐
Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: physiological and molecular characterization. International Journal of Food Microbiology, 199, 33-­‐40. 49. Mataragas M., Alessandria V., Rantsiou K., Cocolin L. 2015. Management of Listeria monocytogenes in fermented sausages using the Food Safety Objective concept underpinned by stochastic modeling and meta-­‐analysis. Food Microbiology, 49, 33-­‐40. 50. Cocolin L., Ercolini D. 2015. Zooming into food-­‐associated microbial consortia: a "cultural" evolution. Current Opinion in Food Science, 2, 43-­‐50. 51. Ferrocino I., Di Cagno R., De Angelis M., Turroni S., Vannini L., Bancalari E., Rantsiou K., Cardinali G., Neviani E., Cocolin L. 2015. Fecal microbiota in healthy subjects following omnivore, vegetarian and vegan diets: culturable populations and rRNA DGGE profiling. Plos One, 10, e0128669. doi: 10.1371/journal.pone.0128669. 52. Greppi A., Krych Ł., Costantini A., Rantsiou K., Hounhouigan J., Arneborg N., Cocolin L., Jespersen L. 2015. Phytase-­‐producing capacity of yeasts isolated from traditional African fermented food products and PHYCk gene expression of Candida krusei strains. International Journal of Food Microbiology, 205, 81-­‐89. 53. Costantini A., Rantsiou K., Majumder A., Pessione E., Svensson B., Garcia Moruno E., Cocolin L. 2015. Complementing DIGE proteomics and subarray analyses to shed light on Oenococcus oeni adaptation to enological stresses. Journal of Proteomics, 123, 114-­‐127. 54. Alessandria A., Marengo F., Englezos V., Gerbi, V. Rantsiou K., Cocolin L. 2015. Mycobiota of Barbera grapes from Piedmont region: a preliminary study. American Journal of Enology and Viticulture, 66, 244-­‐250. 55. Botta C., Bertolino M., Zeppa G., Cocolin L. 2015. Evaluation of Toma Piemontese PDO cheese as a carrier of putative probiotics from table olive fermentations. Journal of Functional Foods, 18, 106-­‐116. 56. Greppi A., Ferrocino I., La Storia A., Rantsiou K., Ercolini D., Cocolin L. 2015. Monitoring of the microbiota of fermented sausages by culture independent rRNA-­‐based approaches. International Journal of Food Microbiology, 212, 67-­‐75. 57. Perin L.M., Dal Bello B., Belviso S., Zeppa G., Carvalho A.F., Cocolin L., Nero L.A. 2015. Microbial dynamics of a Minas cheese produced with raw goat milk and added of a nisin Z producer Lactococcus lactis subsp. lactis. International Journal of Food Microbiology, 214, 159-­‐167. 58. Merín M.G., Martín M.C., Rantsiou K., Cocolin L., De Ambrosini V.I.M. 2015. Characterization of pectinase activity for enology from yeasts occurring in Argentine bonarda grape. Brazilian Journal of Microbiology, 46, 815-­‐823. 59. Visintin S., Alessandria V., Valente A., Dolci P., Cocolin L. 2016. Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa. International Journal of Food Microbiology, 216, 69-­‐78. 60. Kovitvadhi A., Gasco L., Ferrocino I., Rotolo L., Dabbou S., Malfatto V., Gai F., Peiretti P.G., Falzone M., Vignolini C., Cocolin L., Zoccarato, I. Effect of purple loosestrife (Lythrum salicaria) diet supplementation in rabbit nutrition on performance, digestibility, health and meat quality. Animal, in press. Doi: 10.1017/S1751731115001822 61. De Filippis F., Pellegrini N., Vannini L., Jeffery I.B., La Storia A., Laghi L., Serrazanetti D.I., Di Cagno R., Ferrocino I., Lazzi C., Turroni S., Cocolin L., Brigidi P., Neviani E., Gobbetti M., O’Toole P.W., Ercolini D. High-­‐
level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome. Gut, in press. Doi: 10.1136/gutjnl-­‐2015-­‐309957. 62. Laureano J., Giacosa S., Rio Segade S., Torchio F., Cravero F., Gerbi V., Englezos V., Carboni C., Cocolin L., Rantsiou K., Faroni L.R.D., Rolle L. Effects of continuous exposure to ozone gas and electrolized water on the skin hardness of table and wine grape varieties. Journal of Texture Studies, in press. Doi: 10.1111/jtxs.12158.