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Our research activities have emphasized the
development of genetic systems in gram positive lactic
acid bacteria and the use of genomic approaches to improve cultures for bioprocessing applications in food. The overall goal
of the program is to provide avenues for improvement and diversification of food bioprocessing and preservation
systems through genetic investigation and modification of lactic acid
bacteria. |
| Our major research contributions have been primarily in five
areas. |
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1. Genomic and comparative genomic analysis of lactic acid bacteria and
their bacteriophages.
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2. Definition of gene directed mechanisms that protect the dairy
lactococci from attack by bacteriophages.
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3. Characterization of the biochemical and genetic properties of
bacteriocins produced by lactic acid bacteria.
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4. Development of cloning and expression vectors (mobilization,
expression, integration, secretion) for genetically illdefined bacteria
important in food bioprocessing or probiotic applications. |
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5. Genetic and physiological studies on intestinal
Lactobacillus species to investigate and expand their potential
beneficial roles in vivo.
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