Projects
Evaluation of organic acids and antimicrobial components produced by lactic acid bacteria to reduce Campylobacter jejuni colonisation and excretion by broilers. Research Institute for Agriculture, Fisheries and Food
Is it possible to eliminate Campylobacter in broiler chickens by influencing the colonization mechanism of this bacterium? The aim of the project is to reduce the colonization level and shedding of this bacterium by broilers using organic acids, botanicals and antibacterial compounds.
Research approach
First, organic acids are studied for their ability to alter ...
Controlling Campylobacter jejuni colonization and shedding in broilers using organic acids and antibacterial compounds of lactic acid producing bacteria Ghent University
Poultry meat contaminated with Campylobacter jejuni is the most important source of human campylobacteriosis. During this project, we will attempt to reduce the infection load and shedding in broilers during primary production, by interacting with the mechanism of colonization using organic acids and antibacterial compounds produced by lactic acid producing bacteria.
The mega-enzymes non-ribosomal peptide synthetases / polyketide synthases encoded in Lactic Acid Bacteria KU Leuven
The secondary metabolites also known as natural products exhibit a variety of important bioactivities and excellent pharmaceutical properties (as antibiotics, anti-cancers and immune-suppressants) that have successfully been used in the pharmaceutical industry. The secondary metabolites are synthesized by non-ribosomal peptide synthetase (NRPS) and polyketide synthase (PKS) mega-enzymes, which consist of multiple functional ...
Sustained release of lactic acid from an intravaginal device Ghent University
We seek funding to optimize and clinically validate a lactic acid‐eluting system to combat and prevent recurrent bacterial vaginosis in humans. Under physiological conditions, the vagina harbors a commensal microflora primarily consisting of lactic acid‐producing lactobacilli, thus creating an acidic environment (pH 3.5‐4.5) which provides natural antimicrobial protection to the lower female genital tract. However, during bacterial vaginosis ...
Valorization of date fruit pomace to lactic acid and adsorbent material KU Leuven
Date fruit processing is a major food industry in United Arab Emirates with dates syrup as one of their key products. The solid residue from this industry, the date fruit pomace (DFP), is sold as an under-valued ingredient mainly to the animal feed industry. DFP, still rich in sugars, can be regarded as a potential renewable resource to be used as a substrate for fermentation by microorganisms. The aim of this project is to valorize the DFP ...
Entomovectoring of lactic acid bacteria to control Botrytis cinerea on strawberries. University of Antwerp
Biorefining lactic acid and methane from lignocellulosic biomass Ghent University
The demand for lactic acid as chemical building block is rapidly increasing. In this project we will use grass clippings as source of biomass for the production of lactic acid via an innovative fermentation approach linked to extraction. The residue of the fermentation will be used for methanogenesis and finally undergo pyrolysis.
Lactic acid bacteria isolated from Egyptian dairy products Ghent University
Lactic acid bacteria include hundreds of species involved in the production of fermented food. Accurate species level identification of these bacteria relies on molecular approaches which are not available in most African countries. The present study aims to identify a collection of lactic acid bacteria isolated from Egyptian dairy products by GTG5-PCR and pheS sequence analyses.
Evolutionary Genomics of Lactic Acid Bacteria KU Leuven
Lactic Acid Bacteria (LAB) are responsible for many types of fermented foods and are part of our natural microbiota. The goal of this PhD was to leverage publicly available genomes of LAB to gain new insights into the evolutionary history and habitat-adaptation of these bacteria. To make this possible, important taxonomic and computational challenges were overcome.
Three groups of LAB were studied in the thesis. The first was the ...