Food Microbiology and Probiotics
Dr. rer. nat. Universität Hohenheim, Stuttgart, Germany
Food Microbiology and Probiotics
Current research projects focus on the functional characterisation of lactic acid bacteria for use as starter cultures, protective cultures, or probiotics in food with a focus on cereal-associated lactic acid bacteria; production of oligosaccharides from sucrose or lactose by lactic acid bacteria and biological activities of oligosaccharides; novel, non-thermal preservation methods with a focus on high pressure processing and biopreservation; and intestinal microbial ecology with focus on the use of prebiotic carbohydrates and dietary fibre to improve host health.
The Periodic Table of Fermented Foods is available via this link:
A current (March 2020) phylogenetic tree of lactobacilli reflecting new nomenclature is available via this link:
Undergraduate research or reading projects (NU FS 400 or NU FS 401) are offered throughout the year.
The selection of topics for undergraduate or summer projects varies depending on the interest of the student and the availability of mentors - please consult with Dr. Gänzle if you are interested in undergraduate research opportunities.
Graduate Training Opportunities
Graduate students working with Dr. Gänzle typically have a background in Food Technology, Microbiology, or Food Chemistry. Students receive valuable training due to the multidisciplinary nature of his program and the interaction with scientists from other disciplines. Team members present regularly in the Food Microbiology Laboratory seminar, and typically have the opportunity to supervise undergraduate students and to present their research results at international conferences.
Please consult http://www.afns.ualberta.ca/Graduate.aspx for questions about graduate programs at AFNS and inquire to Dr. Gänzle by e-mail regarding graduate training opportunities in his group.
Integrated exploration of concepts and research methods pertaining to gastrointestinal physiology, gastrointestinal disorders, and the role of the commensal microbiota in health and disease of humans and animals. Tools to modify the function of the intestinal microflora for prevention or treatment of disease by administration of probiotic bacteria or by administration of prebiotics. Offered in odd-numbered years. Prerequisites: (*3 Microbiology or *3 Immunology) and consent of instructor. May not be taken for credit if credit has already been received in INT D 525. Offered jointly by the Departments of Agricultural, Food and Nutritional Science and Medicine.Winter Term 2021
Left panel: Core genome phylogenetic tree of lactobacilli based on the phylogenomic analysis of concatenated alignment of protein sequences for the 114 single-copy core genes.
A version of the file is published as Figure 2 in Zheng et al., A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae; Int. J. System. Evol. Bacteriol. https://doi.org/10.1099/ijsem.0.004107.
Current information on Lactobacillus nomenclature is also available on www.lactobacillus.ualberta.ca or www.lactobacillus.uantwerpen.be (mirrored websites)
Right panel: Metabolic potential lactobacilli as indicated by the presence/absence of key enzyme genes for different pathways. Different colors of the heat map represent different gene sets: gray for lactic metabolism, blue for acid resistance, purple for oligosaccharide metabolism, green for peptidases, and red for bacteriocins. The figure was published as Figure 4 in Zheng et al., 2015. Genomic analysis of lactobacilli and pediococci demonstrates that phylogeny matches ecology and physiology. Appl. Environ. Microbiol. 81: 7233 – 7243. DOI: 10.1128/AEM.02116-15.
Link to public folder on Google Drive for download of the .pdf file
High resolution pdf file of the Periodic Table of Fermented food Food Microbiology, modified from Fundamentals and Frontiers, 5th Ed. Editors: M. P. Doyle, F. Diez-Gonzalez, and C. Hill ©2019 ASM Press, Washington, DC doi:10.1128/9781555819972.ch33
The file was updated on Feb 2020 to reflect the current taxonomy of Lactobacillaceae
Link to public folder on Google Drive to download the pdf file