Diversiteit en antimicrobiële activiteit van melkzuurbacteriën in traditionele gefermenteerde voedingsstoffen in Vietnam
07 / 2005 - 01 / 2009
Nederlandse Organisatie voor Wetenschappelijk Onderzoek (NWO)
There is considerable interest in new strains of lactic acid bacteria (LAB) and notably novel antimicrobials with new spectra of activities. These can be applied to increase the functionality and safety of fermented and other foods and their characterization continues to be a scientific challenge that shows the diversity of natural products. Traditional fermented foods can be considered as open ecosystems that contain undefined LAB with high competitive potential. Hence, these traditional foods, and notably those from the far east that are kept in unrefrigerated conditions, are rich sources for new LAB strains with unprecedented antimicrobial activity. However, they have not been characterized and surveyed and hence the proposal addresses the screening of traditional fermented foods from Vietnam for the presence of LAB with novel functional properties. The following research lines are envisaged: (1) Analysis of the diversity of LAB from traditional fermented foods by phenotypic analysis, antimicrobial activity spectrum and 16S rDNA sequence analysis; (2) Purification and biochemical characterization of novel antimicrobial peptides, starting with the Lactobacillus strain Tn143 which shows a novel antimicrobial activity, and (3) Genetic analysis, via a reversed genetics approach, and production of the novel antimicrobial activity by analysing parameters that affect its expression.