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MRI - Department of Microbiology and Biotechnology (MRI-MBT)
Institution
Section overview
Description
Taxonomy, morphology, ecology, physiology, biochemistry, and genetics of microorganisms (bacteria, bacteriophages, yeasts, moulds) which are relevant for the manufacture of fermented foods
Activities
- Research
Parent institution
Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI)
Coordinated projects
- Analysis of the microflora of german red-smear cheeses with special emphasis on antibiotic-resistant contaminants
- Antibiotic resistance bacteria in the food chain.
- Antibiotics resistance of bacteria with food products
- Application of lactic acid bacteria and antagonistic bacteria as protective cultures for microbiological safety of plant-based foods
- Applications of flow cytometry in food microbiology
- Bacteriophage monitoring in dairy plants
- Biodiversity and functionality of microorganisms involved in food fermentation
- Collaborative Project: Adaptation of microbiological quality determinations to modern production conditions by development and integration of innovate, rapid detection methods. Subproject 1
- Collaborative Project: Development of innovative process integrated microbiological stage control systems for the reduction of Campylobacter spp. and Salmonella spp. in meat production - Subproject 1
- Collaborative project: Quantification of the economic relevance of raw milk marketing on farms in Germany via vending machines, with special relevance to conditions of location and investment cost, as well as successful hygiene management expenses. Subproject 1
- Comparative examinations to the rapid detection of Listeria monocytogenes in foods with molecular-biological methods and chromogenic media
- Comparative investigation of antibiotic-resistant, food-borne pathogens in plant and meat products in Nigeria and Germany
- Competitive exclusion of human pathogenic bacteria using the probiotic strain SF68
- Cytotoxicity and genotoxic potential of chemically synthesized nanoparticles in mammalian cells
- Detailed electromicroscopic analysis of colonization and alteration of fermented foods by microorganisms and their interactions
- Detection and evaluation of phage-mediated horizontal gene transfer in starter cultures
- Detection and typing of raw milk bacteriophages and development of novel and rapid molecular detection methods
- Detection of shiga toxin-producing E. coli in cereal samples of the Besonderen Ernte- und Qualitätsermittlung
- Determination of optimum postharvest preservation techniques for indigenous African leafy vegetables processing.
- Development and evolution of Lactococcus and Leuconostoc bacteriophages in dairies using undefined starter cultures, a metagenome approach
- Development of bioprotective cultures for mild delicatessen salads
- Development of functional starter cultures with added values and health benefits for production of the sour milk product 'nono', a traditional Nigerian fermented milk product
- Development of lactic acid bacteria for use in fruit and vegetable fermentations
- Evaluation of farming practices on Pseudomonas counts in raw milk
- Food and gut microbiota
- Food and Gut Microbiota
- Food borne pathogenes: Behavior of pathogenic bacteria in food of animal origin, measures to minimize risks including the hurdle concept for safe foods
- Food borne pathogens (such as Salmonella spp., VTEC/EHEC, Listeria monocytogenes): Occurrence and entry sources in food of animal origin and the production line of food
- Functional and molecular biological characterization of the lysogeny module of temperent phages of lactic bacteria
- Genome analyses of bacteriophages and their host cultures for the assessment of mechanisms of phageresistence.
- Genome analyses of food related microorganisms
- Human pathogens in the food chain salad: Occurrence, input pathways and possibilities of control by means of bacteriophages
- Identification and characterization of functional traits of probiotics in relation to their physiological effects
- Inactivation of Brucella spp. in milk during high temperature short time treatment
- Inactivation of Brucella spp. in milk during high temperature short time treatment
- Increased phage control in dairies through highly specific molecular phage detection methods and an orthogonal process strategy to reduce the phage count in whey
- Influence of phage infection on the metabolome of milk products after fermentation with a Leuconostoc flavor-producing starter culture
- Isolation and characterization of phages from dairies, dairy products and the environment and establishment of a strain collection
- Isolation and characterization of phages from dairies, dairy products and the environment and establishment of a strain collection
- Mass spectrometric analysis of microbiome-dependent metabolite profiles and their influence on diets with a high proportion of phytochemicals
- Microbiological status of meat substitute products
- Microbiological status of meat substitute products
- Mycotoxins and microomycetes: Characterization and selection of harmless molds for use in the food sector
- Nutrition and the microbial population of the digestive tract: (a) probiotic bacteria in nutrition and stabilisation of the gastro-intestinal tract; (b) modulation of metabolism by lactic acid bacteria; (c) functionality of probiotic strains
- Occurrence and behaviour of foodborne pathogens and mycotoxins in salami products ('Minisalami')
- Occurrence of bovine meat and milk factors (BMMF)and other circular ssDNA in food
- Optimization and validation of a highly sensitive and specific immunoassay for detection of cns-contamination in food (project within the framework of the Bavarian BSE research programme)/Development of a highly sensitive immunoassay for detection of CNS
- Optimization of hygiene measures for the control of Listeria monocytogenes in meat producing establishments
- Optimization of methods of detection and qualitative and quantitative detection of microorganisms in milk and dairy products
- Phages for target specific gut microbiota manipulation
- Preservation and collection of microorganisms with importance to food safety, spoilage and nutrition (genetic resources); molecular typing and characterisation of pathogenic and toxigenic microorganisms
- Rapid identification of psychrophilic pseudomonads from raw milk using MALDI-TOF MS
- Rapid identification of psychrophilic pseudomonads from raw milk using MALDI-TOF MS
- Release of bioactive peptides from milk protein by proteolytic enzymes of lactis acid bacteria
- Release of bioactive peptides from milk proteins by proteolytic enzymes from lactic acid bacteria and cloning and expression of two cell wall-bound proteases (Subproject LactoMic)
- Selective detection of bacteria in raw milk by flow cytometry
- Studies on the microbiological efficacy of sodium nitrite at Rohwursterzeugnissen
- Translational Evolutionary Research: Tandem Project 5: Characterizing trade-offs of the human FUT2 gene for the improvement of gut health, subproject: Relationship between Lactobacillus diversity and host FUT2 genotype
- Use of phages for biocontrol of antibiotic-resistant and/or pathogenic bacteria and spoilage agents in food
- Use of phages for biocontrol of antibiotic-resistant and/or pathogenic bacteria and spoilage agents in food
- Viruses in food - A double-edged sword with regard to food microbiological safety
Involved in research projects
- Antibiotic resistance – production chain cheese
- Antibiotic resistance bacteria in the food chain.
- Basic molecular principals of the effects of food on the gastrointestinal tract and the immune system
- Development and optimisation of rapid methods, including matrix-specific sample preparation, for the qualitative and quantitative identification of microorganisms and for the replacement of lengthy culture-dependent methods
- Development of an anti-listerial, early ripening culture surface for lubricated cheese
- Effect of processing on iodine content in foods containing iodized salt
- Enhancing the sweetening power of lactose by enzymatic hydrolysis and partial isomerization of the glucose moiety
- Enhancing the sweetening power of lactose by enzymatic hydrolysis and partial isomerization of the glucose moiety
- Food and Gut Microbiota
- Hard cheese made from raw milk with lubricated surface and listeria contamination
- Heterocyclic aromatic amines: Microbial metabolism and interaction with fruit and vegetable dietary fiber
- Human pathogens in plant production: status quo, decontamination, entry ways and influence on storage conditions
- Identification of meat relevant microorganisms and their collaboration and interactions during ripening and spoilage (systems biology, transcriptomics, metagenomics, …)
- Implementation and Standardization of Microbiota Analyses
- Inactivation of Leuconostoc phage-assessment of the suspension medium adapted thermo-stability of Leuconostoc phages as a basis for improved process safety
- Increased security through a process adapted to the suspension medium heat inactivation of bacteriophages
- Influence of nanosilver in different matrices (food and digested food) on microorganisms of the human intestinal flora
- Literature review on the “use-by date
- Microbiological safety of raw sausage products - Effect of nitrite and plant extracts on enterohemorrhagic Escherichia coli and Salmonella spp.
- Minimal shelf life date of dairy products
- Minimizing the load in phage whey and whey products by membrane filtration
- Nutrition and intestinal microbiota
- Qualitative and quantitative research on the microbiota (starter cultures, spoilage organisms, pathogens) of meat as a perishable food and of meat products over the whole food chain
- Rapid detection of Escherichia coli in food production through bio chips on 16S ribosomal RNA-based
- Raw milk quality and milk quality law
- Research on antibiotic resistance of meat associated microorganisms
- Strategies for salt reduction in semi-hard cheese
- Studies on the influence of sampling on the levels of dioxins and PCBs in fish
- The nutritional physiological and health significance/relevance of functional food.
- Transfer of Aflatoxin from natural contaminated feed into milk and dairy products
Contact
MRI - Department of Microbiology and Biotechnology
(MRI-MBT)
Hermann-Weigmann-Straße 1
24103 Kiel
Schleswig-Holstein
Germany
Phone: +49 431 609-1
Email: charles.franz(@)mri.bund.de