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Technical Skills

Isolation and identification of intestinal and food-borne bacteria;

Characterisation of probiotic microorganisms, especially bifidobacteria

  •     Use of genomics, transcriptomics and proteomics in the characterisation of probiotics
  •     Physiological characterisation, and characterisation of metabolic profiles
  •     Bioavailability of nutrients and bioactive substances in probiotic foods.

Intestinal microbiota:

  •     Study of complex microbial communities via culturing and culture-independent techniques (qPCR, DGGE, flow cytometry, fluorescence, etc.), and via more advanced mass analysis techniques (metagenomic techniques)

Development of bioinformational tools for the study of the gut microbiota and probiotics

Microbe-host interactions:

  • Models of microorganism/microbiota-eukaryotic cell interactions, using cell lines and primary cultures of enterocytes and immune system cells.
  • Response of eukaryotic cells to microbial macromolecules and components of the diet, with special reference to immune mediators, cell markers, gene expression and immunofluorescence, etc.
  • Functionality and mechanisms of action of bacterial exopolysaccharides and proteins/peptides

Studies on exopolysaccharides of lactic acid bacteria and bifidobacteria

  •     Genetic characterisation and physico-chemical properties of exopolysaccharides
  •     Characterisation of biological properties (immunomodulatory capacity, pathogen antagonism, etc.)

Technological properties of probiotic microorganisms and starters

  •     Technological properties (acidification and coagulation of milk, proteolytic and viscosifying properties, microbial compatibility, production of volatile compounds and organic acids)
  •     Analysis of the macro- and microstructure of the lactic matrix of fermented foods 
  •     Sensorial analyses