In vitro evaluation of functional properties or technological characteristics of novel lactic acid bacteria

Scope description:

The evaluation of novel lactic acid bacteria for functional and/or technological characteristics in vitro, for use as starter and/or adjunct cultures in the production of novel functional foods with potential benefits to human health.

The tests that can be carried out are divided into:

(a) safety tests (hemolytic activity test, antibiotic resistance evaluation),

(b) functional criteria (production of bile salt hydrolase enzyme, cholesterol-lowering ability, antimicrobial activity against foodborne pathogens, self-aggregation capacity or hydrophobicity), and

(c) technological criteria (resistance to low pH or presence of bile salts or conditions of osmotic pressure).

Users can select specific tests to apply to up to 2 strains.

Laboratory to which access is provided:

Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and Genetics, Democritus University of Thrace.

Laboratory equipment that will be available:

All necessary laboratory equipment, including autoclave, incubators, laminar flow cabinet, pH-meter, water baths, hood, centrifuges, spectrophotometer and other laboratory equipment.

Methods that are used in the laboratory:

The in vitro evaluation methods have been developed in the Laboratory of Applied Microbiology and Biotechnology based on published protocols or in accordance with international guidelines (e.g., from EFSA).

Permitted time for access to the laboratory:

Access to equipment and lab facilities is provided during working hours for a maximum of 5 days per user.

Time period for access to the service:

1 June – 30 July and 1 September – 20 September 2023

Information – Clarifications:

In the Laboratory of Applied Microbiology & Biotechnology of the Department of Molecular Biology and Genetics you will find well-trained staff, as well as all the necessary equipment you will need for in vitro evaluation of safety criteria, functional properties or technological characteristics of edible microorganisms isolated from various sources. You will be able to bring your microbial strains and our research team will help you apply methods to successfully assess the above properties. At the end of the process, you will be able to receive a file with the results of the in vitro evaluation. All necessary reagents/materials will be available to enable you to complete the experimental procedure. You are allowed to evaluate up to 2 strains for 1 safety criterion, 2 functional properties and/or 2 technological characteristics.