ಸೂಕ್ಷ್ಮ ಜೀವಿ ಹಾಗೂ ಕಿಣ್ವನ ತಂತ್ರಜ್ಞಾನ ವಿಭಾಗ

 

सूक्ष्मजीवविज्ञान एवं किण्वन प्रौद्योगिकी विभाग

 

DEPARTMENT OF MICROBIOLOGY & FERMENTATION TECHNOLOGY

 

  + 91- 821-2515792        mandft@cftri.res.in         Staff Email

 

 
R&D Activities

 

The Research and Development activities in the Microbiology & Fermentation Technology Department are grouped in three Themes:

  • Health and Wellness (HeWe)
  • Industry driven projects (IDP)
  • Methodologies, Analysis, Testing and Safety (MATS)

Health and Wellness (HeWe) Keeping in view of the importance of food and nutrition, the Department has tailored many of its projects towards this theme. Some of the activities in this theme range from wines to prebiotics (Xylooligosaccharides, Fructooligosaccharides) and probiotics (Lactic acid bacteria, Vitamin B12 supplementation and evaluation to fermented foods (Red Rice, Nilamadana, Kaulath)) and enzyme inhibitors (Nigerloxin). Food-grade Bacillus probiotics for reducing cholesterol and bifidobacterial probiotics for healthy GI tract. Food-grade bacilli for the production of blood-clot dissolving enzyme and its application in functional food. Lactobacillus plantarum as a starter culture for fermented vegetables.
Ongoing Projects:

  • Studies on ϒ - aminobutryic acid (GABA), a potent neurotransmitter
  • Development of processes for production of galactooligosaccharides (GOS) and Isomaltooligosaccharides (IMO)
  • Production of Pectic oligosaccharides (POS) from coffee pulp
  • In-vitro and in-vivo evidences for the use of developed synbiotics towards colonic diseases
  • Development of aflatoxin decontamination system using yeast.
  • Microbial Metabolites and physiology of marine microorganisms.
  • Genomics of Lactobacillus spp. and Bifidobacteria.
  • Genomics of lactobacilli for probiotic functionality
  • Structure-function relationship of fibrinolytic enzyme from Bacillus spp.

Industry driven projects (IDP) Research activities in the Department under this theme include products of industrial application such as gibberellic acid, terpenes, amino acids and enzymes (amylase, pectinase, amyloglucosidase, phytase, bacteriocins. by submerged and solid state fermentation. Enzymatic and biotransformation processes for food flavours and additives is also an important research activity in the Department. Research in the areas of systems metabolic engineering; scale up of bioprocesses; monitoring and control of bioreactors are also carried out under this theme leading to quality publications and patent filing.
Ongoing Projects:

  • Production of terpenes from Saccharomyces cerevisiae
  • An integrated approach to detoxifying the Jatropha seed cake by solid-state fermentation using various fungal cultures
  • Development of cultures for wine production
  • Recycling of alcoholic industry distillate for economization of the process.

Methodologies, Analysis, Testing and Safety (MATS) This theme occupies an important part of the overall Institute's mandate towards Food Safety. The Department undertakes Testing of products developed at the institute for microbial quality on a regular basis. The focus of research is in developing newer aptamer-based methods of detecting food borne pathogens. In addition, the characterization and transferability of antibiotics belongs to aminoglycoside and glycopeptide resistant is being investigated in probiotic lactic acid bacteria.
Ongoing Projects:

  • Synthesis of nanoparticles (GNPs AgNPs, QDs, Graphene NPs, Fluorescent nanoclusters, etc.)
  • Studies on bio-conjugated fluorescent nanoclusters (F-GNPs/Quantum dots) as markers to elucidate target-specific interaction at cellular level
  • Antibiotic resistance in lactic acid bacteria, probiotics and starter cultures.
  • Detection and control of foodborne pathogens.

 


 Address

Department of M F T, CFTRI Campus,
Mysuru - 570 020

 Email

mandft@cftri.res.in

 Phone

+ 91- 821-2515792