ಸೂಕ್ಷ್ಮ ಜೀವಿ ಹಾಗೂ ಕಿಣ್ವನ ತಂತ್ರಜ್ಞಾನ ವಿಭಾಗ
सूक्ष्मजीवविज्ञान एवं किण्वन प्रौद्योगिकी विभाग
The Research and Development activities in the Microbiology & Fermentation Technology Department are grouped in three Themes:
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.
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.
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.