Research

From Molecules to Food Products, a Diversified Research Program.

Lactic acid bacteria (LAB) and propionibacteria are a major research focus at the LFB. These bacteria largely contribute to preservation, sensory and innocuity of fermented foods of animal and plant origins through the production of organic acids and other low molecular-weight antimicrobial products such as bacteriocins and their complex enzymatic activities. The diversity of metabolic activities of LAB and propionibacteria offers a great potential for the improvement of foods and development of new functional foods and nutraceuticals

Furthermore, LAB and bifidobacteria constitute a significant component of the very complex microbiota in the gastrointestinal tract. They are referred to as probiotics, which are live microbial food supplements that are believed to have a significant role in maintaining an optimal microbial balance and overall gut health. Probiotics are increasingly being used in food and pharmaceutical applications to obtain health benefits. However, few studies have confirmed these effects, and mechanisms of probiotics remain highly hypothetical.

The LFB has addressed the above issues and developed a multidisciplinary research program, divided into five interrelated themes which are illustrated in the following figure. The integrated research approach at LFB is illustrated here by a few examples of projects.