Genetic analysis and manipulation of the extracellular polysaccharide biosynthetic pathway in lactic acid bacteria

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Project objective

Research objectives and content The objective of the project is to genetically engineer LAB strains to generate novel polymers with improved properties for food industry. Such strains could be used not only in the fermentation of milk products with novel properties, but also as sources of polysaccharide for use in other foods, for example, as ingredients for use as thickeners stabilizers. The content of the project will be: identification of remaining genes involved in polysaccharide biosynthesis in Streptococcus thermophilus NCF2393; inactivation of selected genes resulting in the generation of polymers with novel primary structure; harvest and structural analysis of the polymers; transfer of genes required for EPS biosynthesis in S. thermophilus , to other microorganisms of industrial relevance; evalution of the potential for improving textural properties. Training content (objective, benefit and expected impact) The objective for the Grant is providing the student with a wide training in all the key areas of Genetics and Molecular Biology. Benefits will also include acquring experience of interdisciplinary team work through collaboration with other research groups; and attendance and presentation of work at seminars and lectures and abroad conferences. Links with industry / industrial relevance (22) The Group has several links to industry (eg. AMBI provides partial financial! support). Discussions relative to the research project are underway though are of confidential nature.

Original text from CORDIS.

Participants

• BBSRC Institute of Food Research · NorwichCoordinatorCity levelUnited Kingdom
• Not availableCity levelSpain

Links

• View on CORDIS