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Improving Food Quality and Human Health Through Dietary Lactic Acid Bacteria


<p>The goal of this project is to improve food supplies and human health through and improved understanding of the genetic and metabolic diversity of lactic acid bacteria.</p><p>This will be achieved through the following objectives:</p><p> (i) Perform molecular genetic analysis on model LAB strains (Lactococcus lactis KF147 and Lactobacillus casei BL23) to identify plant and milk-specific phenotypes;</p><p> (ii) validate the mechanisms by which certain model LAB strains (Lactobacillus plantarum WCFS1 and Weisella confusa TRW1) are beneficial in olive fermentations;</p><p> (iii) determine the contributions of host diet to probiotic Lactobacillus survival and probiotic effects in the mammalian gut.</p>

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<p>This project will employ standard and advanced methods of microbial analysis. Specifically, we will employ culture-dependent and -independent bacterial detection and enumeration techniques. We will use high-throughput DNA sequencing methods as well as (meta)transcriptomic, proteomic, and metabolomic methods to examine microbial communities and individual lactic acid bacteria (LAB) strains in food systems and the mammalian digestive tracts. Results will be analyzed and evaluated through the application of bioinformatics and statistical methods to guide interpretation. The results will be ultimately used to guide changes in knowledge, actions, or conditionsto food and agricultural industries in California. The success of the efforts will be determined by direct contact and evaluation of our progress with those industries.</p>

Marco, Maria
University of California - Davis
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