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The Laboratory of Food Microbiology works on the following:
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The selection of microorganisms for cheese-making |
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The roll out of yeast and lactobacillus traceability,
with a focus on probiotic yeast and lactobacillus, in food products |
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The study and quality control of tropical fish potential
carriers of ciguatera-toxins causing CFP, ciguatera fish poisoning,
(the only lab in Europe dedicated to this specialised area) |
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| The
Teams |
Laboratoire de Microbiologie Alimentaire
E.A 3213 U.S.C INRA (Laboratory of food microbiology)
A total staff of 20 to 25 people (5 research teachers, 3 technical
and service personnel, 3 seconded researchers from companies,
8 research students (post-doctorate students, doctorate candidates,
European contracts, and students advanced masters), 6 other interns |
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| Equipments |
| Polymerase Chain Reaction (PCR) Amplifier;
Pulsed Field Gel Electrophoresis (PFGE) equipment; Temperature
Gradient Gel Electrophoresis (TGGE) equipment; High Performance
Liquid Chromatography (HPLC), epifluorescent microscope |
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| Methods |
Methods of molecular biology applied
to microscopic fungi (eucaryotes) and bacteria:
PFGE, Random Amplified Polymorphic DNA (RAPD-PCR), Random Amplified
Microsatellites (RAM-PCR) or Inter-Single Sequence Repeats (ISSR),
Internal Transcribed Spacer (ITS), Restriction Fragment Length
Polymorphism (RFLP)
Chromatography techniques
Recent research on the traceability of yeast in food products
is another area of expertise of the Laboratory of Food Microbiology
(detailed in the 'Microorganism characterisation and selection
for cheese-making' file).
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| Contacts |
| For general technological
or scientific information |
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Professor Micheline GUEGUEN
Laboratoire de Microbiologie
Alimentaire - Université de Caen
Tél : 33 (0)2 31 56 56 98
gueguen@ibba.unicaen.fr
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| For economic or industrial
information |
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Normandie Développement
57 avenue de Bretagne - BP 1083
76173 Rouen Cedex 1 - France
Tel : 33 (0)2 35 03 06 04 - Fax : 33 (0)2 35 03 07 86
ndrouen@normandydev.com |
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