| |
Michiel Kleerebezem’s expertise centres around genetics and molecular biology and physiology of Gram-positive bacteria, with special focus on lactic acid bacteria (LAB). These LAB are of great industrial importance in the food fermentation industry, and specific strains are marketed as health stimulating ingredients in food (probiotics). Over the past years Michiel Kleerebezem has been involved in post-genomic approaches to elucidate the molecular mechanisms that underlie the interactions between the host and probiotic bacteria within the gastrointestinal tract. Such approaches should unravel the molecular basis for probiotics’ mode of action. This will strengthen probiotics’ health claims and will provide industry with technologies to develop and select improved probiotic cultures. By being able to relate the genetic make up of LAB to proven health promoting mechanisms, tools can be developed that provide the industry the means to come up with a new generation of probiotics.
|
