Maximizing Health with Microbes

Beneficial Microbes

Beneficial microbes are microorganisms, including bacteria, fungi, and other microscopic life forms, that positively impact the health of humans, animals, and the environment. While microbes are often misunderstood as harmful, the vast majority are either neutral or beneficial, with only a small fraction being pathogenic. These beneficial microbes play critical roles in improving overall well-being. In humans, for example, microbial cells outnumber human cells by a ratio of approximately 10:1, providing essential health benefits such as enhancing digestion, improving nutrient absorption, detoxifying harmful compounds, supporting immune system development, and synthesizing vital compounds like vitamin K.

Our research focuses on probiotic microbes, particularly lactic acid bacteria, which are found in a variety of fermented and indigenous foods. These beneficial microbes have been recognized for their ability to promote health and prevent disease. By studying these microbes in traditional diets, we aim to uncover their specific roles in human health and explore their potential applications in functional foods and medicine.

Exploring Health Benefits of Lactic Acid Bacteria 

Lactic acid bacteria (LAB) are among the most important beneficial microbes due to their probiotic potential. These Gram-positive, microaerophilic, or anaerobic bacteria produce lactic acid as a primary byproduct of sugar metabolism and are known for their significant contributions to health promotion and disease prevention. LAB synthesize a variety of bioactive compounds that enhance the nutritional, sensory, and functional properties of foods. They also provide numerous health benefits, such as strengthening the immune system, protecting against harmful microorganisms, and exhibiting antioxidant, antimutagenic, and anticancer properties.

Many lactic acid bacteria with probiotic effects are already incorporated into various food products, but there is an ongoing need to discover strains with unique and desirable health benefits. Our research focuses on isolating and characterizing novel LAB strains from indigenous fermented foods, which have been traditionally consumed in our culture. These foods are rich reservoirs of beneficial microbes, yet their probiotic potential remains underexplored. By investigating these microbes, we aim to unlock their health-promoting effects and advance their applications in functional foods, contributing to both public health and the preservation of traditional food practices. 

Research Projects:

Research Outline

Bioactive Molecules for Beneficial Applications

Maximizing Health with Probiotics

Bioenriched Functional Foods

Probiotics for Plant Health

Biological Pollution Control

Management of Phytopathogens

One Health Approach to Zoonones

Ecology and Diversity

Genomics and Bioinformatics