Research Group: Microbial biotechnology and bioactive compounds
The Research group combines strong expertise within molecular microbial genetics with state-of-the-art microbial ecology. The Research group currently works with a number of natural isolates of bacteria and fungi as well as with conventional laboratory species, and has identified three central working areas within biotechnological exploitation of microorganisms:
Industrial enzymes and bioactive compounds from microorganisms. Microorganisms produce a number of enzymes, which may be used within the biotechnological, food, and pharmaceutical industry. We focus on microorganisms from extreme environments, and we have developed several enzymes with application potential within the food and ingredient industry.
More information here or contact Associate Professor Peter Stougaard
Microbial interactions. Microorganisms in natural environments interact with each other and with plants and animals. They produce a number of chemical compounds, which inhibit or promote the growth of other microorganisms or of plants. Such molecules are used within biological control, where beneficial bacteria and fungi produce compounds that inhibit pathogenic microorganisms. We work on bacteria, which produce compounds that inhibit the growth of plant pathogenic fungi as well as on secondary metabolites produced by fungi affecting bacteria.
More information here or contact Associate Professor Peter Stougaard or assoc. prof. Stefan Olsson.
Microorganisms in aquaculture systems. An increasing number of fish for human consumption is being produced in aquaculture systems. The intensified fish production introduces an increased risk that harmful microorganisms associated with aquaculture breeding will be selectively propagated. In our research we focus on microorganisms that produce off-taste and odour compounds, such as the earthy-tasting compound geosmin.
More information here or contact assoc. prof. Niels O.G. Jørgensen.