연구실소개

주요 관심분야 및 추진 중에 있는 세부연구분야는 다음과 같다.

• 발효미생물의 기능성 대사물질 생산성 향상을 위한 변이균주 개발
• 병원성 및 부패성 식품미생물에 대한 생리학적 및 유전학적 연구
• 식품미생물의 유전자 발현에 대한 발효 및 제어기술의 작용 해석
• 발효정밀제어 및 생물전환 기술에 의한 고기능성 발효식품 개발
• 발효식품의 기능성·안전성 증진 및 품질 개선을 위한 새로운 전략의 개발

The goal of Integrative Microbiology lab is to search for clues on how to resolve current and emerging food safety issues and improve the nutritive content, quality and value of fermented foods. For this, we analyze hazardous compounds in foods, pursue microbial species responsible for the formation of the hazardous compounds, and conduct inactivation kinetic studies of the harmful agents. In the meantime, we also attempt to develop core fermentation technologies oriented towards developing valuable microbiological resources and improving food function, using techniques such as gene cloning, precise fermentation control, and bioconversion.

Our current research interests are :

• to develop mutant strains for increasing production yields of valuable functional metabolites,
• to investigate physiological and genetic properties of pathogenic and spoilage microorganisms,
• to study action mechanism of fermentation and control technology on microbial gene expression,
• to develop multi-functional foods via precise fermentation control and bioconversion technologies,
• to provide strategies for improving the functionality, safety and quality of raw and fermented foods.