My Ph.D., obtained on the 3rd of July 1995 in Louis Pasteur University, Strasbourg,
France. It was completed in food science, but you would easily notice that my
work at that time was mainly microbiological though.... The investigation of new antimicrobial means for the elimination of Listeria monocytogenes in dairy products. This consisted in the detection of lactic acid bacteria capable of producing antibacterial peptides (bacteriocins). Also, the biosynthesis of these bacteriocins was studied in bioreactors, some were purified and their structure and genetic determinants described. After conditions for optimal activity were determined for each peptide, trials were successfully conducted on soft cheeses, but also sausages. You'll be able to view my thesis' different chapters soon |
