Research fields


Photo : ©Eric Le Roux/Communication/UCBL
 
The research activities gather 25 persons, including 8 academic researchers.

 BioDyMIA research scope is focused on the biopreservation of food in a broad meaning including the control of unwanted microorganisms by other ones such as bioprotective lactic acid bacteria (LAB) and by antimicrobial biomolecules (e. g. antimicrobial proteins or their fragments, bacteriocins, plant phenolics). Antimicrobial agents (biomolecules or metabolites produced in situ by lactic acid bacteria (LAB)) are generally used to prevent unwanted (pathogenic and/or spoilage) bacteria growth during food storage. Both safety and quality of the food product are susceptible to be enhanced or its shelf life extended.

BioDyMIA research activities deal with 2 complementary research lines:

•    Line 1: Identification and characterization of food biopreservation agents (antimicrobial molecules or bioprotective bacteria)

•    Line 2: Development of innovative approaches associating the biopreservation agents (identified above) with (bio)polymers to design active systems for food preservation (e.g. antimicrobial particles, edible coatings or food packaging materials).

This approach has been built on the laboratory's achievements regarding the study of bioprotection mechanisms of traditional fermented products since 2007. BioDyMIA’s approach consists in the exploitation of biopreservation agents relying upon their association with (bio)polymers in order to control:

  •    their stability/activity and/or their ease of use,
  •    their kinetics of release playing with interactions between (bio)polymers and biopreservation agents and/or by the morphology of adapted polymeric matrix in which preservation agents are entrapped.