Project description
Lactobacilli are likely much more than probiotics
Lactobacilli are members of the lactic acid bacteria, a large group characterised by their ability to form lactic acid as the sole or main end product of carbohydrate metabolism. Interest in them has skyrocketed in the last couple of decades, largely due to the Lactobacillus species that inhabit the human gastrointestinal tract and have health-promoting properties. Lactobacilli are found in many other places, including plants and plant-derived materials, fermented foods like yogurt and olives, and in the oral cavities and vaginas of humans and other mammals. However, their role in all these other dwellings is largely unknown. The EU-funded Lacto-Be project is investigating this intriguing topic through a combination of microbiology, molecular ecology and comparative genomics. New insights could facilitate strain selection based on properties desirable for specific applications.
Objective
Lactobacillus bacteria have a strong, but underexplored potential as sustainable bio-based solutions for many food and health-related problems. Since Nobel-laureate Eli Metchnikoff hypothesized that lactic acid bacteria can promote human health in the gut, the research on lactobacilli and probiotics has mainly focused on the human gut and fermented dairy foods. However, a major knowledge gap exists on the beneficial potential of Lactobacillus species in other human body sites (vagina, skin, upper respiratory tract), animals (e.g. chickens, honey bees), plants, crops, and even on abiotic surfaces. In addition, lactobacilli play a key role in many plant- and vegetable-based fermentations, where they promote the shelf life and nutritional value of food and feed. Yet, why and how Lactobacillus species can be beneficial in such a wide variety of niches is currently underexplored. Therefore, the core aim of this project is a systematic and integrated analysis of the evolutionary history, ecology, and beneficial functions of Lactobacillus species. I propose an unconventional approach situated at the intersections of molecular microbiology (focusing on a single microbe), molecular ecology (focusing on microbial communities) and comparative genomics with an evolutionary perspective on niche adaptation of lactobacilli. By looking deeper into Lactobacillus biology, a paradigm shift can be made moving from a classical ad hoc base to a unique knowledge-based framework for strain selection and analysis of fitness and performance.
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Funding Scheme
ERC-STG - Starting GrantHost institution
2000 Antwerpen
Belgium