Introduction to the project
Fermentation of milk is a key process in the dairy industry for the generation of functional properties in cheese and other fermented milk products. The project “Strain and Starter Culture Engineering for Steering Product Functionality” in the TIFN Theme Functional Fermentation consists the 3 work packages: (i) Optimization of Strain Performance, (ii) Mixed Culture Engineering for Steering Starter Functionality and (iii) Role of Microbe - Matrix Interactions in Starter Culture Functionality. Together, these work packages explore the impact of microbe-matrix interactions and the phenotypic and genotypic heterogeneity of single- and mixed-strain dairy starter cultures on starter functionality.
The PhD student will work on mixed culture engineering with the objective to control and steer starter culture functionality (Work package 2).
Work package/Task description
Culture heterogeneity at the strain level, such as found in undefined mixed starter cultures for Gouda-type cheese, reflects adaptive evolution processes in an uncontrolled environment. The main drivers for fast culture evolution are strain-strain competition, plasmid mobility, active IS elements and bacteriophage predation. The robustness of these mixed cultures in terms of functionality and resistance towards phage predation is generally attributed to the high degree of genetic and phenotypic diversity of these undefined mixed cultures. In work package 2 we have planned to investigate and employ the processes which generate genetic and phenotypic diversity in mixed cultures of Lactococcus lactis strains with the objective to predict, control and steer overall culture functionality.
The research activities will be focused on the development of high performance starter cultures for cheese manufacturing consisting of mixtures of highly related strains and the development of strategies for modular design of blends of starter cultures delivering predefined combinations of desired product functionalities. The approach is based on applying governing principles of microbial ecology and population dynamics.
Requirements
Project specific requirements
- MSc in the field of (molecular) microbiology or food fermentation
- experience with molecular techniques
- knowledge of bioinformatics is useful
- good communication skills both in writing and speaking
- affinity with food fermentation and food microbiology research
Conditions of employment
A labourcontract with the university is offered and the work will be carried out within a project of TI food and Nutrition.
Contract type
Temporary
18 months + 2,5 years
Additional information
You can check the project leader, Herwig Bachmann, for additional information about the project and the vacancy herwig.bachman@nizo.nl
See on the TI Food and Nutrition internet for more information. If you fit the profile please apply atpersonnel@tifn.nl attn. Mrs. M. Coeleman. personnel@tifn.nl
