Thesis supervisor: Miklós Takó
co-supervisor: Judit Krisch
Location of studies (in Hungarian): Department of Microbiology, Faculty of Science and Informatics, University of Szeged Abbreviation of location of studies: SZTE
Description of the research topic:
By means of their beta-glucosidase enzymes, which are involved in the degradation of cellulose as well, filamentous fungi are promising agents for liberation of antioxidants. Some representatives (e.g. Mortierella fungi) can produce polyunsaturated fatty acids which may possess anti-quorum sensing and anti-biofilm forming capacities as well. Due to their anti-inflammatory, antihypertensive and antitumor properties, these compounds have many beneficial effects on the human body. Therefore, our goals include the investigation of enzymological and biological conditions to improve the antioxidative phenolic enrichment on plant-derived residues having high antioxidant capacity, which makes a theoretical background for production of natural and health-promoting food additives. Besides this, the program will focus on the investigation of the effect of antioxidative extracts, enzymes and other bioactive compounds on the quorum sensing mechanism and biofilm forming capacity of microbial communities. Development of extraction methods and analytical HPLC protocols for fast isolation and identification, and completion of antimicrobial studies are also incorporated into the research program.
Our relevant publication:
1. Takó M, Kerekes EB, Zambrano C, Kotogán A, Papp T, Krisch J, Vágvölgyi Cs: Plant phenolics and phenolic-enriched extracts as antimicrobial agents against food-contaminating microorganisms. Antioxidants 9: 165. (2020)
2. Zambrano C, Kerekes EB, Kotogán A, Papp T, Vágvölgyi C, Krisch J, Takó M: Antimicrobial activity of grape, apple and pitahaya residue extracts after carbohydrase treatment against food-related bacteria. LWT-Food Science and Technology 100: pp. 416-425. (2019)
3. Kerekes EB, Vidács A, Takó M, Petkovits T, Vágvölgyi C, Horváth G, Balázs VL, Krisch J: Anti-biofilm effect of selected essential oils and main components on mono- and polymicrobic bacterial cultures. Microorganisms 7: 345. (2019)
4. Zambrano C, Kotogán A, Bencsik O, Papp T, Vágvölgyi Cs, Mondal KC, Krisch J, Takó M: Mobilization of phenolic antioxidants from grape, apple and pitahaya residues via solid state fungal fermentation and carbohydrase treatment. LWT-Food Science and Technology 89: pp. 457-465. (2018)
Required language skills: English Further requirements: MSc diploma from relevant fields (e.g. Biology, Food engineering, Biotechnology)
Number of students who can be accepted: 1
Deadline for application: 2020-12-31
2024. IV. 17. ODT ülés Az ODT következő ülésére 2024. június 14-én, pénteken 10.00 órakor kerül sor a Semmelweis Egyetem Szenátusi termében (Bp. Üllői út 26. I. emelet).
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