Thesis topic proposal
Rapid bacteria selection based on differences in probiotics’ growth measured by electronic tongue


Institute: Szent István University, Gödöllő
food sciences
Doctoral School of Food Sciences

Thesis supervisor: Zoltán Kovács
Location of studies (in Hungarian): SZIU Budai Campus Szent IsSZIU PhD School of Food Science, Department of Physics and Control 1118 Budapest Villányi út 29-43.
Abbreviation of location of studies: SZIU

Description of the research topic:

Consumption of probiotic food products and food supplements has been continuously growing. A major issue in the production of probiotics and probiotic functional foods is the selection of strains exhibiting strong probiotic characteristics in each respective environment. The currently applied selection methods are time-consuming, require expensive equipment and consumables. Therefore, quick and inexpensive method, which allows rapid, in vivo comprehensive bacteria efficiency evaluation, is needed. The electronic tongue containing chemical sensors with different organic membrane coatings provides sensitivity to monitor the chemical composition of liquids. The measured chemical characteristics as a fingerprint of the metabolites of the bacteria strains possessing different probiotic properties can be useful to classify probiotic strains based on their probiotic strength.

Recommended language skills (in Hungarian): English
Number of students who can be accepted: 1

Deadline for application: 2019-01-31

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