Research Group Prof. Dipl.-Ing. Dr. Weiß
Welcome
... to the Food Microbiology group. We research the interaction of microorganisms and food to ensure food safety and prevent spoilage. Another focus is the targeted selection and characterization of starter cultures.
Our main areas of research are
- Relevance of crops as secondary hosts for pathogens and plant foods as vehicles for bacterial pathogens and intoxications
- Application of “omics” technologies for the characterization and targeted selection of starter cultures
- Inactivation mechanisms for bacterial spoilers and pathogens in food via conventional and non-thermal processes, with a focus on fruit juices
We teach in the following Master and Bachelor of Sciences programs:
- B.Sc. Lebensmittelchemie
- M.Sc. Lebensmittelchemie
- Bachelor-Teilstudiengang Ernährungs- und Haushaltswissenschaften innerhalb der Lehramtsstudiengänge
- Master- Teilstudiengang Ernährungs- und Haushaltswissenschaften für das Lehramt an beruflichen Schulen
- M.Sc. Kosmetikwissenschaft
- Master-Teilstudiengang Kosmetikwissenschaft für das Lehramt an beruflichen Schulen
Within these programs we also offer students the possibilities to finish their thesis in our labs. Please, enquire for more detailed project descriptions.
Photo: UHH/Lebensmittelmikrobiologie
Scanning electron microscopy image of the food-borne pathogen Listeria monocytogenes NCTC 10887 colonizing a stoma of corn salad (Valerianella locusta). (unpublished)
Photo: UHH/Lebensmittelmikrobiologie
Laser scanning microscopy image of L. monocytogenes NCTC 10887 (tagged with GFP) incubated on corn salad (Valerianella locusta) leaves. Arrows indicate single cells (1), cells in a layer formation, a precursor to a biofilm (2), and cells in association with a stoma (3). (unpublished)
Photo: UHH/Lebensmittelmikrobiologie
Relative abundance of the bacterial genera representing the common microbiota of strawberry fruits.
Photo: UHH/Lebensmittelmikrobiologie
Relative abundance of the 15 most dominant bacterial genera of 36 analyzed lamb's lettuce samples from Germany (G), Italy (I), France (F) and Austria (A).
Photo: UHH/Lebensmittelmikrobiologie
Blau Weiß Screening: Blue-white-screening of strains of E. coli containing a CRISPR/Cas9 Plasmid for the mutation of the cell-envelope proteinase gene (prtP) in L. lactis
Photo: UHH/Lebensmittelmikrobiologie
Agarose gel of chromosomal and plasmid DNA isolation of two starter culture strains of Lactococcus ssp.
Photo: UHH/Lebensmittelmikrobiologie
Encapsulated Escherichia coli ATCC 8739 in alginate beads, which can be used as a method to test the thermal resistance of selected bacteria in an industrial environment. Food Microbiology, Vol. 122, Gędas et al., 2024
Photo: UHH/Lebensmittelmikrobiologie
Most significantly differentially expressed genes derived from transcriptomic analysis of E. coli ATCC 8739 after thermal treatment (“A”, TER1 marked as blank and TER2 as striped bars), high pressure processing (“B”, HPP1 marked as blank and HPP2 as striped bars), and pulsed electric field treatment (“C”, PEF1 marked as blank and PEF2 as striped bars). The differentially expressed genes were categorized into three main COGs groups, namely “Metabolism” (blue), “Information Storage” (green) and “Cellular Processes and Signaling” (orange).
Photo: UHH/Lebensmittelmikrobiologie
Our research group in the Christmas Garden.
