Research summary
The food we eat is critical to our overall health—and the microbial ecology of that food plays a pivotal role in its quality and safety. Micro-organisms are key factors in both food processing and spoilage—from the yeasts and lactic acid bacteria in sourdough bread to the pathogenic bacteria that cause listeria outbreaks.
Dr. Michael Gänzle, Canada Research Chair in Food Microbiology and Probiotics, is using fundamental ecological concepts to understand the assembly of microbial communities in food. He and his research team are studying the societal context of bacterial communities and how bacilli and Enterobacteriaceae can be employed as beneficial, food-fermenting microbes. They are also exploring the conversion of phytochemicals into bioactive or antimicrobial products. Their findings will provide more knowledge about controlling microbial food communities so we can improve the quality and safety of foods.