In 2017, we awarded Research and Training Grants on topics as diverse as Yeast-bacterial interactions and Uncovering the microbiology and kinetics underpinning the anaerobic digestion of lipids. The experiences of some of our grantees are highlighted below. Full details of all FEMS Research and Training Grantees whose applications were approved in 2017, can be found here. Details of grantees from previous years are below.
“My research area is Computational Biology and Bioinformatics, as applied to the study of bacterial genomics. This grant allowed me to expand my area of expertise and provided me with a unique and exciting opportunity to join an extremely productive research group which is at the forefront of investigations on comparative and functional genomics of bifidobacteria. My research stay in the Laboratory of Probiogenomics at the University of Parma, Italy, generated new insights and opportunities for future research, and also allowed me to bolster an existing collaboration between University College Cork/APC Microbiome Ireland and the University of Parma.
For this reason I strongly encourage all young researchers to avail of this invaluable opportunity FEMS offer of promoting collaborative exchange of expertise between international research teams, which can bring new insights and inspiration in future research.”
Dr Francesca Bottacini , University College Cork, Ireland (IT-SIM)
“I am a PhD student at the Slovak Academy of Sciences, focusing on lipid biochemistry and genetics of the yeast Saccharomyces cerevisiae, more precisely working to understand an important phenomenon known as lipotoxicity. Thanks to FEMS Research grant, I had the opportunity to vist Prof. Roger Scheniter’s lab at the University of Fribourg, Switzerland.
During my stay I worked in this excellent laboratory, learned a lot of new techniques and extended my knowledge about the yeast lipid metabolism. This grant made possible a collaboration, which has helped me to move our research forward.
Zsófia Csáky, Slovak Academy of Sciences, Slovakia (CZ&SK-CSSM)
|Research and training grantees|
Lactic acid bacteria constitute a diverse group of industrially significant, safe microorganisms that are primarily used as starter cultures and probiotics, and are also being developed as production systems in industrial biotechnology. The aim of this paper is to provide a brief overview of the potential of lactic acid bacteria as biological catalysts for production of different organic compounds for food and non-food sectors based on their diversity, metabolic- and stress tolerance features, as well as the use of genetic/metabolic engineering tools for enhancing their capabilities.