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Department of Food Biotechnology and Microbiology

Head of the Department

Prof. dr hab. Małgorzata Gniewosz

Tel. (22) 59 37 650

Secretariat

mgr inż. Katarzyna Brzezicka

(22) 59 37 653

e-mail: kbmz@sggw.edu.pl

Schedule of consultations for employees and doctoral students at the Department of Biotechnology and Food Microbiology in the academic year 2023/2024 in the winter semester

Employees

Prof. dr hab. inż. Stanisław Błażejak
mgr inż. Katarzyna Brzezicka
dr hab. inż. Anna Bzducha-Wróbel, prof. SGGW
dr hab. inż. Iwona Gientka, prof. SGGW
Prof. dr hab. inż. Małgorzata Gniewosz
dr hab. inż. Elżbieta Hać-Szymańczuk, prof. SGGW
dr hab. inż. Marek Kieliszek, prof. SGGW
dr inż. Anna Kot
dr inż. Karolina Kraśniewska
mgr inż. Magdalena Laskowska
dr hab. inż. Edyta Lipińska
dr Kamil Piwowarek
dr inż. Katarzyna Pobiega
dr inż. Alicja Synowiec

Research

Applied of microorganisms and products of their metabolism in the food industry and nutrition:

⦁ Development of innovative edible films and coatings enriched with essential oils, plant extracts, propolis extracts, and silver nanoparticles with strong antimicrobial properties for antibacterial and antifungal protection of plant raw materials,
⦁ studies of antimicrobial and antioxidant activity of extracts and essential plant oils in model conditions, raw materials, and food products of animal origin,
⦁ application of biotechnological polysaccharides (pullulan) in food production, in particular as a prebiotic,
⦁ use of bacteriophages to improve the microbiological quality of food, with particular emphasis on minimally processed food,
⦁ Studies on intracellular selenium accumulation by microorganisms and the functioning of detoxification systems enable cell survival in an environment containing this element.

The use waste materials from the agri-food industry to obtain economically valuable products:

⦁ biosynthesis of lipids and carotenoids by Rhodotorula yeast using waste juice water and waste glycerol,
⦁ biosynthesis of the β-(1,3)/(1,6)-glucan layer of yeast and characterization of the functional properties of the obtained preparations of this polysaccharide,
⦁ intensification of the apple pomace utilization process with the participation of propionic fermentation bacteria with simultaneous acquisition of propionic acid and vitamin B12.

Basic and technological research of selected strains of industrial yeast:

⦁ the influence of selected biostimulants on the fermentation activity of baker’s, winemaking, distillery, and brewer’s yeasts,
⦁ studies on the natural binding of bioelements by selected yeast strains.
⦁ Collection of microbiological resources in the Museum of Pure Cultures used during the implementation of research works and didactic classes:
⦁ isolation and identification of microorganism strains from the natural environment,
⦁ improvement of technological features of industrial strains.

Didactics

Cooperation with the environment

Department of Food Biotechnology and Microbiology is open to cooperation in the field of food microbiology and food biotechnology, offering experience especially in:

• detection of pathogenic bacteria in food and water according to PN-EN-ISO reference methods, including: Enterobacteriaceae, Salmonella, Listeria, Staphylococcus aureus,
coliforms, total mesophilic aerobic bacteria, total fungi (molds and yeasts), spore anaerobes number, lactic acid bacteria,
• genetic identification of yeasts based on PCR,
• evaluation of microbiological stability of food and cosmetic products, including qualitative and quantitative changes in microflora during food storage and food loading tests,
• basic analysis and classification of wine and beer products in accordance with proper regulations,
• expert opinions and consultancy in the field of microbiological safety of food,
• determination of the antibacterial and antifungal activity of chemicals, including plant extracts, essential plant oils, organic acids, preservatives,
• influence of chemical compounds on the growth of microorganisms and the obtained biomass content from the microculture (300 µL) to bioreactor scale (4 L),
• determination of trehalose, glycogen, vitamin B12 in the biomass of microorganisms,
• determination of organic acids (acetic, succinic, propionic, lactic) by gas chromatography,
• determination of the lipid fraction by the Bligh-Dyer method in biomass,
• determination of fatty acids profile (quantitative and qualitative) in the biomass of microorganisms,
• determination of fungal cell wall polysaccharides, e.g. β-glucan,
• determination of the total content of β-carotenoids expressed as β-carotene,
• determination of the amino acid profile in microbial biomass and food products (quantitatively and qualitatively),
• proteomic analysis of microbial biomass,
• research on the mechanisms of action of antimicrobial substances on microbial cells (ability to create biofilms, influence on respiratory pathways, integrity of the cell wall and cytoplasmic membrane of cells, growth kinetics).

Apparatus