Expertise

The focus of my laboratory is to study the genetic diversity and functional properties of lactic acid bacteria(LAB) and bacilli found in several fermented foods using the tools of molecular biology. We also study several industrially important microorganisms through genomics and bioinformatic approaches. Besides, we characterize enzymes like phytase, fibrinolytic enzymes, lipase, protease,phytase, β- galactosidase, sea weed hydrolyzing enzymes that has vivid applications in functional food formulation. Evaluation of horizontal gene transfer in LAB for antibiotic resistant and pediocin PA-1 production, plantaricin and development of reporter bacteria for sensing antibiotics and antibiotic resistance and rapid detection of pathogenic bacteria through Bio-nanotechnology based approaches etc are also our prime research activities. Our research activities are also concentrated on development of indigenous probiotic cultures following genomic approaches and development of detection tool for antibiotic resistance such as multidrug resistance, vancomycin resistance and aminoglycoside resistance in LAB. Our group is also actively involved in imparting advanced training in molecular biology techniques for upcoming researchers.

Area of interest

Food Biotechnology; Molecular Biology, Bionanotechnology & Bioinformatics

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