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Mikhail Chikindas
Associate Professor
Rutgers University
Department of Food Science
65 Dudley Road
School of Env & Biol Sciences
New Brunswick. NJ 08901-8520
(732) 932-9611 x218
FAX - 6776
tchikindas@aesop.rutgers.edu |
Biology (Microbiology. food safety. bacteriocins)
My current research is focused on natural antimicrobial peptides (bacteriocins)
from lactic acid bacteria. I study their mode of action. genetics and safety for
application in food preservatives and as antimicrobials for personal care and
medical applications. Understanding of the molecular mechanism of their action
against pathogens helps to advance my research towards development of multiple
antimicrobial hurdles that include antimicrobials of different nature and
mechanisms of action. The growing demand for improved safety of extended
shelf-life food products triggered my interest to research on
condition-controlled and extended time of delivery of antimicrobials. I explore
the possibilities for a new generation of molecular vehicles for the delivery of
bacteriocins to the required site of action. Environmental (temperature. pH. etc.) changes cause the collapse of these vehicles and/or bacteriocin release
over the time. providing extended delivery of antimicrobials into the
environment. I study bacteriocins produced by healthy vaginal LAB. In
collaboration with a medical doctor. I was the first to isolate some of these
molecules and to report on their mechanism of action (manuscript in
preparation). Working on natural antimicrobials. I
never under-estimate that I am dealing with a "smart" enemy. Therefore. I also
study mechanisms of microbial populational adaptation to the stresses. specifically addressing the issue of inter-cellular communication and its role
in population survival in the presence of bacteriocins and other natural
stresses.
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