What do yogurt, cheese, kimchi, sauerkraut, and saucisson all have in common? They are all produced by the power of microorganisms! Lactococcus lactis is one type of bacteria important in the fermentation of these foods. These bacteria are characterized by their production of lactic acid and are recognized by the World Health Organization as safe for health. During his Ph.D, Dr Christophe Michon investigated the application of local drug delivery to gut mucosa using lactic acid bacteria. Tonight, he will give a brief talk on good bacteria and microbiota, followed by a detailed presentation about his Ph.D.
When registering for this Science E-cafe please tell us that you are registering for the 22nd Science E-cafe, or you could say the Lactic Acid E-cafe!
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管理にのみ利用させていただきます。)
リンク
[1] http://www.h.kobe-u.ac.jp/sites/default/files/general_event/scishop_20180328.pdf
[2] http://www.h.kobe-u.ac.jp/ja/node/3834