Recent Research Projects

Microbiology of nutrigenomics

2013/14-2018/19 • $500,000 • PI
The gastrointestinal tract of all animals is populated with an abundant and complex community of bacteria, archaea, protozoa and fungi, collectively termed microbiota. Imbalances in microbiota, or dysbiosis, contribute to the most important health issues facing modern medicine including...

The role of intestinal microbial metabolites in regulation of host physiology

2013/14-2018/19 • $204,000 • PI
An abundant population of microbes colonizes the mammalian gut. There are substantial variations in the structure of the microbial community between individuals, and over the past decade it has become increasingly apparent that this population plays an important role in shaping host physiology,...

Microbiology of Nutrigenomics

2018/19 • $50,000 • PI
There is a diverse population of microbes in the gut, and changes in this community have been associated with diverse health outcomes. Interventions such as early life exposures, diet, and antibiotic treatments allow correlation between changes in microbial abundance and behaviour, but often...

Early Determinants of Quality in Spontaneously Fermented Beer********

2018/19 • $25,000 • PI
While spontaneously fermented sour beer has been produced for centuries, little is known about how the complex communities of microorganisms interact in order to produce the final product. Due to the fact that spontaneously fermented beer can only be produced during certain times of the year,...

Pyrosequencer for genomics and epigenomics research

2016/17 • $103,234 • PI,CO
A multi-user core facility, Agricultural Genomics and Proteomics Unit (AGP Unit), in the Department of Agricultural, Food and Nutritional Science, provides key capacity for researchers employing genomics technologies for technological innovation in food and the bio-economy. These internationally...

Effects of iodine in water on intestinal microbial communities of chickens and other livestock animals

2016/17 • $12,500 • PI
Recent years have seen a dramatic increase in the incidence of antibiotic resistant bacterial pathogens. Thisproblem is attributed in part to widespread prophylactic antibiotic treatment in livestock animals since the1950s. Because of this, significant effort has been dedicated to developing...

Controlling Salmonella in Poultry

2015/16 • $25,000 • PI
Salmonella infections represent a significant public health concern and disease burden. Significant sources of infection are typically contaminated meat and poultry, eggs, and fresh produce. As such, the control of Salmonella infections in poultry products is one means to reduce human...

Microbial modifying properties of iodinated water in animal production

2015/16 • $25,000 • PI
Increasing pressure on the use of antibiotics in animal production due to concerns of antibiotic resistance in human pathogens is demanding the development of alternative strategies to maintain the animal health and efficient production. The iodination of water has been identified as a means to...

Variable Mode Laser Scanner for Precise Imaging and Quantitation of Biomolecules

2014/15 • $110,111 • PI,CO
Agricultural Genomics and Proteomics Unit (AGP Unit) in the Department of Agricultural, Food and Nutritional Science is a multi-user core facility supporting the research programs of over 100 users from The Livestock Gentec Group, The Swine Reproduction-Development Program, Alberta Innovates...

Molecular microbial ecology as a diagnostic tool to identify mode of action and new targets for oxidized silver wound dressings

2013/14 • $25,000 • PI
Chronic non-healing wounds considerably impact quality of life in affected patients and are a substantialburden on the Canadian health care system. Microbes colonizing a chronic wound play an important role inimpeding effective healing. Chronic wounds are colonized by polymicrobial communities...

Patents

METHOD FOR THE PRODUCTION OF TRADITIONAL KEFIR

A method for preparing a kefir product involves providing bacterial strains selected from Acetobacter, Leuconostoc, Lactococcus, or Lactobacillus; providing yeast strains selected from Pichia, Saccharomyces, Kazachstania, or Kluyveromyces; adding the bacterial and yeast strains to milk to form a mixture; and allowing the mixture to ferment to yield the kefir product.
Related applications: WO2020CA50283