Groups

François Barja

Barja_portrait_small.jpg

 

Francois.Barja(at)unige.ch

+41 22 379 37 54

Lab 0084

Applied Microbiology

Part of the Microbiology Unit

 

 

 

 » Lab website (in French)

 

Research Interests

Our laboratory is involved in activities related to biotechnological processes (fermentation technologies), and in the production of bacterial cellulose synthetized by Acetic Acid Bacteria (AAB). Bacterial cellulose (BC) is an emerging biocompatible nanomaterial, with a tremendous potential in a wide range of biomedical applications as well as in cosmetic and food industry. The research project aim at dissecting the molecular mechanisms responsible for the cellulose production and resistance of AAB to high concentrations of acetic acid using multidisciplinary tools combining genomics, metabolomics, proteomic and molecular approaches.

The team of our laboratory also develops natural antiseptic solutions based on vinegar and plant extracts. This type of preparation is particularly effective for the disinfection of commercial, hospital or food surfaces, as well as for hand hygiene.

Further details

 

Key Publications

Andres- Barrao C. and Barja F. (2017). Acetic acid bacteria strategies contributing to acetic acid resistance during oxidative fermentation. In: Acetic Acid Bacteria: Fundamentals and food applications. Food Biology Series. CRS Press Taylor and Francis Group. Ilkin Yucel Segun (Ed), pp. 92-103.

Andrés-Barrao C., Maged M. Saad, Elena Cabello Ferrete, Daniel Bravo, Marie-Luise Chappuis, Ruben Ortega Pérez, Pilar Junier, Xavier Perret, F. Barja (2016). Metaproteomics and Ultrasturcture Characterization of Komagataeibacter spp. Involved in High-Acid Spirit Vinegar Production. Food microbiol. 55: 112-22.

Trček J, Barja F. (2015). Updates on quick identification of acetic acid bacteria with a focus on the 16S-23S rRNA gene internal transcribed spacer and the analysis of cell proteins by MALDI-TOF mass spectrometry. Int J Food Microbiol. 196:137-44.

 

Further Reading

Andres- Barrao C., Barja F., Ortega Pérez R., Chappuis, M., Braito S., Hospital Bravo A. (2017). In: Acetic Acid Bacteria: Fundamentals and food applications. Food Biology Series. CRS Press Taylor and Francis Group. Ilkin Yucel Segun (Ed), pp. 92-103.

Barja F., Andrés-Barrao C., Ortega Pérez R., Cabello E. M. and Chappuis M. L. (2016). Physiology of Komagataeibacter spp. During acetic acid fermentation. In: Acetic Acid Bacteria, Spring Japan 2016, K. Matsushita et al., (eds), pp. 201-221.