Applied Microbiology

The research activities performed in our group cover several aspects of bioprocess engineering in the field of biorefining and environmental biotechnology:

1. Characterization of feedstocks to be valorised, (bio)processed materials and environmental materials to be (bio)remediated: e.g. lignocellulosic biomass, halophytic species, bio-wastes, contaminated soil and water, etc.

- Downstream processing - physical and chemical refining process to recover, purify and valorise the synthesised bioproducts.

- Conversion and bioconversion (fermentation) processes with chemical, enzymatic and biological catalysts, applied to produce high-value bio-based chemicals, fuel & fuel additives, food additives and purified botanical extracts.

- Upstream processing - physico-chemical and biological treatments applied to fractionate biomass and generate intermediates (e.g. organosolv delignification, extraction, “electro-fractionation”, enzymatic hydrolysis).

2. Biorefining - biomass processing to produce a wide range of bio-based products (with minimal waste generation and maximal value).

3. Bioremediation of (bio)wastes, contaminated soil and water by using (electro-)chemical, enzymatic and biological catalysts and "green" processes to degrade or convert harmfull pollutants to environmentally safe to recycle or to dispose materials. 

Academics

Prof. Patrick Gerin - GEBI Lab

More info: Lab website

Prof. Benoît Stenuit - GEBI Lab

More info: Lab website

The Laboratory of Food and Environmental Microbiology combines molecular and conventional techniques and approaches.

Academics

Prof. Annika Gillis - Miae Lab

The laboratory of mycology is a biological resource center dedicated to fungi.

Headed by Professor Stephan Declerck, it comprises a team of 30 scientists, technicians and administrative staff. 

The laboratory combines basic research with applied research, focusing on (i) arbuscular mycorrhizal fungi (CESAMM team) and (ii) lignocellulolytic fungi, fungi involved in food processing, yeasts and fungal pathogens. 

The laboratory hosts on an exceptional heritage of 30 000 living strains representing more than 1400 genera and 5000 species, preserved within the BCCM/MUCL collection.

Two pillars structure the research activities: agri-food mycology, which studies the role of fungi in food production processes; and agri-environmental mycology, which concentrates on four major thematics:

- taxonomy, phylogeny and biodiversity of fungi in natural (e.g. canopies of tropical forests, flowers), as well as anthropized (e.g. agricultural crops) environments;

- studies of trophic chains and host-pathogen or symbiont-host relationships at physiological and molecular levels (e.g. arbuscular mycorrhizal fungi);

- use of fungi in bio-stimulation of plants (e.g. potato, maize, wheat, banana), bio-protection towards biotic (e.g. plant pests and diseases) and abiotic (e.g. drought, salinity) stresses as well as bio-remediation of contaminated soil (e.g. degradation of PAHs);

- production of fungal bio-effectors.

Academics

Prof. Stephan Declerck

More info: Lab website | CESAMM website | BCCM/MUCL website 

One of the most challenging and intriguing questions in plant pathology is to understand how plant pathogens interact with both their host plant and the environment (including vectors and other micro-organisms) in order to provoke major diseases, sometimes turning to epidemics. 

Such knowledge is used to stimulate and foster innovative strategies and technologies for a sustainable biological control of tropical and temperate plant diseases caused by bacteria, fungi or viruses.

Our team develops diagnostic tools to monitor plant diseases caused by these biotic agents and to predict epidemics. We study pathogenesis, biotic interaction and epidemiology of plant diseases. We characterize the biodiversity of populations involved in the various patho-systems in order to improve their control using environmentally friendly strategies.

Via our extension services, we provide cutting-edge advice on plant diseases and control strategies to producers and consumers, in close connection with both research and training.

Academics

Prof. Anne Legrève - SAVE Lab

More info: Lab website 

Prof. Claude Bragard - SAVE Lab 

More info: Lab website