From Gene to Activity – Exploiting the Potential of Nestlé Culture Collection

20 Apr 2019
17 April 2018 | 11am - 12pm
CeLs Auditorium

From Gene to Activity – Exploiting the Potential of Nestlé Culture Collection

Nestlé boasts a culture collection of more than 3000 food-grade strains (Nestlé Culture Collection,
NCC) that has been integrated into an R&D network covering microbiology, fermentation, food
processing, nutrition and health, as well as clinical trials, enabling the development of a large range
of functional foods containing beneficial microbes. Today the genomes of all NCC strains have been
sequenced, assembled and annotated. The resulting genome databank allows direct evaluation
and exploration of the NCC microbes for development of fermented foods with enhanced taste and
texture, functional benefits, and/or probiotics. The sequenced NCC can also be used to identify and
source specific enzymes, as well as enable easy screening for the presence or absence of undesired
metabolic pathways or antibiotic resistance genes. In this presentation, we will illustrate how the
newly developed bacterial genomic platform is used to go from gene to activity, bridging between
in silico analysis and preclinical or proof-of-concept human trials. Examples include the use of lactic
acid bacteria to deliver functional molecules or enzymes that could alleviate specific food adverse
reactions, identification and application of lactic acid bacteria as delivery systems for micro-nutrients
like iron, the use of specific lactic acid bacterial enzymes for the conversion of sugars into fibers and
the identification of metabolic routes for the production of desired flavor molecules.