Lab News

Nitrogen limitation found as reason for lactate production Nitrogen composition determines the amount of lactate produced by yeast Lachancea thermotolerans in wine fermentations. Here we describe this phenomenon for the first time in the journal Food Microbiology. Knowledge about the role of nitrogen in the fermentation process of wine with yeast Lachancea thermotolerans may lead

After two years of online events, Pint of Science is back in your local pub! Pint22 will be hosting Science talks from May 9-11 and you will be able to enjoy mind-blowing scientific talks with a cold beer at your local bar in Amsterdam. The program of this year includes talks about laboratory meat, plant-based

We recently published a new paper, https://febs.onlinelibrary.wiley.com/doi/10.1111/febs.16401. Below you find a short reflection on this paper. Microbial behaviour has been shaped by evolution. Our understanding is that the best adapted genetic variants are outcompeting the others — which explains their frequency increase and their selection. These fit variants generate novel genetic variants, which perform even

On March 11th we had a very exciting Internship Students Symposium! A total of 23 students from the MCB department presented the work that their are going to do in the lab in front of their peers and the staff. About 50 people joined the symposium and we had a very lively scientific discussion after

Adaptive changes of sediment microbial communities associated with cleanup of oil spills in Nigerian mangrove forests.

We are very excited with the news that Evelina and Johan were both awarded an early-career support grant by the recently formed A-life. These grants will allow both of them to appoint a PhD student and to further develop their research endeavors through new collaborations within A-life.

At the13th international symposium on lactic acid bacteria Eunice van Pelt – KleinJan, PhD student in Bas Teusink’s group, won the LABIP poster award for excellent research with industrial relevance. The poster “Proteome constraints shape Lactococcus lactis’ metabolic behaviour” shows that we can understand the changes and choices in energy metabolism that Lactococcus lactis (needed a.o. for Gouda cheese) makes,

Research article with Remco: Different Resource Allocation in a Bacillus subtilis Population Displaying Bimodal Motility. Collaboration between TNO, UvA and VU about resource allocation in Bacillus subtilis leads to new study published in Journal of Bacteriology this month (June 2021).

A key question in microbial ecology is what the driving forces behind the persistence of large biodiversity in natural environments are. We studied a microbial community with more than 100 different types of species which evolved in a 15-years old bioreactor with benzene as the main carbon and energy source and nitrate as the electron