Dr. Zsolt Zalán - MATE Research
Overview
Dr. Zsolt Zalán studies the role of lactic acid bacteria in food production, preservation and the prevention and elimination of food waste. He investigates the fermentation potential and applicability of lactic acid bacteria and their use as biocontrol agents. He focuses also on the metabolites and their antimicrobial activity. One of his main research topics is the development of plant based food products fermented with probiotic lactic acid bacteria.
Research keywords:
Publications
Fermentation
Selection of LAB strains for fermented red beet juice production
Development of lactic acid fermented, probiotic sour cherry juice
Metabolites of Lactic acid bacteria
Influence of growth medium on hydrogen peroxide and bacteriocin production of lactobacillus strains
Production of organic acids by Lactobacillus strains in three different media
Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice
Biocontrol
Antifungal mechanisms of volatile organic compounds produced by Pseudomonas fluorescens ZX as biological fumigants against Botrytis cinerea
Biocontrol potential of 1-pentanal emitted from lactic acid bacteria strains against Aspergillus flavus in red pepper (Capsicum annuum L.)
Antifungal activity of volatile organic compounds produced by Pseudomonas fluorescens ZX and potential biocontrol of blue mold decay on postharvest citrus
Projects
Health risk reduction by microbial prevention, degradation and decontamination of mycotoxins in foods
The aim of the project is to develop methods for the possible reduction of aflatoxin B1 and sterigmatocystin contamination in feed and food raw materials. We select lactic acid bacteria for biological toxin binding, as well as the efficacy of toxin binding in a human digestion model and animal experiment. Our aim is to develop and investigate a biological detoxification method based on lactic acid bacteria.
Biological control of postharvest diseases of fruits and vegetables in Hungary and China particularly with the food safety and human health
Our aims in the project the selection of lactic acid bacteria, which have great anti-mould effect, especially against the vegetable and fruit-spoilage moulds, and investigation of the applicability of these bacteria during the post-harvest storage. We determine the environmental parameters, which facilitate and enhance the expression of the chitinase-gene and its activity.
