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About
The Lactic Biotechnology and Functional Foods
Research Group (LABİFORG) is an interdisciplinary research community focusing
on lactic acid bacteria (LAB), microbial biotechnology, functional foods,
biopreservation, fermentation technologies, and molecular biology applications.
The group brings together experts in food engineering, microbiology,
biotechnology, and agricultural sciences to develop innovative, sustainable,
and industry-oriented solutions. At the core of its work lies the utilization
of LAB-based biotechnological approaches to generate added value for the
agriculture and food sectors. The group’s main areas of expertise include the
isolation, characterization, and functional evaluation of lactic acid bacteria;
PCR and molecular identification methods; development of functional foods
(probiotic, prebiotic, and postbiotic products); optimization of microbial
fermentation processes; microbial biofertilizer and bioprotective applications
in agricultural production; bioencapsulation and controlled-release
technologies; and biological protection strategies (management of plant
pathogens and microbial antagonism). LABİFORG carries out both laboratory-scale
and pilot-scale studies, develops projects aimed at national and international
funding programs, and provides R&D solutions for the food and agriculture
industries through industrial collaborations. The group’s primary mission is to
produce scientific knowledge, develop innovative biotechnological approaches,
and transform this knowledge into products and processes that contribute to
food safety, sustainable agriculture, and public health.