Christine Lang | |
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 Christine Lang (2015) | |
| Born | December 23, 1957 |
| Nationality | German |
| Alma mater | Ruhr University Bochum, Technical University of Berlin |
| Occupation(s) | Entrepreneur, adjunct professor of microbiology and molecular genetics |
Christine Lang (born December 23, 1957, in Bochum, West Germany) is a German microbiologist and entrepreneur. She is an adjunct professor of microbiology and molecular genetics and teaches genetics in biotechnology at the Technical University of Berlin.
Lang was raised in Bochum, West Germany, with four brothers. She studied biology from 1976 to 1981 at the Ruhr University Bochum and the University of Sussex. In 1985, she obtained a Dr. rer. nat. in biology in Bochum on the molecular genetics of fungi, with her thesis entitled "Extrachromosomal in vitro genetics in fungi: chondriome vectors in yeasts." [1] She then worked in industrial research at the Hüls Chemie research center (now Marl Chemical Plant). In 1993 she moved to the Technical University of Berlin and habilitated in the field of microbiology and molecular genetics under the supervision of Ulf Stahl. At the TU Berlin she is an adjunct professor of microbiology and molecular genetics and teaches genetics in biotechnology. [2]
In 2001 Lang and Ulf Stahl founded Organobalance GmbH, a company specializing in microbial strain development, which has been part of the Danish Novozymes A / S since September 2016. [3] [4] As of July 1, 2018, Lang gave up her long-term position as managing director of Organobalance Novozymes Berlin. [5]
In 2010, together with Bernd Wegener, she founded Organobalance Medical AG, now Belano Medical AG. In 2019, she was appointed to the Management Board [6] with the responsibility for research and development. [7] The company has been cooperating with Henkel Germany and the Müller retail store since 2021. [8] Belano Medical AG filed for insolvency in mid-November 2023. The product line and brands will be continued by Rigix GmbH, based in Ronnenberg near Hanover. [9]
Lang is involved in various associations: in the German Society of Chemical Engineering and Biotechnology e. V. and in the German Industry Association Biotechnology (a trade association in the Association of the Chemical Industry), where she is a member of the board.
Since 2012, Christine Lang, together with the agricultural economist Joachim von Braun, chaired the Bioeconomy Council of the German Federal Government, which advises the German government on the further development of the bioeconomy in Germany. [11] Since March 2017 she is 1st Vice President of the Association for General and Applied Microbiology. [12]
Pseudomonadota is a major phylum of Gram-negative bacteria. Currently, they are considered the predominant phylum within the realm of bacteria. They are naturally found as pathogenic and free-living (non-parasitic) genera. The phylum comprises six classes Acidithiobacilia, Alphaproteobacteria, Betaproteobacteria, Gammaproteobacteria, Hydrogenophilia, and Zetaproteobacteria. The Pseudomonadota are widely diverse, with differences in morphology, metabolic processes, relevance to humans, and ecological influence.
Bacteriocins are proteinaceous or peptidic toxins produced by bacteria to inhibit the growth of similar or closely related bacterial strain(s). They are similar to yeast and paramecium killing factors, and are structurally, functionally, and ecologically diverse. Applications of bacteriocins are being tested to assess their application as narrow-spectrum antibiotics.
Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus Lactobacillus comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera.
Helicobacter is a genus of gram-negative bacteria possessing a characteristic helical shape. They were initially considered to be members of the genus Campylobacter, but in 1989, Goodwin et al. published sufficient reasons to justify the new genus name Helicobacter. The genus Helicobacter contains about 35 species.
Lactobacillus delbrueckii subsp. bulgaricus is the main bacterium used for the production of yogurt. It also plays a crucial role in the ripening of some cheeses, as well as in other processes involving naturally fermented products. It is defined as homofermentive lactic acid bacteria due to lactic acid being the single end product of its carbohydrate digestion. It is also considered a probiotic.
Lactobacillus acidophilus is a rod-shaped, Gram-positive, homofermentative, anaerobic microbe first isolated from infant feces in the year 1900. The species is commonly found in humans, specifically the gastrointestinal tract and oral cavity as well as various fermented foods such as fermented milk or yogurt. The species most readily grows at low pH levels, and has an optimum growth temperature of 37 °C. Certain strains of L. acidophilus show strong probiotic effects, and are commercially used in dairy production. The genome of L. acidophilus has been sequenced.
A microaerophile is a microorganism that requires environments containing lower levels of dioxygen than that are present in the atmosphere (i.e. < 21% O2; typically 2–10% O2) for optimal growth. A more restrictive interpretation requires the microorganism to be obligate in this requirement. Many microaerophiles are also capnophiles, requiring an elevated concentration of carbon dioxide (e.g. 10% CO2 in the case of Campylobacter species).
Lacticaseibacillus casei is an organism that belongs to the largest genus in the family Lactobacillaceae, a lactic acid bacteria (LAB), that was previously classified as Lactobacillus casei. This bacteria has been identified as facultatively anaerobic or microaerophilic, acid-tolerant, non-spore-forming bacteria.
Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB).
Limosilactobacillus reuteri is a lactic acid bacterium found in a variety of natural environments, including the gastrointestinal tract of humans and other animals. It does not appear to be pathogenic and may have health effects.
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. This includes the study of microorganisms causing food spoilage; pathogens that may cause disease ; microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing probiotics.
Joachim Wilhelm "Jo" Messing was a German-American biologist who was a professor of molecular biology and the fourth director of the Waksman Institute of Microbiology at Rutgers University.
Kefir is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. It is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.
Bifidobacterium longum is a Gram-positive, catalase-negative, rod-shaped bacterium present in the human gastrointestinal tract and one of the 32 species that belong to the genus Bifidobacterium. It is a microaerotolerant anaerobe and considered to be one of the earliest colonizers of the gastrointestinal tract of infants. When grown on general anaerobic medium, B. longum forms white, glossy colonies with a convex shape. B. longum is one of the most common bifidobacteria present in the gastrointestinal tracts of both children and adults. B. longum is non-pathogenic, is often added to food products, and its production of lactic acid is believed to prevent growth of pathogenic organisms.
The Forestry and Agricultural Biotechnology Institute (FABI) (Pretoria) was established in 1997 and is located on the University of Pretoria campus. The initial goal of the institute was to help the development of novel food and fibre crops, that will clearly contribute to global economic development and food security. Over the last decades the goals have expanded to cover a wide range of research fields.
Latilactobacillus sakei is the type species of the genus Latilactobacillus that was previously classified in the genus Lactobacillus. It is homofermentative; hexoses are metabolized via glycolysis to lactic acid as main metabolite; pentoses are fermented via the Phosphoketolase pathway to lactic and acetic acids.
Jörg Vogel is a German scientist in the field of RNA biology and microbiology. He is Professor and Director of the Institute for Molecular Infection Biology (IMIB) at the Julius-Maximilians-Universität Würzburg, Germany. Since 2017, he has also headed the Helmholtz-Institut für RNA-basierte Infektionsforschung, the world’s first research institution to combine RNA and infection research.
Lacticaseibacillus paracasei (commonly abbreviated as Lc. paracasei) is a gram-positive, homofermentative species of lactic acid bacteria that are commonly used in dairy product fermentation and as probiotic cultures. Lc. paracasei is a bacterium that operates by commensalism. It is commonly found in many human habitats such as human intestinal tracts and mouths as well as sewages, silages, and previously mentioned dairy products. The name includes morphology, a rod-shaped bacterium with a width of 2.0 to 4.0μm and length of 0.8 to 1.0μm.
Kornelia Smalla is a chemist and biotechnologist at the Julius Kuehn Institute (JKI) in Braunschweig and a university lecturer in microbiology at the Technical University of Braunschweig.
Vera Meyer is a German biotechnologist and professor at the Technical University of Berlin. She is head of the department for Applied and Molecular Microbiology. Her main scientific field is the research of fungi and their potential use for a sustainable circular economy. Meyer also works as a visual artist, combining her scientific knowledge in microbiology with artistic creation.
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