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PhD Project in the development of a synthetic biology platform for efficient production of disulfide-rich proteins in E. coli Department of Biology Faculty of Science University of Copenhagen
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of the project is to understand the role of the second messenger c-di-GMP in E. coli bacteriophage infection and propagation and to investigate mechanisms that allow the host to escape phage killing by modulating
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within a Research Infrastructure? No Offer Description Aptamer-based diagnosis systems for Pseudomonas aeruginosa Lígia Rodrigues; https://www.linkedin.com/in/l%C3%ADgia-rodrigues-ba0753/ ; (Ligia
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07 Website http://www.ibcp.fr/mmsb/ STATUS: EXPIRED X (formerly Twitter) Facebook LinkedIn Whatsapp More share options E-mail Pocket Viadeo Gmail Weibo Blogger Qzone YahooMail
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Associação do Instituto Superior Técnico para a Investigação e Desenvolvimento _IST-ID | Portugal | about 2 months ago
Matemática (GFM), 1801P.01443 GFM PROGRAMATICO UIDP 2025-2029, financed by national funds through FCT Workplan: Growth rate distribution of E. Coli in a chemostat The project addresses the mathematical
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of markers• Task 5.1: Perform traditional indicator of contamination assays (e.g., E. coli).• Task 5.2: Quantify novel genetic viral and fungi markers identified in task 3.• Task 5.3: Conduct NGS/metagenomic
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” to produce valuable compounds. Despite this promise, they have not yet reached the same industrial impact as conventional microbes such as E. coli or yeast. This PhD project will address this challenge by
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living organisms, E. coli possess machinery to sense the world around them. Their chemotactic sensory systems allow these bacteria to swim towards favourable environments — they climb up nutrient
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mutations acquired by E. coli during evolution in the presence of sub-inhibitory concentrations of antibiotics. Key activities include: Engineering mutations into baseline strains Determining minimum
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University of California Agriculture and Natural Resources | Davis, California | United States | 10 days ago
chemical applications), driven by consumers and produce buyers, are often at odds with food safety risk reduction best practices. Food safety concerns include issues such as E. coli and other bacterial