Víctor Blancato has a degree in Biotechnology from the Faculty of Biochemistry and Biological Sciences of the National University of Litoral; he completed his Ph.D. in Biological Sciences from the Faculty of Biochemical and Pharmaceutical Sciences (FBIOyF) of the National University of Rosario at the Institute of Cellular and Molecular Biology of Rosario under the direction of Dr. Christian Magni. He did research stays at the University of Groningen (The Netherlands), at the MICALIS laboratory (INRA-AgroParisTech, France), at the University of Florida (USA), and at the University of Caen Normandy (France). He is currently a teacher of Practical Works at FBIOyF and is independent researcher of CONICET, working as Project Director in the Laboratory of physiology and genetics of lactic acid bacteria (IBR). He participated in the development of lactic acid bacteria for the production of biopharmaceuticals and vaccines. He applies genomics and metagenomics techniques to evaluate the impact of using lactic acid bacteria producing recombinant enzymes as a technology to supplement or inoculate silage for livestock nutrition. In addition, through a bioinformatics approach, selects probable virulence factors of microorganisms present in food to: perform comparative virulence analysis using the insect Galleria mellonella as a model; and study the virulence and regulation mechanisms involved.
Twitter: @VictorBlancato
Instagram: @victorsb14
Directed Project:
Applications of recombinant lactic acid bacteria in industrial processes. Development of technologies for animal nutrition
The general objective of this research line is to develop new biotechnological strategies to improve animal nutrition. The knowledge generated will facilitate the optimization of feed production processes and increase the efficiency of their utilization, leading to sustainable and environmentally friendly production. To achieve this, molecular biology, biochemistry, and high-throughput sequencing techniques are used to study the impact of enzymes produced by lactic acid bacteria (LAB) or recombinant LAB as technologies for supplementing or inoculating silage. LAB are commonly consumed by humans and used worldwide in producing and preserving fermented foods. In this context, we propose to explore the use of recombinant LAB to enhance the nutritional value of silage; and to assess the effects on the composition of the microbiota and its metabolic profile, as well as chemical changes occurring within the silage.
