Wheat bran with reduced particle size as carrier for microbial networks that affect Salmonella colonization

Karen Vermeulen
Faculteit Diergeneeskunde
Vakgroep Pathologie, Bacteriologie en Pluimveeziekten
Karen Vermeulen was born on April 7, 1988 in Geel, Belgium. In 2012, she obtained her Master’s degree in Biochemistry and Biotechnology major Microbial Biotechnology with distinction at Ghent University. As from August 2012, Karen Vermeulen started working on a project which focused on prebiotics to suppress sulfate reducing bacteria in patients suffering from ulcerative colitis at the department of Pathology, Bacteriology and Avian diseases, Faculty of Veterinary Medicine, Ghent University. In January 2014 she started her PhD research in the context of SBO BRANDING (grant no. 130028) at the same department. This research focused on the effects of technically modified wheat bran on broiler gut health. In 2017 she obtained the certificate of the Doctoral Training Program of Life Sciences and Medicine. Karen Vermeulen is (co-)author of several papers in international peer-reviewed journals. She has given multiple presentations at international conferences.
Academische graad
Doctor in de diergeneeskundige wetenschappen
Taal proefschrift
Prof. Dr. Ir. F. Van Immerseel Faculteit Diergeneeskunde, UGent Prof. Dr. R. Ducatelle Faculteit Diergeneeskunde, UGent
Prof. Dr. J. Dewulf Chairman of the Examination Committee Faculteit Diergeneeskunde, UGent Prof. Dr. M. Hesta Secretary of the Examination Committee Faculteit Diergeneeskunde, UGent Prof. Dr. C. Courtin Faculteit Bio-ingenieurswetenschappen, KULeuven Prof. Dr. T. Van de Wiele Faculteit Bio-ingenieurswetenschappen, UGent Dr. G. Antonissen Faculteit Diergeneeskunde, UGent

Korte beschrijving

The crucial role of the gut microbiota for broiler well being and health is well recognized. For a while already, the search for appropriate feed additives that can improve the composition and activity of the intestinal microbial community is going on. Wheat bran is a relatively cheap byproduct of the milling of wheat into flour and consists of both fermentable and less fermentable fibres, providing both nutrients and an attachment site for bacteria. These fibres reach the hindgut undigested where they are (partially) fermented by the resident microbiota. Wheat bran can be easily technically modified and since technologies employed to alter wheat bran are becoming increasingly available to the industry, one can envisage modifying wheat bran properties to yield an optimal impact on the gut microbiota. Therefore, the general aim of this thesis was to investigate whether technically modified wheat bran could be a valuable tool to induce beneficial shifts in the cecal community composition of broilers and potentially improve their overall health.


Donderdag 14 december 2017, 17:00
Auditorium D, Salisburylaan 133, 9820 Merelbeke

You are kindly invited to the reception which will take place after the public defense. Please confirm your attendance by email before 1st of December (karen.vermeulen@ugent.be)