Expertise

Dr. Prakash M. Halami- As per 2025 SciRank Global Registry, Dr Prakash M Halami is recognized among World’s top 5% Scientist. He is presently serving as a  Scientist  G and Head of the Microbiology & Fermentation Technology Department at CSIR-CFTRI, Mysuru is an expert in food Biotechnology. He is also a Professor of Academy of Scientific & Innovative Research since 2012.

Core Areas of Expertise

My R & D contributions to food Science and Molecular Microbiology include:

Functional Foods development: Aligned with BioE3 policy of the Govt of India, we are formulating spore-forming probiotics and synbiotic, postbiotic products for immune-boosting and anti-inflammation and anti-obesity.

Probiotics & Gut Health: Conducting leading research on the development and evaluation of native isolate of probiotic cultures for gastrointestinal health, cholesterol management, other life style disorders and gut microbiota modulation through pre-clinical and clinical trials.

Genomics & Antimicrobials: Focusing on the genomics of probiotic bacteria and the molecular biology of antimicrobial peptides specifically with reference to novel cell reporter biosensors for high through put screening based on specific mode of action and exploring them for bio-preservation.

Antibiotic Resistance: Conducting critical studies on the safety of probiotics and tracking antimicrobial drug resistance in food chains and evaluation of their transferability in different eco-system through one health approach.

In my laboratory, we have studied several potent native probiotics from different food sources for their probiotic and safety attributes. Some of these probiotics are genome sequenced and analyzed for their functional characters. In addition, we also studied health benefits of these probiotics in in-vivo models, found anti-arthritis, anti-IBD, anti-inflammatory, anti-obesity, and anti-salmonella effects. Moreover, we have identified antimicrobial peptides (AMP) from Bacillus, Lactobacillus and Bifidobacteria through genomics and bioinformatics approach.  Further, we confirm that AMP with antimicrobial activity as Lasso peptide class II in Bifidobacterium breve and Bacillus licheniformis.

Lasso peptide is a group of ribosomally synthesized and post-translationally modified peptides (RiPPs) with C-terminal tail of its trapped in the macrocyclic ring by seven to nine N-terminal amino acid residues and this linked topology benefits them with high thermal and proteolytic stability and differentiates them from the other RiPPs. Lasso peptides have the broad spectrum of activities such as, anti-bacterial, anti-fungal, ant-viral, anti-cancerous, and anti-enzymatic activitity. In our laboratory we further characterizing the lasso peptide class II from Bacillus licheniformis and Bifidobacterium breve for its potential antimicrobial activity. These lasso peptides have exhibited the antimicrobial activity by inhibiting the RNA biosynthesis. Further studies are underway to determine the structure and function of lasso peptide through genome editing and bioinformatics analysis.

Similarly, we are focusing on the antimicrobial resistance (AMR), which is raising a huge concern in the world due to its widespread use and the short duration of antibiotics to acquire resistance. AMR is the ability of pathogens and other bacteria to resist the effects of an antibiotic to which they were previously susceptible, enabling the organisms to proliferate and survive. Because microbes acquire genetic alterations to lessen the lethal effects of antibiotic therapy, and AMR cannot be prevented. The bacteria that are resistant to antibiotics and are most commonly found are Klebsiella pneumoniae, Staphylococcus aureus, Escherichia coli, and Streptococcus pneumoniae. Hence, our lab is investigating the role of probiotics bacteria in developing an antimicrobial peptide which can be further employed to combat the AMR bacteria.

In addition, we are also working on millets for its prebiotic activity. Millets are rich source of nutrients such as dietary fibers and minerals. Furthermore, we are developing a product for anti-aging using probiotics and millet as symbiotic source.

Area of interest

My research team investigates indigenous probiotics of Lactobacillus, Bifidobacteria and Bacillus spp. These cultures were characterised by their probiotic features such as acid-bile tolerance, adhesive, antimicrobial and carbohydrate and polyphenol utilization, and milk curdling attributes. An in vivo experiment on the Wistar rat model was carried out for its anti-cholesterol, anti-inflammatory, antioxidant, and antimicrobial activities. Moreover, my team has developed a product that can supplement the bifidobacteria and lactobacillus using milk as substrate with sufficient viability. Furthermore, we also sequenced the whole genome of probiotic Lactobacillus planterum, L. fermentum, Bif. breve, Bif. longum and B. licheniformis to study probiotic functionalities at the molecular level. We found genes involved in stress response, adhesive, and antimicrobial peptide (AMP). Moreover, L. fermentum shown to possess a gene cluster for vitamin production, and this was confirmed through HPLC analysis. Similarly, acid-bile tolerance in Bif. longum was studied through in silico and in vitro analysis. Moreover, they found presence of gene cluster for AMP production in B. licheniformis, Bif. breve and L. plantarum. It was found that B. licheniformis and Bif. breve produces the lasso peptide cluster which has RNA biosynthesis inhibition mechanism. Further, we are also optimizing the media for antimicrobial peptide production from B. licheniformis. Moreover, we are investigating AMP production in Bif. breve using advanced molecular and bioinformatics tools. In addition to the above, we also studied the inflammatory bowel disease condition related to immunomodulation. The aerobic B. licheniformis and anaerobic Bif. breve were treated against the disease condition, and both bacteria have shown an excellent immunomodulatory effect. The anti-inflammation and anti-oxidant efficiency were screened using the ulcerative colitis model and Crohn's disease. Similarly, L. fermentum will be tested for the crohn's disease in the animal model. Based on all the above findings, my team and I have developed three technologies�soya curd, Bifido curd, and probiotic carrot nectar�for supplementation of bifidobacteria and Lactobacillus. Soya curd is a unique product prepared using Bif. breve containing a viable count of >107CFU/gm with numerous health benefits. This product can reload the bifidobacterial count in the colon besides providing nutritional benefits of soya bean. Bifido curd is a probiotic curd prepared by fermenting milk using Bif. longum as a starter culture. This health-promoting bacteria can replenish the bifidobacterial count in the colon and provide microbial homeostasis. Besides these dairy-based products, vegetable-based probiotic products have been developed using carrots as a substrate to supplement the Lactobacillus plantarum. This product has been pre-clinically tested for anti-cholesterol ability using high fat-fed mice and results have shown weight reduction in the obese mice and it also decreased inflammation. The probiotics in this product have been kept viable for up to three months without compromising the juice's quality.

Awards and Certificates