Molecular Infection Biology

Gastrointestinal infections are counted among the most common types of infectious diseases worldwide. In particular in developing countries, diarrhoeal diseases are still a leading course of death. Indeveloped countries, diarrhoeal diseases are under better control, but they still represent a very common affliction, especially among children and the elderly. Among the most important bacterial pathogens of food-animal origin are Salmonella, Shiga toxin-producing Escherichia coli, and enteropathogenic Yersinia species. Their primary route of transmission from animals to humans is through contaminated food. Once inside our bodies, they trigger an impressive range of different intestinal disorders from diarrhoea to acute infections of the small and large intestines – at times with severe consequences! Our primary focus is on Yersinia. We study the ways in which these bacteria adhere to the intestinal epithelium, penetrate it, and ultimately spread within the host.

Leader

Team

Marcel Volk

PhD Student

Curriculum Vitae

Education and Employment

* until 2011

Secondary School Gesamtschule Marienheide, Graduation: Abitur (A-level)

* 2011 - 2016

Studies of Biology at the Justus-Liebig University Gießen, main topics microbiology and biochemistry

* October 2015 - December 2015

Internship at the Helmholtz Centre for Infection Research in the Department of Molecular Infection Biology of Prof. Dr. Petra Dersch

* January 2016 - July 2016

Master thesis at the Justus-Liebig University Gießen, Institute for Microbiology and Molecular Biology of Prof. Dr. Gabriele Klug 

* since October 2016

PhD thesis at the Helmholtz Centre for Infection Research in the Department of Molecular Infection Biology of Prof. Dr. Petra Dersch

News

Audio Podcast

  • Bakterien mit Thermometer - Vom Kühlschrank in den KörperYersinien machen uns Bauchschmerzen. Wenn wir die Bakterien mit verseuchtem Fleisch zu uns nehmen, infizieren sie unsere Darmzellen und vermehren sich. Aber wie wissen die Yersinien, dass sie nicht mehr in der vergammelten Wurst sind sondern in unserem Körper? Die Antwort ist simpel: Die Bakterien haben ein Thermometer. Hören Sie zu, wie das funktioniert...
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