Rodolphe Barrangou

About

Rodolphe Barrangou is the Todd R. Klaenhammer Distinguished Professor in the Food, Bioprocessing and Nutrition Sciences at North Carolina State University. His laboratory focuses on the biology and genetics of CRISPR-Cas immune systems in bacteria. Using microbiology, molecular biology, and genomics approaches, he investigates the use of CRISPR-Cas systems for applications such as genotyping and phylogenetic studies of beneficial and pathogenic bacteria, leveraging CRISPR-mediated interference to build phage resistance in probiotic strains and starter cultures used in food manufacturing, and harnessing Cas9-mediated, re-programmable double-stranded DNA cleavage for genome editing in bacteria. These activities provide insights into the genetic and molecular processes that drive CRISPR-mediated adaptive immunity in bacteria and generate novel tools for the manipulation of industrially relevant organisms for food and biotechnological applications. He holds a Ph.D. in Functional Genomics from North Carolina State University and has educational backgrounds including an M.B.A. in Business Administration from the University of Wisconsin - Madison, an M.S. in Food Science from North Carolina State University, an M.S. in Biological Engineering from the University of Technology in Compiègne, and a B.S. in Life Sciences from the University of Paris V - Rene Descartes. His teaching activities include courses such as Introduction to Biopharmaceutical Sciences, Fermentation Microbiology,…

Research topics

• Biology
• Political Science
• Genetics
• Computer Science
• Engineering
• Microbiology
• Biochemistry
• Computational biology
• Artificial Intelligence
• Geography

Selected publications

• Species- and site-specific genome editing in complex bacterial communities

  Nature Microbiology · 2021 · 277 citations

  DOI

• <i>In Vivo</i> Targeting of Clostridioides difficile Using Phage-Delivered CRISPR-Cas3 Antimicrobials

  mBio · 2020 · 216 citations

  toward clinical application. These findings provide evidence into how phage can be combined with CRISPR-based targeting to develop novel therapies and modulate microbiomes associated with health and disease.

  PublisherDOI

• <i>Lactobacillus</i> bile salt hydrolase substrate specificity governs bacterial fitness and host colonization

  Proceedings of the National Academy of Sciences · 2021 · 179 citations

  transcriptome in a BA-dependent manner. Finally, BSHs were able to dictate differences in bacterial competition in vitro and in vivo, defining their impact on BSH-encoding bacteria within the greater gastrointestinal tract ecosystem. This work emphasizes the importance of considering the enzymatic preferences of BSHs alongside the conjugated/deconjugated BA-bacterial interaction. These results deepen our understanding of the BA-microbiome axis and provide a framework to engineer lactobacilli wit…

  DOI

• Multiplex CRISPR editing of wood for sustainable fiber production

  Science · 2023 · 110 citations

  The domestication of forest trees for a more sustainable fiber bioeconomy has long been hindered by the complexity and plasticity of lignin, a biopolymer in wood that is recalcitrant to chemical and enzymatic degradation. Here, we show that multiplex CRISPR editing enables precise woody feedstock design for combinatorial improvement of lignin composition and wood properties. By assessing every possible combination of 69,123 multigenic editing strategies for 21 lignin biosynthesis genes, we deduc…

  PublisherOA PDFDOI

• Building a Resilient, Sustainable, and Healthier Food Supply Through Innovation and Technology

  Annual Review of Food Science and Technology · 2020 · 105 citations

  , we highlight some of the major challenges confronting the modern food supply chain as well as how innovations in policy and technology can be used to address them. Pertinent technological innovations include robotics, machine learning, artificial intelligence, advanced diagnostics, nanotechnology, biotechnology, gene editing, vertical farming, and soft matter physics. Many of these technologies are already being employed across the food chain by farmers, distributors, manufacturers, and consum…

  DOI

Frequent coauthors

• Todd R. Klaenhammer

  North Carolina State University

  71 shared

• Jillian F. Banfield

  University of California, Berkeley

  46 shared

• Jennifer A. Doudna

  University of California, Berkeley

  45 shared

• Eric Altermann

  40 shared

• Philippe Horvath

  32 shared

• Buffy Stahl

  DuPont (United States)

  28 shared

• Tomas Hessler

  University of Cape Town

  28 shared

• Benjamin A. Adler

  Innovative Genomics Institute

  25 shared

Labs

• Wolfpack Brewing LabPI

Education

• Ph.D., Microbiology

  North Carolina State University

  2005

• M.S., Microbiology

  North Carolina State University

  2001

• B.S., Microbiology

  North Carolina State University

  1998

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