Education

B.S. (1973) University of Minnesota
M.S. (1975) University of Minnesota
Ph.D. (1978) University of Minnesota

Research Interests

Our program employs genetic approaches for the improvement and diversification of lactic acid bacteria that are used as starter cultures in food/dairy fermentations and as probiotics. Specific emphasis has been focused on investigating the molecular mechanisms through which bacteria protect themselves against bacteriophage attack and developing novel mechanisms that circumvent phage infection, prevent proliferation, or close genetic routes for phage evolution. Recent efforts in genomics are investigating the molecular mechanisms responsible for the survival and activity of probiotic Lactobacillus species in the gastrointestinal tract and use of this information to develop live bacterial delivery systems for bioactive compounds in vivo (e.g. vaccines, enzymes). Teaching interests include Food and Dairy Microbiology, Fermentation Bioprocessing, and Food Biotechnology with special emphasis on the application of fundamental molecular biology to practical issues facing the developing food and dairy industries.

Southeast Dairy Foods Research Center

Klaenhammer Research Laboratory