Doctoral Student Joined Lab: Sept 2015 Master’s: Univ Aut de Queretaro (Mexico) ORCID: 0000-0001-7023-218X Description of Research: Queso Fresco, a widespread Hispanic-style cheese, possesses characteristics that contribute to increase Listeria monocytogenes-associated food safety risk. My work is focused on determine the effectiveness of natural compounds from different origin against L. monocytogenes when incorporated to cheesemaking, […]
Pre-Doctoral Student Joined Lab: Aug 2015 Undergrad: Oregon State ORCID: 0000-0001-7235-5239 Description of Research: The gastrointestinal tract (GIT) is a dense microbial environment. Lysogens, prophages genetically embedded in bacterial genomes, impact gut population ecology, but characterization is lacking. Knowing if lysogenic Lactobacillus leads to persistence can lead to ecological benefits and better probiotics. Contact efritz6 [at] […]
http://pubs.acs.org/doi/abs/10.1021/jf505721p
Education M. S. Food Science and Human Nutrition, University of Illinois Urbana-Champaign 2014 B.S. Food Science and Technology, Kansas State University 2012 Skills Food science Molecular biology
Research Specialist Joined Lab: Nov 2012 Master’s: Texas Tech Univ Contact srtakhar [at] illinois.edu
Master’s Student Joined Lab: Aug 2014 Undergrad: Univ of IL ORCID: 0000-0001-9394-6943 Description of Research: Contamination by lactic acid bacteria (LAB) impairs bioethanol fermentation efficiency. Tackling bacteria in the demanding conditions of Brazilian sugarcane ethanol fermentation requires a broad spectrum antimicrobial. Nisin and lysozyme have demonstrated efficacy against LAB. Contact mdaum2 [at] illinois.edu
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