Microbiology and Fermentation
2-85, Building: 85-4-J434
1958 Frederiksberg C
Primary fields of research
Research within genetics and physiology of Lactic Acid Bacteria (LAB) with emphasis on bacteriophage-host interactions, stress-response in Lactococcus and Listeria monocytogenes, bacteriocin production and influence of bacteriocin production on the intestinal microbiota, plasmid replication and incompatibility, autolysis, non-starter LAB and molecular identification and typing of LAB. Research on influence of gatrointestinal microbiome and probiotica on autoimmune diseases.
Co-author on 2 book chapters, 93 published or accepted papers (45 in the period 2009-2014) in international journals with peer review, 4 EPO patents or patent applications and numerous poster abstracts.
Member of the subcommittee on Dairy Bacteriophages in the International Committee on Taxonomy of Viruses (ICTV) since 2006. From September 2014 Chair of the subcommittee on Dairy Bacteriophages. From October 2014 Member of prokaryotic subcommittee of ICTV.
My present research is centered around Lactic Acid Bacteria, bacteriophages in food fermentations and gastrointestinal environment, and cheese ripening.
Responsible for the Master course Dairy Microbiology and the PhD course Molecular Food Microbiology
Participate in teaching of the courses Microbiology of fermented Foods and Beverages, Food Microbiology and Introduction to Dairy Technology