Type: Associate Faculty
PhD, University of Minnesota
Office: 339-E Schaub Hall
Website: Visit our Lab Home Page
I am the Director of the Southeast Dairy Foods Research Center. 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). My 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.
Douglas GL, and Klaenhammer TR. (2010). Genomics evolution of domesticated microorganisms. Ann Reviews of Food Science and Tech. 1: 397–414.
Goh YJ, Azcárate-Peril MA, O’Flaherty S, Durmaz E, Valence F, Mollé D, Lortal S, and Klaenhammer TR. (2009). Development of a upp-based Counterselective Gene Replacement System for Study of the S-layer protein SlpX in Lactobacillus acidophilus NCFM. Appl. Environ. Microbiol. 75: 3093–3105.
O’Flaherty S, Goh YJ, and Klaenhammer TR. (2009). Genomics of Probiotic Bacteria. Book chapter in press for the book Prebiotics and Probiotics Science and Technology published by Springer.
Buck BL, Azcarate-Peril A, and Klaenhammer TR. (2009). Role of autoinducer-2 on the adhesion ability of Lactobacillus acidophilus. J Appl. Microbiol.
Azcarate-Peril A, Tallon R, and Klaenhammer TR. (2009). Temporal gene expression and probiotic attributes of Lactobacillus acidophilus during growth in milk. J. Dairy Science. 92: 870–886.