Our research is focused on molecular biology and functional genomics of non-pathogenic (dairy starters, probiotic lactobacilli, propionibacteria) and pathogenic bacteria (streptococci, staphylococci) that are adapted to food-environment.

We exploit gene and omics-level approaches combined with microbiological and biochemical analyses to study cell-physiology in beneficial and pathogenic bacteria in diverse food systems and materials. The ultimate goal of these research projects is to provide novel information to gain maximal benefit of beneficial bacteria as well as to combat pathogens in foods.