School of Biosciences
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Microbiology

Microbiology


Our microbiology research covers bacteria, fungi and viruses associated with the food, beverage, environmental and healthcare sectors.

The work spans understanding molecular mechanisms of pathogen behaviour, including interaction with the host and persistence in a range of environments, to interventions for microbial control across the food chain.

Our work considers all aspects of food quality and safety, including the adaptation and survival of microorganisms to stresses imposed by the food chain, studies of the microflora within food products, and the study of microbial enzymes. Research encompasses molecular mechanisms of pathogen resistance, including environmental persistence and biofilms, and the microbial interactions controlling development of flora in food fermentations.

We have key focus in the application of molecular biology approaches to understand how microorganisms behave in complex environments such as the mammalian gut. We use techniques such as genomics, transcriptomics and phenomics, to relate microbial physiology to gene regulation and expression and to understand their environmental control. Metagenomics is used to examine the complex interactions in microbial populations and improve our understanding of nutritional interventions on modulation of gut microbiota and performance of livestock.

We have expertise in the fundamental biology and genetics of bacteriophage, viruses that specifically kill bacteria, and in the biotechnological application of bacteriophage as biocontrol and diagnostic agents in the food and veterinary sectors.

We lead a multi-disciplinary programme of research to evaluate antimicrobial resistance (AMR) in agricultural environments to understand and reduce the risk of harmful AMR bacteria arising in agriculture. We work closely with farmers, vets and policy makers on this research to ensure that our findings are making a difference to the agriculture sector.

Explore our research groups and centres

Brewing science

Multi-disciplinary centre of excellence for brewing technologies and research. We work with the brewing industry to meet the challenges of the 21st century.

 

Brewing science
 

Food safety

Considering all aspects of food quality and safety, including the adaptation and survival of microorganisms to stresses imposed by the food chain, studies of the microflora within food products, and the study of microbial enzymes. 

Microbiology and food safety
 
 

Monogastric research

Our research seeks to determine an effective strategy to reduce rotavirus infections in pigs and to better understand the relationship between gut microbiota function and health in monogastric species.

 

Monogastric
research
 

National Centre for Macromolecular Hydrodynamics

Facility for the characterisation of the sizes, shapes and interactions of large macro molecules of biomedical and industrial importance in the environment that many occur naturally - water or aqueous solution.

National Centre for Macromolecular Hydrodynamics
 
 

Phage biotechnology

Using the group's expertise in the biology and genetics of bacteriophage to exploit them for biocontrol, therapeutic and diagnostic applications. 

Phage Biotechnology
 

Antimicrobial resistance

More details coming soon

 
 

 

School of Biosciences

University of Nottingham
Sutton Bonington Campus
Nr Loughborough
LE12 5RD, UK

For all enquiries please visit:
www.nottingham.ac.uk/enquire

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