Michael Miller

About

Dr. Michael Miller is a faculty member at the Miller Food Microbiology Lab at the University of Illinois. His research focuses on food microbiology, particularly involving lactic acid bacteria in fermentation processes, microbial metabolites, and bioactive compounds such as GABA produced by food-relevant microorganisms. His work includes studying the genetic engineering of lactic acid bacteria, the biosynthesis of vitamin B12 by LABs, and the development of novel strategies for identifying bacteriophages targeting pathogens like Listeria monocytogenes. He has mentored numerous students and scholars, including PhD students, master's students, visiting scholars, and lab members, contributing significantly to the field of food microbiology through research on fermented foods such as yogurt, kefir, cheese, and sourdough bread. His lab's research aims to enhance understanding of microbial fermentation, improve food safety, and develop functional foods with health benefits.

Research topics

• Biology
• Chemistry
• Microbiology
• Internal medicine
• Biochemistry
• Food science
• Medicine
• Biotechnology
• Cell biology
• Business

Selected publications

• Invited review: Advances in nisin use for preservation of dairy products

  Journal of Dairy Science · 2020 · 145 citations

  Dairy product safety is a global public health issue that demands new approaches and technologies to control foodborne pathogenic microorganisms. Natural antimicrobial agents such as nisin can be added to control the growth of pathogens of concern in dairy foods, namely Listeria monocytogenes and Staphylococcus aureus. However, several factors affect the antimicrobial efficacy of nisin when directly added into the food matrix such as lack of stability at neutral pH, interaction with fat globules…

  DOI

• Precision fermentation for improving the quality, flavor, safety, and sustainability of foods

  Current Opinion in Biotechnology · 2024-02-23 · 95 citations

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• Supplementation of Yeast Cell Wall Fraction Tends to Improve Intestinal Health in Adult Dogs Undergoing an Abrupt Diet Transition

  Frontiers in Veterinary Science · 2020 · 62 citations

  = 0.06) fecal IgA than controls. Our results suggest that the yeast product may modestly improve intestinal health after an abrupt diet transition in adult dogs by enhancing intestinal immunity.

  DOI

• Microbial aromatic amino acid metabolism is modifiable in fermented food matrices to promote bioactivity

  Food Chemistry · 2024-05-22 · 23 citations

  articleCorresponding
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• Layer-by-layer coating of Lacticaseibacillus rhamnosus GG (LGG) using chitosan and zein/tween-80/fucoidan nanoparticles to enhance LGG's survival under adverse conditions

  Food Hydrocolloids · 2024-04-04 · 22 citations

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Recent grants

• NIH Grant F32GM009942

  NIH · $45k

• NIH Grant F31MH065085

  NIH · $90k · 2006

Frequent coauthors

• Jennifer L. Hoeflinger

  University of California, Davis

  28 shared

• Elizabeth H. Jeffery

  22 shared

• Xiaoji Liu

  18 shared

• Maxwell L. Van Tassell

  University of Illinois Urbana-Champaign

  17 shared

• Donald Perlis

  15 shared

• Luis A. Ibarra-Sánchez

  15 shared

• Sharon M. Donovan

  University of Illinois Urbana-Champaign

  15 shared

• Alice M. Wyrwicz

  13 shared

Labs

• Miller Food Microbiology LabPI

Similar researchers at University of Illinois Urbana-Champaign

• Keith R. Cadwalladerh-58
• William G. Helferichh-56
• Manabu T. Nakamurah-39