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University of Wisconsin-Madison · Bacteriology
Active 1975–2026
Thomas Jeffries is a Professor of Bacteriology and is currently listed as Emeritus at the University of Wisconsin-Madison. He is associated with the Department of Bacteriology within the College of Agricultural & Life Sciences. His office is located in the Microbial Sciences Building at 1550 Linden Dr., Madison, WI 53706. As a faculty member, he has contributed to the academic and research activities of the department, and his contact email is twjeffri@wisc.edu. Further details about his research focus, background, and key contributions are not provided on the page.
What is Aspergillus, the fungus behind recent hospital deaths?
2026-02-27
Obituary: T. Kent Kirk (1940–2025)
Wood Science and Technology · 2025-05-01
What is botulism? How this ‘nerve-paralysing illness’ can be linked to dodgy botox
2025-02-07
A person in the US has died from pneumonic plague. It’s not just a disease of history
2025-07-15
Biodiesel and higher value products from stillage fiber
2025-02-07
Global climate change - due largely to the emission of anthropic CO2 - has been recognized by the scientific community for many decades and is becoming increasingly obvious to the public due to extremely hot summers, drought, and frequent fires. Destruction of tropical forests especially contributes to climate change and loss of species diversity.
A new COVID variant is on the rise. Here’s what to know about LP.8.1
2025-04-01
2024-03-14
Disruption of the cytochrome C gene in xylose-fermenting yeast
OSTI OAI (U.S. Department of Energy Office of Scientific and Technical Information) · 2023-01-23
Disclosed is a xylose-fermenting mutant yeast strain exhibiting reduced expression of cytochrome c and enhanced fermentation of xylose relative to xylose-fermenting yeast strains in which cytochrome c is fully functional. Also disclosed is a method of producing ethanol from xylose by culturing a xylose-fermenting mutant yeast strain exhibiting reduced expression of cytochrome c in the presence of xylose-containing material.
Co-fermentation of glucose, xylose and/or cellobiose by yeast
OSTI OAI (U.S. Department of Energy Office of Scientific and Technical Information) · 2023-01-23
Provided herein are methods of using yeast cells to produce ethanol by contacting a mixture comprising xylose with a Spathaspora yeast cell under conditions suitable to allow the yeast to ferment at least a portion of the xylose to ethanol. The methods allow for efficient ethanol production from hydrolysates derived from lignocellulosic material and sugar mixtures including at least xylose and glucose or xylose, glucose and cellobiose.
Introduction to Special Issue on “Frontiers in Industrial Microbiology and Biotechnology 2020”
Journal of Industrial Microbiology & Biotechnology · 2020-10-01 · 2 citations
yearly Special Issues devoted to advances in industrial microbiology and biotechnology, with emphasis on individual core areas of the
NIH · $513k · 2007
Laura B. Willis
Hospital for Sick Children
Yi‐Kai Su
University of Wisconsin–Madison
Yong‐Su Jin
University of Illinois Urbana-Champaign
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Hassan K. Sreenath
University of Wisconsin–Madison
PhD, Biochemistry and Microbiology
Rutgers University New Brunswick
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