What is he best known for?
The fields of study he is best known for:
Bernard Ollivier focuses on Bacteria, Microbiology, Thermophile, Biochemistry and Sulfur.
His study in Bacteria is interdisciplinary in nature, drawing from both Strain, Botany and Isovalerate.
His work carried out in the field of Microbiology brings together such families of science as Thermoanaerobacter, Phylogenetics, Mesophile and Phylogenetic tree.
His work deals with themes such as Fermentation, 16S ribosomal RNA, Ribosomal RNA, Anaerobic bacteria and Thermotoga, which intersect with Thermophile.
Bernard Ollivier studies Sulfur, focusing on Thiosulfate in particular.
His Thiosulfate research incorporates elements of Thermotoga maritima, Sulfate-reducing bacteria and Halophile.
His most cited work include:
- Thermotoga hypogea sp. nov., a Xylanolytic, Thermophilic Bacterium from an Oil-Producing Well (181 citations)
- Thermotoga elfii sp. nov., a Novel Thermophilic Bacterium from an African Oil-producing Well (123 citations)
- Dethiosulfovibrio peptidovorans gen. nov., sp. nov., a New Anaerobic, Slightly Halophilic, Thiosulfate-Reducing Bacterium from Corroding Offshore Oil Wells (118 citations)
What are the main themes of his work throughout his whole career to date?
Bernard Ollivier mainly focuses on Bacteria, Microbiology, Biochemistry, Fermentation and Thermophile.
He interconnects Thiosulfate, Sulfur, Strain and Botany in the investigation of issues within Bacteria.
His research on Microbiology also deals with topics like
- Phylogenetics which is related to area like Genus,
- Phylogenetic tree which intersects with area such as Evolutionary biology and Thermotoga.
His work in the fields of Fermentation, such as Yeast extract, overlaps with other areas such as Cellobiose.
The Thermophile study combines topics in areas such as Ecology, Enrichment culture and Carbohydrate fermentation.
His 16S ribosomal RNA study which covers Ribosomal RNA that intersects with Sequence analysis.
He most often published in these fields:
- Bacteria (48.67%)
- Microbiology (35.33%)
- Biochemistry (34.00%)
What were the highlights of his more recent work (between 2012-2020)?
- Biochemistry (34.00%)
- Bacteria (48.67%)
- Strain (23.33%)
In recent papers he was focusing on the following fields of study:
Biochemistry, Bacteria, Strain, Fermentation and 16S ribosomal RNA are his primary areas of study.
His Biochemistry research is multidisciplinary, incorporating perspectives in Thiosulfate and Sulfur.
His Bacteria research incorporates elements of African trypanosomiasis, Tsetse fly, Microbiology and Metagenomics.
Bernard Ollivier interconnects Thermophile, Desulfotomaculum, Fatty acid, Phylogenetics and Genus in the investigation of issues within Microbiology.
His biological study spans a wide range of topics, including Lactate oxidation, Stereochemistry, Whole genome sequencing and Mesophile.
Bernard Ollivier focuses mostly in the field of Fermentation, narrowing it down to topics relating to Halotolerance and, in certain cases, Primary nutritional groups and Proteobacteria.
Between 2012 and 2020, his most popular works were:
- Desulfotomaculum spp. and related gram-positive sulfate-reducing bacteria in deep subsurface environments. (73 citations)
- Biochemical characterization of a detergent-stable serine alkaline protease from Caldicoprobacter guelmensis. (54 citations)
- The first genomic and proteomic characterization of a deep-sea sulfate reducer: insights into the piezophilic lifestyle of Desulfovibrio piezophilus. (43 citations)
In his most recent research, the most cited papers focused on:
Bernard Ollivier spends much of his time researching Biochemistry, Fermentation, Bacteria, Strain and Maltose.
He has researched Biochemistry in several fields, including Thiosulfate and Sulfur.
His studies deal with areas such as Food science and Firmicutes as well as Thiosulfate.
Yeast extract is the focus of his Fermentation research.
His Bacteria research is multidisciplinary, incorporating elements of Zoology, Insect, Microbiology and Trypanosoma.
His work deals with themes such as Galactose and Xylose, which intersect with Maltose.
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