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Charles M. A. P. Franz

Charles M. A. P. Franz

D-Index & Metrics

Microbiology

D-Index
62
Citations
18788
World Ranking
2831
National Ranking
213

Overview

Charles M. A. P. Franz is affiliated with the Max Rubner-Institut in Germany. Their research spans multiple fields including Biochemistry, Genetics and Molecular Biology, and Agricultural and Biological Sciences. Within these broader areas, their work focuses on subfields such as Molecular Biology, Ecology, Food Science, Biotechnology, and Plant Science.

Their scientific contributions address a range of topics, prominently featuring:

  • Bacteriophages and microbial interactions
  • Genomics and Phylogenetic Studies
  • Probiotics and Fermented Foods
  • Microbial infections and disease research
  • Microbial Community Ecology and Physiology
  • Antibiotic Resistance in Bacteria
  • Gut microbiota and health

Charles M. A. P. Franz has published extensively, including in prominent venues such as Microbiology Resource Announcements, Frontiers in Microbiology, Microorganisms, INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, and International Dairy Journal.

Significant recent papers authored by them include:

  • "A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae" (2020), INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
  • "Microbial quality and safety of milk and milk products in the 21st century" (2020), Comprehensive Reviews in Food Science and Food Safety
  • "Two novel bacteriophage genera from a groundwater reservoir highlight subsurface environments as underexplored biotopes in bacteriophage ecology" (2020), Scientific Reports
  • "Novel insights into the enterotoxigenic potential and genomic background of Staphylococcus aureus isolated from raw milk" (2020), Food Microbiology
  • "Novel Genus of Phages Infecting Streptococcus thermophilus: Genomic and Morphological Characterization" (2020), Applied and Environmental Microbiology

The scientist frequently collaborates with colleagues in their field. Their most common coauthors are:

  • Gyu-Sung Cho
  • Erik Brinks
  • Horst Neve
  • Sabrina Sprotte
  • Christina Böhnlein

Charles M. A. P. Franz has also contributed to book publications, including a volume published by Universitätsverlag Kiel | Kiel University Publishing eBooks titled Festschrift zum 75. Jubiläum der Agrar- und Ernährungswissenschaftlichen Fakultät der Christian-Albrechts-Universität zu Kiel (1946-2021) (2021).

Best Publications

  • A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae.

    Jinshui Zheng;Stijn Wittouck;Elisa Salvetti;Charles M A P Franz

  • Enterococci as probiotics and their implications in food safety

    Charles M.A.P. Franz;Melanie Huch;Hikmate Abriouel;Wilhelm Holzapfel

  • Diversity and applications of Bacillus bacteriocins

    Hikmate Abriouel;Charles M.A.P. Franz;Nabil Ben Omar;Antonio Gálvez

  • Enterococci in foods--a conundrum for food safety.

    Charles M A P Franz;Michael E Stiles;Karl Heinz Schleifer;Wilhelm H Holzapfel

  • Diversity of enterococcal bacteriocins and their grouping in a new classification scheme.

    Charles M. A. P. Franz;Marco J. Van Belkum;Wilhelm H. Holzapfel;Hikmate Abriouel

  • Antibiotic resistances of starter and probiotic strains of lactic acid bacteria.

    Anja S. Hummel;Christian Hertel;Wilhelm H. Holzapfel;Charles M. A. P. Franz

  • Incidence of virulence factors and antibiotic resistance among Enterococci isolated from food.

    Charles M. A. P. Franz;Albrecht B. Muscholl-Silberhorn;Nuha M. K. Yousif;Marc Vancanneyt

  • The genus Weissella: taxonomy, ecology and biotechnological potential.

    Vincenzina Fusco;Grazia M. Quero;Gyu-Sung Cho;Jan Kabisch

  • In vivo and in vitro metabolism of trans-resveratrol by human gut microbiota

    Lisa M Bode;Diana Bunzel;Melanie Huch;Gyu-Sung Cho

  • Lactobacillus spp. with in vitro probiotic properties from human faeces and traditional fermented products

    Maria G. Vizoso Pinto;Charles M.A.P. Franz;Ulrich Schillinger;Wilhelm H. Holzapfel

  • Characterisation and selection of probiotic lactobacilli for a preliminary minipig feeding trial and their effect on serum cholesterol levels, faeces pH and faeces moisture content

    M. Du Toit;Charles M. A. P. Franz;L.M.T. Dicks;U. Schillinger

  • Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas

    Jyoti P. Tamang;Buddhiman Tamang;Ulrich Schillinger;Charles M.A.P. Franz

  • African fermented foods and probiotics

    Charles M.A.P. Franz;Melanie Huch;Julius Maina Mathara;Hikmate Abriouel

  • Functional and Safety Aspects of Enterococci Isolated from Different Spanish Foods

    Nabil Ben Omar;Araceli Castro;Rosario Lucas;Hikmate Abriouel

  • Global phylogeography and ancient evolution of the widespread human gut virus crAssphage

    Robert A. Edwards;Alejandro A. Vega;Holly M. Norman;Maria Ohaeri

  • Preliminary characterization of bacteriocins produced by Enterococcus faecium and Enterococcus faecalis isolated from pig faeces.

    M. Du Toit;C. M. A. P. Franz;L. M. T. Dicks;W. H. Holzapfel

  • Functional characteristics of Lactobacillus spp. from traditional Maasai fermented milk products in Kenya

    Julius Maina Mathara;Ulrich Schillinger;Claudia Guigas;Charles Franz

  • Antibiotic resistance in foodborne bacteria

    Manuela Caniça;Vera Manageiro;Hikmate Abriouel;Jacob Moran-Gilad;Jacob Moran-Gilad

  • Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.

    Melanie Kostinek;Ingrid Specht;Vinodh A. Edward;Ulrich Schillinger

  • Microbial quality and safety of milk and milk products in the 21st century.

    Vincenzina Fusco;Daniele Chieffi;Francesca Fanelli;Antonio F. Logrieco

  • UV-C-inactivation of microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology

    Charles M.A.P. Franz;Ingrid Specht;Gyu-Sung Cho;Volker Graef

  • Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria

    Efstathios Z. Panagou;Ulrich Schillinger;Charles M.A.P. Franz;George-John E. Nychas

Frequent Co-Authors

Wilhelm H. Holzapfel
Wilhelm H. Holzapfel Handong Global University
Horst Neve
Horst Neve Max Rubner Institut
Ulrich Schillinger
Ulrich Schillinger Ludwig-Maximilians-Universität München
Hikmate Abriouel
Hikmate Abriouel University of Jaén
Knut J. Heller
Knut J. Heller Max Rubner Institut
Antonio Gálvez
Antonio Gálvez University of Jaén
Bernhard Watzl
Bernhard Watzl Max Rubner Institute
Lars Hestbjerg Hansen
Lars Hestbjerg Hansen University of Copenhagen
Jennifer Mahony
Jennifer Mahony University College Cork
Douwe van Sinderen
Douwe van Sinderen University College Cork

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