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Microbiology
Ireland
2026

D-Index & Metrics

Microbiology

D-Index
147
Citations
99612
World Ranking
39
National Ranking
2

Research.com Recognitions

  • 2026 - Research.com Microbiology in Ireland Leader Award
  • 2025 - Research.com Microbiology in Ireland Leader Award
  • 2023 - Research.com Microbiology in Ireland Leader Award
  • 2022 - Research.com Microbiology in Ireland Leader Award
  • 2009 - Member of the Royal Irish Academy

Overview

Colin Hill is affiliated with University College Cork in Ireland and has a significant research portfolio spanning biochemistry, genetics, and molecular biology, with 165 publications in this broad field. The scientist's work also covers medicine and agricultural and biological sciences, with publication counts of 97 and 90, respectively.

Their research subfields include molecular biology, food science, ecology, infectious diseases, and microbiology. These areas show a multidisciplinary approach to studying biological systems and their interactions.

Colin Hill's main research topics encompass:

  • Gut microbiota and health
  • Probiotics and fermented foods
  • Bacteriophages and microbial interactions
  • Genomics and phylogenetic studies
  • Viral gastroenteritis research and epidemiology
  • Clostridium difficile and Clostridium perfringens research
  • Antimicrobial peptides and activities

The scientist has contributed to numerous peer-reviewed articles published in journals including:

  • Gut Microbes (15 publications)
  • Frontiers in Microbiology (11 publications)
  • bioRxiv (Cold Spring Harbor Laboratory) (10 publications)
  • Nature Reviews Gastroenterology & Hepatology (7 publications)
  • Scientific Reports (5 publications)

Notable recent papers include:

  • "The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics," 2021, Nature Reviews Gastroenterology & Hepatology
  • "New developments in RiPP discovery, enzymology and engineering," 2020, Natural Product Reports
  • "The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods," 2021, Nature Reviews Gastroenterology & Hepatology
  • "Criteria to Qualify Microorganisms as "Probiotic" in Foods and Dietary Supplements," 2020, Frontiers in Microbiology
  • "Emerging issues in probiotic safety: 2023 perspectives," 2023, Gut Microbes

Frequent collaborators in their research include:

  • R. Paul Ross
  • Lorraine A. Draper
  • Andrey N. Shkoporov
  • Paula M. O'Connor
  • Stephen R. Stockdale

Colin Hill became a Member of the Royal Irish Academy in 2009, reflecting involvement in scholarly communities. The scientist's work is characterized by extensive collaboration and a focus on microbiological and biochemical aspects of health and food sciences.

Best Publications

  • Expert consensus document. The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic

    Colin Hill;Francisco Guarner;Gregor Reid;Glenn R. Gibson

  • Gut microbiota composition correlates with diet and health in the elderly

    Marcus J. Claesson;Ian B. Jeffery;Susana Conde;Susan E. Power

  • Bacteriocins: developing innate immunity for food

    Paul D. Cotter;Colin Hill;R. Paul Ross

  • The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics

    Unknown

  • Ribosomally synthesized and post-translationally modified peptide natural products: Overview and recommendations for a universal nomenclature

    Paul G. Arnison;Mervyn J. Bibb;Gabriele Bierbaum;Albert Alexander Bowers

  • The interaction between bacteria and bile

    Máire Begley;Cormac G.M. Gahan;Colin Hill

  • Bacteriocins — a viable alternative to antibiotics?

    Paul D. Cotter;R. Paul Ross;Colin Hill

  • Composition, variability, and temporal stability of the intestinal microbiota of the elderly

    Marcus J. Claesson;Siobhán Cusack;Orla O'Sullivan;Rachel Greene-Diniz

  • Surviving the Acid Test: Responses of Gram-Positive Bacteria to Low pH

    Paul D. Cotter;Colin Hill

  • Bile salt hydrolase activity in probiotics.

    Máire Begley;Colin Hill;Cormac G. M. Gahan

  • Preservation and fermentation: past, present and future.

    R Paul Ross;S Morgan;C Hill

  • Functional and comparative metagenomic analysis of bile salt hydrolase activity in the human gut microbiome

    Brian V. Jones;Máire Begley;Colin Hill;Cormac G. M. Gahan

  • Bacteriocin production as a mechanism for the antiinfective activity of Lactobacillus salivarius UCC118

    Sinéad C. Corr;Yin Li;Christian U. Riedel;Paul W. O'Toole

  • Bacteriocins: Biological tools for bio-preservation and shelf-life extension

    Lucy H. Deegan;Paul D. Cotter;Colin Hill;Paul Ross

  • Bacterial osmoadaptation: the role of osmolytes in bacterial stress and virulence

    Roy D Sleator;Colin Hill

  • Lantibiotics: structure, biosynthesis and mode of action

    Olivia McAuliffe;R.Paul Ross;Colin Hill

  • Next-generation probiotics: the spectrum from probiotics to live biotherapeutics

    Paul W. O'Toole;Julian Roberto Marchesi;Julian Roberto Marchesi;Colin Hill

  • Bacteriocin Production: a Probiotic Trait?

    Alleson Dobson;Paul D. Cotter;Paul D. Cotter;R. Paul Ross;R. Paul Ross;Colin Hill

  • New developments in RiPP discovery, enzymology and engineering

    Manuel Montalbán-López;Thomas A Scott;Sangeetha Ramesh;Imran R Rahman

  • The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

    Maria L. Marco;Mary Ellen Sanders;Michael Gänzle;Marie Claire Arrieta

  • Bacteriocins: modes of action and potentials in food preservation and control of food poisoning.

    Tjakko Abee;Lothar Krockel;Colin Hill

  • Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality.

    L O’Sullivan;R.P Ross;C Hill

  • Thuricin CD, a posttranslationally modified bacteriocin with a narrow spectrum of activity against Clostridium difficile

    Mary C. Rea;Clarissa S. Sit;Evelyn Clayton;Paula M. O'Connor

Frequent Co-Authors

R. Paul Ross
R. Paul Ross University College Cork
Paul D. Cotter
Paul D. Cotter University College Cork
Cormac G. M. Gahan
Cormac G. M. Gahan University College Cork
Mary C. Rea
Mary C. Rea Teagasc - The Irish Agriculture and Food Development Authority
Paula M. O'Connor
Paula M. O'Connor Teagasc - The Irish Agriculture and Food Development Authority
Catherine Stanton
Catherine Stanton Teagasc - The Irish Agriculture and Food Development Authority
Roy D. Sleator
Roy D. Sleator Munster Technological University
Gerald F. Fitzgerald
Gerald F. Fitzgerald University College Cork
Orla O'Sullivan
Orla O'Sullivan Teagasc - The Irish Agriculture and Food Development Authority
Olivia McAuliffe
Olivia McAuliffe Teagasc - The Irish Agriculture and Food Development Authority

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