World's Best Scientists 2026 revealed!

D-Index & Metrics

Microbiology

D-Index
42
Citations
5939
World Ranking
5379
National Ranking
136

Best Publications

  • Acquired antibiotic resistance in lactic acid bacteria from food

    Michael Teuber;Leo Meile;Franziska Schwarz

  • Identification and quantification of Bifidobacterium species isolated from food with genus-specific 16S rRNA-targeted probes by colony hybridization and PCR

    P. Kaufmann;A. Pfefferkorn;M. Teuber;Leo Meile

  • Bifidobacterium lactis sp. nov., a Moderately Oxygen Tolerant Species Isolated from Fermented Milk

    Leo Meile;Wolfgang Ludwig;Ursula Rueger;Christina Gut

  • Antibiotic susceptibility patterns and resistance genes of starter cultures and probiotic bacteria used in food.

    Sabine Kastner;Vincent Perreten;Helen Bleuler;Gabriel Hugenschmidt

  • Characterization of the d-Xylulose 5-Phosphate/d-Fructose 6-Phosphate Phosphoketolase Gene (xfp) from Bifidobacterium lactis

    Leo Meile;Lukas M. Rohr;Thomas A. Geissmann;Monique Herensperger

  • Listeria fleischmannii sp. nov., isolated from cheese.

    David Bertsch;Jörg Rau;Marcel R. Eugster;Martina C. Haug

  • Genomics, evolution, and molecular epidemiology of the Streptococcus bovis/ Streptococcus equinus complex (SBSEC)

    Christoph Jans;Leo Meile;Christophe Lacroix;Marc J.A. Stevens

  • Safety assessment of dairy microorganisms: Propionibacterium and Bifidobacterium.

    Unknown

  • Rumen simulation technique study on the interactions of dietary lauric and myristic acid supplementation in suppressing ruminal methanogenesis

    Carla R. Soliva;Leo Meile;Adam Cieślak;Michael Kreuzer

  • Effects of mixtures of lauric and myristic acid on rumen methanogens and methanogenesis in vitro

    C.R. Soliva;I.K. Hindrichsen;L. Meile;M. Kreuzer

  • Recent developments in cheese cultures with protective and probiotic functionalities

    Franck Grattepanche;Susanne Miescher-Schwenninger;Leo Meile;Christophe Lacroix

  • A mixed culture of Propionibacterium jensenii and Lactobacillus paracasei subsp. paracasei inhibits food spoilage yeasts.

    Unknown

  • Phytic acid degrading lactic acid bacteria in tef-injera fermentation.

    Maren M. Fischer;Ines M. Egli;Isabelle Aeberli;Richard F. Hurrell

  • Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR–RFLP

    Esther Marty;Jasmin Buchs;Elisabeth Eugster-Meier;Christophe Lacroix

  • Characterization of Low-Molecular-Weight Antiyeast Metabolites Produced by a Food-Protective Lactobacillus-Propionibacterium Coculture

    Susanne Miescher Schwenninger;Christophe Lacroix;Stefan Truttmann;Christoph Jans

  • Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora

    Christoph Jans;Joséphine Bugnard;Patrick Murigu Kamau Njage;Patrick Murigu Kamau Njage;Christophe Lacroix

  • Rubrerythrin from Clostridium perfringens: cloning of the gene, purification of the protein, and characterization of its superoxide dismutase function.

    Y Lehmann;L Meile;M Teuber

  • High-throughput screening assays for antibacterial and antifungal activities of Lactobacillus species.

    Raffael C. Inglin;Marc J.A. Stevens;Lukas Meile;Christophe Lacroix

  • Consumer Exposure to Antimicrobial Resistant Bacteria From Food at Swiss Retail Level.

    Christoph Jans;Eleonora Sarno;Lucie Collineau;Leo Meile

  • African fermented dairy products – Overview of predominant technologically important microorganisms focusing on African Streptococcus infantarius variants and potential future applications for enhanced food safety and security

    Christoph Jans;Leo Meile;Dasel Wambua Mulwa Kaindi;Wambui Kogi-Makau

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