2023 - Research.com Microbiology in South Africa Leader Award
2022 - Research.com Microbiology in South Africa Leader Award
Fellow of the Royal Society of South Africa
His primary scientific interests are in Microbiology, Bacteriocin, Bacteria, Lactobacillus plantarum and Biochemistry. His Microbiology research integrates issues from Probiotic, Lactobacillaceae, Lactobacillus, Pediococcus acidilactici and Enterococcus faecalis. His studies in Bacteriocin integrate themes in fields like Food science, Propionibacterium, Listeria, Pediococcus and Lactobacillus pentosus.
His work on Yeast extract as part of general Food science study is frequently linked to Digestive tract, bridging the gap between disciplines. The study incorporates disciplines such as Nisin and Lactococcus lactis in addition to Lactobacillus plantarum. His research investigates the link between Biochemistry and topics such as Molecular biology that cross with problems in Gene expression, Real-time polymerase chain reaction, Cysteine and Transcription.
Leon M. T. Dicks mainly investigates Microbiology, Bacteriocin, Bacteria, Lactobacillus plantarum and Food science. The concepts of his Microbiology study are interwoven with issues in Lactobacillus casei, Fermentation, Lactobacillus and Enterococcus faecalis. In the subject of general Lactobacillus, his work in Lactobacillaceae, Lactobacillus johnsonii and Lactobacillus reuteri is often linked to RAPD, thereby combining diverse domains of study.
His Bacteriocin research is multidisciplinary, relying on both Yeast extract, Tryptone, Listeria, Biochemistry and Lactobacillus sakei. His research on Bacteria frequently connects to adjacent areas such as Genotype. His Lactobacillus plantarum research is multidisciplinary, incorporating perspectives in Probiotic, Enterococcus, Lactococcus lactis and Kefir.
The scientist’s investigation covers issues in Microbiology, Bacteria, 16S ribosomal RNA, Biochemistry and Lactic acid. Specifically, his work in Microbiology is concerned with the study of Antimicrobial. His work is connected to Lactobacillus plantarum and Growth medium, as a part of Bacteria.
In general Lactobacillus plantarum, his work in Lactobacillus fermentum is often linked to Cell division linking many areas of study. The Lactic acid study combines topics in areas such as Fermentation and Wine. While the research belongs to areas of Fermentation, Leon M. T. Dicks spends his time largely on the problem of Food spoilage, intersecting his research to questions surrounding Food science.
His primary areas of study are Microbiology, Lactic acid, 16S ribosomal RNA, Nisin and Biochemistry. His Microbiology research integrates issues from Phylogenetic tree, Strain, Strain, Lactobacillus and Sequence analysis. He interconnects Lactobacillus casei, Lactobacillus fermentum and Lactobacillus fructivorans in the investigation of issues within Lactobacillus.
The various areas that Leon M. T. Dicks examines in his Lactic acid study include Food spoilage and Wine. His Biochemistry research includes elements of Food Preservatives and Bacteria. His study in the field of Bacteriocin and Probiotic is also linked to topics like Extramural.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
Isolation, purification and partial characterization of plantaricin 423, a bacteriocin produced by Lactobacillus plantarum
C. A. Van Reenen;L. M. T. Dicks;M. L. Chikindas.
Journal of Applied Microbiology (1998)
Proposal To Reclassify Leuconostoc oenos as Oenococcus oeni (corrig.) gen. nov., comb. nov.
L. M. T. Dicks;F. Dellaglio;M. D. Collins.
International Journal of Systematic and Evolutionary Microbiology (1995)
Functions and emerging applications of bacteriocins.
Michael L. Chikindas;Richard Weeks;Djamel Drider;Vladimir A. Chistyakov.
Current Opinion in Biotechnology (2018)
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.
International Journal of Food Microbiology (1998)
Lactobacillus plantarum isolated from molasses produces bacteriocins active against Gram-negative bacteria
S.D. Todorov;L.M.T. Dicks.
Enzyme and Microbial Technology (2005)
Characterization of pentocin TV35b, a bacteriocin-like peptide isolated from Lactobacillus pentosus with a fungistatic effect on Candida albicans
D. J. Okkers;L. M. T. Dicks;M. Silvester;J. J. Joubert.
Journal of Applied Microbiology (1999)
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.
Journal of Applied Microbiology (2000)
Boza, a natural source of probiotic lactic acid bacteria.
S. D. Todorov;M. Botes;Claudia Guigas;U. Schillinger.
Journal of Applied Microbiology (2007)
Mode of action of lipid II-targeting lantibiotics.
R. Bauer;L.M.T. Dicks.
International Journal of Food Microbiology (2005)
Isolation and characterization of fructophilic lactic acid bacteria from fructose-rich niches
Akihito Endo;Yuka Futagawa-Endo;Leon M.T. Dicks.
Systematic and Applied Microbiology (2009)
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