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Wilhelm H. Holzapfel

Wilhelm H. Holzapfel

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Microbiology
Korea
2026

D-Index & Metrics

Microbiology

D-Index
82
Citations
33486
World Ranking
1037
National Ranking
2

Research.com Recognitions

  • 2026 - Research.com Microbiology in Korea Leader Award
  • 2025 - Research.com Microbiology in Korea Leader Award
  • 2022 - Research.com Microbiology in Korea Leader Award

Overview

Wilhelm H. Holzapfel is affiliated with Handong Global University in South Korea. Their research primarily focuses on agricultural and biological sciences, with a strong emphasis on food science and molecular biology. Over their career, they have contributed extensively to the fields of probiotics and fermented foods, microbiota health, and food biotechnology.

Their work spans a range of interconnected topics including:

  • Probiotics and Fermented Foods
  • Gut microbiota and health
  • Microbial Metabolites in Food Biotechnology
  • Protein Hydrolysis and Bioactive Peptides
  • Listeria monocytogenes in Food Safety
  • Food Quality and Safety Studies
  • Microbial Inactivation Methods

Holzapfel's recent publications cover several aspects of probiotics and antimicrobial mechanisms. Notable papers include:

  • "The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods," 2021, published in Nature Reviews Gastroenterology & Hepatology
  • "Antimicrobial properties of Pediococcus acidilactici and Pediococcus pentosaceus isolated from silage," 2021, Journal of Applied Microbiology
  • "Diversity of the bacteriocins, their classification and potential applications in combat of antibiotic resistant and clinically relevant pathogens," 2022, Critical Reviews in Microbiology
  • "Exploring Beneficial/Virulence Properties of Two Dairy-Related Strains of Streptococcus infantarius subsp. infantarius," 2020, Probiotics and Antimicrobial Proteins
  • "Amelioration of Alcohol Induced Gastric Ulcers Through the Administration of Lactobacillus plantarum APSulloc 331261 Isolated From Green Tea," 2020, Frontiers in Microbiology

Holzapfel frequently publishes in the following venues:

  • Probiotics and Antimicrobial Proteins
  • Microorganisms
  • Journal of Applied Microbiology
  • Fermentation
  • INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Collaborative work is a significant aspect of their research. Frequent co-authors include:

  • Svetoslav Dimitrov Todorov
  • Jorge Enrique Vazquez Bucheli
  • Joanna Ivy Irorita Fugaban
  • Yosep Ji
  • Hyeji Kang

Their contributions to biochemistry, genetics, and molecular biology complement their main focus in agricultural and biological sciences, encompassing areas such as biotechnology, nutrition and dietetics, and plant science. This multidisciplinary approach supports their extensive exploration of fermented foods, probiotics, and related bioactive compounds.

Best Publications

  • Lactic acid bacteria of foods and their current taxonomy.

    Michael E. Stiles;Wilhelm H. Holzapfel

  • Taxonomy and important features of probiotic microorganisms in food and nutrition

    Wilhelm H Holzapfel;Petra Haberer;Rolf Geisen;Johanna Björkroth

  • Overview of gut flora and probiotics.

    Wilhelm H Holzapfel;Petra Haberer;Johannes Snel;Ulrich Schillinger

  • Biogenic amines and their production by microorganisms in food

    Unknown

  • Improved screening procedure for biogenic amine production by lactic acid bacteria.

    Sara Bover-Cid;Wilhelm Heinrich Holzapfel

  • Enterococci at the crossroads of food safety

    Charles M.A.P. Franz;Wilhelm H. Holzapfel;Michael E. Stiles

  • Enterococci as probiotics and their implications in food safety

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

  • Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes

    W.H. Holzapfel;Rolf Geisen;U. Schillinger

  • Appropriate starter culture technologies for small-scale fermentation in developing countries.

    Unknown

  • Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

    Jyoti Prakash Tamang;Koichi Watanabe;Wilhelm H. Holzapfel

  • The Genera of Lactic Acid Bacteria

    Brian J. B. Wood;W. H. Holzapfel

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

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

  • 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

  • Introduction to pre- and probiotics

    Wilhelm H Holzapfel;Ulrich Schillinger

  • Safety of probiotics that contain lactobacilli or bifidobacteria.

    Unknown

  • 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

  • The genera Lactobacillus and Carnobacterium

    Unknown

  • 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

  • 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

  • The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods.

    D.S. Nielsen;O.D. Teniola;L. Ban-Koffi;M. Owusu

  • Taxonomic study of Weissella confusa and description of Weissella cibaria sp. nov., detected in food and clinical samples

    K Johanna Björkroth;Ulrich Schillinger;Rolf Geisen;Norbert Weiss

  • Use of starter cultures in fermentation on a household scale

    Wilhelm Holzapfel

  • Degradation of aflatoxin B1 by cell-free extracts of Rhodococcus erythropolis and Mycobacterium fluoranthenivorans sp. nov. DSM44556T

    O.D. Teniola;P.A. Addo;I.M. Brost;P. Färber

Frequent Co-Authors

Charles M. A. P. Franz
Charles M. A. P. Franz Max Rubner-Institut
Ulrich Schillinger
Ulrich Schillinger Ludwig-Maximilians-Universität München
Svetoslav Dimitrov Todorov
Svetoslav Dimitrov Todorov Universidade de São Paulo
Hikmate Abriouel
Hikmate Abriouel University of Jaén
Antonio Gálvez
Antonio Gálvez University of Jaén
Jyoti Prakash Tamang
Jyoti Prakash Tamang Sikkim University
Einar Ringø
Einar Ringø University of Tromsø - The Arctic University of Norway
Giovanna E. Felis
Giovanna E. Felis University of Verona
Michael E. Stiles
Michael E. Stiles CanBiocin (Canada)
Christian Hertel
Christian Hertel German Institute of Food Technologies

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