The Marco lab is located in The Department of Food Science & Technology at The University of California, Davis
Research in the Marco lab examines the roles of microorganisms in determining food safety, food quality, and gut health. A common thread to our research is the investigation of the ecology and host-microbe interactions of lactic acid bacteria (LAB) in food systems and the mammalian digestive tract. The broad objective of our studies is to identify the attributes of microorganisms that can be used to guide improvements in food production to benefit human health.
Research in the Marco lab examines the roles of microorganisms in determining food safety, food quality, and gut health. A common thread to our research is the investigation of the ecology and host-microbe interactions of lactic acid bacteria (LAB) in food systems and the mammalian digestive tract. The broad objective of our studies is to identify the attributes of microorganisms that can be used to guide improvements in food production to benefit human health.
LAB NEWS
February 2019 Maria joined the International Scientific Association for Probiotics and Prebiotics (ISAPP) Board of Directors.
January 2019 Our studies on how milk and milk fermented by Lactobacillus casei can prevent impairments to intestinal epithelial barrier integrity in Caco-2 cells was published this month in the Journal of Agricultural and Food Chemistry.
January 2019 We published a paper describing rapid assays to detect Mycoplasma bovis, an important bovine mastitis causing pathogen, in the Journal of Dairy Science. This work was brought about by our collaboration with Drs. Sharif Aly and Terry Lehenbauer in the UCD School of. Veterinary Medicine and with support from the California Dairy Resarch Foundation.
