witthuhn
Corli Witthuhn(1969)
Born in Bloemfontein, South Africa

Education:
1988 - 1990
BSc (Microbiology and Chemistry), University of the Free State, Bloemfontein, South Africa.
1991
B.Sc. Hon (Microbiology), University of the Free State, Bloemfontein, South Africa.
1992 - 1993
MSc in Microbiology, University of the Free State, Bloemfontein, South Africa.
1995 - 1998
PhD in Microbiology, University of the Free State, Bloemfontein, South Africa.

E-mail: rcwit@sun.ac.za
Research interests:
Food microbiology, including the detection of the heat-tolerant spoilage microbe, Alicyclobacillus in fruit juices and concentrates. A further interest is the detection of microbial species that survive the pasteurisation process during wine and food production in South Africa.
Molecular approaches in the detection and identification of microbes in foods, such as the detection of Enterobacter sakazakii in infant milk formula.
Probiotics and food fermentation, including the production of Kefir, a probiotic fermented milk produced from Kefir grains, consisting of a complex microbial community. We are currently investigating the production of bacteriocins by the LAB present in the Kefir grains.

Professional experience:
1999 - 2002 Lecturer, Department of Food Science, Stellenbosch University, Stellenbosch, South Africa
2003 - Senior Lecturer, Department of Food Science, Stellenbosch University, Stellenbosch, SA

Awards:
1996 United Nations Education, Science and Culture Organisation (UNESCO): Short term fellowship
July 1996 American Pathological Society (APS): Best student oral presentation, American Pathological Society (APS) Meeting, Indianapolis, Indiana, USA ;
2001 Federation of European Microbiological Societies (FEMS): Young Scientist Grant
July 2001 3rd International Symposium on Propionibacteria: Third prize in the poster competition, 3rd International Symposium on Propionibacteria, Zurich, Switzerland
   
References:
See: www.pubmed.com under “Witthuhn RC” for publications

Related articles on this website:
=====
Identification of probiotic microorganisms in South African products using PCR-based DGGE analysis
 
 

«Back