Professor Mark Turner
Professor

Mark Turner

Email: 
Phone: 
+61 7 336 57364

Background

Mark is a Professor of food microbiology and serves as a Deputy Head of the School of Agriculture and Food Sustainability (since 2019). He leads a research team focused on food safety, quality, and fermentation. He is also a Deputy Lead of the Innovative Ingredients program at the Food and Beverage Accelerator (FaBA), funded by the Australian Trailblazer university program scheme. After completing his PhD at Queensland University of Technology (QUT) under Prof Phil Giffard's supervision, he underwent postdoctoral training in Prof John Helmann's laboratory at Cornell University, USA (1999-2000), and at the CRC for Diagnostic Technologies, QUT (2000-01). He subsequently supported his position through a Dairy Australia Fellowship (2001-03) and an NHMRC New Investigator Grant (2004-06). In 2007, he joined UQ as an academic specialising in food microbiology.

Mark's research is currently funded by Agrifutures Australia, and he has received past funding from ARC Discovery, ARC Industrial Transformation Research Hub, ARC Industry Transformation Training Centre, and ARC Linkage schemes. He has also been supported by Horticulture Innovation (HIA), Dairy Innovation Australia Ltd (DIAL), and the Geoffrey Gardiner Dairy Foundation (GGDF). His research primarily focuses on lactic acid bacteria applications, plant-based dairy alternative fermentations, precision fermentation and biocontrol food applications targeting pathogens like Campylobacter and Listeria monocytogenes. He has successfully supervised 20 PhD and MPhil students to completion and currently supervises 3 postdoctoral research fellows and 2 PhD students.

Mark contributes to teaching in food microbiology, food safety, and food biotechnology subjects at UQ. He is a Fellow of both the Australian Society for Microbiology (FASM) and the Australian Institute of Food Science and Technology (FAIFST), and serves on the editorial boards of mBio, the Journal of Food Protection, and Food Australia. He has received the 2017 Keith Farrer Award of Merit and the 2023 President's Award from the Australian Institute of Food Science and Technology (AIFST) for service to the food industry and the Institute. Additionally, Mark holds the position of Secretary and Affiliate Council Delegate in the Australian Association for Food Protection (AAFP), the affiliate of the International Association for Food Protection (IAFP).

Availability

Professor Mark Turner is:
Not available for supervision
Media expert

Fields of research

Biological Sciences Engineering Food sciences Microbiology

Qualifications

  • Doctor of Philosophy, Queensland University of Technology

Research interests

  • Biocontrol of pathogens and spoilage organisms on foods

    This research area involves the isolation and identification of naturally occurring lactic acid bacteria (LAB) on fresh vegetables and meat which have antagonistic activity against bacterial pathogens, such as Listeria monocytogenes and Campylobacter on ready-to-eat vegetables and meats, as well as spoilage fungi of dairy foods. This work is funded by Agrifutures.

  • Fermentation of plant-based dairy alternatives

    This project involves screening plant-dervied lactic acid bacteria from our large collection (~600 isolates) for their abilities to acidify and enhance flavour and texture of plant-based substrates. These include nut-based milks. Identification and characterisation of lactic acid bacteria with potential will follow and initial steps in the development of novel fermented foods will be trialled. Techniques include acidification trials, 16s rDNA sequencing, whole genome sequencing, gene inactivation/overexpression, adaptive laboratory evolution (ALE), flavour volatile analysis (GC-MS) and texture analysis. This project is a collaboration with researchers at the Technical University of Denmark (DTU).

Search Professor Mark Turner’s works on UQ eSpace

110 works between 1997 and 2025
All (110) Journal Article (100) Book Chapter (3) Conference Publication (7)

1 - 20 of 110 works

2025

Journal Article

Differences in the growth, acidification, and proteolytic activities of Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus thermophilus in camel and cow milk fermentation

Chelladhurai, Kobika, Warakaulle, Santhoshani, Ali, Sifatun Nesa, Turner, Mark S., Ayyash, Mutamed and Kamal-Eldin, Afaf (2025). Differences in the growth, acidification, and proteolytic activities of Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus thermophilus in camel and cow milk fermentation. International Dairy Journal, 160 106075, 106075. doi: 10.1016/j.idairyj.2024.106075

Differences in the growth, acidification, and proteolytic activities of Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus thermophilus in camel and cow milk fermentation

2024

Journal Article

Corrigendum to: Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons [Food Microbiol. 115 (2023) 104337] (Food Microbiology (2023) 115, (S0740002023001247), (10.1016/j.fm.2023.104337))

Wätjen, Anders Peter, De Vero, Luciana, Núñez Carmona, Estefania, Sberveglieri, Veronica, Huang, Wenkang, Turner, Mark S. and Bang-Berthelsen, Claus Heiner (2024). Corrigendum to: Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons [Food Microbiol. 115 (2023) 104337] (Food Microbiology (2023) 115, (S0740002023001247), (10.1016/j.fm.2023.104337)). Food Microbiology, 117 104371, 1-2. doi: 10.1016/j.fm.2023.104371

Corrigendum to: Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons [Food Microbiol. 115 (2023) 104337] (Food Microbiology (2023) 115, (S0740002023001247), (10.1016/j.fm.2023.104337))

2023

Journal Article

Utilization of plant derived lactic acid bacteria for efficient bioconversion of brewers' spent grain into acetoin

Wätjen, Anders Peter, Øzmerih, Süleyman, Shetty, Radhakrishna, Todorov, Sanne Kjærulf, Huang, Wenkang, Turner, Mark S. and Bang-Berthelsen, Claus Heiner (2023). Utilization of plant derived lactic acid bacteria for efficient bioconversion of brewers' spent grain into acetoin. International Journal of Food Microbiology, 406 110400, 110400. doi: 10.1016/j.ijfoodmicro.2023.110400

Utilization of plant derived lactic acid bacteria for efficient bioconversion of brewers' spent grain into acetoin

2023

Journal Article

The impact of Kakadu Plum (Terminalia ferdinandiana) fruit powder and its pectic oligosaccharides on the growth, survival and antimicrobial activity of probiotic bacteria in milk

Almutairi, Batlah, Turner, Mark S., Fletcher, Mary T. and Sultanbawa, Yasmina (2023). The impact of Kakadu Plum (Terminalia ferdinandiana) fruit powder and its pectic oligosaccharides on the growth, survival and antimicrobial activity of probiotic bacteria in milk. Food Bioscience, 56 103445, 1-9. doi: 10.1016/j.fbio.2023.103445

The impact of Kakadu Plum (Terminalia ferdinandiana) fruit powder and its pectic oligosaccharides on the growth, survival and antimicrobial activity of probiotic bacteria in milk

2023

Conference Publication

Unravelling aroma and flavour of algae protein biomass for future food applications

Urlass, Saskia, Wu, Yifei, Nguyen, Thoa T.L., Winberg, Pia, Turner, Mark and Smyth, Heather (2023). Unravelling aroma and flavour of algae protein biomass for future food applications. 3rd Food Chemistry Conference: Shaping a healthy and sustainable food chain through knowledge, Dresden, Germany, 10-12 October 2023.

Unravelling aroma and flavour of algae protein biomass for future food applications

2023

Conference Publication

Optimising aroma and flavour of algae for food applications

Urlass, Saskia, Wu, Yifei, Nguyen, Thoa T.L., Winberg, Pia, Turner, Mark and Smyth, Heather (2023). Optimising aroma and flavour of algae for food applications. 13th Wartburg Symposium, Eisenach, Germany, 3-6 October 2023.

Optimising aroma and flavour of algae for food applications

2023

Journal Article

Leuconostoc performance in soy-based fermentations – survival, acidification, sugar metabolism, and flavor comparisons

Wätjen, Anders Peter, De Vero, Luciana, Carmona, Estefania Núñez, Sberveglieri, Veronica, Huang, Wenkang, Turner, Mark S. and Bang-Berthelsen, Claus Heiner (2023). Leuconostoc performance in soy-based fermentations – survival, acidification, sugar metabolism, and flavor comparisons. Food Microbiology, 115 104337, 1-10. doi: 10.1016/j.fm.2023.104337

Leuconostoc performance in soy-based fermentations – survival, acidification, sugar metabolism, and flavor comparisons

2023

Journal Article

The circular bacteriocin enterocin NKR-5-3B has an improved stability profile over nisin

Wang, Conan K., Huang, Yen-Hua, Shabbir, Fatima, Pham, Huong T., Lawrence, Nicole, Benfield, Aurélie H., van der Donk, Wilfred, Henriques, Sónia T., Turner, Mark S. and Craik, David J. (2023). The circular bacteriocin enterocin NKR-5-3B has an improved stability profile over nisin. Peptides, 167 171049, 171049. doi: 10.1016/j.peptides.2023.171049

The circular bacteriocin enterocin NKR-5-3B has an improved stability profile over nisin

2023

Journal Article

Unravelling the aroma and flavour of algae for future food applications

Urlass, Saskia, Wu, Yifei, Nguyen, Thoa T.L., Winberg, Pia, Turner, Mark S. and Smyth, Heather (2023). Unravelling the aroma and flavour of algae for future food applications. Trends in Food Science and Technology, 138, 370-381. doi: 10.1016/j.tifs.2023.06.018

Unravelling the aroma and flavour of algae for future food applications

2023

Journal Article

Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives

Huang, Wenkang, Dong, Anran, Pham, Huong Thi, Zhou, Cailtin, Huo, Zhaotong, Wätjen, Anders Peter, Prakash, Sangeeta, Bang-Berthelsen, Claus Heiner and Turner, Mark S. (2023). Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives. Food Microbiology, 112 104243, 1-11. doi: 10.1016/j.fm.2023.104243

Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives

2023

Journal Article

Lactobacillus helveticus: health effects, current applications, and future trends in dairy fermentation

Chelladurai, Kobika, Ayyash, Mutamed, Turner, Mark S. and Kamal-Eldin, Afaf (2023). Lactobacillus helveticus: health effects, current applications, and future trends in dairy fermentation. Trends in Food Science and Technology, 136, 159-168. doi: 10.1016/j.tifs.2023.04.013

Lactobacillus helveticus: health effects, current applications, and future trends in dairy fermentation

2023

Journal Article

Cyclic-di-AMP signalling in lactic acid bacteria

Turner, Mark S., Xiang, Yuwei, Liang, Zhao-Xun, Marcellin, Esteban and Pham, Huong Thi (2023). Cyclic-di-AMP signalling in lactic acid bacteria. FEMS Microbiology Reviews, 47 (3) fuad025, 1-16. doi: 10.1093/femsre/fuad025

Cyclic-di-AMP signalling in lactic acid bacteria

2023

Journal Article

Lactiplantibacillus plantarum as an adjunct culture exhibits antifungal activity in shredded Cheddar cheese

Prabawati, Elisabeth K., Turner, Mark S. and Bansal, Nidhi (2023). Lactiplantibacillus plantarum as an adjunct culture exhibits antifungal activity in shredded Cheddar cheese. Food Control, 144 109330, 1-11. doi: 10.1016/j.foodcont.2022.109330

Lactiplantibacillus plantarum as an adjunct culture exhibits antifungal activity in shredded Cheddar cheese

2022

Journal Article

Heat, cold, acid, and bile salt induced differential proteomic responses of a novel potential probiotic Lactococcus garvieae C47 isolated from camel milk

Baig, Mohd Affan, Turner, Mark S., Liu, Shao-Quan, Shah, Nagendra N. and Ayyash, Mutamed M. (2022). Heat, cold, acid, and bile salt induced differential proteomic responses of a novel potential probiotic Lactococcus garvieae C47 isolated from camel milk. Food Chemistry, 397 133774, 133774. doi: 10.1016/j.foodchem.2022.133774

Heat, cold, acid, and bile salt induced differential proteomic responses of a novel potential probiotic Lactococcus garvieae C47 isolated from camel milk

2022

Journal Article

Co-culture with Acinetobacter johnsonii enhances benzalkonium chloride resistance in Salmonella enterica via triggering lipid A modifications

Wilson, Annaleise, Fegan, Narelle and Turner, Mark S. (2022). Co-culture with Acinetobacter johnsonii enhances benzalkonium chloride resistance in Salmonella enterica via triggering lipid A modifications. International Journal of Food Microbiology, 381 109905, 1-10. doi: 10.1016/j.ijfoodmicro.2022.109905

Co-culture with Acinetobacter johnsonii enhances benzalkonium chloride resistance in Salmonella enterica via triggering lipid A modifications

2022

Journal Article

Exploring lactic acid bacteria diversity for better fermentation of plant-based dairy alternatives

Huang, Wenkang, Wätjen, Anders Peter, Prakash, Sangeeta, Bang-Berthelsen, Claus Heiner and Turner, Mark S. (2022). Exploring lactic acid bacteria diversity for better fermentation of plant-based dairy alternatives. Microbiology Australia, 43 (2), 79-82. doi: 10.1071/MA22026

Exploring lactic acid bacteria diversity for better fermentation of plant-based dairy alternatives

2022

Conference Publication

Processing of green seaweed (Ulva sp.) protein biomass to enhance consumer acceptance

Urlass, Saskia , Yates, Abbey , Dong, Anran , Olukomaiya, Oladapo Oluwaseye , Winberg, Pia , Sultanbawa, Yasmina , Turner, Mark and Smyth, Heather (2022). Processing of green seaweed (Ulva sp.) protein biomass to enhance consumer acceptance. TROPAG International Agriculture Conference 2022, Brisbane, QLD, Australia, 31 October-2 November 2022.

Processing of green seaweed (Ulva sp.) protein biomass to enhance consumer acceptance

2021

Journal Article

Potential probiotic Pediococcus pentosaceus M41 modulates its proteome differentially for tolerances against heat, cold, acid, and bile stresses

Baig, Mohd Affan, Turner, Mark S., Liu, Shao-Quan, Al-Nabulsi, Anas A., Shah, Nagendra P. and Ayyash, Mutamed M. (2021). Potential probiotic Pediococcus pentosaceus M41 modulates its proteome differentially for tolerances against heat, cold, acid, and bile stresses. Frontiers in Microbiology, 12 731410, 731410. doi: 10.3389/fmicb.2021.731410

Potential probiotic Pediococcus pentosaceus M41 modulates its proteome differentially for tolerances against heat, cold, acid, and bile stresses

2021

Journal Article

Comparison between cage and free-range egg production on microbial composition, diversity and the presence of Salmonella enterica

Wilson, Annaleise, Chandry, P. Scott, Turner, Mark S., Courtice, Jodi M. and Fegan, Narelle (2021). Comparison between cage and free-range egg production on microbial composition, diversity and the presence of Salmonella enterica. Food Microbiology, 97 103754, 103754. doi: 10.1016/j.fm.2021.103754

Comparison between cage and free-range egg production on microbial composition, diversity and the presence of Salmonella enterica

2021

Journal Article

Invited review: Characterization of new probiotics from dairy and nondairy products—Insights into acid tolerance, bile metabolism and tolerance, and adhesion capability

Ayyash, Mutamed M., Abdalla, Abdelmoneim K., AlKalbani, Nadia S., Baig, Mohd Affan, Turner, Mark S., Liu, Shao-Quan and Shah, Nagendra P. (2021). Invited review: Characterization of new probiotics from dairy and nondairy products—Insights into acid tolerance, bile metabolism and tolerance, and adhesion capability. Journal of Dairy Science, 104 (8), 8363-8379. doi: 10.3168/jds.2021-20398

Invited review: Characterization of new probiotics from dairy and nondairy products—Insights into acid tolerance, bile metabolism and tolerance, and adhesion capability

Current funding

  • 2023 - 2025
    Evaluation of bioprotective bacteria to reduce Campylobacter on raw chicken meat at the end of primary processing (Agrifutures funded project led by QLD DAF)
    Queensland Department of Agriculture, Fisheries and Forestry
    Open grant

Past funding

  • 2019 - 2023
    Unravelling a novel stress-signalling system in bacteria
    ARC Discovery Projects
    Open grant
  • 2019
    Brewing teaching and research infrastructure
    UQ Major Equipment and Infrastructure
    Open grant
  • 2016 - 2020
    Food pathogen biocontrol
    UniQuest Pty Ltd
    Open grant
  • 2016
    Instrumentation for the analysis of cellular and metabolic phenotypes
    UQ Major Equipment and Infrastructure
    Open grant
  • 2014 - 2019
    Dairy Innovation Hub: Transformational Research to Underpin the Future of the Australian Dairy Manufacturing Industry (ARC ITRH grant administered by the University of Melbourne)
    University of Melbourne
    Open grant
  • 2013 - 2018
    Agents of change: Transforming the food industry for Australia, Asia and beyond
    ARC Industrial Transformation Training Centres
    Open grant
  • 2012 - 2015
    Smarter fermentations through starter culture genomics
    ARC Linkage Projects
    Open grant
  • 2011
    Starter Genomics - Phase 1
    Dairy Innovation Australia Limited
    Open grant
  • 2010 - 2011
    Developing biocontrol agents to combat food poisoning bacteria
    Horticulture Australia Limited
    Open grant
  • 2010 - 2014
    Carbon dioxide for extending the shelf-life of milk and dairy products
    Dairy Innovation Australia Limited
    Open grant
  • 2009 - 2013
    Understanding spore-forming bacteria in Australian dairy products
    Dairy Innovation Australia Limited
    Open grant
  • 2009 - 2011
    UQ-Dairy Science Research Program: B: Diary Microbiology
    Dairy Innovation Australia Limited
    Open grant
  • 2009 - 2012
    UQ-Dairy Science Research Program: D: Non-Thermal Processing
    Dairy Innovation Australia Limited
    Open grant
  • 2009
    Development of sophisticated genotyping methods
    UQ School/Centre Co-Funding
    Open grant
  • 2008 - 2009
    Genes involved in oxidative stress resistance and sensitivity in Lactococcus lactis
    UQ New Staff Research Start-Up Fund
    Open grant
  • 2008 - 2009
    Investigations into genes involved in flavour and aroma compound production in the cheese bacterium Lactococcus.
    UQ Early Career Researcher
    Open grant

Availability

Professor Mark Turner is:
Not available for supervision

Supervision history

Current supervision

  • Doctor Philosophy

    Tailoring starter cultures for plant based dairy alternatives

    Principal Advisor

    Other advisors: Associate Professor Sangeeta Prakash

  • Doctor Philosophy

    Mechanisms of osmoresistance in industrial Lactococcus cemoris

    Principal Advisor

    Other advisors: Professor Esteban Marcellin

  • Doctor Philosophy

    Enhancing fermentations by smart starter culture selection

    Principal Advisor

Completed supervision

Enquiries

Contact Professor Mark Turner directly for media enquiries about:

  • Antimicrobials
  • Bacillus
  • Bacteria - in food
  • Biocontrol
  • Dairy microbiology
  • Food bacteria
  • food fermentation
  • food outbreak
  • Food poisoning outbreak
  • Food production
  • Food quality
  • Food safety
  • foodborne outbreak
  • Lactic acid bacteria
  • lactobacillus
  • listeria
  • outbreak investigation
  • Probiotic bacteria
  • salmonella

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