![Professor Mark Turner](/sites/default/files/profiles/1924.jpeg)
Overview
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
Qualifications
- Doctor of Philosophy, Queensland University of Technology
Research interests
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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.
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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).
Works
Search Professor Mark Turner’s works on UQ eSpace
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
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
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, 103445. doi: 10.1016/j.fbio.2023.103445
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.
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.
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
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
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
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
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
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
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
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
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
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
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.
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
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
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
2021
Journal Article
An overview of microbial mitigation strategies for acrylamide: Lactic acid bacteria, yeast, and cell-free extracts: Microbial mitigation of acrylamide
Albedwawi, Amal S., Turner, Mark S., Olaimat, Amin N., Osaili, Tareq M., Al-Nabulsi, Anas A., Liu, Shao-Quan, Shah, Nagendra P. and Ayyash, Mutamed M. (2021). An overview of microbial mitigation strategies for acrylamide: Lactic acid bacteria, yeast, and cell-free extracts: Microbial mitigation of acrylamide. LWT- Food Science and Technology, 143 111159, 1-9. doi: 10.1016/j.lwt.2021.111159
Funding
Current funding
Supervision
Availability
- Professor Mark Turner is:
- Not available for supervision
Supervision history
Current supervision
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Doctor Philosophy
Tailoring starter cultures for plant based dairy alternatives
Principal Advisor
Other advisors: Associate Professor Sangeeta Prakash
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Doctor Philosophy
Mechanisms of osmoresistance in industrial Lactococcus cemoris
Principal Advisor
Other advisors: Professor Esteban Marcellin
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Doctor Philosophy
Enhancing fermentations by smart starter culture selection
Principal Advisor
Completed supervision
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2022
Doctor Philosophy
The ecology and persistence of Salmonella enterica in egg production
Principal Advisor
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2020
Doctor Philosophy
Effects of cyclic-di-AMP regulation in Lactococcus lactis
Principal Advisor
Other advisors: Associate Professor Nidhi Bansal
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2019
Doctor Philosophy
Molecular mechanisms of cyclic di-AMP pool regulation in Lactococcus lactis
Principal Advisor
Other advisors: Associate Professor Nidhi Bansal
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2018
Doctor Philosophy
Enhancing the quality of ready-to-eat rice using high pressure processing
Principal Advisor
Other advisors: Professor Bob Gilbert, Professor Jason Stokes
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2017
Doctor Philosophy
Genomic analysis of prophage activation and bacteriophage resistance in industrial Lactococcus lactis
Principal Advisor
Other advisors: Associate Professor Nidhi Bansal
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2017
Doctor Philosophy
Regulation of c-di-AMP in Lactococcus lactis
Principal Advisor
Other advisors: Associate Professor Nidhi Bansal
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2014
Doctor Philosophy
Molecular characterization of Bacillus licheniformis from dairy products
Principal Advisor
Other advisors: Emeritus Professor Hilton Deeth
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2014
Doctor Philosophy
Molecular Identification and Characterisation of Dominant Aerobic Sporeforming Bacteria from Dairy Products
Principal Advisor
Other advisors: Emeritus Professor Hilton Deeth
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2011
Doctor Philosophy
The Application of Spices and Herbs to Control Foodborne Pathogens in Ready to Eat Shrimp
Principal Advisor
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2024
Doctor Philosophy
Modification of aroma and flavour in marine algae for future food applications
Associate Advisor
Other advisors: Professor Heather Smyth
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2022
Master Philosophy
Characterisation of a synbiotic product and its impact on human gastrointestinal microbiota
Associate Advisor
Other advisors: Dr Deirdre Mikkelsen, Associate Professor Nidhi Bansal
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2022
Doctor Philosophy
Developing a new probiotic fermented milk with prebiotics for aflatoxin M1 detoxification
Associate Advisor
Other advisors: Professor Mary Fletcher, Professor Yasmina Sultanbawa
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2020
Doctor Philosophy
Lactobacillus plantarum as a biopreservative for cheese
Associate Advisor
Other advisors: Associate Professor Nidhi Bansal
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2018
Doctor Philosophy
Development of high-moisture shelf-stable rice snacks
Associate Advisor
Other advisors: Professor Jason Stokes, Professor Mike Gidley
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2018
Doctor Philosophy
Metabolic Engineering of propionibacteria's Wood Werkman cycle in Escherichia coli and Saccharomyces cerevisiae
Associate Advisor
Other advisors: Professor Lars Nielsen, Professor Esteban Marcellin
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2016
Doctor Philosophy
Controlled delivery of antibacterials using polycaprolactone matrices for the intravaginal treatment of sexually transmitted infections
Associate Advisor
Other advisors: Associate Professor Kathryn Steadman
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2015
Doctor Philosophy
Facilitating the Process of Controlling Starch Structure Through Starch-branching Enzymes
Associate Advisor
Other advisors: Professor Ian Godwin, Professor Bob Gilbert
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2014
Doctor Philosophy
Polymeric matrix devices for controlled delivery of agents to prevent bacterial and viral infections
Associate Advisor
Other advisors: Professor Nick Shaw
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2014
Doctor Philosophy
Interspecies electron transfer in environmental and engineered syntrophic systems
Associate Advisor
Other advisors: Professor Damien Batstone, Dr Bernardino Virdis
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2012
Doctor Philosophy
Characterization of surface properties and attachment of Campylobacter jejuni and Campylobacter coli to abiotic surfaces
Associate Advisor
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2012
Doctor Philosophy
MICROENCAPSULATION OF PROBIOTICS AND PHARMACEUTICALS IN ALGINATE MICROBEADS BY A NOVEL IMPINGING TECHNOLOGY
Associate Advisor
Other advisors: Professor Bhesh Bhandari
Media
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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