Thomas J. Montville Professor Rutgers University Department of Food Science Food Science Bldg. Room 207 School of Env & Biol Sciences Rutgers University New Brunswick. NJ 08903 (732) 932-9611. Ext 222 FAX - 6776 montville@aesop.rutgers.edu Visit Dr. Montville's Lab!

Food and fermentation microbiology. antimicrobial proteins. bioenergetics

Dr. Montville supervises the Food Safety Microbiology Laboratory and is director of the University's Select Agent Laboratory. His research covers a broad area in which the physiology and metabolism of foodborne microbes are studied to improve the safety and security of the food supply. Current research examines resistance mechanisms of foodborne pathogens. spore heat resistance. and antimicrobial proteins produced by lactic acid bacteria. Members of the laboratory have isolated and speciated new bacteriocinogenic strains of lactic acid bacteria and determined that they inhibit the growth of many pathogens including Listeria monocytogenes and Clostridium botulinum . Current students are examining the relationship between bacteriocin resistance and resistance to antibiotics and antimicrobials used in food. In the biosecurity arena. the Montville Laboratory is determining if spores from nonpathogenic bacteria can be used as research surrogates for dangerous bacteria that might be used by bioterrorist and the relationship between spore heat resistance and virulence genes.

Selected Publications

Montville TJ, De Siano T, Nock A, Padhi S, Wade D. (2006) Inhibition of Bacillus anthracis and potential surrogate bacilli growth from spore inocula by nisin and other antimicrobial peptides. J Food Prot. 69(10):2529-33.

De Siano T, Padhi S, Schaffner DW, Montville TJ. (2006) Growth characteristics of virulent Bacillus anthracis and potential surrogate strains. J Food Prot. 69(7):1720-3.

Bonnet M. Rafi MM. Chikindas ML. Montville TJ. (2006) Bioenergetic mechanism for nisin resistance. induced by the acid tolerance response of Listeria monocytogenes. Appl Environ Microbiol. 72(4):2556-63.

Montville TJ. Dengrove R. De Siano T. Bonnet M. Schaffner DW. (2005) Thermal resistance of spores from virulent strains of Bacillus anthracis and potential surrogates. J Food Prot. 68(11):2362-6.

Yamazaki. K.. Suzuki. M.. Kawai Y. Inoue. N. and Montville. T.J. (2005). Purification and characterization of a novel class IIa bacteriocin. piscicocin CS526. from surimi-associated Carnobacterium piscicola CS526. Appl. Environ. Microbiol. 71:554-557.

Bonnet. M. and Montville. T.J. (2005). Acid tolerant Listeria monocytogenes persist in a fermented model system containing nisin. Ltts. Appl. Micro. 40:237-242.

Montville. T.J. and Matthews. K. R. (2004). Food Microbiology: An Introduction. American Society for Microbiology Press. Washington. D.C.

McEntire. J.C.. Carman. G. C. and Montville. T. J. (2004). Increased ATPase activity is responsible for acid sensitivity of nisin-resistant Listeria monocytogenes ATCC 700302. Appl. Environ. Microbiol. 70:2717-2721.

Yamazaki. K.. Suzuki. M.. Kawai. Y. Inoue. N. and Montville. T.J. (2003). Inhibition of Listeria monocytogenes in cold-smoked salmon by Carnobacterium piscicola CS526 isolated from frozen Surimi. J. Food Protect. 66:1420-1425.

Zhao. L.-H.. Montville. T.J.. and Schaffner. D.W. (2003). Computer simulation of Clostridium botulinum 56A behavior at low spore concentrations. Appl. Environ. Microbiol. 69:845-851.

Li. J.. Chikindas. M. L.. Ludescher. R.D.. and Montville. T.J. (2002). Temperature and surfactant induce membrane modifications that alter Listeria monocytogenes nisin sensitivity by different mechanisms. Appl. Environ. Microbiol. 68: 5904-5910.

Doyle. M. P.. Beuchat. L. R. and Montville. T.J. (eds.) 2001. Food Microbiology: Fundamentals and Frontiers. 2nd edition. American Society for Microbiology Press. Washington. D.C.

Doyle. M. P.. Beuchat. L. R. and Montville. T.J. (eds.) 2001. Microbiologia de los Alimentos Fundamentos y Fronteras. Editorial ACRIBIA. S.A.

Cleveland. J.. Montville . T.J. and Chikindas. M.L. (2001). Bacteriocins: safe food preservatives of the future. Int. J. Food Microbiol. 71:1-20

Herranz. C.. Chen. Y.. Chung. H.J.. Cintas. L.M.. Hernandez. P.E.. Montville. T.J.. and Chikindas. M.L. (2001). Enterocin P selectively dissipates the membrane potential of Enterococcus faecium T136. Applied. Environ. Microbiol. 67:1689-1692.

Chung. H.-J.. Chikindas. M. L and Montville. T. J. (2000). Nisin shares a common mechanism to inhibit mycobacteria yet the kinetics of the events in mycobacterial cell death may differ from that of foodborne pathogens. Ltts. Appl. Microbiol. 31:1-7.