Rate My Professor Miguel De Barros Lopes

Dr Miguel de Barros Lopes is a researcher affiliated with the School of Agriculture, Food and Wine in the College of Sciences at Adelaide University. He is eligible to supervise Masters and PhD students by emailing to discuss availability. His academic background includes a Bachelor of Science from the University of Oregon and a PhD from the University of California, where he researched genes involved in pheromone signalling in fungi. He joined the University of South Australia in 2004, teaching microbiology as well as invertebrate and vertebrate biology courses. His research specializations encompass the genetics of the yeast Saccharomyces, ecology of fungi in foods, wines, and natural systems, and interactions between animals and microbes.

Throughout his career, de Barros Lopes has contributed to key advancements in yeast genetics, wine microbiology, and microbial ecology. Selected publications include: "Efflux pump-driven antibiotic and biocide cross-resistance in Pseudomonas aeruginosa isolated from different ecological niches: a case study in the development of multidrug resistance in environmental hotspots" (Microorganisms, 2020, Scopus citations: 86); "Parker et al. Factors Contributing to Interindividual Variation in Retronasal Odor Perception from Aroma Glycosides: The Role of Odorant Sensory Detection Threshold, Oral Microbiota, and Hydrolysis in Saliva" (Journal of Agricultural and Food Chemistry, 2020); "Siebert et al. Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines" (Journal of Agricultural and Food Chemistry, 2018, Scopus citations: 68); "Genetic diversity of Dekkera bruxellensis yeasts isolated from Australian wineries" (FEMS Yeast Research, 2007, Scopus citations: 83); "Genetic determinants of volatile-thiol release by Saccharomyces cerevisiae during wine fermentation" (Applied and Environmental Microbiology, 2005, Scopus citations: 102); "Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains" (FEMS Microbiology Letters, 2004, Scopus citations: 117); "Differentiation and species identification of yeasts using PCR" (International Journal of Systematic Bacteriology, 1998, Scopus citations: 85). These works demonstrate his expertise in yeast strain identification, fermentation processes, wine aroma compounds, and antimicrobial resistance mechanisms.