期刊名称：Proceedings of the National Academy of Sciences
印刷版ISSN：0027-8424
电子版ISSN：1091-6490
出版年度：2021
卷号：118
期号：22
页码：1
DOI：10.1073/pnas.2107754118
出版社：The National Academy of Sciences of the United States of America
摘要：Todd R. Klaenhammer (1951–2021) dedicated his professional life to the study of bacteria of importance to food. He conducted his doctorate under the guidance of Larry McKay at the University of Minnesota, who inspired him to apply the newest advances in bacterial genetics to the lactic acid bacteria, responsible for many food fermentations. Todd stood out from his peers at an early age. He was offered a position and started his 40-year academic career in the prestigious Food Science Department at North Carolina State University before he had even defended his doctorate. Todd always had a singular focus. While most food scientists followed the lead of the funding agencies and “better” journals by working on foodborne pathogens responsible for infectious diseases, he preferred to study the beneficial bacteria associated with food. Todd forged his illustrious career by working on commercially important bacteria, such as the dairy starter cultures responsible for cheese fermentations and probiotics that were associated with diverse health benefits. Over his long career, Todd managed to combine fundamental science with commercially relevant research. It is a measure of his accomplishments that you could spend a long time in your university library reading the many influential scientific articles Todd wrote, but if you took a lunch break and went to the dairy section of the canteen you could also choose from a variety of cheeses that were made with phage-resistant starter cultures that he generated, or perhaps enjoy a yogurt formulated with some of the health-promoting probiotics he pioneered. Todd R. Klaenhammer. Image credit: North Carolina State University/Marc Hall. Throughout his career, Todd navigated the food microbiology research landscape with flair and intuition. He was always true to his favored lactic acid bacteria, but he repeatedly and skillfully adjusted the focus of his laboratory group, often leading the field.
