John Bowman

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Professor of Microbiology

University of Tasmania

Australia

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About

John Bowman is a Professor of Microbiology at the University of Tasmania. His research focuses on microbial interactions in various contexts, including dementia care, aquaculture, and food safety. Recent publications include investigations into the oral microbiome of individuals with dementia, gastrointestinal bacteria in Atlantic salmon, and the effects of fat content on meat preservation. His work contributes significantly to the understanding of microbial dynamics in health and food security.

Recent Grants

Grant: Close

Energiser microbes: shedding new light on rhodopsin bioenergetics

Open Date: 2021-01-01

Close Date: 2024-01-01

Grant: Close

Atlantic salmon gut flora assessment in the Bruny region in 2016

Open Date: 2016-01-01

Close Date: 2016-01-01

Grant: Close

In-Vitro testing of the Effect of Feed Ingredients on Atlantic Salmon Gastrointestinal Tract Bacteria

Open Date: 2016-01-01

Close Date: 2016-01-01

Grant: Close

Predictive models.

Open Date: 2016-01-01

Close Date: 2017-01-01

Grant: Close

Principal research organisation in microbial ecology and physiology

Open Date: 2016-01-01

Close Date: 2019-01-01

Articles (21)

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2021

Collaborators (4)

Rosalind Deaker

University of Sydney

AUSTRALIA

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Anna King

Professor

University of Tasmania

AUSTRALIA

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Ricardo Rocha Pavan da Silva

Ohio State University

UNITED STATES

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silvana bettiol

University of Tasmania

AUSTRALIA

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John Bowman

Research Interests

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About

Recent Grants

Articles (21)

The Effect of 6‐Week Advanced Oral Care on Oral Microbiome and Mycobiome Composition in People With Dementia Living in Residential Aged Care

Characterization of bacteria colonizing the mucosal layer of the gastrointestinal tract of Atlantic salmon farmed in a warm water region

The Effects of Fat Content on the Shelf-Life of Vacuum-Packed Red Meat

The Effects of Fat Content on the Shelf-Life of Vacuum-Packed Red Meat

Endophytic bacterial and fungal communities of mustard tuber (Brassica juncea var. tumida Tsen et Lee) and preliminary identification of glucosinolate-degrading strains

A comparison of visual and molecular methods for inferring biological communities in aquaculture enriched sediments - Impact assessment and cost-benefit analysis

Effects of intrinsic characteristics of Salmonella enterica strains isolated from foods and humans, and their interaction with food matrices during simulated gastric conditions

Linking intraspecies variability of Salmonella enterica isolates under acidic conditions to genotype

Proteins of the food-borne pathogen Listeria monocytogenes strain F2365 relevant to lethal acidic stress and during rapid inactivation

Time from feeding impacts farmed Atlantic salmon (Salmo salar) gut microbiota and faecal score

Genome-wide and constrained ordination-based analyses of EC code data support reclassification of the species of Massilia La Scola et al. 2000 into Telluria Bowman et al. 1993, Mokoshia gen. nov. and Zemynaea gen. nov.

International Committee on Systematics of Prokaryotes: Subcommittee on the Taxonomy of Aerobic Bacteroidetes (formerly Flavobacterium and Cytophaga-like bacteria). Minutes of the open meeting, 10 July 2019, Glasgow, UK

The efficacy of preharvest application of electrolyzed water and chemical sanitizers against foodborne pathogen surrogates on leafy green vegetables

Identification of pH-specific protein expression responses by Campylobacter jejuni strain NCTC 11168

International Committee on Systematics of Prokaryotes: Subcommittee on the taxonomy of aerobic Bacteroidota. Minutes of the online meeting 25 April 2023

The effects of glucose on microbial spoilage of vacuum-packed lamb

Environmental influences shaping microbial communities in a low oxygen, highly stratified marine embayment

Modelling viability of Listeria monocytogenes in paneer

Characterisation of Listeria monocytogenes food-associated isolates to assess environmental fitness and virulence potential

Effect of abattoir, livestock species and storage temperature on bacterial community dynamics and sensory properties of vacuum packaged red meat

Heat resistance and genomics of spoilage Alicyclobacillus spp. Isolated from fruit juice and fruit-based beverages

Collaborators (4)

Rosalind Deaker

Anna King

Ricardo Rocha Pavan da Silva

silvana bettiol

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