Wisconsin Energy Institute

James Steele

James Steele

Professor, Food Science




(608) 262-5960

Energy Expertise: 

James Steele's research group examines the genetics and physiology of lactic acid bacteria. This group of organisms is used in a variety of food and industrial fermentations, as well as probiotics. The group's primary focus is on Lactobacillus casei, and researchers are interested in how selective pressure in different environments strains has resulted in variations in gene content.