As a researcher, I am interested in the response of microorganisms to environmental conditions, known as microbial physiology. My main focus is on Environmental Microbiology and Food Microbiology. After completing my Ph.D. dissertation, I continued to explore the use of microorganisms for biodegrading toxic compounds to restore contaminated soil and water. This involves studying the role of biofilms in shaping microbial communities and the production of biosurfactants for bioremediation. Recently, my research has focused on bacterial biosurfactants and their impact on the production and dissemination of biofilms. Another area of my research is the spread of antibiotic-resistant strains, which is a significant problem. To address this, we utilize antibiotic-resistant bacteria and genes as indicators of the impact of human activities on various ecosystems. In Food Microbiology, I investigate the characterization of natural antimicrobials in spices, such as oregano, and their potential applications in food. I also study the role of lactic acid bacteria in the production of traditional fermented products and the use of LAB metabolites for food bioprotection. Predictive microbiology is one of the tools we use to assess the effect of processing conditions on the microbial safety of foods. For most of my studies, I use culture-dependent methods and complement them with analytical methods and statistically driven experimental designs.