I am a food microbiologist and biotechnologist with a research area focused on the exploration of indigenous microorganisms from natural resources, development of thermo-tolerant microbes to produce beneficial metabolites and conduct genetic engineering techniques to understand the phenotype change, gene expression, and its regulation. I am working with several microorganisms including bacteria genus (Lactobacillus sp., Bacillus sp., and Escherichia coli) and yeast genus (Kluyveromyces sp., Saccharomyces sp., Candida sp., and Pichia sp.)