Biodiversity and heterogeneity of spoilage yeasts in relation to food preservation

Lead Research Organisation: University of Nottingham
Department Name: School of Life Sciences


The objective of this study is to obtain a functional description of a range of spoilage yeast strains (mostly from one species) to quantify the minimum preservation level (pH and acid concentration) that is needed to reduce spoilage risk to acceptable levels. In addition, causes of population heterogeneity and single cell behaviour will be investigated (e.g. by single cell transcriptomics and genome wide association studies (GWAS)) as these may contribute significantly to the variability in within and between strain extreme acid resistance.


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Studentship Projects

Project Reference Relationship Related To Start End Student Name
BB/T508949/1 01/10/2019 31/03/2024
2397613 Studentship BB/T508949/1 01/10/2019 30/03/2024 Joseph Violet