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Mechanisms of resistance to weak acid preservatives by the food spoilage yeast Zygosaccharomyces bailii
Reference
D13399
Principal Investigator / Supervisor
Professor Julia Davies
Co-Investigators /
Co-Supervisors
Institution
University of Cambridge
Department
Plant Sciences
Funding type
Research
Value (£)
152,412
Status
Completed
Type
Research Grant
Start date
10/11/2000
End date
30/04/2004
Duration
42 months
Abstract
Zygosaccharomyces bailii is one of the most economically-damaging of the food spoilage yeasts. It can adapt to exposure to the weak organic acid preservatives used in the food and drink industry by resisting the intracellular acidification which these agents effect in susceptible yeasts. This study aims to identify and characterise the membrane transport mechanisms involved in pH regulation which confer weak acid resistance. It is hypothesised that plasma membrane anion channels and redox pathways plus vacuolar sequestration mechanisms are critical to adaptation. These will be delineated systematically using a range of biochemical and biophysical techniques including patch clamp electrophysiology; the first application of the latter to Zygosaccharomyces.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
X - not in an Initiative
Funding Scheme
X – not Funded via a specific Funding Scheme
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