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Genetic analysis of weak acid adaptation in the food spoilage yeast Zygosaccharomyces bailii
Reference
D13918
Principal Investigator / Supervisor
Professor Peter William Piper
Co-Investigators /
Co-Supervisors
Institution
University College London
Department
Structural Molecular Biology
Funding type
Research
Value (£)
181,556
Status
Completed
Type
Research Grant
Start date
01/10/2000
End date
31/03/2004
Duration
42 months
Abstract
The project aims to identify genes of weak acid adaptation in the food spoilage yeast Zygosaccharomyces bailii, that allow this organism to grow in the presence of the weak acid preservatives used by the food and drink industry. It will seek: 1) to identify and clone the Z. bailii plasma membrane proteins induced by weak acid stress, the approach that proved invaluable in identifying key activities of weak acid adaptation in baker's yeast; 2) to isolate Z. bailii genes that complement the weak acid sensitivity of the S. cerevisiae pdr12 mutant; and 3) to disrupt genes in Z. bailii itself, thereby obtaining evidence of their importance for weak acid adaptation. The work should identify potential targets for new preservation strategies.
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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