Award details

Proteomic characterisation of signalling pathways that mediate adaptation to acid pH in spoilage yeast

Reference	D15224
Principal Investigator / Supervisor	Dr Peter Coote
Co-Investigators / Co-Supervisors
Institution	University of St Andrews
Department	Biology
Funding type	Research
Value (£)	170,024
Status	Completed
Type	Research Grant
Start date	01/10/2001
End date	01/10/2004
Duration	36 months

Abstract

Spoilage of foods and beverages by yeasts and moulds is a widespread economic problem. These organisms spoil products because they are able to adapt and grow under the extreme environmental conditions, such as acid pH, that are often used to preserve foods. Little is known about the physiological and molecular mechanisms that confer the ability to grow at very low pH. Thus, we aim to use proteomics to: (i) identify and characterise the function of proteins that allow yeast to adapt and grow at acid pH, and (ii) describe the key proteins involved in signalling acid stress that allow yeasts to perceive and activate an adaptive response. This should identify novel protein targets, and thus new routes, to prevent or reduce spoilage of foods.

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

I accept the terms and conditions of use (opens in new window)

export PDF file

back to list new search