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Mechanisms of Resistance to Weak Acid Preservatives by the Food Spoilage Yeast Zygosaccharomyces Bailii

University of Cambridge
Start date
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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.

Funding Source
Biotechnology and Biological Sciences Research Council
Project number
Bacterial Pathogens
Natural Toxins
Viruses and Prions
Chemical Contaminants