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Genetic Analysis of Weak Acid Adaptation in the Food Spoilage Yeast Zygosaccharomyces Bailii


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: <OL> <LI> 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; <LI> To isolate Z. bailii genes that complement the weak acid sensitivity of the S. cerevisiae pdr12 mutant; <LI> To disrupt genes in Z. bailii itself, thereby obtaining evidence of their importance for weak acid adaptation.</ol> The work should identify potential targets for new preservation strategies.

University College London
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