Biodiversity and heterogeneity of spoilage yeasts in relation to food preservation

这项研究的目的是获得一系列腐败酵母菌株(主要来自一个物种)的功能描述，以量化将腐败风险降低到可接受的水平所需的最低保存水平(pH和酸浓度)。此外，还将调查种群异质性和单细胞行为的原因(例如，通过单细胞转录学和全基因组关联研究(GWAS))，因为这些可能对菌株内和菌株之间的极端耐酸性的变异性有很大贡献。

The objective of this study is to obtain a functional description of a range of spoilage yeast strains (mostly from one species) to quantify the minimum preservation level (pH and acid concentration) that is needed to reduce spoilage risk to acceptable levels. In addition, causes of population heterogeneity and single cell behaviour will be investigated (e.g. by single cell transcriptomics and genome wide association studies (GWAS)) as these may contribute significantly to the variability in within and between strain extreme acid resistance.