- Stress tolerance in fungi - to kill a spoilage yeast.
- Current Opinion in Biotechnology
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- Faculty of Science (FNWI)
- Swammerdam Institute for Life Sciences (SILS)
The fungal spoilage of ingredients of food manufacture is an economic problem, often causes product loss and may constitute a health hazard. To effectively combat fungal food spoilage, a mechanistic understanding of tolerance for, and adaptation to, the preservation method used is crucial. Both are dependent on the genetic make-up and growth history of the organism. In the post-genomic era we are arriving at a situation in which, in the model organism Saccharomyces cerevisiae, physiological data, classical molecular biology and whole-genome responses can be combined to obtain explanatory and predictive models for growth. For food spoilage fungi we have not yet reached such a level of understanding, but we may use the knowledge gained for S. cerevisiae for the prevention of spoilage.
(c) 2005 Elsevier Ltd. All rights reserved.
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