This project involves the application of naturally occurring lactic acid bacteria (LAB) on ready-to-eat vegetables, which have antagonistic activity against bacterial pathogens, such as Listeria monocytogenes and Salmonella. We have more than 850 LAB from a variety of different vegetables and fruits in our culture collection. We're examining their mechanism of antimicrobial action, the effects on shelf-life, sensory properties of the vegetables, and their genome sequences.

Location: St Lucia

Primary supervisor: Associate Professor Mark Turner

Before you apply: contact the primary supervisor for more details

Project members

Professor Mark Turner

Affiliate Professor
Centre for Nutrition and Food Sciences
Professor and Academic Senior Lead
School of Agriculture and Food Sciences