Biocontrol of bacterial pathogens on ready-to-eat vegetables
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