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
Deputy Head of School
School of Agriculture and Food Sciences