Discovery and characterisation of novel lanthipeptide biopreservatives. The aim of this project is to advance fundamental knowledge of microbial metabolism and provide natural anti-microbial molecules to the Australian food industry. A quarter of the world’s food supply is lost because of microbiological spoilage. Some chemical preservatives have been developed to combat food spoilage organisms, however their chronic impact on human health is the subject of debate. Consumer demand for safe and n ....Discovery and characterisation of novel lanthipeptide biopreservatives. The aim of this project is to advance fundamental knowledge of microbial metabolism and provide natural anti-microbial molecules to the Australian food industry. A quarter of the world’s food supply is lost because of microbiological spoilage. Some chemical preservatives have been developed to combat food spoilage organisms, however their chronic impact on human health is the subject of debate. Consumer demand for safe and natural alternatives is growing. Paradoxically, microbially-produced bioactive peptides may be the key to combating food spoilage organisms and food-borne pathogens. To this end, the project intends to develop an innovative strategy for the discovery, biosynthesis and characterisation of novel anti-microbial lanthipeptides.Read moreRead less
Protein biosensors for detecting smoke exposure of grapes. Bush fires and controlled burns that take place in the vicinity of vineyards can lead to grape contamination with tasteless phenolic glucosides. Their hydrolysis during wine making leads to “smoke taint” – an unpleasant medicinal taste that can render wine undrinkable. We will apply a combination of organic synthesis, protein engineering and directed evolution to develop protein-based biosensors of phenolic glucosides. These biosensors w ....Protein biosensors for detecting smoke exposure of grapes. Bush fires and controlled burns that take place in the vicinity of vineyards can lead to grape contamination with tasteless phenolic glucosides. Their hydrolysis during wine making leads to “smoke taint” – an unpleasant medicinal taste that can render wine undrinkable. We will apply a combination of organic synthesis, protein engineering and directed evolution to develop protein-based biosensors of phenolic glucosides. These biosensors will be used to devise a simple portable colorimetric test that can be performed in the vineyard or the winery. The ability to rapidly determine the level of grape contamination with phenolic glucosides would give Australian wine growers and wine makers a powerful tool to mitigate the effects of bushfires.Read moreRead less