Applications-oriented elucidation of germination triggers for Emu Bush seed. The project aims to determine the environmental and genetic mechanisms that currently limit seed germination in Emu Bush (Eremophila) species. The anticipated project outcomes aim to develop new technologies for efficient and mass production of Emu Bush seedlings. The outcomes will improve land restoration by increasing plant diversity and reducing establishment costs, and will also provide the nursery industry with nov ....Applications-oriented elucidation of germination triggers for Emu Bush seed. The project aims to determine the environmental and genetic mechanisms that currently limit seed germination in Emu Bush (Eremophila) species. The anticipated project outcomes aim to develop new technologies for efficient and mass production of Emu Bush seedlings. The outcomes will improve land restoration by increasing plant diversity and reducing establishment costs, and will also provide the nursery industry with novel products for home gardens. The intended project benefits are to increase the diversity of Australian native plants used for restoration and ornamental purposes and to promote the conservation of species in this plant family and its genetic diversity.Read moreRead less
Intelligent bioprocessing for next-generation nutritional yeast extracts. This project aims to provide new, science-based levers for optimising the industrial production of tailormade yeast extracts for food applications. Advanced biochemical and engineering methods will be used to develop new knowledge of the links between yeast growth conditions, cell biochemistry, processing and the flavour and texture profiles of yeast hydrolysates. This understanding will allow the properties of yeast hydro ....Intelligent bioprocessing for next-generation nutritional yeast extracts. This project aims to provide new, science-based levers for optimising the industrial production of tailormade yeast extracts for food applications. Advanced biochemical and engineering methods will be used to develop new knowledge of the links between yeast growth conditions, cell biochemistry, processing and the flavour and texture profiles of yeast hydrolysates. This understanding will allow the properties of yeast hydrolysates to be accurately tuned during yeast production and processing. The resulting process improvements and innovations will increase the efficiency and quality of current yeast extract products and allow the development of new food products.Read moreRead less