• Leveraging community-based sequencing approaches to characterise the dairy microbiome 

  Yap, Min (University College Cork, 2022)

  Microorganisms exist in communities along the food chain and contribute, positively and negatively, to the safety and quality of food products downstream. While traditional culture-based methods usually investigate specific ...
• Characterization and engineering of sugar transporters in the yeast Kluyveromyces marxianus for biotechnological applications 

  Donzella, Lorena (University College Cork, 2022-06-30)

  Sustainable and efficient use of lignocellulosic hydrolysates in yeast-based biorefineries requires the simultaneous consumption of all the sugars present in this raw material, hexoses and pentoses. This represents a key ...
• Evaluating substrate utilisation to target newly identified health-promoting gut bacteria 

  Lordan, Cathy (University College Cork, 2021-12)

  Promoting the growth and/or activity of potentially beneficial human gut microorganisms through the provision of specific substrates has been the subject of many studies over recent decades. Such substrates can include ...
• Application of direct and indirect strain engineering approaches to unlock the potential of the yeasts Zygosaccharomyces parabailii and Kluyveromyces marxianus for bio-based processes 

  Jayaprakash, Pooja (University College Cork, 2022-05-31)

  The efficient implementation of biorefineries to produce bio-based chemicals and fuels requires a sustainable source of feedstock and robust microbial factories. Among others, lignocellulosic biomass represents cheap and ...
• Contribution of the interaction between environment and genotype to flavour and aroma profile in non-traditional yeast 

  Coral Medina, Angela (University College Cork, 2022-10)

  Yeast is used for fermentation in the biotechnology sector and plays a critical role in the production of fermented beverages. The quality of the final product depends on yeast performance and the environmental conditions ...

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