Joanna Sundstrom

Molecular cell biology and cell signalling. Yeast and lactic acid bacteria strain improvement for the wine industry.

Vladimir Jiranek

Nutritional requirements of wine and beer yeasts and their impact on fermentation performance and product quality. Characterisation of yeast physiology and genetics to guide strain optimisation. Extracellular enzyme production by lactic acid bacteria. Inositol...

Michelle Walker

Optimisation of wine yeast (Saccharomyces cerevisiae) through the understanding of cellular metabolism and genetics using classical and recombinant genetic techniques.

Paul Grbin

Role of non-Saccharomyces yeasts in wine production. _x000d_ Growth and development of Dekkera/Brettanomyces yeast in wine. Microbial spoilage of wine._x000d_ Extracellular enzyme production by Lactic acid bacteria. Yeast nitrogen demand in fermentation._x000d_ Use of...