Mechanisms of heat resistance of food spoilage fungi (10254)

Project nummer: 10254

Omschrijving van het onderzoek

Spoilage by fungi represents an enormous loss of food supplies. An important way to overcome this is to pasteurize foods and drinks. Most fungi are efficiently killed by pasteurization. However, (asco)spores of different fungal species survive this treatment. In fact, heat induces outgrowth of these spores that normally exist in a resting state. As a result, foods and drinks are spoiled by fungal biomass after pasteurisation. Although these ascospores belong to the most resilient cells described, the way these spores protect themselves against heat is an enigma. The aim of this project, which is a collaboration between CBS Fungal Biodiversity Centre and Molecular Microbiology (Utrecht University) is to elucidate the mechanisms of heat resistance of ascospores. Comparing the molecular composition of resting and germinating spores of both strains will enable us to identify genes and molecules involved in heat resistance. This will lead to novel strategies to prevent spoilage of food products, but will also teach us how molecules and cells can be better protected.

Gebruikers

Six companies and one university are involved in this project.

Projectleider

Dr. J. Dijkserhuis
Koninklijke Nederlandse Akademie van Wetenschappen
Centraalbureau voor de Schimmelcultures
Postbus 85167
3508 AD UTRECHT

Status van het project

Startdatum:	17-11-2008
Einddatum:	30-04-2013

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