Keyword: Yeasts

George van der Merwe

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We study the transcriptomic and proteomic adaptation of yeasts to changing nutrient environments, as well as their domestication and fermentation to better understand yeast performance and potentially develop strategies and predictions of fermentation efficiencies and flavour compound production during alcoholic fermentations. We also look at yeast diversity and the unique flavour compounds that could expand product diversity in the wine, beer and cider industries.

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Rebecca Shapiro

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To better study the biology and virulence of fungal pathogens, we are developing new genomic technology platforms for diverse fungal species. We are exploiting CRISPR-Cas9 based technologies to revolutionize the way we do high-throughput functional genomic analysis in fungal pathogens. This is enabling us to map large-scale genetic interaction networks, and uncover genetic factors and pathways that mediate important phenotypes associated with pathogenesis, antifungal drug resistance, and other biological processes associated with fungal infectious diseases.

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Krassimir Yankulov

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We use the budding yeast S.cerevisiae as a model organism to ask how established chromatin structure is preserved or changed during repetitive rounds of DNA replication, and how these structures are transmitted to daughter cells. We study the activity of chromatin factors that are highly conserved in all eukaryotes. Our specific focus is on cell-to-cell variations in gene expression. Most of these variations are mediated by chromatin. We know little about the mechanisms that confer these changes.

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Stephen Seah

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We are interested in microbial enzymes involved in the steroid and aromatic compounds degradation. These enzymes are important for bioremediation of organic pollutants and are potential targets for development of antibiotics against tuberculosis. In collaboration with Dr. Ting Zhou at Agriculture Agri-food Canada, we are isolating and characterizing enzymes capable of detoxifying the mycotoxins, deoxynivalenol and patulin. These mycotoxins contaminate grains and fruit juices.

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