Microbial persistence

Microbial persistence in extreme food-relevant environments

Our lab studies how bacteria and fungi persist under extreme food-relevant environments and how to better manage them. The physiological features of microbes contribute to their tolerance to thermal processing, acidity, desiccation, and oxygen and nutrient limitations.  We also examine pathogens in low moisture food systems like peanut butter.

Better control over complex microbiota improves sustainability by reducing food waste and optimizing processing activities, like sanitation, to reduce water, chemical, and energy demand.

Volume 87 • Number 1 • December 2020 • Cover photograph: Exophiala spp, extremotolerant yeast. biosynthesized melanin, which pigments their cell wall and is secreted into an extracellular polymeric matrix, provides protection from environmental stresses. Courtesy of Doctoral Student Shiyu Cai; Copyright © 2020 Cai et al

Microbial Extremotolerance in Juice

Publications:

The role of heat resistance in yeast spoilage of thermally processed foods: highlighting the need for a probabilistic, systems-based approach to microbial quality

Thermoresistance in black yeasts is associated with halosensitivity and high pressure processing tolerance but not with UV tolerance or sanitizer tolerance

Intermediate thermoresistance in black yeast asexual cells variably increases with culture age, promoting survival and spoilage in thermally processed shelf-stable foods