Overview
Background
Yuwei Xiang holds a bachelor's degree in Food Science and Technology (2019) from the University of Shanghai for Science and Technology (USST, China). She earned her PhD in Food Microbiology (2024) from the University of Queensland (Australia). After completing her PhD, she pursued an academic career as a postdoctoral researcher in the lab of Prof. Mark Turner. Her research specializes in lactic acid bacteria (LAB) and their applications in food fermentation and biotechnology, with a focus on exploring the genetic mechanisms of LAB to enhance osmoresistance, particularly under high c-di-AMP conditions.
Research Areas
- Lactic Acid Bacteria (LAB): I study the roles of LAB in food fermentation, with a focus on their genetic and metabolic responses to environmental stresses.
- Osmoresistance and c-di-AMP Pathways: My research investigates the genetic regulation of osmoresistance in LAB, aiming to improve their robustness in industrial fermentation processes.
- Current Projects
- Investigating LAB from plant-based sources for potential applications in food fermentation and innovative food ingredients production.
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Keywords: Lactic acid bacteria, food fermentation, osmoresistance, c-di-AMP, gene regulation, biotechnology.
Availability
- Dr Yuwei Xiang is:
- Not available for supervision
Qualifications
- Doctor of Philosophy of Microbiology, The University of Queensland
Research impacts
My research on lactic acid bacteria (LAB) plays a crucial role in advancing the food and beverage industry by developing more robust and efficient fermentation processes. I am focused on creating LAB strains that are better suited for industrial applications, particularly in enhancing the texture and flavour of plant-based dairy alternatives.
Key Contributions:
- Sustainable Production: My work promotes the use of non-genetically modified (non-GM) LAB strains in fermentation. This supports the production of clean-label food products, aligning with consumer preferences for natural and minimally processed foods and contributing to a more sustainable food system.
- Industrial Benefits: By optimizing fermentation processes, my research improves the sensory profile of plant-based dairy alternatives, increasing their acceptability and market appeal. This innovation is helping to bridge the gap between traditional and alternative dairy products, offering consumers high-quality, plant-based options.
Works
Search Professor Yuwei Xiang’s works on UQ eSpace
2024
Other Outputs
Mechanisms of osmoresistance in industrial Lactococcus cremoris
Xiang, Yuwei (2024). Mechanisms of osmoresistance in industrial Lactococcus cremoris. PhD Thesis, School of Agriculture and Food Sustainability, The University of Queensland. doi: 10.14264/3d1cc07
2023
Journal Article
Cyclic-di-AMP signalling in lactic acid bacteria
Turner, Mark S., Xiang, Yuwei, Liang, Zhao-Xun, Marcellin, Esteban and Pham, Huong Thi (2023). Cyclic-di-AMP signalling in lactic acid bacteria. FEMS Microbiology Reviews, 47 (3) fuad025, 1-16. doi: 10.1093/femsre/fuad025
2021
Journal Article
Cyclic di-AMP oversight of counter-Ion osmolyte pools impacts intrinsic cefuroxime resistance in Lactococcus lactis
Pham, Huong Thi, Shi, Wen, Xiang, Yuwei, Foo, Su Yi, Plan, Manuel R., Courtin, Pascal, Chapot-Chartier, Marie-Pierre, Smid, Eddy J., Liang, Zhao-Xun, Marcellin, Esteban and Turner, Mark S. (2021). Cyclic di-AMP oversight of counter-Ion osmolyte pools impacts intrinsic cefuroxime resistance in Lactococcus lactis. mBio, 12 (2) e00324-21, 1-18. doi: 10.1128/mBio.00324-21
Media
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