Dr Yuwei Xiang
Postdoctoral Research Fellow, Lactic Acid Bacteria Applications
School of Agriculture and Food Sustainability
Researcher biography
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.