Walker, M.Sumby, K.M.Gardner, J.Sundstrom, J.Watson, T.Grbin, P.Jiranek, V.2023-05-042023-05-042017https://hdl.handle.net/2440/138206Project Number: UA1302This project sought to generate ‘fit-for-purpose’ yeast and lactic acid bacterial (LAB) strains better suited to problematic wine and juice conditions via Directed Evolution (DE). DE involves growing an organism in a stressful environment where it can mutate and adapt over time. Screening of DE populations and LAB isolates from un-inoculated fermentations has generated 5 yeast and 8 LAB improved strains. The molecular basis behind the observed improved performance during fermentation was also investigated. Our findings demonstrate the feasibility of this approach to generate more efficient yeast and LAB strains tailored for juice and wines with multiple stressors.en© The University of Adelaide 2017Report2021-09-27440321Walker, M. [0000-0002-6934-3787]Sumby, K.M. [0000-0002-1833-2025]Gardner, J. [0000-0002-4215-955X]Sundstrom, J. [0000-0002-4898-3101]Grbin, P. [0000-0002-7997-6131]Jiranek, V. [0000-0002-9775-8963]