Experimental: Wetlab Team

Cheese Engineering

Project Leads: Rachelle Smith, Hanen Su

Fungal spoilage of cheese can have major economic losses due to food safety issues, additional work to remove it, product losses and waste, and reduction of quality. Our team is researching how to inhibit the growth of penicillium fungus on soft cheeses by engineering Lactococcus lactis to express antifungal agents such as chitinases, glucanases, antifungal peptides.

Find our full, multi-page poster here.