AgreenSkills session, year: 2nd session, 2014
Receiving laboratory: SPO Sciences for Oenology Montpellier, France
Country of origin : Australia
Yeasts associated with Drosophila in winegrowing environments
This project examines the distribution and composition of yeast communities associated with the wine growing area of Languedoc-Roussillon and particularly those associated with Drosophila insects. A modified pyrosequencing database will be produced to accurately assign yeast species. Comprehensive sampling will give information about the composition of yeast species in vineyards. Yeast distribution and diversity will be captured by this project, and will assist in delimiting geographic areas of wine production. The microbial consortia of the emerging pest, Drosophila suzukii will be a particular focus.
I completed my PhD in wine microbiology and molecular biology at the University of New South Wales and the Australian Wine Research Institute in 2005. I conducted postdoctoral training at the University of Geneva in the laboratory of Professor Howard Riezman, with elements of this research communicated in a well-regarded Science publication. Upon my return to Australia in 2007, I was appointed to a competitive academic tenure-track position at the University of Melbourne, which is considered Australia’s leading higher education and research institution. My research now considers microbial and insect ecology in agricultural systems, which is very applicable for study in the well-established and regarded wine regions in France. I am excited to concentrate on research and communication in an intensive laboratory environment in Montpellier in 2015. My medium career goal is to be a well-regarded researcher in wine and agriculture, attracting competitive funding and communicating in quality journals. For my longer-term goals, I aim to become a professor and head of a motivated and committed laboratory. Developing international networks and linkages through this fellowship will provide critical support for me to achieve this aim.
1-Zhang, P, Fuentes, S, Krstic, M, Herderich, M, Barlow, S and Howell, KS. (2015) Within-vineyard, Within-vine and Within-bunch Variability of Rotundone Concentration in Berries of Vitis vinifera L. cv. Shiraz.
2-Howell KS. (2015) Yeast spoilage of food and beverages. Encyclopedia of Food and Health. Elsevier. Accepted for publication January 2015.
3-Padayachee, A, Howell, KS, Day, L and Gidley, MC. (2015) Complexity and health functionality of plant cell wall fibres from fruits and vegetables. Critical Reviews of Food Science and Nutrition. Accepted for publication, September 2013 (IF 4.82; citations 0)
4-Sidari, R, Caridi, A and Howell, KS (2014) Saccharomyces cerevisiae displays biofilm-like morphology in contact with polyphenols associated with wine. Accepted for publication International Journal of Food Microbiology. (IF 3.938; citations 0).
5-Maragkoudakis, PA, Nardi, T, Bovo, B, D’Andrea, M, Howell, KS, Giacomini, G, Corich, V (2013) Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa. International Journal of Food Microbiology 162 (2); 143-151 (IF 3.938; citations 9)
6-Menuz, V., Howell, KS., Epstein, S., Riezman, I., Hengartner, MO, Riezman, R. and Martinou, JC. (2009) HYL-2 ceramide synthase protects C. elegans from anoxia. Science 324; 381-384 (IF 31.02; citations 68)
7-Mukhopadhyay, D., Howell, KS., Riezman, H. and Capitano, G. (2008) Identifying key residues of sphinganine-1-phosphate lyase for function in vivo and in vitro. Journal of Biological Chemistry 283 (29); 20159-20169 (IF 4.65; citations 11)
8-Starkenmann, C., Troccaz, M. and Howell K. (2008) The role of cysteine and cysteine-S-conjugates as odour precursors in the flavour and flavour industry. Flavour and Fragrance Journal. 23; 369-381 (Review) (IF 1.824; citations 21)
9-Swiegers, JH, Willmott R, Hill-Ling, A, Capone, DL, Pardon, KH, Elsey, GM, Howell, KS, de Barros Lopes, MA, Sefton, MA, Lilly, M and Pretorius, IS. (2008) Modulation of volatile thiol and ester aromas by modified wine yeast Developments in Food Science 43, 113-116 (citations 40)
10-Howell, KS., Cozzolino, D., Bartowsky, EJ., Fleet, GH. and Henschke, PA. (2006) Understanding interactions of yeast during wine fermentation through metabolic profiling. FEMS Yeast Research. 6, 91-101 (IF 2.462; citations 58)
11-Howell, KS., Swiegers, JH., Elsey, G., Hayasaka, Y., Fleet, GH., Hoj, PB., Pretorius, IS. and de Barros Lopes, M. (2005) Genetic determinants of volatile thiol release by Saccharomyces cerevisiae during wine fermentation. Applied and Environmental Microbiology. 71(9); 5420-5436 (IF 3.69; citations 72)
12-Howell, KS., Bartowsky, EJ., Fleet, GH. and Henschke, PA. (2004) Population profiling using microsatellite PCR during mixed Saccharomyces cerevisiae wine fermentation. Letters in Applied Microbiology. 38, 315-320. (IF 1.69; citations 41)
13-Howell, KS., Swiegers, JH., Siebert, TE., Bartowsky, EJ., Fleet, GH., Pretorius, IS. and de Barros Lopes, MA. (2004) Variation in release of 4-mercapto-4-methylpentan-2-one by Saccharomyces cerevisiae commercial wine strains. FEMS Microbiology Letters. 240, 125-129. (IF 2.049; citations 78)