Dr Yuwei Xiang

Dr Yuwei Xiang specialises in food microbiology and molecular biology.

Dr Xiang is a researcher in food microbiology and biotechnology focusing on microbial fermentation for sustainable food production. Her work integrates microbial genetics, omic analysis, and fermentation engineering to understand stress responses and improve industrial performance. During her PhD, she investigated the genetic mechanisms underlying osmoresistance in Lactococcus lactis, particularly the role of c-di-AMP and adaptive laboratory evolution, and identified robust non-GM strains with desirable industrial traits. Building on this foundation, her current and future research focuses on engineering yeast for precision fermentation to produce ingredients from sustainable substrates, supporting innovation in foods and the circular bioeconomy.

Industry

Dr Xiang is currently engaged in industry work with Cauldron, focusing on microbial strain development and precision fermentation applications.

Collaborations

Funding

FaBA IP starter voucher grant $35,000

Key Publications

Inactivation of KhpB (EloR/Jag) in Lactococcus cremoris increases uptake of the compatible solute glycine-betaine and enhances osmoresistance

Cyclic di-AMP oversight of counter-ion osmolyte pools impacts intrinsic cefuroxime resistance in Lactococcus lactis

Cyclic-di-AMP signalling in lactic acid bacteria

Short communication: Dynamic changes in bacterial diversity during the production of powdered infant formula by PCR-DGGE and high-throughput sequencing