Discovery Could Lead to Healthier, Tastier Fermented Foods

James Nelson, a Ph.D. student in Electrical and Computer Engineering, and Professor Andre Knoesen are developing electronic measurement techniques to study the behavior of yeast cells during the making of wine. Fueled by curiosity to apply similar techniques to study the growth of bacteria, Nelson and Knoesen initiated a collaboration with Professor Maria Marco, Food Science and Technology, and Professor Caroline Ajo-Franklin, a bioscientist at Rice University.

The partnership resulted in surprising discoveries that change the understanding of energy metabolism of lactic acid bacteria and why they thrive in an acidic environment. The discovery could lead to healthier, tastier food and minimize food waste. Read the press release.