Malcolm Stratford

Summary

Affiliation: University of Nottingham
Country: UK

Publications

  1. ncbi request reprint Population heterogeneity and dynamics in starter culture and lag phase adaptation of the spoilage yeast Zygosaccharomyces bailii to weak acid preservatives
    Malcolm Stratford
    School of Life Sciences, University of Nottingham, University Park, Nottingham, NG7 2RD, United Kingdom Mologic Ltd, Bedford Technology Park, Thurleigh, Bedford, MK44 2YP, United Kingdom Electronic address
    Int J Food Microbiol 181:40-7. 2014
  2. pmc Extreme resistance to weak-acid preservatives in the spoilage yeast Zygosaccharomyces bailii
    Malcolm Stratford
    School of Biology, University of Nottingham, University Park, Nottingham NG7 2RD, United Kingdom
    Int J Food Microbiol 166:126-34. 2013
  3. doi request reprint Weak-acid preservatives: pH and proton movements in the yeast Saccharomyces cerevisiae
    Malcolm Stratford
    School of Biology, University of Nottingham, University Park, Nottingham NG7 2RD, United Kingdom
    Int J Food Microbiol 161:164-71. 2013
  4. doi request reprint Inhibition of spoilage mould conidia by acetic acid and sorbic acid involves different modes of action, requiring modification of the classical weak-acid theory
    Malcolm Stratford
    School of Biology, University of Nottingham, University Park, Nottingham, United Kingdom
    Int J Food Microbiol 136:37-43. 2009
  5. doi request reprint Mapping the structural requirements of inducers and substrates for decarboxylation of weak acid preservatives by the food spoilage mould Aspergillus niger
    Malcolm Stratford
    School of Biology, University of Nottingham, University Park, Nottingham NG7 2RD, UK
    Int J Food Microbiol 157:375-83. 2012
  6. pmc The weak-acid preservative sorbic acid is decarboxylated and detoxified by a phenylacrylic acid decarboxylase, PadA1, in the spoilage mold Aspergillus niger
    Andrew Plumridge
    School of Biology, University of Nottingham, University Park, Nottingham NG7 2RD, United Kingdom
    Appl Environ Microbiol 74:550-2. 2008
  7. doi request reprint The decarboxylation of the weak-acid preservative, sorbic acid, is encoded by linked genes in Aspergillus spp
    Andrew Plumridge
    School of Biology, University Park, University of Nottingham, Nottingham NG7 2RD, UK
    Fungal Genet Biol 47:683-92. 2010
  8. doi request reprint Auxotrophy for uridine increases the sensitivity of Aspergillus niger to weak-acid preservatives
    Petter Melin
    School of Biology, University of Nottingham, University Park, Nottingham, UK
    Microbiology 154:1251-7. 2008
  9. pmc Trancriptional landscape of Aspergillus niger at breaking of conidial dormancy revealed by RNA-sequencing
    Michaela Novodvorska
    School of Biology, University of Nottingham, University Park, Nottingham, NG7 2RD, UK
    BMC Genomics 14:246. 2013
  10. pmc Decarboxylation of sorbic acid by spoilage yeasts is associated with the PAD1 gene
    Malcolm Stratford
    School of Biology, University of Nottingham, University Park, Nottingham NG7 2RD, United Kingdom
    Appl Environ Microbiol 73:6534-42. 2007

Collaborators

Detail Information

Publications12

  1. ncbi request reprint Population heterogeneity and dynamics in starter culture and lag phase adaptation of the spoilage yeast Zygosaccharomyces bailii to weak acid preservatives
    Malcolm Stratford
    School of Life Sciences, University of Nottingham, University Park, Nottingham, NG7 2RD, United Kingdom Mologic Ltd, Bedford Technology Park, Thurleigh, Bedford, MK44 2YP, United Kingdom Electronic address
    Int J Food Microbiol 181:40-7. 2014
    ..bailii to sorbic acid. Furthermore, the significance of phenotypic diversity and heterogeneity in microbial populations is discussed more broadly with potential relevance to bacterial "persisters", natural selection and evolution. ..
  2. pmc Extreme resistance to weak-acid preservatives in the spoilage yeast Zygosaccharomyces bailii
    Malcolm Stratford
    School of Biology, University of Nottingham, University Park, Nottingham NG7 2RD, United Kingdom
    Int J Food Microbiol 166:126-34. 2013
    ..This reduces the level of accumulation of any weak acid in the cytoplasm, thus conferring resistance to all weak acids, but not to other inhibitors. ..
  3. doi request reprint Weak-acid preservatives: pH and proton movements in the yeast Saccharomyces cerevisiae
    Malcolm Stratford
    School of Biology, University of Nottingham, University Park, Nottingham NG7 2RD, United Kingdom
    Int J Food Microbiol 161:164-71. 2013
    ..Understanding the mechanism of action of sorbic acid will hopefully lead to improved methods of food preservation...
  4. doi request reprint Inhibition of spoilage mould conidia by acetic acid and sorbic acid involves different modes of action, requiring modification of the classical weak-acid theory
    Malcolm Stratford
    School of Biology, University of Nottingham, University Park, Nottingham, United Kingdom
    Int J Food Microbiol 136:37-43. 2009
    ..It was concluded that while acetic acid inhibition of A. niger conidia was due to cytoplasmic acidification, inhibition by sorbic acid was not. A possible membrane-mediated mode of action of sorbic acid is discussed...
  5. doi request reprint Mapping the structural requirements of inducers and substrates for decarboxylation of weak acid preservatives by the food spoilage mould Aspergillus niger
    Malcolm Stratford
    School of Biology, University of Nottingham, University Park, Nottingham NG7 2RD, UK
    Int J Food Microbiol 157:375-83. 2012
    ....
  6. pmc The weak-acid preservative sorbic acid is decarboxylated and detoxified by a phenylacrylic acid decarboxylase, PadA1, in the spoilage mold Aspergillus niger
    Andrew Plumridge
    School of Biology, University of Nottingham, University Park, Nottingham NG7 2RD, United Kingdom
    Appl Environ Microbiol 74:550-2. 2008
    ..A. niger DeltapadA1 mutants are unable to decarboxylate sorbic and cinnamic acids, and the MIC of sorbic acid required to inhibit spore germination was reduced by approximately 50% in DeltapadA1 mutants...
  7. doi request reprint The decarboxylation of the weak-acid preservative, sorbic acid, is encoded by linked genes in Aspergillus spp
    Andrew Plumridge
    School of Biology, University Park, University of Nottingham, Nottingham NG7 2RD, UK
    Fungal Genet Biol 47:683-92. 2010
    ..This cluster is absent from the genomes of A. fumigatus and A. clavatus and, as a consequence, neither species is capable of decarboxylating sorbic acid...
  8. doi request reprint Auxotrophy for uridine increases the sensitivity of Aspergillus niger to weak-acid preservatives
    Petter Melin
    School of Biology, University of Nottingham, University Park, Nottingham, UK
    Microbiology 154:1251-7. 2008
    ..In conclusion, this study describes a previously unknown mechanism of action of weak acids against the filamentous fungus A. niger, which may fundamentally affect our understanding of the preservation of food against spoilage fungi...
  9. pmc Trancriptional landscape of Aspergillus niger at breaking of conidial dormancy revealed by RNA-sequencing
    Michaela Novodvorska
    School of Biology, University of Nottingham, University Park, Nottingham, NG7 2RD, UK
    BMC Genomics 14:246. 2013
    ..niger conidia using both next generation RNA-sequencing and GeneChips. The metabolism of storage compounds during conidial germination was also examined and compared to the transcript levels from associated genes...
  10. pmc Decarboxylation of sorbic acid by spoilage yeasts is associated with the PAD1 gene
    Malcolm Stratford
    School of Biology, University of Nottingham, University Park, Nottingham NG7 2RD, United Kingdom
    Appl Environ Microbiol 73:6534-42. 2007
    ....
  11. pmc The weak acid preservative sorbic acid inhibits conidial germination and mycelial growth of Aspergillus niger through intracellular acidification
    Andrew Plumridge
    School of Biology, University of Nottingham, Nottingham, NG7 2RD, United Kingdom
    Appl Environ Microbiol 70:3506-11. 2004
    ..The disruption of pH homeostasis by sorbic acid at concentrations below the MIC could account for the delay in spore germination and retardation of the onset of subsequent mycelial growth...
  12. pmc Structural features of sugars that trigger or support conidial germination in the filamentous fungus Aspergillus niger
    Kimran Hayer
    School of Life Sciences, University of Nottingham, University Park, Nottingham, United Kingdom
    Appl Environ Microbiol 79:6924-31. 2013
    ..We also present data on the uptake of sugars during the germination process and discuss possible mechanisms of triggering in the absence of apparent sugar uptake during the initial swelling of conidia. ..