Quick Details
Field of Study: The metagenomics, microbial ecology and chemistry of fermentations of plant extracts by Australian Aboriginal people
Location: Department of Wine Sciences, The University of Adelaide
Project Supervisor: Prof Vladimir Jiranek
To discuss the project and scholarship eligibility in more detail, please contact Prof Vladimir Jiranek.
Email: vladimir.jiranek@adelaide.edu.au,
Ph: 08 8313 6651
http://agwine.adelaide.edu.au/winemicro/
Background
Aboriginal people and Torres Strait Islanders practiced fermentations that resulted in alcoholic beverages, albeit likely of low alcohol strength. Substrates include plant materials and extracts including Cider Gum sap, Banksia flowers or roasted, ground nuts of the Spiral Pandanus. We have reported1 the first metagenomic analysis for some of these and recovered a great diversity of yeast and bacteria. Many of the yeast appear to be previously unknown species. We seek to extend this study to characterise these isolates, as well as recover and report new species and genera. The work is being undertaken with relevant Aboriginal communities and promises to reveal more about these microbes, their unique properties and the impact on the composition of the fermented product. Information about the cultural significance of production and consumption is also of interest.
Research Plan
The work will likely require visits to regional sites to investigate Aboriginal fermentation practices, interview the practitioners and collect samples. Chemical composition and aroma/flavour compound profiling with be performed by HPLC, GC- and LC-MS chromatographic methods, much as used currently for wine analysis. Yeast and bacterial populations will be sampled at intervals through the processes, representative species isolated by standard microbiological methods and identified by PCR and genome sequencing. Metagenomic analysis (i.e. sequencing directly from field samples) will also be used. Some processes will be recreated under laboratory conditions with appropriately collected materials and isolated microbes, to aid in the characterisation of each. Fermented products will be subjected to sensory evaluation, again analogous to that used for wine analysis.
Applicant Background and Skills Development
In its most comprehensive form, the project promises to offer training in a breadth of skills including literature searching, experimental design, field sample collection and processing, microbiology, botany, molecular biology, genomic methods and bioinformatics, chemical and sensory analysis, as well as written and oral scientific communication and presentation skills.
Applicants are sought with tertiary degrees in a broadly relevant field, with research experience (Honours, Masters or equivalent) in one or more of the key areas identified above. The project can be tailored somewhat to match the student’s interests and experience, although the microbiological and chemical analyses are the priorities for this work. The successful applicant would ideally have a 1st Class Honours or equivalent.
Scholarship
Joint funding is being provided by Wine Australian and the University of Adelaide and includes a stipend of $35,000 pa as well as an operating budget of $10,000 pa.
1 Varela, C, Sundstrom, J, Cuijvers, K, Jiranek, V & Borneman, A. (2020). Discovering the indigenous microbial communities associated with the natural fermentation of sap from the cider gum Eucalyptus gunnii. Scientific Reports, 10(1)
