Eugene Fletcher
Professor
Faculty of Science
Department of Biology
Ottawa, Ontario
eugenefletcher@cunet.carleton.ca
Mobile:
(343) 996-5470
Office:
(613) 520-2600 ext. 7519
Expert In
Bio/Research
For centuries, yeasts have transformed food and beverages. That is because they have evolved metabolic pathways to convert sugars into alcohol for beer and wine, as well as carbon dioxide which causes bread to rise. Fletcher's research focuses on redirecting this metabolic prowess of yeast toward...
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Bio/Research
For centuries, yeasts have transformed food and beverages. That is because they have evolved metabolic pathways to convert sugars into alcohol for beer and wine, as well as carbon dioxide which causes bread to rise. Fletcher's research focuses on redirecting this metabolic prowess of yeast towards a different purpose: consumption of plastic and agroforestry wastes as a carbon source.
To achieve this, he is combining synthetic biology, microbial physiology, evolutionary engineering and transcriptomic approaches. By rewiring yeast metabolism with artificial pathways, we aim to convert waste materials into valuable bioproducts like biofuels, food and pharmaceuticals. However, inserting these unfamiliar artificial metabolic pathways in yeast will inevitably result in cell stress, impacting their growth and fermentation. Therefore, his research further explores how yeasts overcome stresses associated with rewiring metabolic pathways. These studies will be conducted using the well characterized brewer’s yeast, Saccharomyces cerevisiae and a less studied non-conventional yeast known as Torulaspora delbrueckii.
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To achieve this, he is combining synthetic biology, microbial physiology, evolutionary engineering and transcriptomic approaches. By rewiring yeast metabolism with artificial pathways, we aim to convert waste materials into valuable bioproducts like biofuels, food and pharmaceuticals. However, inserting these unfamiliar artificial metabolic pathways in yeast will inevitably result in cell stress, impacting their growth and fermentation. Therefore, his research further explores how yeasts overcome stresses associated with rewiring metabolic pathways. These studies will be conducted using the well characterized brewer’s yeast, Saccharomyces cerevisiae and a less studied non-conventional yeast known as Torulaspora delbrueckii.
Click to Shrink <<