David B Archer
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Explore the profile of David B Archer including associated specialties, affiliations and a list of published articles.
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76
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3625
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Recent Articles
1.
Harvey H, Hendry A, Chirico M, Archer D, Avery S
Heliyon
. 2023 Nov;
9(11):e22057.
PMID: 38034742
The weak acid sorbic acid is a common preservative used in soft drink beverages to control microbial spoilage. Consumers and industry are increasingly transitioning to low-sugar food formulations, but potential...
2.
Harvey H, Hendry A, Archer D, Avery S
Fungal Biol
. 2023 Jul;
127(7-8):1218-1223.
PMID: 37495311
Fungal control methods commonly involve the use of antifungals or preservatives, which can raise concerns about broader effects of these stressors on non-target organisms, spread of resistance and regulatory hurdles....
3.
Stratford M, Vallieres C, Geoghegan I, Archer D, Avery S
mSphere
. 2020 May;
5(3).
PMID: 32461271
A small number (10 to 20) of yeast species cause major spoilage in foods. Spoilage yeasts of soft drinks are resistant to preservatives like sorbic acid, and they are highly...
4.
van Munster J, Daly P, Blythe M, Ibbett R, Kokolski M, Gaddipati S, et al.
Biotechnol Biofuels
. 2020 Apr;
13:69.
PMID: 32313551
Background: Understanding how fungi degrade lignocellulose is a cornerstone of improving renewables-based biotechnology, in particular for the production of hydrolytic enzymes. Considerable progress has been made in investigating fungal degradation...
5.
Geoghegan I, Stratford M, Bromley M, Archer D, Avery S
mSphere
. 2020 Jan;
5(1).
PMID: 31915214
Propionic, sorbic, and benzoic acids are organic weak acids that are widely used as food preservatives, where they play a critical role in preventing microbial growth. In this study, we...
6.
Geoghegan I, Emes R, Archer D, Avery S
MethodsX
. 2020 Jan;
7:50-55.
PMID: 31908984
Transcriptomic analysis of single cells has been increasingly in demand in recent years, thanks to technological and methodological advances as well as growing recognition of the importance of individuals in...
7.
Stratford M, Steels H, Novodvorska M, Archer D, Avery S
Front Microbiol
. 2019 Jan;
9:3238.
PMID: 30687253
Osmotolerance or halotolerance are used to describe resistance to sugars and salt, or only salt, respectively. Here, a comprehensive screen of more than 600 different yeast isolates revealed that osmosensitive...
8.
Cankorur-Cetinkaya A, Narraidoo N, Kasavi C, Slater N, Archer D, Oliver S
Biotechnol Bioeng
. 2018 Sep;
115(12):2962-2973.
PMID: 30267565
The current trend in industrial biotechnology is to move from batch or fed-batch fermentations to continuous operations. The success of this transition will require the development of genetically stable production...
9.
Pullan S, Daly P, Delmas S, Ibbett R, Kokolski M, Neiteler A, et al.
Fungal Biol Biotechnol
. 2017 Sep;
1:3.
PMID: 28955445
Background: Saprobic fungi are the predominant industrial sources of Carbohydrate Active enZymes (CAZymes) used for the saccharification of lignocellulose during the production of second generation biofuels. The production of more...
10.
van Munster J, Thomas B, Riese M, Davis A, Gray C, Archer D, et al.
Sci Rep
. 2017 Feb;
7:43117.
PMID: 28220903
Renewables-based biotechnology depends on enzymes to degrade plant lignocellulose to simple sugars that are converted to fuels or high-value products. Identification and characterization of such lignocellulose degradative enzymes could be...