Discover cold-active antifungals from Arctic bacteria to combat food spoilage fungi like Z. bailii. This innovative solution leverages unique polar microbes to develop antifungal agents suitable for the food industry, with applications in various food matrices.
Polar bacteria offer a unique source of antifungal agents due to their adaptation to extreme environments. This research focuses on identifying and developing cold-active antifungals from Arctic bacterial strains to combat food spoilage fungi. By targeting fungi such as Z. bailii, which poses significant challenges in food preservation, this study aims to enhance food safety and shelf life.
This technology is currently at TRL 4, indicating that it has been validated in a laboratory setting. Further development and industrial partnerships are required to advance the technology towards commercial application.
McGill University is a comprehensive public research university in Montréal, Québec, known for an international community and a research‑intensive culture. Faculty and industry collaborate through shared core facilities and co‑located labs across downtown and hospital sites, with integration into a major hospital system enabling clinical research and translation. Proximity to Montréal’s established industry clusters and a vibrant innovation district give companies access to talent, pilots, and testbeds. Research is supported by Canada’s Tri‑Agency and the Canada Foundation for Innovation, alongside provincial and philanthropic sources. A dedicated technology transfer office streamlines contracting and IP, supports licensing and sponsored research, and connects partners to startups and entrepreneurship resources.