Anna Johanson

PhD student

Anna Sandersen joined the Industrial Biology group as industrial PhD student in January 2014. In collaboration with the dairy company Chr. Hansen her research is focused on Lactococcus lactis a lactic acid bacterium commonly used in starter cultures for cheese production. She studies mechanisms involved in cellular robustness, which is essential for starter culture productions. Currently she is working on identifying the metabolic and physiological differences between fermentative, respiro-fermentative and respiratory metabolism in batch and continuous cultures. With a better understanding of cellular robustness she would contribute to a redesign and optimization of the production process.

Published: Mon 21 Dec 2015.