Dr Yuwei Xiang is a food microbiologist and microbial biotechnology researcher specialising in lactic acid bacteria, yeast engineering, food fermentation, and precision fermentation.
Her research focuses on understanding microbial stress responses and applying this knowledge to develop robust industrial strains for dairy, plant-based, and novel food applications.
Yuwei’s work combines molecular microbiology, strain engineering, fermentation, and analytical characterisation to support food ingredient innovation. She has experience in lactic acid bacteria, engineered yeast systems, solid-state fermentation for flavour development and food waste valorisation, and precision fermentation to improve recombinant protein production.
Key capabilities
Microbial strain engineering and characterisation
Lactic acid bacteria and yeast fermentation
Precision fermentation and bioreactor-based protein production
Solid-state fermentation for flavour development and waste valorisation
Molecular biology, RT-qPCR, ddPCR, and gene expression analysis
Flow cytometry, microscopy, and microbial physiology analysis
Industry-focused research, technical troubleshooting, and project support