Author

S. V. Avery

Listed by name: these papers carry no ORCID for this author, so different people with the same name may be mixed together.

Biology Disciplines

Click to filter author papers

Microbiology· 4

Signature Assays, Organisms & Methods

Click to filter · or open tag

Approach:experimental assay· 4 Organism:yeast· 3 Research Focus:host-pathogen & immune response· 2 Organism:Arabidopsis· 1 Research Focus:cell type annotation· 1 Research Focus:metabolism & bioenergetics· 1 Assay:metabolomics· 1 Assay:proteomics· 1

Frequent Co-Authors

D. B. Archer· 3 shared I. A. Geoghegan· 2 shared M. Stratford· 2 shared A. C. Hendry· 1 shared A. Pielaat· 1 shared C. Vallieres· 1 shared H. J. Harvey· 1 shared J. Smid· 1 shared

Activity by Year

2020-2023 · peak 2/yr

Co-Author Collaboration Network

10 top collaborators · 15 mutual co-author links

Click any collaborator node to inspect or filter shared papers

Focal author (center)Selected co-authorORCID co-authorUnlinked name

Curved chords = mutual co-authorship

3 shared papersMicrobiology

D. B. Archer

Mutual co-authors in cluster

Author profile →

4 papers

Recent·Most cited

The influence of heteroresistance on minimum inhibitory concentration (MIC), investigated using weak-acid stress in food spoilage yeasts

J. Violet, J. Smid, A. Pielaat, J. W. Sanders, S. V. Avery

This paper investigates how heteroresistance and IC50 contribute to MIC measurements in food spoilage yeasts, finding that IC50 correlates with MIC across isolates, while heteroresistance varies by subspecies.

Applied and Environmental Microbiology · Jun 28, 2023Peer-reviewedMicrobiology

Adaptation to sorbic acid in low sugar promotes resistance of spoilage yeasts to the preservative

H. J. Harvey, A. C. Hendry, M. Chirico, D. B. Archer, S. V. Avery

This study shows that spoilage yeasts become more resistant to sorbic acid in low-glucose conditions due to metabolic shifts, with succinic acid supplementation reversing this resistance.

bioRxiv · May 30, 2023 · PreprintMicrobiology

The preservative sorbic acid targets respiration, explaining the resistance of fermentative spoilage-yeast species

M. Stratford, C. Vallieres, I. A. Geoghegan, D. B. Archer, S. V. Avery

This paper shows that sorbic acid inhibits respiration in yeast, explaining why fermentative species are resistant to it and cause spoilage in preserved foods.

mSphere · Jun 24, 2020Peer-reviewedMicrobiology

Weak Acid Resistance A (WarA), a novel transcription factor required for regulation of weak-acid resistance and spore-spore heterogeneity in Aspergillus niger

I. A. Geoghegan, M. Stratford, M. Bromley, D. B. Archer, S. V. Avery

This study identifies WarA, a transcription factor in Aspergillus niger, and its role in weak acid resistance and heteroresistance, revealing new mechanisms for fungal survival in food preservatives.

mSphere · Feb 26, 2020Peer-reviewedMicrobiology