Christopher Curtin

Dr. Christopher Curtin, Assistant Professor
Food Science and Technology
Assistant Professor
Biography: 

Education
B.Sc. 1999 - (Honors 1st class) Flinders University of South Australia
Ph.D. 2005 - Flinders University of South Australia

Professional Activities
Associate editor Journal of the Science of Food and Agriculture

Faculty
Research Interests: 

My laboratory’s focus is on the role of microbes in alcoholic beverage fermentation, with emphasis on brewing microbiology. I am interested in how the species that we use today to make beer, wine, cider and ethanol have evolved, and to what extent the same evolutionary forces have shaped the microbial ecology and genomes of other microbes found in these production environments. This knowledge can then be used to develop novel brewing starter cultures and management practices that improve microbial stability.

Spotlight: 

Representative publications
For a full list visit my google Scholar page https://goo.gl/0XufWD

Curtin, C., Varela, C., Borneman, A. (2015) Harnessing improved understanding of Brettanomyces bruxellensis biology to mitigate the risk of wine spoilage. Australian Journal of Grape and Wine Research, 21(S1):680-692.

Chambers, P.J., Borneman, A.R., Varela, C., Cordente, A.G., Bellon, J.R., Tran, T.M.T., Henschke, P.A., Curtin, C.D. (2015) Ongoing domestication of wine yeast: past, present and future. Australian Journal of Grape and Wine Research, 21(S1):642-650.

Cordente, A.G., Capone, D.L., Curtin, C.D. (2015) Unraveling glutathione conjugate catabolism in Saccharomyces cerevisiae: the role of glutathione/dipeptide transporters and vacuolar function in the release of volatile sulfur compounds 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one, Applied Microbiology and Biotechnology, 99:9709-9722.

Crauwels, S., Van Assche, A., de Jonge, R., Borneman, A.R., Verreth, C., Troels, P., De Samblanx, G., Marchal, K., Van de Peer, Y., Willems, K.A., Verstrepen, K.J., Curtin, C.D., Lievens, B. (2015) Comparative phenomics and targeted use of genomics reveals variation in carbon and nitrogen assimilation amongst different Brettanomyces bruxellensis strains. Applied Microbiology and Biotechnology, 99:9123-9134.

Curtin, C.D., Pretorius, I.S. (2014) Genomic insights into the evolution of industrial yeast species Brettanomyces bruxellensis, FEMS Yeast Research, 14:997-1005.

Winter, G., Cordente, A.G., Curtin, C.D. (2014) Formation of Hydrogen Sulfide from Cysteine in Saccharomyces cerevisiae BY4742: Genome Wide Screen Reveals a Central Role of the Vacuole, PLoS ONE, 9:e113869. doi: 10.1371/journal.pone.0113869.

Borneman, A. R., Zeppel, R., Chambers, P. J., & Curtin, C. (2014). Insights into the Dekkera bruxellensis genomic landscape: Comparative genomics reveals variations in ploidy and nutrient utilisation potential amongst wine isolates, PLoS Genetics, 10:e1004161. doi:10.1371/journal.pgen.1004161.s014.

Albertin, W., Panfili, A., Miot-Sertier, C., Goulielmakis, A. Delcamp, A., Salin, F., Lonvaud-Funel, A., Curtin, C. & Masneuf-Pomarede, I. (2014). Development of microsatellite markers for the rapid and reliable genotyping of Brettanomyces bruxellensis at strain level, Food Microbiology, 42:188-195.

Contreras, A., Curtin, C.D., Varela C. (2014) Yeast population dynamics reveal a potential ‘collaboration’ between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation, Applied Microbiology and Biotechnology, 99:1885-1895.

Cordente, A.G., Cordero-Bueso, G., Pretorius, I.S., Curtin, C.D. (2013) Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentation, FEMS Yeast Research, 13:62-73.

Curtin, C., Langhans, G., Henschke, P. A., & Grbin, P. R. (2013). Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma, Food Microbiology, 36:241–247.

Cordente, A.G., Curtin, C.D., Varela, C., Pretorius, I.S. (2012) Flavour-active wine yeasts, Applied Microbiology and Biotechnology, 96:601-618.

Winter, C., Curtin, C. (2012) In-situ high throughput method for H2S detection during micro-scale wine fermentation, Journal of Microbiological methods, 91:165-170.

Curtin, C., Borneman, A., Chambers, P.J., Pretorius, I.S. (2012) De-novo assembly and analysis of the heterozygous triploid genome of the wine spoilage yeast Dekkera bruxellensis AWRI 1499, PLoS ONE, doi:10.1371/journal.pone. 0033840.g008.

Holt, S., Cordente, A.G., Williams, S.J., Capone, D.L., Jitjaroen, W., Menz, I.R., Curtin, C., Anderson, P.A. (2011) Engineering Saccharomyces cerevisiae to release 3-mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae gene, STR3, for improvement of wine aroma, Applied and Environmental Microbiology, 77:3626-3632.

King, E.S., Kievit, R.L., Curtin, C.D., Swiegers, J.H., Pretorius, I.S., Bastian, S.E.P., Francis, I.L. (2010) The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference, Food Chemistry, 122:618-626.

Conn, S., Curtin, C., Bezier, A., Franco, C., Zhang, W. (2008) Purification, molecular cloning, and characterization of glutathione S-transferases (GSTs) from pigmented Vitis vinifera L. cell suspension cultures as putative anthocyanin transport proteins, Journal of Experimental Botany, 59:3621-3634.

Curtin, C., Bellon, J., Henschke, P., Godden, P., de Barros Lopes, M. (2007) Genetic diversity of Dekkera bruxellensis yeasts isolated from Australian wineries, FEMS Yeast Research, 7:471-481.

Wiegand Hall
3051 SW Campus Way
Corvallis
OR
97331
Office Phone: 
541-737-1599
Fax: 
541-737-1877