In this research project you will explore whether and how the gut microbiome of Tino the rhino, from Sydney Zoo changes over time, with a focus on identifying any seasonal variations. Analyzing microbiome data from samples of Tino's dung collected at different times of the year, you will learn how to use bioinformatics tools to examine how the microbial community shifts across seasons. This investigation will help determine if changes in diet, temperature, or other environmental factors affect the gut microbiome. Understanding these patterns could provide valuable insights into the health and well-being of rhinos, as the gut microbiome plays a crucial role in their digestion, immunity, and overall health.

In addition to gathering and analyzing data from Quantal Bioscience's ongoing Zoo of Poo project, you will compare your findings with data from published studies on the gut microbiomes of rhinos. This comparison will help you identify common trends and differences, adding context to your research. By using bioinformatics to integrate Tino's gut microbiome data with existing literature, you will gain a deeper understanding of how the gut microbiome responds to seasonal changes, and the importance of maintaining a healthy gut microbiome for rhino conservation.

This research project explores how the gut microbiomes of two elephant brothers compare, with a focus on identifying similarities and differences at different sampling times and overall. Collecting and analysing samples of gut bacteria from the two elephants, you will use bioinformatics tools to examine the types of microorganisms present in the dung of the elephant brothers Ashoka and Karvi, from Sydney Zoo.

In addition to analysing your own data, you will compare your findings with data from published studies on the gut microbiomes of other elephants. This comparison will help them identify common trends and differences, adding context to your research. By using bioinformatics to integrate your data with existing literature, you will gain a deeper understanding of the factors that shape the gut microbiome in elephants, including the influence of genetics, diet, and environment on these similarities. Understanding these patterns could offer valuable information about the health and digestion of elephants.

The Synergistaceae are predicted to be key microbes involved in the detoxification of eucalyptus leaves, which is the bulk of koalas’ diets. In this research project, you will explore the abundance of Synergistaceae in captive koalas through analysing the gut microbiome in their faecal samples. You will use metagenomics to study the microorganisms present and identify those that may be linked to the koala’s ability to process the tough and toxic compounds found in eucalyptus. This investigation will help you understand how the gut microbiome has adapted to support the dietary specialization of koalas .

In addition to analysing data from the ongoing Zoo of Poo project, you will compare your findings with data from other studies on koalas. This comparison will help you identify whether certain bacteria involved in detoxifying eucalyptus are more common than others in koalas. By integrating Zoo of Poo data with data from the existing literature, you will gain insights into the relationship between diet, gut microbiome, and evolutionary adaptation in these fascinating animals.

This research project explores how the gut microbiomes of capybaras differ based on age, sex, and genetic background. Analysing samples of gut bacteria from capybaras of various ages, sexes, and genetic lineages, you will use bioinformatics tools to examine the types of microorganisms present in their digestive systems. This investigation will help determine how these factors influence the composition of their gut microbiomes, providing insights into how age, sex, and genetics contribute to the overall health and digestion of capybaras.

In addition to analysing your own data, you will compare your findings with data from published studies on the gut microbiomes of other capybaras and similar species. This comparison will help you identify common trends and differences, adding context to your research. By integrating your data with existing literature, you will gain a deeper understanding of the factors that shape the gut microbiome in capybaras and how these differences might impact their health and well-being.

In this project, you will investigate how effectively Enterococcus faecium, a bacterium, is inactivated when exposed to dry heat in various dry products, such as herbs. By inoculating these products with the bacteria and subjecting them to different temperatures and time durations, you will measure how quickly the bacteria are killed. This is important because E. faecium is often used as a stand-in for Salmonella in food industry safety tests, due to their similar heat resistance properties. Understanding how well it survives under these conditions can help improve food safety practices.

You will also compare your findings with existing research on the heat resistance of Salmonella, the harmful bacteria that E. faecium is used to mimic. By reviewing scientific literature, you will analyse how closely the heat resistance of E. faecium matches that of Salmonella in similar conditions. This comparison will help determine if E. faecium is a reliable surrogate, which is crucial for ensuring that the methods used to eliminate Salmonella are effective and safe.

In this project, you will explore the factors that influence how effectively Streptococcus thermophilus, a key microbe in the dairy industry, breaks down lactose, the sugar found in milk. By experimenting with different conditions, such as temperature, pH levels, and the concentration of lactose, you will measure the rate and extent of lactose breakdown. This process is crucial for dairy production, as it affects the texture and flavour of products like yogurt and cheese.

You will analyse how changes in these variables impact the activity of S. thermophilus and its ability to convert lactose into lactic acid. Understanding these relationships can help optimize dairy fermentation processes, leading to better quality and consistency in dairy products, but most importantly, it also informs how we can use the lactose leftover in dairy industry processing wastes, such as whey permeate. Through your experiments, you will gain insights into the science behind dairy fermentation and the role of microbes in food production, including through to the use of waste streams to add extra value to the industry.

In this project, you will investigate Kluyveromyces, a yeast known for its ability to produce various enzymes that play crucial roles in food and fermentation processes. You will explore the different enzymes this microbe can make, such as those that break down lactose. By experimenting with conditions like temperature, pH, and substrate concentration, you will study how these factors affect the activity and efficiency of the enzymes produced by Kluyveromyces. Understanding these limits is important for optimizing its use in industrial applications.

Kluyveromyces is not only valuable in food production, like in the dairy industry, but also in biofuel generation and managing waste streams. This yeast can convert waste products, such as lactose-rich whey from cheese production, into useful products like bioethanol, a renewable fuel. By studying Kluyveromyces and its enzyme activity, you will learn how this microbe contributes to sustainable practices and resource recovery, making it a key player in both food technology and environmental management.

In this project, you will investigate how different lactic acid bacteria (LAB) compete when placed together in a fermentation process. LAB are important in producing fermented foods like yogurt, cheese, and sauerkraut, but when multiple species are present, they can compete for nutrients and space and may also inhibit each other via production of different metabolites. You will set up experiments where different LAB strains are mixed and allowed to ferment a substrate, such as milk or vegetable juice. By measuring the growth of each strain over time, you will observe which bacteria dominate the fermentation and how they interact.

You will also explore the concept of sequential dominance, where one type of LAB may initially take over but is later replaced by another strain as the environment changes during fermentation. Understanding these dynamics is crucial because the dominance and succession of LAB can influence the flavor, texture, and safety of the final product. Through this research, you will learn about microbial competition and how it impacts the fermentation process, providing insights into optimizing and controlling fermentations in the food industry.

In this project, you will investigate how the bacterium Bacillus subtilis variety natto can be used to produce bioplastic, a type of plastic made from renewable resources. B. natto is known for producing a sticky substance called polyglutamic acid, which can be used as a base for bioplastics. You will explore how different growth conditions, such as nutrient availability, temperature, and pH, affect the quantity and quality of the bioplastic produced. By experimenting with these variables, you will learn how to optimize the process for making more effective and environmentally friendly plastics.

You will also examine how changes in these growth conditions might influence the properties of the bioplastic, such as its strength, flexibility, and biodegradability. Understanding these relationships is important because it can lead to the development of bioplastics that can replace traditional petroleum-based plastics, reducing pollution and reliance on fossil fuels. Through this research, you will gain insights into the science behind bioplastic production and the potential of microbes like B. natto in creating sustainable materials.

In this project, you will explore whether Bacillus subtilis variety natto, a beneficial bacterium, can help boost the germination and growth of seedlings. You will test a variety of seedlings, such as lettuce, tomatoes, or herbs, under different conditions, including a protected cropping or hydroponic system where plants grow without soil. By adding B. natto to the growing environment, you will observe whether the seeds germinate faster or in greater numbers, whether seedlings grow faster, develop stronger roots, or show other signs of enhanced growth compared to those grown without the bacterium.

If you observe a boost in seedling growth, you might investigate the underlying mechanisms that could explain this effect. This could include examining whether B. natto helps by producing growth-promoting substances, improving nutrient availability, or protecting the seedlings from harmful pathogens. By experimenting with different variables, such as nutrient levels, light, and temperature, you will gain insights into how Bacillus natto interacts with plants and how it could be used to improve crop production in controlled environments, including hydroponic systems.

In this project, you will investigate whether certain types of food yeasts can help control the growth of food spoilage moulds on fresh produce. You will explore how these yeasts, which are safe and commonly found in foods, can inhibit the growth of naturally occurring moulds that spoil fruits and vegetables. Additionally, you will test how well these yeasts can control the growth of model moulds applied to fresh produce or grown in an agar system, allowing you to explore different conditions and variables that might affect the interaction between the yeasts and the moulds.

You will examine factors such as the type of yeast used, the concentration of yeast applied, the type of application method used and environmental conditions like temperature and humidity. By analysing how these variables influence mould inhibition, you will gain insights into the potential of food yeasts as a natural method for preserving fresh produce. This research could contribute to developing safer and more sustainable methods for extending the shelf life of fruits and vegetables, reducing food waste, and minimizing the need for chemical preservatives.

This is a fun one! In this project, the focus of your study will be a real car that is almost completely covered in lichen! You will map the different types of lichens growing on its surfaces using a combination of technologies. Lichens are fascinating organisms made up of a symbiosis between fungi (mould and yeast) and algae or cyanobacteria, and they can take on various forms, such as foliose (leafy) or crustose (crusty). You will create a detailed map of the lichen distribution across the car using visual pattern analysis from high-resolution photos, identifying different lichen types based on their appearance. To gain a deeper understanding, you will also collect samples from select lichens and use DNA sequencing to determine their precise identity and that of all the symbiotic partners involved.

Next, you will investigate what factors might influence where different lichens grow on the car. For example, you will consider how the type of material (like painted metal, plastic, or rubber) affects lichen distribution, as well as the orientation in which the car is usually parked. You will also examine the level of sun exposure and trapped water on different surfaces to see if these factors play a role. By combining visual analysis with DNA sequencing, you will gain insights into the patterns of lichen colonization and the environmental factors that influence their growth, contributing to a better understanding of these unique organisms.