Volunteer: Christina Pavloudi
Christina Pavloudi was born in Thessaloniki, Greece. She studied Biology at the Aristotle University of Thessaloniki and then moved to Crete for her Master studies. Her PhD was an international cooperation between the Hellenic Centre for Marine Research (HCMR), the University of Bremen and Ghent University. Currently she is Post Doc Researcher in the Institute of Marine Biology, Biotechnology and Aquaculture
(IMBBC) of HCMR. Her research focuses on microbial community functioning of hypoxic ecosystems, such as lagoons and oxygen minimum zones. In particular, she is interested in microbes involved in the biogeochemical cycles of nitrogen and sulfur. Her research interests include Microbial Ecology, Marine Biology and Ecology, Marine Biodiversity, Functional Diversity and Bioinformatics. She has been involved in 10 research and education projects, including FP7 European projects, EU COST Actions (ES1003 and ES1103) and ASSEMBLE projects.
She has published 25 peer-reviewed scientific articles and participated in international conferences and workshops.
The concept of working with pure cultures is deeply ingrained in the psyche of the microbiologist. But is this the only way? For example, there are many natural fermented product where mixed cultures are the norm: think of lambic beer, spontaneous wines and ciders, fermented dairy products and sourdough bread. Indeed, it is increasingly felt that interactions between microbes increase the metabolic potential of the community and give rise to more complex fermented products. FEMS Yeast Research is pleased to offer this set of minireviews that provide a current perspective on yeast ecology.