Lev Aleksandr Kolesnikov, MSc student in Food Technology and Development, defended his thesis “Effect of simulated microgravity on yeast growth”. In his thesis, Lev investigated, in a three-dimensional clinostat, how simulated microgravity affects microorganisms, especially their phenotype, morphology, transcriptomics and gene regulation. Simulated microgravity was originally developed to replicate space-like conditions, although it cannot completely mimic space-like conditions, as extraterrestrial conditions also involve other contributing factors, such as radiation. It is, nevertheless, a good alternative for investigating space-like conditions in situations where true space experiments are not possible, and the technology is now evolving even beyond as a new method to alter physiological function in a non-invasive way to alter pathways relevant to health and industry.
The topic is of interest because it is known that the virulence of some microorganisms and the fermentation speed increase in microgravity. As microorganisms are an essential part of the human microbiome, understanding how they react, for example, during long space travels, provides valuable information for human health. The work was conducted in collaboration with Litegrav OÜ and supervised by Prof. Petri-Jaan Lahtvee and Srdjan Gavrilovic.







