Similar Datasets
Project description:Halotolerant and osmotolerant yeast that causes food spoilage
| PRJNA12489 | ENA
Project description:A prototype oligonucleotide microarray was designed to detect and identify viable bacterial species with the potential to grow of common beer spoilage microorganisms from the genera Lactobacillus, Megasphaera, Pediococcus and Pectinatus. Probes targeted the intergenic spacer regions (ISR) between 16S and 23S rRNA, which were amplified in a combination of reverse transcriptase (RT) and polymerase chain reaction (PCR) prior to hybridization. This method allows the detection and discrimination of single bacterial species in a complex sample. Furthermore, microarrays using oligonucleotide probes targeting the ISR allow the distinction between viable bacteria with the potential to grow and non-growing bacteria. The results demonstrate the feasibility of oligonucleotide microarrays as a contamination control in food industry for the detection and identification of spoilage microorganisms within mixed population. Keywords: microarray, oligonucleotide, species-specific, detection, beer spoilage bacteria
2007-05-23 | GSE7840 | GEO
Project description:Aiming to reduce food spoilage, the present study developed novel highly active food-grade preservatives affecting a wide range of bacteria. For this purpose, storage proteins were extracted from food plants. After enzymatic hydrolysis by the digestive protease chymotrypsin, the peptide profiles were analyzed by ultrahigh-performance micro-liquid chromatography–triple quadrupole time-of-flight tandem mass spectrometry. Virtual screening identified 21 potential antimicrobial peptides in chickpea legumin. Among those, the peptides Leg1 (RIKTVTSFDLPALRFLKL) and Leg2 (RIKTVTSFDLPALRWLKL) exhibited antimicrobial activity against 16 different bacteria, including pathogens, spoilage-causing bacteria and two antibiotic-resistant strains. Minimum inhibitory concentrations (MIC) down to 15.6 µM indicated 10–1,000-fold higher activity of the novel antimicrobial peptides compared to conventional food preservatives. Moreover, Leg1 and Leg2 showed bactericidal activity in bacterial suspension and during the storage of raw pork meat.
2021-01-11 | PXD019257 | Pride