Bacterium to reduce mold-induced spoilage on tomatoes
Beneficial bacteria can act as biological control agents against various spoilage mold. These bacteria have the potential to replace harmful and resistance-prone synthetic chemicals in crop production and food storage. Serine Ramlawi (MSc graduate Chemistry/Food Science), Sawsan Abusharkh (B.Sc. Food Science) and Alexa Carroll (BSc Food Science) from the Research Laboratory of Prof. Tyler Avis, in collaboration with Prof. David McMullin, have published a scientific research paper on the characterization of Arthrobacter psychrophenolicus. This bacterium was able to reduce mold-induced spoilage on tomatoes through antibiosis i.e., the production of antifungal compounds.
The paper can be read here (https://onlinelibrary.wiley.com/doi/10.1002/jobm.202100213).
For more information on research in the Avis Lab and the McMullin Lab, see https://carleton.ca/avislab/ and https://carleton.ca/mcmullinlab/.