{"id":1470,"date":"2021-10-18T13:04:09","date_gmt":"2021-10-18T17:04:09","guid":{"rendered":"https:\/\/its-cuthemedev1.carleton.ca\/foodscience\/?p=1470"},"modified":"2025-08-15T10:34:15","modified_gmt":"2025-08-15T14:34:15","slug":"bacterium-to-reduce-mold-induced-spoilage-on-tomatoes","status":"publish","type":"post","link":"https:\/\/carleton.ca\/foodscience\/2021\/bacterium-to-reduce-mold-induced-spoilage-on-tomatoes\/","title":{"rendered":"Bacterium to reduce mold-induced spoilage on tomatoes"},"content":{"rendered":"\n<section class=\"w-screen px-6 cu-section cu-section--white ml-offset-center md:px-8 lg:px-14\">\n    <div class=\"space-y-6 cu-max-w-child-5xl  md:space-y-10 cu-prose-first-last\">\n\n            <div class=\"cu-textmedia flex flex-col lg:flex-row mx-auto gap-6 md:gap-10 my-6 md:my-12 first:mt-0 max-w-5xl\">\n        <div class=\"justify-start cu-textmedia-content cu-prose-first-last\" style=\"flex: 0 0 100%;\">\n            <header class=\"font-light prose-xl cu-pageheader md:prose-2xl cu-component-updated cu-prose-first-last\">\n                                    <h1 class=\"cu-prose-first-last font-semibold !mt-2 mb-4 md:mb-6 relative after:absolute after:h-px after:bottom-0 after:bg-cu-red after:left-px text-3xl md:text-4xl lg:text-5xl lg:leading-[3.5rem] pb-5 after:w-10 text-cu-black-700 not-prose\">\n                        Bacterium to reduce mold-induced spoilage on tomatoes\n                    <\/h1>\n                \n                                \n                            <\/header>\n\n                    <\/div>\n\n            <\/div>\n\n    <\/div>\n<\/section>\n\n<p>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 <em>Arthrobacter psychrophenolicus<\/em>. This bacterium was able to reduce mold-induced spoilage on tomatoes through antibiosis i.e., the production of antifungal compounds.<\/p>\n\n\n\n<p>The paper can be read here (<a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/jobm.202100213\">https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/jobm.202100213<\/a>).<\/p>\n\n\n\n<p>For more information on research in the Avis Lab and the McMullin Lab, see <a href=\"https:\/\/carleton.ca\/avislab\/\">https:\/\/carleton.ca\/avislab\/<\/a> and <a href=\"https:\/\/carleton.ca\/mcmullinlab\/\">https:\/\/carleton.ca\/mcmullinlab\/<\/a>.<\/p>\n\n\n\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1486,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[4],"tags":[],"class_list":["post-1470","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":{"cu_post_thumbnail":""},"_links":{"self":[{"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/posts\/1470","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/comments?post=1470"}],"version-history":[{"count":1,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/posts\/1470\/revisions"}],"predecessor-version":[{"id":1487,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/posts\/1470\/revisions\/1487"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/media\/1486"}],"wp:attachment":[{"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/media?parent=1470"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/categories?post=1470"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/tags?post=1470"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}