{"id":1762,"date":"2021-12-22T08:49:12","date_gmt":"2021-12-22T13:49:12","guid":{"rendered":"https:\/\/its-cuthemedev1.carleton.ca\/foodscience\/?p=1762"},"modified":"2025-08-15T10:34:15","modified_gmt":"2025-08-15T14:34:15","slug":"publication-arthropeptide-a-an-antifungal-cyclic-tetrapeptide-from-arthrobacter-psychrophenolicus-isolated-from-disease-suppressive-compost","status":"publish","type":"post","link":"https:\/\/carleton.ca\/foodscience\/2021\/publication-arthropeptide-a-an-antifungal-cyclic-tetrapeptide-from-arthrobacter-psychrophenolicus-isolated-from-disease-suppressive-compost\/","title":{"rendered":"Publication: Arthropeptide A, an antifungal cyclic tetrapeptide from Arthrobacter psychrophenolicus isolated from disease suppressive compost"},"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                        Publication: Arthropeptide A, an antifungal cyclic tetrapeptide from Arthrobacter psychrophenolicus isolated from disease suppressive compost\n                    <\/h1>\n                \n                                \n                            <\/header>\n\n                    <\/div>\n\n            <\/div>\n\n    <\/div>\n<\/section>\n\n<p><span style=\"font-size: 12.0pt;\">Beneficial bacteria can serve as food biopreservation agents. These bacteria have the potential to replace harmful and resistance-prone synthetic chemicals in agricultural fields, greenhouses, and food storage facilities. Serine Ramlawi (MSc graduate Chemistry\/Food Science) and Sawsan Abusharkh (B.Sc. graduate Food Science) from the Research Laboratory of Prof. Tyler Avis, in collaboration with Prof. David McMullin, have published the discovery of a new antimicrobial cyclic tetrapeptide from the bacterium <i>Arthrobacter psychrophenolicus<\/i>. This bacterium is able to mitigate microbial spoilage of fruits and vegetables, thereby potentially reducing food loss and waste.<\/span><\/p>\n\n\n\n<p><span style=\"font-size: 12.0pt;\">&nbsp;<\/span><\/p>\n\n\n\n<p><span style=\"font-size: 12.0pt;\">The paper can be read here (<a href=\"https:\/\/www.tandfonline.com\/doi\/full\/10.1080\/14786419.2021.2018434\">https:\/\/www.tandfonline.com\/doi\/full\/10.1080\/14786419.2021.2018434<\/a>). 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>. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Beneficial bacteria can serve as food biopreservation agents. These bacteria have the potential to replace harmful and resistance-prone synthetic chemicals in agricultural fields, greenhouses, and food storage facilities. Serine Ramlawi (MSc graduate Chemistry\/Food Science) and Sawsan Abusharkh (B.Sc. graduate Food Science) from the Research Laboratory of Prof. Tyler Avis, in collaboration with Prof. David McMullin, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1764,"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-1762","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\/1762","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=1762"}],"version-history":[{"count":2,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/posts\/1762\/revisions"}],"predecessor-version":[{"id":1766,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/posts\/1762\/revisions\/1766"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/media\/1764"}],"wp:attachment":[{"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/media?parent=1762"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/categories?post=1762"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/tags?post=1762"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}