Sample preparation and further proteomic investigation of the inhibitory activity of pyridinium oximes to Gram-positive and Gram-negative food pathogens

Food Research International

Volumn 51, Issue 1, 2013, Pages 46-52

  Šrajer Gajdošik, Martina ^a   Gašo Sokač, Dajana ^a   Pavlović, Hrvoje ^a   Clifton, James ^b   Breen, Lucas ^c   Cao, Lulu ^c   Giacometti, Jasminka ^d   Josic, Djuro ^b,d  

^a JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

^b BROWN UNIVERSITY   (United States)

^c RHODE ISLAND HOSPITAL   (United States)

^d University of Rijeka   (Croatia)

Author keywords

Biomarkers; Food contamination; Food pathogens; Proteome; Sample preparation

Indexed keywords

ANTI-MICROBIAL ACTIVITY; BACILLUS SUBTILIS; BACTERIAL METABOLISM; E. COLI; FOOD CONTAMINATION; FOOD PATHOGENIC BACTERIA; FOOD PATHOGENS; GRAM POSITIVE; INHIBITORY ACTIVITY; LC-MS/MS; LISTERIA MONOCYTOGENES; PROTEOMES; PYRIDINIUM; QUATERNARY AMMONIUM SALT; SAMPLE PREPARATION; STRESS CONDITION; STRESS PROTEIN; SUBTILIS; YERSINIA ENTEROCOLITICA;

BACTERIA; BIOMARKERS; ESCHERICHIA COLI; PATHOGENS; PROTEIN FOLDING; PROTEINS;

FOOD MICROBIOLOGY;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; NEGIBACTERIA; POSIBACTERIA; YERSINIA ENTEROCOLITICA;

EID: 84871668009     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.11.018     Document Type: Article

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