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New quorum quenching lactonase with high activity; stable at a broad range of Temp and pH; tolerant to high salinity.Inhibits bacteria involved in dairy spoilage,extends shelf life
About
We offer a novel strategy for fighting food spoilage by enzyme based QQ methods. Bacteria forming biofilm and secreting extracellular proteases, such as Pseudomonas are one of the mains cause for dairy food short shelf life and spoilage. We have established a platform for the identification, designing, expression and characterization of QQ enzymes with high activity and stability at a broad range of temperatures and pH, and tolerance to high salinity levels, as well as higher durability in bacterial culture. The addition of purified new lactonase to cultures of Pseudomonas fluorescens inhibited its extracellular protease activity, expression of the protease encoding gene, biofilm formation, and the sedimentation process in milk-based medium.
Key Benefits
It addresses the post-processing stage of dairy products.
Applications
Applicable for safety of raw milk and its products to control post-processing contamination and extend shelf life of the end product.