Projects funded by the NCN

Information on the principal investigator and host institution

Information of the project and the call

Keywords

Equipment

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Molecular characteristic of quorum sensing inhibition by selected essential oils in Pseudomonas spp. isolated from foods

2016/23/D/NZ9/00028

Keywords:

essential oils from seasonal plants anti-quorum sensing molecular mechanisms

Descriptors:

  • NZ9_7: Nutrition and food sciences

Panel:

NZ9 - Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation

Host institution :

Uniwersytet Przyrodniczy w Poznaniu, Wydział Nauk o Żywności i Żywieniu

woj. wielkopolskie

Other projects carried out by the institution 

Principal investigator (from the host institution):

dr hab. Kamila Myszka 

Number of co-investigators in the project: 6

Call: SONATA 12 - announced on 2016-09-15

Amount awarded: 366 480 PLN

Project start date (Y-m-d): 2017-08-10

Project end date (Y-m-d): 2021-11-09

Project duration:: 51 months (the same as in the proposal)

Project status: Project settled

Project description

Download the project description in a pdf file

Note - project descriptions were prepared by the authors of the applications themselves and placed in the system in an unchanged form.

Equipment purchased [PL]

  1. mikrowirówka z wirnikiem.
  2. termoblok.
  3. zakup oprogramowania Primer Premier 6 i AlleleID (30 750 PLN)
  4. Zakup licencji do oprogramowania Glide (34 000 PLN)
  5. cieplarka z naturalnym obiegiem powietrza o zakresie temperatur +5C - +75C.
  6. Qubit4 quant starter kit box.

Information in the final report

  • Publication in academic press/journals (7)
  1. Antibacterial effect of natural oils - an opportunity to solve the problem of antibiotic resistance on the example of Pseudomonas spp.
    Authors:
    Katarzyna Leja, Kamila Szudera-Kończal, Kamila Myszka, Katarzyna Czaczyk
    Academic press:
    Advancements of Microbiology (Postępy Mikrobiologii) (rok: 2019, tom: 58, strony: 177-190), Wydawca: Polish Society of Microbiologists
    Status:
    Published
    DOI:
    10.21307/PM-2019.58.2.177 - link to the publication
  2. Studies on the anti-proliferative and anti-quorum sensing potentials of Myrtus communis L. essential oil for the improved microbial stability of salmon-based products
    Authors:
    Kamila Myszka, Natalia Sobieszczańska, Anna Olejnik, Małgorzata Majcher, Artur Szwengiel, Łukasz Wolko, Wojciech Juzwa
    Academic press:
    LWT-Food Science and Technology (rok: 2020, tom: 127, strony: 109380), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.lwt.2020.109380 - link to the publication
  3. A current opinion on the antimicrobial importance of popular pepper essential oil and its application in food industry
    Authors:
    Kamila Myszka, Katarzyna Leja, Małgorzata Majcher
    Academic press:
    Journal of Essential Oil Research (rok: 2019, tom: 31 (1), strony: 45309), Wydawca: Taylor and Francis Group
    Status:
    Published
    DOI:
    10.1080/10412905.2018.1511482 - link to the publication
  4. Effect of black pepper essential oil on quorum sensing and efflux pump systems in the fish-borne spoiler Pseudomonas psychrophila KM02 identified by RNA-seq, RT-qPCR and molecular docking analyses
    Authors:
    Natalia Tomaś, Kamila Myszka, Łukasz Wolko, Katarzyna Nuc, Artur Szwengiel, Anna Grygier, Małgorzata Majcher
    Academic press:
    Food Control (rok: 2021, tom: 130, strony: 108284), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodcont.2021.108284 - link to the publication
  5. Tarragon essential oil as a source of bioactive compounds with anti-quorum sensing and anti-proteolytic activity against Pseudomonas spp. isolated from fish - in vitro, in silico and in situ approaches
    Authors:
    Natalia Sobieszczańska, Kamila Myszka, Artur Szwengiel, Małgorzata Majcher, Łukasz Wolko
    Academic press:
    International Journal of Food Microbiology (rok: 2020, tom: 331, strony: 108732), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.ijfoodmicro.2020.108732 - link to the publication
  6. Green pepper essential oil as a biopreservative agent for fish-based products: anti-microbial/-virulence activities against Pseudomonas aeruginosa KM01
    Authors:
    Kamila Myszka, Anna Olejnik, Małgorzata Majcher, Natalia Sobieszczańska, Anna Grygier, Jolanta Powierska-Czarny, Magdalena Rudzińska
    Academic press:
    LWT-Food Science and Technology (rok: 2019, tom: 108, strony: 45456), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.lwt.2019.03.047 - link to the publication
  7. In situ approaches show the limitation of the spoilage potential of Juniperus phoenicea L. essential oil against cold-tolerant Pseudomonas fluorescens KM24
    Authors:
    Kamila Myszka, Natalia Tomaś, Łukasz Wolko, Anna Grygier, Katarzyna Nuc, Małgorzata Majcher
    Academic press:
    Applied Microbiology and Biotechnology (rok: 2021, tom: 105, strony: 4255-4268), Wydawca: Springer
    Status:
    Published
    DOI:
    10.1007/s00253-021-11338-3 - link to the publication

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