Difference between revisions of "Team:Manchester"

Line 22: Line 22:
  
 
<div id="abstract">
 
<div id="abstract">
−
<div style="position:relative;background-color: #d9d9d9;color:white;">
+
<div style="position:relative;background-color: #d9d9d9;">
 
   <h2>ABSTRACT</h2>
 
   <h2>ABSTRACT</h2>
  

Revision as of 18:46, 16 September 2018

HOME
PROJECT
Project Description
Results
Collaborations
Cheese Making
WET LAB
InterLab
Experiments
Protocols
Lab Book
Parts
DRY LAB
Promoter Tool
Experimental Model
HUMAN PRACTICES
Intergrated Human Practices
Outreach
Burt's Cheese
Rokiškio sūris
News Feed Analysis
Gmo's and Brexit
European Commission
TEAM

Man-Cheester The University of Man-cheeseter

Listeria monocytogenes biosensor for soft cheeses

ABSTRACT

Listeria monocytogenes is a Gram-positive, rod-shaped, food-borne bacterium, capable of causing the rare, but potentially fatal, disease listeriosis. L. monocytogenes can replicate at temperatures as low as 0°C, allowing it to survive in industrial and domestic refrigerators. L. monocytogenes is often found in soft cheeses, making many varieties of cheese unavailable to those who are immunosuppressed. Man-Cheester aims to introduce the agr quorum sensing system from L. monocytogenes into bacteria used in the cheese making process. On detection of AIP, a key quorum sensing molecule of L. monocytogenes, a colour change will occur, causing the cheese to turn purple and alerting the consumer to its contamination. Our concept could be further developed to include other sources of L. monocytogenes contamination, such as meats, vegetables or kitchen surfaces, to prevent as many cases of listeriosis as possible.