Agro chemicals Technology Offers Page 2

Yissum - Research Development Company of the Hebrew University posted this:

Cluster01 Cluster11a The increasing amount of dairy products challenge microbiologists and food engineers to develop solutions for combating bacterial threats, both to ensure product safety as well as increase shelf life. Bacteria such as Bacilli cause major economic damage, as they can withstand extreme temperatures and survive pasteurization. The ability of these bacteria to grow later on at low temperatures is one of the primary reasons for damaging product flavor and causing its spoilage. Here we propose a novel approach designed to eradicate any required specific bacterial species by the use of lysins; highly evolved hydrolytic enzymes produced by bacteriophages. These proteins are able to directly target peptidoglycan, the main component of the bacterial cell wall and spore shells, resulting in rapid cell lysis and death. While antibiotics often kill bacteria indiscriminately, lysins possess high species specificity, targeting only the desired strain, leaving the commensal bacteria undamaged. Moreover, lysins destroy the peptidoglycan directly, killing both growing and non-growing stationary bacteria. With the use of specific lysins, we are able to target and destroy any given bacterial strain from a mixture of many different bacteria. We demonstrate the use of this strategy and its efficiency, by killing specifically Bacillus subtilis grown in a mixture with other species using a purified lysin. This approach has been developed and utilized successfully in our laboratory for research purposes. The proposed strategy can be useful for many industrial processes, in which an elimination of a specific bacterium is required, leaving the desired bacteria unaffected. Furthermore, this method is not restricted to a single bacterium, as a cocktail of several lysins can be applied to eradicate various strains concurrently. This approach holds an enormous potential to revolutionize the way we fight bacteria in a safe and specific manner. Project ID : 23-2016-4288

RAMOT at Tel Aviv University Ltd. posted this:

Plants contain numerous microorganisms, in particular fungi. They are collectively referred to endophytes. Endophytic fungi are beneficial for the hosting plant, therefore the co-existence from day 1. The advantages for the plants include growth enhancement, protection from pathogens and pests, ability to grow and reproduce in sub-optimal conditions such as water limiting conditions and sub or supra- optimal temperatures. During cultivation, important genes have been lost and scientist are trying to find genes in wild populations and add them back into cultivated plants. ICCI specializes in diseases of cereals. Work is done on isolation of disease resistance genes from wild relatives of wheat and introduction into cultivated wheat. We propose to complement the genetic efforts by producing disease resistance through the use of endophytic fungi; Similar to gene loss, we believe that essential microorganisms have been lost during cultivation. We will utilize the vast collection of seeds from wild relative of wheat and barley to identify hidden endophytes that contribute to plant disease resistance and survival in arid and warm climate. After identifying such endophytes in the wild plants, we will introduce the most beneficial species into cultivated wheat and barley. This approach has been already used successfully in pasture plants. Expected outcome: 1. Novel knowledge on the composition of endophytic species in wild grasses relatives of wheat 2. Patent of species with economical and agricultural potential 3. Development of pathogen-protection in wheat and barley 4. Development of climate sustainability in wheat and barley Project ID : 2-2013-719
Plant endophytic fungi for crop protection and resistance to abiotic stress