ARS researchers have developed a way to produce antimicrobial peptides from the yeast, Saccharomyces cerevisiae. The peptides provide a low level of defense against microbial attack, which often occurs in response to an infectious microbe, and work along with other mechanisms in preventing infections. The invention may be used in biological control products that make use of yeast strains for control of postharvest fruit and vegetable decay, and help prevent harmful bacterial buildup in pre-cut fruits and vegetables. This technology could also be used by the food industry where Saccharomyces is widely used in leavened bread products, and in beer and wine production. In addition, yeast supplements are also used in the cattle industry as feed additives, and antimicrobial peptides could aid in limiting intestinal illnesses in cattle feed operations. Antimicrobial peptides could aid in limiting intestinal illnesses in cattle feed operations.
The invention would benefit the fruit and vegetable packing and shipping industries by providing a potential reduction in storage and transport losses due to decay organisms.
Please refer to patent application S.N. 10/324,034 (Docket #0189.01), "Expression of Antimicrobial Peptides in Yeast," which was filed on December 20, 2002. Foreign rights are available.
|Richard W. Jones
Henry A. Wallace Beltsville
Agricultural Research Center
Beltsville, MD 20705
(301) 504-8395 / Fax: (301) 504-5555
Department of Post Harvest Science-
Bet Dagan, Israel