You did a really awesome job explaining every experiment that you performed. Your poster was excellent and provided a lot of good figures that you explained very well.
Thank you Max! We selected cheese because related scientific literature previously identified cheese as having antibacterial properties. Additionally, because cheese is cheap and widely available, it would be a great tool to have in combatting antibiotic resistance.
One of our sources, Meira et al. 2012, tells that cheese contains a wide variety of bioactive peptides such as lysozyme, lactoferrin, immunoglobulins, hormones, cytokines and growth factors that aid the immune system through a variety of biochemical mechanisms. It could be any of these factors that are responsible for the suspected antimicrobial activity of cheese.
The peptides in the cheese are believed to possess anti-biotic properties. Cheese has a wide variety of these peptides that play different biological roles through various biochemical mechanisms. Unfortunately, I could not find any literature that identified a singular peptide responsible for antibiotic activity.
Literature has identified Caprino del Piemonte and Crescenza as being strong antibiotics when tested in Salmonella, though Pecorino Romano (our tested cheese) was the strongest in these experiments. Based on this literature, I would hypothesize that Pecorino Romano would still be the closest to a hit but I certainly think that it is worth testing other cheeses.
curesymposium.org 
You did a really awesome job explaining every experiment that you performed. Your poster was excellent and provided a lot of good figures that you explained very well.
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What made you decide to use cheese as your sample?
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Thank you Max! We selected cheese because related scientific literature previously identified cheese as having antibacterial properties. Additionally, because cheese is cheap and widely available, it would be a great tool to have in combatting antibiotic resistance.
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What made you decide to use cheese as your sample?
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Why is it that the peptides in cheese have the ability to fight off bacteria?
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One of our sources, Meira et al. 2012, tells that cheese contains a wide variety of bioactive peptides such as lysozyme, lactoferrin, immunoglobulins, hormones, cytokines and growth factors that aid the immune system through a variety of biochemical mechanisms. It could be any of these factors that are responsible for the suspected antimicrobial activity of cheese.
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What component of the cheese has anti-biotic properties?
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The peptides in the cheese are believed to possess anti-biotic properties. Cheese has a wide variety of these peptides that play different biological roles through various biochemical mechanisms. Unfortunately, I could not find any literature that identified a singular peptide responsible for antibiotic activity.
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What component of the cheese has anti-biotic properties
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What components of the peptides in cheese give it the ability to fight off bacteria infections?
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What specific components of cheese peptides give it the ability to fight off bacteria?
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Do you hypothesis that different types of cheese could be closer to a hit? and why?
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Literature has identified Caprino del Piemonte and Crescenza as being strong antibiotics when tested in Salmonella, though Pecorino Romano (our tested cheese) was the strongest in these experiments. Based on this literature, I would hypothesize that Pecorino Romano would still be the closest to a hit but I certainly think that it is worth testing other cheeses.
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