prikaz prve stranice dokumenta Data set of proteomic analysis of food borne pathogens after treatment with the disinfectants based on pyridoxal oxime derivatives
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Scientific paper - Original scientific paper
Data set of proteomic analysis of food borne pathogens after treatment with the disinfectants based on pyridoxal oxime derivatives
Data in Brief, 15 (2017); 738-741. https://doi.org/10.1016/j.dib.2017.09.060
Šrajer Gajdošik, Martina; Andjelković, Uroš; Gašo-Sokač, Dajana; Pavlović, Hrvoje; Shevchuk, Olga; Martinović, Tamara; Clifton, James; Josić, Đuro

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Šrajer Gajdošik, M., Andjelković, U., Gašo Sokač, D., Pavlović, H., Shevchuk, O., Martinović, T. ... Josić, Đ. (2017). Data set of proteomic analysis of food borne pathogens after treatment with the disinfectants based on pyridoxal oxime derivatives. Data in Brief, 15., 738-741. doi: 10.1016/j.dib.2017.09.060

Šrajer Gajdošik, Martina, et al. "Data set of proteomic analysis of food borne pathogens after treatment with the disinfectants based on pyridoxal oxime derivatives." Data in Brief, vol. 15, 2017, pp. 738-741. https://doi.org/10.1016/j.dib.2017.09.060

Šrajer Gajdošik, Martina, Uroš Andjelković, Dajana Gašo Sokač, Hrvoje Pavlović, Olga Shevchuk, Tamara Martinović, James Clifton and Đuro Josić. "Data set of proteomic analysis of food borne pathogens after treatment with the disinfectants based on pyridoxal oxime derivatives." Data in Brief 15 (2017): 738-741. https://doi.org/10.1016/j.dib.2017.09.060

Šrajer Gajdošik, M., et al. (2017) 'Data set of proteomic analysis of food borne pathogens after treatment with the disinfectants based on pyridoxal oxime derivatives', Data in Brief, 15, pp. 738-741. doi: 10.1016/j.dib.2017.09.060

Šrajer Gajdošik M, Andjelković U, Gašo Sokač D, Pavlović H, Shevchuk O, Martinović T, and sur.. Data set of proteomic analysis of food borne pathogens after treatment with the disinfectants based on pyridoxal oxime derivatives. Data in Brief [Internet]. 2017 [cited 2024 May 14];15:738-741. doi: 10.1016/j.dib.2017.09.060

M. Šrajer Gajdošik, et al., "Data set of proteomic analysis of food borne pathogens after treatment with the disinfectants based on pyridoxal oxime derivatives", Data in Brief, vol. 15, pp. 738-741, 2017. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:455911. [Accessed: 14 May 2024]

Metadata
Title (english)Data set of proteomic analysis of food borne pathogens after treatment with the disinfectants based on pyridoxal oxime derivatives
AuthorMartina Šrajer Gajdošik
MBZ: 309652
AuthorUroš Andjelković
AuthorDajana Gašo-Sokač
MBZ: 231541
AuthorHrvoje Pavlović
MBZ: 236370
AuthorOlga Shevchuk
AuthorTamara Martinović
MBZ: 365066
AuthorJames Clifton
AuthorĐuro Josić
MBZ: 307736
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Center for Proteomics)
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract (english)
Food borne pathogens, namely the Gram-positive bacterium Bacillus subtilis and the Gram- negative bacterium Escherichia coli, were grown under the inhibition with four different disinfectants based on chloride and bromide salts of pyridinium oxime. Bacterial samples were subjected to the sequential extraction of proteins and the in-solution tryptic digestion of obtained extracts was performed prior to the identification of proteins with LC-ESI-MS/MS. Proteomic analysis identified up- and down- regulated proteins in these bacteria after treatment with each compound. The tables with differently expressed proteins are presented with this article.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleData in Brief
Numberingvol. 15, pp. 738-741
e-ISSN2352-3409
DOIhttps://doi.org/10.1016/j.dib.2017.09.060
URN:NBNurn:nbn:hr:184:455911
Publication2017
Document URLhttp://bib.irb.hr/949208
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2022-02-15 17:24:19