The search parameters were: enzyme digestion with trypsin, no taxonomic restriction, carbamidomethyl (C) as fixed modification, oxidation (M) as variable modification, [M+1]+ peptide charge state, monoisotopic mass values, unrestricted protein mass,

± 70 ppm peptide mass tolerance, ± 0.6 Da fragment mass tolerance, maximum 1 missed cleavage pr. peptide. Protein matches to Aspergillus niger proteins and with significant (p < 0.05) Mowse Scores were regarded as possible candidates for identification. The candidate(s) were further inspected for number of matching peptides (=2), the mass accuracy of the matching peptides, the sequence coverage and distribution of matching peptides in the obtained sequences. The reported miscleavage sites were inspected for BGB324 solubility dmso presence of amino acids that affect the action of trypsin (proline, glutamic acid and aspartic acid or additional lysine/arginine). Finally the molecular weight and isoelectric https://www.selleckchem.com/products/chir-98014.html point of the obtained protein match were compared to those observed on the gels. From samples with low intensity, peptides from keratin and trypsin were erased if necessary. Protein annotation Annotation of uncharacterised proteins was based on sequence similarity to characterised Swiss-Prot proteins using

BlastP [40]. Proteins were given a full annotation if they had more than 80% sequence identity to a characterised Swiss-Prot protein or a putative annotation to proteins if they had 50-80% sequence identity to a characterised protein. Other proteins were assigned a “”predicted”" function if InterPro domains were https://www.selleckchem.com/products/NVP-AUY922.html predicted using InterProScan (European Bioinformatics Institute [41]). Acknowledgements We thank Anette Granly Koch for valuable discussions during design of the study and Ib Søndergaard for reading the manuscript. We greatly acknowledge the protein research group at Department of Biochemistry and Molecular Biology, University of Southern Denmark for giving access to their instruments and especially Andrea Maria Lorentzen for excellent technical

assistance. The RAS p21 protein activator 1 work was supported by the Danish Research Training Council, the Technical University of Denmark and the Danish Meat Association. Electronic supplementary material Additional file 1: Protein expression data. Additional file 1.xlsx (an excel file) contains relative spot volumes for spots detected and matched to a reference gel in the 2D gel based proteome analysis of A. niger IBT 28144 on the three media containing 3% starch (S), 3% starch + 3% lactate (SL) and 3% lactate (L). B1-B6 denotes the biological replicate, R1-R2 the electrophoresis run and Gel 1-21 the gel number. (ZIP 125 KB) References 1. Pitt JI, Hocking AD: Fungi and food spoilage London, U.K.: Blackie Academic and Professional 1997. 2.