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Food microbiology: Bacteriocins: developing innate immunity for food
Bacteriocins are bacterially produced antimicrobial peptides with narrow or broad host ranges. Many bacteriocins are produced by food-grade lactic acid bacteria, a phenomenon which offers food… Expand
Surviving the Acid Test: Responses of Gram-Positive Bacteria to Low pH
SUMMARY Gram-positive bacteria possess a myriad of acid resistance systems that can help them to overcome the challenge posed by different acidic environments. In this review the most common… Expand
Ribosomally synthesized and post-translationally modified peptide natural products: overview and recommendations for a universal nomenclature.
This review presents recommended nomenclature for the biosynthesis of ribosomally synthesized and post-translationally modified peptides (RiPPs), a rapidly growing class of natural products. The… Expand
Bacteriocins — a viable alternative to antibiotics?
Solutions are urgently required for the growing number of infections caused by antibiotic-resistant bacteria. Bacteriocins, which are antimicrobial peptides produced by certain bacteria, might… Expand
A glutamate decarboxylase system protects Listeria monocytogenes in gastric fluid
We observed that glutamate greatly enhances the survival of Listeria monocytogenes in gastric fluid, a phenomenon that is directly linked to glutamate decarboxylase activity (GAD). Glutamate‐mediated… Expand
Exercise and associated dietary extremes impact on gut microbial diversity
Objective The commensal microbiota, host immunity and metabolism participate in a signalling network, with diet influencing each component of this triad. In addition to diet, many elements of a… Expand
Bacteriocins: Biological tools for bio-preservation and shelf-life extension
The lactococcal bacteriocin named nisin (or group N inhibitory substance) was first marketed in England in 1953 and since then has been approved for use in over 48 countries. The successful… Expand
The complex microbiota of raw milk.
- L. Quigley, O. O'Sullivan, +4 authors P. Cotter
- Medicine, Biology
- FEMS microbiology reviews
- 1 September 2013
Here, we review what is known about the microorganisms present in raw milk, including milk from cows, sheep, goats and humans. Milk, due to its high nutritional content, can support a rich… Expand
Composition and energy harvesting capacity of the gut microbiota: relationship to diet, obesity and time in mouse models
Background and Aims Increased efficiency of energy harvest, due to alterations in the gut microbiota (increased Firmicutes and decreased Bacteroidetes), has been implicated in obesity in mice and… Expand
Role of the gut microbiota in health and chronic gastrointestinal disease: understanding a hidden metabolic organ
The human gut microbiota has become the subject of extensive research in recent years and our knowledge of the resident species and their potential functional capacity is rapidly growing. Our gut… Expand