• Publications
  • Influence
Food microbiology: Bacteriocins: developing innate immunity for food
Bacteriocins are bacterially produced antimicrobial peptides with narrow or broad host ranges that can be used to confer a rudimentary form of innate immunity to foodstuffs, helping processors extend their control over the food flora long after manufacture.
Gut microbiota composition correlates with diet and health in the elderly
The data support a relationship between diet, microbiota and health status, and indicate a role for diet-driven microbiota alterations in varying rates of health decline upon ageing.
Bacteriocins — a viable alternative to antibiotics?
Although the application of specific bacteriocins might be curtailed by the development of resistance, an understanding of the mechanisms by which such resistance could emerge will enable researchers to develop strategies to minimize this potential problem.
Fatty acids from fish: the anti-inflammatory potential of long-chain omega-3 fatty acids.
Research has shown that reductions may be achieved in the incidence of many chronic diseases that involve inflammatory processes; most notably, these include cardiovascular diseases, inflammatory bowel disease (IBD), cancer, and rheumatoid arthritis, but psychiatric and neurodegenerative illnesses are other examples.
Lantibiotics: structure, biosynthesis and mode of action.
Some of the more recent developments in the biochemistry, genetics and mechanism of action of the lantibiotic peptides are outlined.
γ‐Aminobutyric acid production by culturable bacteria from the human intestine
To assess the ability of human intestinally derived strains of Lactobacillus and Bifidobacterium to produce γ‐aminobutyric acid (GABA).
Comparative Analysis of Pyrosequencing and a Phylogenetic Microarray for Exploring Microbial Community Structures in the Human Distal Intestine
This is the deepest sequencing of single gastrointestinal samples reported to date, but microbial richness levels have still not leveled out, and correlations of sequence abundance and hybridization signal intensities were very high for lower-order ranks, but lower at family-level, which was probably due to ambiguous taxonomic groupings.
Preservation and fermentation: past, present and future.
This review will mainly focus on the use of lactic acid bacteria (LAB) for food improvement, given their extensive application in a wide range of fermented foods and their tremendous potential for extension of shelf-life and improvement of safety of a variety of foods.
Composition, variability, and temporal stability of the intestinal microbiota of the elderly
It is concluded that the fecal microbiota of the elderly shows temporal stability over limited time in the majority of subjects but is characterized by unusual phylum proportions and extreme variability.
Comparative Survival Rates of Human-Derived ProbioticLactobacillus paracasei and L. salivariusStrains during Heat Treatment and Spray Drying
The data demonstrate that spray drying may be a cost-effective way to produce large quantities of some probiotic cultures and that survival of both Lactobacillus strains during powder storage was inversely related to the storage temperature.