• Potential of bacteriocin producing bacteria to control VRE infection 

  Wiggins Savage, Kelsie (University College Cork, 2021-01-08)

  Antimicrobial resistance has been a growing and concerning problem over the last decade. It is estimated that antibiotic resistant pathogens cause up to 700,000 deaths each year. The Centre for Disease Control ranks ...
• Laboratory scale aerobic bioreactor conditioning of dairy processing wastewater as feedstock for Lemna minor production 

  Broughton, Róisín (University College Cork, 2019)

  Dairy processing wastewater is a nutrient-rich resource, containing chemical oxygen demand (COD) ranging from 1,150 – 68,814 mg/L, nitrogen (N) from 14 – 1,462 mg/L and phosphorus (P) from 7.2 – 650 mg/L, depending on the ...
• Natural transformation in lactic acid bacteria 

  O'Connell, Laura Michelle (University College Cork, 2020-10-16)

  Fermentation has been commercially exploited to produce food products for millennia. The most intensely exploited microorganisms used in modern industry to commercially produce fermented products are yeasts and lactic acid ...
• The development of a ribosome profiling protocol to study translation in the yeast Yarrowia lipolytica 

  Power, Luke (University College Cork, 2020-12-31)

  Ribosome Profiling is an emerging technique that provides a genome wide-view of translation in-vivo, allowing an in-depth analysis of translation within a cell. It offers significant advantages over other techniques such ...
• Monitoring lactococcal phages during milk fermentation 

  Slavin, Rebecca (University College Cork, 2019-10-21)

  Complex undefined starter cultures are widely used for the production of Dutch- style cheese such as Gouda and Edam. They exhibit more resistance to phage infection in comparison to defined starter cultures. Thus, of recent ...

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