Characterisation of the microbiota of traditional fermented beverages and screening these and other populations for novel antimicrobial producers and gene clusters

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dc.contributor.advisor Cotter, Paul D. en
dc.contributor.advisor Ross, R. Paul en
dc.contributor.advisor Hill, Colin en
dc.contributor.author Marsh, Alan J.
dc.date.accessioned 2014-04-30T15:39:01Z
dc.date.available 2014-04-30T15:39:01Z
dc.date.issued 2013
dc.date.submitted 2013
dc.identifier.citation Marsh, A. J. 2013. Characterisation of the microbiota of traditional fermented beverages and screening these and other populations for novel antimicrobial producers and gene clusters. PhD Thesis, University College Cork. en
dc.identifier.endpage 328
dc.identifier.uri http://hdl.handle.net/10468/1547
dc.description.abstract To screen for novel ribosomally synthesised antimicrobials, in-silico genome mining was performed on all publically available fully sequenced bacterial genomes. 49 novel type 1 lantibiotic clusters were identified from a number of species, genera and phyla not usually associated with lantibiotic production, and indicates high prevalence. A crucial step towards the commercialisation of fermented beverages is the characterisation of the microbial content. To achieve this goal, we applied next-generation sequencing techniques to analyse the bacterial and yeast populations of the organic, symbiotically-fermented beverages kefir, water kefir and kombucha. A number of minor components were revealed, many of which had not previously been associated with these beverages. The dominant microorganism in each of the water kefir grains and fermentates was Zymomonas, an ethanol-producing bacterium that had not previously been detected on such a scale. These studies represent the most accurate description of these populations to date, and should aid in future starter design and in determining which species are responsible for specific attributes of the beverages. Finally, high-throughput robotics was applied to screen for the presence of antimicrobial producers associated with these beverages. This revealed a low frequency of bacteriocin production amongst the bacterial isolates, with only lactococcins A, B and LcnN of lactococcin M being identified. However, a proteinaceous antimicrobial produced by the yeast Dekkera bruxellensis, isolated from kombucha, was found to be active against Lactobacillus bulgaricus. This peptide was patially purified. en
dc.description.sponsorship Science Foundation Ireland (SFI CSET 2 Grant APC 07/CE/B1368) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.rights © 2013, Alan J. Marsh en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/ en
dc.subject Kombucha en
dc.subject Kefir en
dc.subject Water kefir en
dc.subject Bacteriocin en
dc.subject High-throughput screening en
dc.title Characterisation of the microbiota of traditional fermented beverages and screening these and other populations for novel antimicrobial producers and gene clusters en
dc.type Doctoral thesis en
dc.type.qualificationlevel PhD en
dc.type.qualificationname PhD (Science) en
dc.internal.availability Full text available en
dc.check.info No embargo required en
dc.description.version Accepted Version
dc.contributor.funder Science Foundation Ireland en
dc.contributor.funder Teagasc
dc.description.status Not peer reviewed en
dc.internal.school Microbiology en
dc.internal.school Teagasc en
dc.check.type No Embargo Required
dc.check.reason No embargo required en
dc.check.opt-out No en
dc.thesis.opt-out false
dc.check.embargoformat Not applicable en
ucc.workflow.supervisor c.hill@ucc.ie
dc.internal.conferring Spring Conferring 2014 en


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© 2013, Alan J. Marsh Except where otherwise noted, this item's license is described as © 2013, Alan J. Marsh
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