• The potency of the broad spectrum bacteriocin, bactofencin A, against staphylococci is highly dependent on primary structure, N-terminal charge and disulphide formation 

  O'Connor, Paula M.; O'Shea, Eileen F.; Cotter, Paul D.; Hill, Colin; Ross, R. Paul (Springer Nature, 2018)

  Bactofencin A is a novel class IId bacteriocin, produced by the intestinal isolate Lactobacillus salivarius DPC6502, which has potent activity against medically significant pathogens including Staphylococcus aureus. This ...
• Genome editing in Kluyveromyces and Ogataea yeasts using a broad-host-range Cas9/gRNA co-expression plasmid 

  Juergens, Hannes; Varela, Javier A.; Gorter de Vries, Arthur R.; Perli, Thomas; Gast, Veronica J. M.; Gyurchev, Nikola Y.; Rajkumar, Arun S.; Mans, Robert; Pronk, Jack T.; Morrissey, John P.; Daran, Jean-Marc G. (Oxford University Press, 2018)

  While CRISPR-Cas9-mediated genome editing has transformed yeast research, current plasmids and cassettes for Cas9 and guide-RNA expression are species specific. CRISPR tools that function in multiple yeast species could ...
• The use of a mini-bioreactor fermentation system as a reproducible, high-throughput ex-vivo batch model of the distal colon 

  O'Donnell, Michelle M.; Rea, Mary C.; Shanahan, Fergus; Ross, R. Paul (Frontiers Media, 2018)

  Ex vivo colon fermentation systems are highly versatile as models for analyzing gastrointestinal tract microbiota composition and functionality. Ex vivo colon models range in size and functionality from bench-top micro ...
• RNA phage biology in a metagenomic era 

  Callanan, Julie; Stockdale, Stephen; Shkoporov, Andrey; Draper, Lorraine; Ross, R. Paul; Hill, Colin (MDPI, 2018)

  The number of novel bacteriophage sequences has expanded significantly as a result of many metagenomic studies of phage populations in diverse environments. Most of these novel sequences bear little or no homology to ...
• The genomic basis of Lactobacilli as health-promoting organisms 

  Salvetti, Elisa; O'Toole, Paul W. (American Society for Microbiology, 2017)

  Lactobacilli occupy a unique position in human culture and scientific history. Like brewer's and baker's yeast, lactobacilli have been associated with food production and preservation for thousands of years. Lactobacillus ...

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