• Stress resistance during the lag phase of wine fermentation and development of optimized yeasts 

  Ferreira, David (University College Cork, 2017)

  Saccharomyces cerevisiae has been used for millennia to perform wine fermentation due to its endurance and unmatched qualities and is nowadays widely used as wine yeast starter. Nevertheless, at the moment of inoculation, ...
• Health promoting fatty acids and the gut microbiota 

  Coakley, Mairead (University College Cork, 2018)

  Consensus on the role of fatty acids in human health is difficult to achieve, with some fatty acids being mooted as detrimental to health and others having proposed benefits. The human intestinal microbiota impacts health ...
• Bifidobacterium breve adaption to the gut environment 

  Lanigan, Noreen (University College Cork, 2018)

  Certain strains and species of the genus Bifidobacterium are considered probiotic organisms, whose presence in the gastrointestinal tract (GIT) may elicit one or more health benefits to the host. A number of factors impact ...
• Starch based systems for the colonic delivery of bioactive peptides 

  Gough, Ronan (University College Cork, 2018)

  Bioactive peptides have numerous health benefits, although if taken orally they may be digested during gastrointestinal (GI) transit. Encapsulation is an established method for oral delivery of bioactives. However, many ...
• Functional and evolutionary analysis of sugar transporters in Kluyveromyces marxianus 

  Varela, Javier A. (University College Cork, 2018)

  Kluyveromyces marxianus is a yeast species traditionally found in fermented dairy products such as yogurt and kefir. Because of its association with these products, this yeast has a QPS/GRAS status that facilitates ...

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