• High-throughput sequencing-based characterisation of fermented foods and their impacts on host gut microbiota 

  Aaron M., Walsh (University College Cork, 2018)

  Fermentation has been practised worldwide for millennia as a method to preserve or enhance foods, and, today, fermented foods remain a significant component in the human diet. Additionally, these foods are becoming ...
• Effect of dairy based food ingredients on the gut microbiota of older consumers 

  Ntemiri, Alexandra (University College Cork, 2019)

  The proportion of the world population aged over 60 yrs is steadily increasing. Non-communicable disease and cognitive decline are prevalent in the elderly population which present a significant burden for national health ...
• Effect of cow feeding system on the quality and constituents of raw milk, dairy products and the rumen 

  O'Callaghan, Tom F. (University College Cork, 2018)

  The overall aim of this thesis was to investigate the effects of pasture versus conventional indoor cow feeding systems on the composition, quality and characteristics of milk, dairy products and rumen microbiota. Initially ...
• 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 ...

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