Zobrazeno 1 - 10
of 78
pro vyhledávání: '"Daniel J. O'Sullivan"'
Publikováno v:
Foods, Vol 13, Iss 11, p 1707 (2024)
Kombucha is a two-stage fermented sweetened tea beverage that uses yeast and lactic acid bacteria (LAB) to convert sugars into ethanol and lactate and acetic acid bacteria (AAB) to oxidize ethanol to acetate. Its popularity as a beverage grew from cl
Externí odkaz:
https://doaj.org/article/5dfa4cc7f3ee41768081d0b20dd0b4f0
Autor:
Lisa Quigley, Daniel J. O’Sullivan, David Daly, Orla O’Sullivan, Zuzana Burdikova, Rostislav Vana, Tom P. Beresford, R. Paul Ross, Gerald F. Fitzgerald, Paul L. H. McSweeney, Linda Giblin, Jeremiah J. Sheehan, Paul D. Cotter
Publikováno v:
mSystems, Vol 1, Iss 3 (2016)
ABSTRACT A DNA sequencing-based strategy was applied to study the microbiology of Continental-type cheeses with a pink discoloration defect. The basis for this phenomenon has remained elusive, despite decades of research. The bacterial composition of
Externí odkaz:
https://doaj.org/article/8626ce5890b04258a2fc405c319dae60
Publikováno v:
Microbiology. 164:1481-1490
Bifidobacterium longum DJO10A was previously demonstrated to be able to produce a broad-spectrum lantibiotic, but production in media was very limited and only periodically on solid media. Given the difficulty of obtaining these lantibiotic peptides
Publikováno v:
Food Chemistry. 345:128562
Clostridium perfringens is a well-known pathogen that causes food-borne illnesses. Although bacteriophages can be effective natural food preservatives, phage endolysin and cell wall–binding domain (CBD) provide useful materials for lysis of C. perf
Publikováno v:
Journal of Dairy Science. 99:2625-2640
Nonstarter lactic acid bacteria are commonly implicated in undesirable gas formation in several varieties, including Cheddar, Dutch-, and Swiss-type cheeses, primarily due to their ability to ferment a wide variety of substrates. This effect can be m
Autor:
Daniel J. O'Sullivan, L. Yu
Publikováno v:
Journal of dairy science. 101(4)
Galacto-oligosaccharides (GOS) are prebiotic food ingredients that are proposed to stimulate the growth of beneficial gut microorganisms, particularly bifidobacteria. Previously, we developed a method for efficient GOS production using whole cells of
Publikováno v:
Clinical Medicine. 13:460-464
Care of patients with diabetes and chronic kidney disease (CKD) in the UK is divided between primary care, diabetologists and nephrology. In a retrospective analysis, we examined the distribution of care provision for patients with diabetes and CKD.
Autor:
Daniel J. O'Sullivan, Ömer Faruk Çelik
Publikováno v:
Journal of Dairy Science. 96:3506-3516
Freeze-drying is a common method for preservation of probiotics, including bifidobacteria, for further industrial applications. However, the stability of freeze-dried bifidobacteria varies depending on the freeze-drying method and subsequent storage
Publikováno v:
Microbiology. 159:328-338
Bifidobacteria are widely used as probiotics and have attracted increasing research interest worldwide. However, molecular techniques are still very scarce mainly due to the low efficiencies and strain-specific electroporation protocols that have bee
Autor:
Paul L.H. McSweeney, Daniel J. O'Sullivan, Gerald F. Fitzgerald, Tom P. Beresford, Zuzana Burdikova, Linda Giblin, Jeremiah J. Sheehan, Lisa Quigley, R. Paul Ross, Rostislav Vana, Orla O'Sullivan, Paul D. Cotter, David F.M. Daly
Publikováno v:
mSystems, Vol 1, Iss 3 (2016)
mSystems, Vol 1, Iss 3, p e00023-16 (2016)
mSystems
mSystems, Vol 1, Iss 3, p e00023-16 (2016)
mSystems
Pink discoloration in cheese is a defect affecting many cheeses throughout the world, leading to significant financial loss for the dairy industry. Despite decades of research, the cause of this defect has remained elusive. The advent of high-through