Identification and Creation of Novel Bacteriocins with Potential Food and Clinical Applications
Date of Award
Masters of Science (Research)
Dr Máire Begley
Dr Des Field
Bacteriocins represent a heterogeneous group of small, ribosomal-synthesized, potent antibacterial peptides produced by bacteria, capable of inhibiting bacteria both closely related or indeed those from other genera than the producer. In addition to their role as food preservatives, bacteriocins have potent activity against medically significant pathogens and are considered attractive alternatives to antibiotics, due to their inherent heat stability, potency at nanomolar scale, resistance to proteases and low levels of acquired resistance in commercial applications. The aim of this thesis was to identify, purify and bioengineer novel bacteriocins from Staphylococcus and Lactic Acid Bacteria (LAB), with a view to expanding the number of bacteriocins currently available and exploring potential food and clinical applications.
Lynch, David, "Identification and Creation of Novel Bacteriocins with Potential Food and Clinical Applications" (2023). Theses [online].
Available at: https://sword.cit.ie/allthe/544
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