Title
Identification and Creation of Novel Bacteriocins with Potential Food and Clinical Applications
Date of Award
1-2023
Document Type
Master Thesis
Degree Name
Masters of Science (Research)
Department
Biological Sciences
First Advisor
Dr Máire Begley
Second Advisor
Dr Des Field
Abstract
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.
Recommended Citation
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
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.
Access Level
info:eu-repo/semantics/openAccess
Comments
The published version of peer-reviewed papers were removed from the Appendices of this document to prevent breach of copyright.