|As first author||7|
|As last author||176|
Paul D. Cotter(158)
Gerald F Fitzgerald(143)
Mary C Rea(63)
Paula M. O'Connor(58)
Caitriona M Guinane(26)
Gillian E. Gardiner(26)
Lorraine A Draper(25)
Paul W. O'Toole(22)
Eugene M Dempsey(21)
... and 230 others
These arethe8 unique sources for R Paul Ross's 499 publications. A single publication may appear in multiple sources. Click on a name or publication count to see the publications for a particular source.
|Ireland -> Cork Institute of Technology||3|
|Ireland -> National University of Ireland Galway||2|
|Ireland -> National University of Ireland Galway -> PubMed||2|
|Ireland -> Teagasc||354|
|Ireland -> Teagasc -> PubMed||245|
|Ireland -> University College Cork||209|
|Ireland -> University College Cork -> PubMed||86|
|Ireland -> University of Limerick||3|
The production of a spray-dried bacteriocin lacticin 3147 powder is described. The powder is shown to have effective anti-microbial activity in a range of foodstuffs, namely infant milk formulations, powdered soup, yoghurt and cottage cheese. Increased anti-microbial activity was demonstrated when the lacticin 3147 powder was used in conjunction with increased hydrostatic pressure. The process comprises: inoculating a medium with a lacticin 3147-producing strain of bacteria, fermenting the inoculated medium, adjusting the pH of the fermentation to 6.3-6.7, inactivating the bacterial fermentate and evaporating the fermentate.
An antimicrobial which is effective against a range of Gram positive organisms is described. The antimicrobial is the bacteriocin lacticin 3147, which is shown to be effective both in vivo and in vitro against a range of Gram positive organisms.
A process for the manufacture of a probiotic cheese, such as Cheddar cheese, comprises adding a 0.05-0.5 % inoculum of a strain of Lactobacillus paracasei, which is non-pathogenic, acid and bile tolerant and adherent to human epithelial cells, as a starter adjunct to cheese milk, said L. paracasei strain being capable of growing during the ripening phase to a level of 10<7>cfu/g or greater. The L. paracasei strains are found to grow and proliferate to high cell numbers (in excess of 10<8>cfu/g) in the cheese over eight months of ripening, even when added at a relatively low inoculum. The presence of the L. paracasei strains is found to have negligible effects on cheese composition, flavour and aroma.
The present invention relates to a novel anti-microbial agent, more particularly, a novel bacteriocin with nisin-like properties. The bacteriocin is designated lacticin 3147 and has the following properties: a molecular weight of approximately 2.8 kDa
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