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Analysis and Exploitation of Natural Antimicrobial Phenomena


This project aims to analyse naturally-occurring antimicrobial phenomena and investigate their potential for pathogen control and eradication throughout the food chain. The emphasis is on antimicrobial peptides, including lantibiotics and bacteriocins and bacteriophages including their lysins. The project includes an in depth analysis of the established food- use antimicrobial nisin with an emphasis on the molecular biology of its biosynthesis and the control of its yield.

Institute of Food Research, UK
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