2008 - WH Pierce Prize, The Society for Applied Microbiology
Paul D. Cotter spends much of his time researching Microbiology, Gut flora, Food science, Bacteria and Biotechnology. His studies deal with areas such as Listeria monocytogenes and Probiotic as well as Microbiology. His studies in Gut flora integrate themes in fields like Inflammatory bowel disease, Internal medicine, Obesity and Physiology.
He combines subjects such as Fermentation in food processing and Lactococcus with his study of Food science. Paul D. Cotter has researched Bacteria in several fields, including Botany and Pasteurization. His Biotechnology study combines topics from a wide range of disciplines, such as Microorganism, Food spoilage, Food safety and Food microbiology.
Microbiology, Bacteriocin, Gut flora, Food science and Antimicrobial are his primary areas of study. His Microbiology research includes elements of Listeria monocytogenes, Probiotic and Bacteria. His Bacteriocin research is multidisciplinary, incorporating perspectives in Escherichia coli, Lactococcus lactis and Antimicrobial peptides.
His Gut flora research is multidisciplinary, relying on both Microbiome, Internal medicine, Physiology and Endocrinology. As part of one scientific family, he deals mainly with the area of Food science, narrowing it down to issues related to the Biotechnology, and often Food safety. His work deals with themes such as Antibiotics and Antibiotic resistance, which intersect with Antimicrobial.
His primary areas of investigation include Microbiome, Gut flora, Metagenomics, Bacteria and Physiology. Paul D. Cotter has included themes like Metabolome, Feces, Microbial diversity and Genome in his Microbiome study. His Gut flora research integrates issues from Whey protein, Human microbiome, Immune system, Fatty acid and Lipid metabolism.
His Metagenomics research incorporates elements of Shotgun sequencing, Fermentation in food processing, Shotgun, Antibiotic resistance and Computational biology. His Bacteria research incorporates themes from Food science and Microbiology. The concepts of his Food science study are interwoven with issues in Microorganism, Bacteriocin and Food microbiology.
Paul D. Cotter mostly deals with Microbiome, Gut flora, Antimicrobial, Food science and Bacteria. The various areas that Paul D. Cotter examines in his Gut flora study include Genetics, Phylogenetic tree, Phylogenetics, Genus and Eubacterium. His Antimicrobial study is concerned with the larger field of Microbiology.
His biological study spans a wide range of topics, including Probiotic, Lactobacillus gasseri, 16S ribosomal RNA and Clostridium perfringens. His study in Food science is interdisciplinary in nature, drawing from both Food microbiology, Antibiotic resistance, Gut bacteria and Metagenomics. The study incorporates disciplines such as Host, Genome and Resistant starch in addition to Bacteria.
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Bacteriocins: developing innate immunity for food
Paul D. Cotter;Colin Hill;R. Paul Ross.
Nature Reviews Microbiology (2005)
Ribosomally synthesized and post-translationally modified peptide natural products: Overview and recommendations for a universal nomenclature
Paul G. Arnison;Mervyn J. Bibb;Gabriele Bierbaum;Albert Alexander Bowers.
Natural Product Reports (2013)
Nucleic acid-based approaches to investigate microbial-related cheese quality defects
Daniel J. O'Sullivan;Linda Giblin;Paul L. H. McSweeney;Jeremiah J. Sheehan.
Frontiers in Microbiology (2013)
Surviving the Acid Test: Responses of Gram-Positive Bacteria to Low pH
Paul D. Cotter;Colin Hill.
Microbiology and Molecular Biology Reviews (2003)
Bacteriocins — a viable alternative to antibiotics?
Paul D. Cotter;R. Paul Ross;Colin Hill.
Nature Reviews Microbiology (2013)
Bacteriocins: Biological tools for bio-preservation and shelf-life extension
Lucy H. Deegan;Paul D. Cotter;Colin Hill;Paul Ross.
International Dairy Journal (2006)
Exercise and associated dietary extremes impact on gut microbial diversity
Siobhan F Clarke;Siobhan F Clarke;Eileen F Murphy;Orla O'Sullivan;Alice J Lucey.
Composition and energy harvesting capacity of the gut microbiota: relationship to diet, obesity and time in mouse models
E. F. Murphy;P. D. Cotter;P. D. Cotter;S. Healy;Tatiana M. Marques;Tatiana M. Marques.
Role of the gut microbiota in health and chronic gastrointestinal disease: understanding a hidden metabolic organ
Caitriona M. Guinane;Paul D. Cotter.
Therapeutic Advances in Gastroenterology (2013)
Health benefits of fermented foods: microbiota and beyond
Maria L. Marco;Dustin Heeney;Sylvie Binda;Christopher J. Cifelli.
Current Opinion in Biotechnology (2017)
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