Gut microbes from the phylogenetically diverse genus Eubacterium and their various contributions to gut health von Mukherjee, Arghya, Lordan, Cathy, Ross, R. Paul, Cotter, Paul D.

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Bacteriocins — a viable alternative to antibiotics? von Cotter, Paul D., Ross, R. Paul, Hill, Colin

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Health Benefits of Lactic Acid Bacteria (LAB) Fermentates von Mathur, Harsh, Beresford, Tom P., Cotter, Paul D.

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Potential for enriching next-generation health-promoting gut bacteria through prebiotics and other dietary components von Lordan, Cathy, Thapa, Dinesh, Ross, R. Paul, Cotter, Paul D.

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Comparing Apples and Oranges?: Next Generation Sequencing and Its Impact on Microbiome Analysis von Clooney, Adam G, Fouhy, Fiona, Sleator, Roy D, O' Driscoll, Aisling, Stanton, Catherine, Cotter, Paul D, Claesson, Marcus J

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Bacteriocins as a new generation of antimicrobials: toxicity aspects and regulations von Soltani, Samira, Hammami, Riadh, Cotter, Paul D, Rebuffat, Sylvie, Said, Laila Ben, Gaudreau, Hélène, Bédard, François, Biron, Eric, Drider, Djamel, Fliss, Ismail

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Role of the gut microbiota in health and chronic gastrointestinal disease: understanding a hidden metabolic organ von Guinane, Caitriona M., Cotter, Paul D.

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Gut microbiota as a source of novel antimicrobials von Garcia-Gutierrez, Enriqueta, Mayer, Melinda J., Cotter, Paul D., Narbad, Arjan

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The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods von Marco, Maria L., Sanders, Mary Ellen, Gänzle, Michael, Arrieta, Marie Claire, Cotter, Paul D., De Vuyst, Luc, Hill, Colin, Holzapfel, Wilhelm, Lebeer, Sarah, Merenstein, Dan, Reid, Gregor, Wolfe, Benjamin E., Hutkins, Robert

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Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome von Pasolli, Edoardo, De Filippis, Francesca, Mauriello, Italia E., Cumbo, Fabio, Walsh, Aaron M., Leech, John, Cotter, Paul D., Segata, Nicola, Ercolini, Danilo

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The Prevalence and Control of Bacillus and Related Spore-Forming Bacteria in the Dairy Industry von Gopal, Nidhi, Hill, Colin, Ross, Paul R, Beresford, Tom P, Fenelon, Mark A, Cotter, Paul D

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Health benefits of fermented foods: microbiota and beyond von Marco, Maria L, Heeney, Dustin, Binda, Sylvie, Cifelli, Christopher J, Cotter, Paul D, Foligné, Benoit, Gänzle, Michael, Kort, Remco, Pasin, Gonca, Pihlanto, Anne, Smid, Eddy J, Hutkins, Robert

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Sequencing-based analysis of the bacterial and fungal composition of kefir grains and milks from multiple sources von Marsh, Alan J, O'Sullivan, Orla, Hill, Colin, Ross, R Paul, Cotter, Paul D

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Fermented foods in a global age: East meets West von Tamang, Jyoti Prakash, Cotter, Paul D., Endo, Akihito, Han, Nam Soo, Kort, Remco, Liu, Shao Quan, Mayo, Baltasar, Westerik, Nieke, Hutkins, Robert

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Impacts of Seasonal Housing and Teat Preparation on Raw Milk Microbiota: a High-Throughput Sequencing Study von Doyle, Conor J, Gleeson, David, O'Toole, Paul W, Cotter, Paul D

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An ‘Upp'‐turn in bacteriocin receptor identification von Cotter, Paul D.

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Analysis of Health Benefits Conferred by Lactobacillus Species from Kefir von Slattery, Conor, Cotter, Paul D, O'Toole, Paul W

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New Weapons to Fight Old Enemies: Novel Strategies for the (Bio)control of Bacterial Biofilms in the Food Industry von Coughlan, Laura M, Cotter, Paul D, Hill, Colin, Alvarez-Ordóñez, Avelino

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Bacteriocin Production: a Probiotic Trait? von DOBSON, Alleson, COTTER, Paul D, ROSS, R. Paul, HILL, Colin

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Exercise and associated dietary extremes impact on gut microbial diversity von Clarke, Siobhan F, Murphy, Eileen F, O'Sullivan, Orla, Lucey, Alice J, Humphreys, Margaret, Hogan, Aileen, Hayes, Paula, O'Reilly, Maeve, Jeffery, Ian B, Wood-Martin, Ruth, Kerins, David M, Quigley, Eamonn, Ross, R Paul, O'Toole, Paul W, Molloy, Michael G, Falvey, Eanna, Shanahan, Fergus, Cotter, Paul D

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