The Potential of Class II Bacteriocins to Modify Gut Microbiota to Improve Host Health

• Özgün C. O. Umu,

  Affiliation Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences (NMBU), Ås, Norway

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• Christine Bäuerl,

  Affiliation Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Valencia, Spain

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• Marije Oostindjer,

  Affiliation Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences (NMBU), Ås, Norway

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• Phillip B. Pope,

  Affiliation Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences (NMBU), Ås, Norway

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• Pablo E. Hernández,

  Affiliation Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid (UCM), Madrid, Spain

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• Gaspar Pérez-Martínez,

  Affiliation Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Valencia, Spain

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• Dzung B. Diep

  * E-mail: dzung.diep@nmbu.no

  Affiliation Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences (NMBU), Ås, Norway

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