The anatomy of high growth firms in Scotland

There is a growing volume of scholarly evidence from various countries which points to high growth firms (HGFs) as a key force fuelling economic growth. These businesses are typically highly dynamic enterprises which undertake very rapid growth, generating substantial levels of turnover and employment growth over relatively short periods of time (BERR, 2009; Anyadike-Danes et al, 2009; Mason et al, 2009; Henrekson and Johnannson, 2010)

The t-stability number of a random graph

Given a graph G = (V,E), a vertex subset S is called t-stable (or t-dependent) if the subgraph G[S] induced on S has maximum degree at most t. The t-stability number of G is the maximum order of a t-stable set in G. We investigate the typical values that this parameter takes on a random graph on n vertices and edge probability equal to p. For any fixed 0 < p < 1 and fixed non-negative integer t, we show that, with probability tending to 1 as n grows, the t-stability number takes on at most two values which we identify as functions of t, p and n. The main tool we use is an asymptotic expression for the expected number of t-stable sets of order k. We derive this expression by performing a precise count of the number of graphs on k vertices that have maximum degree at most k. Using the above results, we also obtain asymptotic bounds on the t-improper chromatic number of a random graph (this is the generalisation of the chromatic number, where we partition of the vertex set of the graph into t-stable sets).Comment: 25 pages; v2 has 30 pages and is identical to the journal version apart from formatting and a minor amendment to Lemma 8 (and its proof on p. 21

High Growth Firms in Scotland

High growth firms (HGFs) are widely thought to be a key force driving economic growth in modern advanced economies (Acs et al, 2008; BERR, 2008; Henrekson and Johansson, 2010). One of the central aims of the current economic strategy of the Scottish Government is to provide responsive and focused enterprise support to increase the number of highly successful, competitive businesses (Scottish Government, 2007). Hence, for the past decade there have been a number of policy initiatives designed to stimulate high growth entrepreneurship in Scotland. Many of these policies have had a strong technology focus. Given the importance these firms have for a region’s economic growth potential and the policy attention they are beginning to receive, it was felt to be important that Scottish Enterprise develops a deeper understanding of these important generators of wealth creation in the Scottish economy. This report examines HGFs in Scotland from both quantitative and qualitative perspectives

The growth dynamics of technology-based firms in Scotland

In recent years high growth firms (HGFs) undertaking rapid, transformative growth, have been identified as important contributors to economic growth (Acs et al, 2008; Anyadike-Danes et al, 2009; OECD, 2010). For a wide variety of reasons, notably their contribution to employment growth, high export intensity, strong contribution to productivity growth and innovation, HGFs have been hailed as vital drivers of economic competitiveness (Henrekson and Johansson, 2010). As a consequence, these firms (often referred to as 'gazelles'), have been accorded a central role in many economic development strategies at both national and regional levels, especially during a time of economic austerity where employment growth has been an overriding policy goal for many governments (BERR, 2008; NESTA, 2011; OECD, 2010; Scottish Enterprise, 2011). Yet despite the strong policy focus on the promotion of HGFs in recent times, much remains unknown about these organisations and how best to support them (Henrekson and Johansson, 2010; Anyadike-Danes et al, 2012; Mason and Brown, forthcoming). Scottish Enterprise recently commissioned research on Scotland’s population of HGFs (Mason and Brown, 2010). This was the first comprehensive analysis of these firms ever conducted in Scotland and some of the findings were published in this journal (Brown and Mason, 2010). One of the most significant conclusions from this study was that they are extremely heterogeneous in terms of their age, size, ownership and industry sector. Few fit the stereotypical ‘gazelle’ definition which refers to young high growth firms that are less than five years old. The vast majority are over 10 years old, with some significantly older (Mason and Brown, 2010). Furthermore, only a relatively small proportion of these firms are in high-tech areas of the economy. According to some scholars, there is ‘no evidence that Gazelles are overrepresented in high- technology industries’ (Henrekson and Johansson, 2010, p.240). Despite their strong prioritisation by policy makers, the reality is that the representation of technology based firms (TBFs) in the population of HGFs is roughly on a par with their proportion in the economy (Mason and Brown, forthcoming). In view of these twin priorities of promoting high growth in general and high tech firms in particular, Scottish Enterprise commissioned further research to explore HGFs, especially in high tech areas of the economy. The objectives of this paper are twofold: to provide an update on the level of HGFs in Scotland and to assess the population of TBFs in Scotland. The paper proceeds as follows. First, the terms high growth and technology-based enterprises are defined. Second, the methodology is outlined. Third, the aggregate evidence on the levels of HGFs in Scotland is presented. Fourth, the population of TBFs in Scotland, including analysis of high growth TBFs is profiled. Fifth, some of the key characteristics of high growth TBFs in Scotland are examined. Sixth, some of features of these firms which were captured during the qualitative part of this research process are summarised. The paper finishes with some brief conclusions and issues for further research

Bioengineering Lantibiotics for Therapeutic Success

peer-reviewedSeveral examples of highly modified antimicrobial peptides have been described. While many such peptides are non-ribosomally synthesized, ribosomally synthesized equivalents are being discovered with increased frequency. Of the latter group, the lantibiotics continue to attract most attention. In the present review, we discuss the implementation of in vivo and in vitro engineering systems to alter, and even enhance, the antimicrobial activity, antibacterial spectrum and physico-chemical properties, including heat stability, solubility, diffusion and protease resistance, of these compounds. Additionally, we discuss the potential applications of these lantibiotics for use as therapeutics.DF,CH,PC,RR are supported by the Irish Government under the National Development Plan, through a Science Foundation Ireland (SFI) Technology and Innovation Development Award (TIDA14/TIDA/2286) to DF, a SFI Investigator awards to CH and RR (10/IN.1/B3027),SFI-PIfunding(11/PI/1137) to PDC and the Alimentary Pharmabiotic Centre under Grant Number SFI/12/RC/2273

Antimicrobial antagonists against food pathogens; a bacteriocin perspective

peer-reviewedEfforts are continuing to find novel bacteriocins with enhanced specificity and potency. Traditional plating techniques are still being used for bacteriocin screening studies, however, the availability of ever more bacterial genome sequences and the use of in silico gene mining tools have revealed novel bacteriocin gene clusters that would otherwise have been overlooked. Furthermore, synthetic biology and bioengineering-based approaches are allowing scientists to harness existing and novel bacteriocin gene clusters through expression in different hosts and by enhancing functionalities. The same principles apply to bacteriocin producing probiotic cultures and their application to control pathogens in the gut. We can expect that the recent developments on bacteriocins from Lactic Acid Bacteria (LAB) described here will contribute greatly to increased commercialisation of bacteriocins in food systems.This work was funded by the Alimentary Pharmabiotic Centre, a research centre funded by Science Foundation Ireland (SFI), through the Irish Government’s National Development Plan. The authors and their work were supported by SFI (grant no. 12/RC/2273

Fermented beverages with health-promoting potential: Past and future perspectives

peer-reviewedFermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes. In addition to harnessing traditional beverages for commercial use, there have recently been innovative efforts to develop non-dairy probiotic fermented beverages from a variety of substrates, including soy milk, whey, cereals and vegetable and fruit juices. On the basis of recent developments, it is anticipated that fermented beverages will continue to be a significant component within the functional food market

Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources

peer-reviewedKefir is a fermented milk-based beverage to which a number of health-promoting properties have been attributed. The microbes responsible for the fermentation of milk to produce kefir consist of a complex association of bacteria and yeasts, bound within a polysaccharide matrix, known as the kefir grain. The consistency of this microbial population, and that present in the resultant beverage, has been the subject of a number of previous, almost exclusively culture-based, studies which have indicated differences depending on geographical location and culture conditions. However, culture-based identification studies are limited by virtue of only detecting species with the ability to grow on the specific medium used and thus culture-independent, molecular-based techniques offer the potential for a more comprehensive analysis of such communities. Here we describe a detailed investigation of the microbial population, both bacterial and fungal, of kefir, using high-throughput sequencing to analyse 25 kefir milks and associated grains sourced from 8 geographically distinct regions. This is the first occasion that this technology has been employed to investigate the fungal component of these populations or to reveal the microbial composition of such an extensive number of kefir grains or milks. As a result several genera and species not previously identified in kefir were revealed. Our analysis shows that the bacterial populations in kefir are dominated by 2 phyla, the Firmicutes and the Proteobacteria. It was also established that the fungal populations of kefir were dominated by the genera Kazachstania, Kluyveromyces and Naumovozyma, but that a variable sub-dominant population also exists.The Alimentary Pharmabiotic Centre is a research centre funded by Science Foundation Ireland (SFI), through the Irish Government’s National Development Plan. The authors and their work were supported by SFI CSET grant APC CSET 2 grant 07/CE/B1368

The Prevalence and Control of Bacillus and Related Spore-Forming Bacteria in the Dairy Industry

peer-reviewedMilk produced in udder cells is sterile but due to its high nutrient content, it can be a good growth substrate for contaminating bacteria. The quality of milk is monitored via somatic cell counts and total bacterial counts, with prescribed regulatory limits to ensure quality and safety. Bacterial contaminants can cause disease, or spoilage of milk and its secondary products. Aerobic spore-forming bacteria, such as those from the genera Sporosarcina, Paenisporosarcina, Brevibacillus, Paenibacillus, Geobacillus and Bacillus, are a particular concern in this regard as they are able to survive industrial pasteurization and form biofilms within pipes and stainless steel equipment. These single or multiple-species biofilms become a reservoir of spoilage microorganisms and a cycle of contamination can be initiated. Indeed, previous studies have highlighted that these microorganisms are highly prevalent in dead ends, corners, cracks, crevices, gaskets, valves and the joints of stainless steel equipment used in the dairy manufacturing plants. Hence, adequate monitoring and control measures are essential to prevent spoilage and ensure consumer safety. Common controlling approaches include specific cleaning-in-place processes, chemical and biological biocides and other novel methods. In this review, we highlight the problems caused by these microorganisms, and discuss issues relating to their prevalence, monitoring thereof and control with respect to the dairy industry.NG is funded by the Teagasc Walsh Fellowship Scheme and through the Irish Dairy Levy funded project ‘Thermodur-Out.