Chemical substance produced by various species of microorganisms that is capable, in low concentrations, of inhibiting the growth of or killing other microorganisms
Substance produced by a microorganism or a similar product produced wholly (synthetic) or partially (semi-synthetic) by chemical synthesis and in low concentrations
Antibiotic Modes of Action
Antibiotics are natural metabolites of fungi that inhibit the growth of bacteria. They function by altering certain properties of bacterial cellular metabolism resulting in impaired growth or death. Some antibiotics interfere with the building and maintenance of the cell wall, while others interrupt proper protein translation at the ribosomal level.
The link above is another good article with additional information (please share your articles too dawn !)
...another source in addition to the ones posted earlier
re D-Mannose as Pre-biotic:
http://www.asaimasc.com/pdf/an30-2001.pdf
(excerpt)
PREBIOTICS
Another method which may be used to manipulate the gut ecosystem is
the supplementation of the diet with small fragments of carbohydrates. Such carbohydrates can selectively stimulate some
or all of the beneficial organisms in the gut, bringing about changes in the microbial balance which in turn affects the host in a beneficial way. These carbohydrates are also known as prebiotics in the feed and food industries. The net effect on host health and well-being is rather similar to that of probiotics. Potentially, there are hundreds of different prebiotics which are naturally available or can be produced from polysaccharides. The commercially available prebiotic products are mainly oligosaccharides
of galactose, fructose or mannose. For example, soybean contains 3-5% naturally occurring galacto-oligosaccharides and the
angustifolius lupin contains up to 9% of oligosaccharides. There is evidence that most of these prebiotics exert their beneficial effects
on the host by selectively feeding the good bacteria at the expense of the harmful ones. It is, however, claimed that the mannan oligosaccharides derived from yeast cell walls work by providing specific binding sites
(D-mannose) to enteric pathogens, thus reducing their chance to attach to the intestinal tract (Finucane et al., 1999). Since mannan oligosaccharides are not digested by the endogenous enzymes of the bird, they pass through the gut with the pathogens attached. There is also a cleaning up effect, i.e., they detach pathogens already attached
to the gut (Newman, 1994)...."
(NOTE: the "pathogens " spoken of are not cocci organisms ...I would welcome any research specific to D-mannose and cocci)