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Journal Articles (Agricultural, Food and Nutritional Science)
Items in this Collection
- 5Gaur, Gautam
- 4Gänzle, Michael G.
- 1Borruso, Luigimaria
- 1Bourrie, Benjamin C.T.
- 1Castro Marin, Antonio
- 1Chen, Chen
- 5Lactobacillus
- 2Lactiplantibacillus plantarum
- 2Sourdough
- 1Chlorogenic acid
- 1Dairy
- 1Deoxyanthocyanidin
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Characterization of isogenic mutants with single or double deletions of four phenolic acid esterases in Lactiplantibacillus plantarum TMW1.460
Download2023-03-02
Gaur, Gautam, Chen, Chen, Gänzle, Michael G.
In plants, hydroxycinnamic and hydroxybenzoic acids occur mainly as esters. This study aimed to determine the contribution of individual phenolic acid esterases in Lp. plantarum TMW1.460, which encodes for four esterases: TanA, Lp0796, Est1092 and a homolog of Lj0536 and Lj1228 that was termed...
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Conversion of hydroxycinnamic acids by Furfurilactobacillus milii in sorghum fermentations: Impact on profile of phenolic compounds in sorghum and on ecological fitness of Ff. milii
Download2023-05-01
Gaur, Gautam, Damm, Sandra, Passon, Maike, Lo, Hiu Kwan, Schieber Andreas, Gänzle, Michael G.
The conversion of phenolic compounds by lactobacilli in food fermentations contributes to food quality. The metabolism of phenolics by lactobacilli has been elucidated in the past years but information on the contribution of specific enzymes in food fermentations remains scarce. This study aimed...
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Physiological and genomic characterization of Lactiplantibacillus plantarum isolated from Indri indri in Madagascar
Download2023-11-02
Qiao, Nanzhen, Gaur, Gautam, Modesto, Monica, Chinnici, Fabio, Scarafile, Donatella, Borruso, Luigimaria, Castro Marin, Antonio, Spiezio, Caterina, Valente, Daria, Sandri, Camillo, Gänzle, Michael G., Mattarelli, Paola
Aims Indri indri is a lemur of Madagascar which is critically endangered. The analysis of the microbial ecology of the intestine offers tools to improve conservation efforts. This study aimed to achieve a functional genomic analysis of three Lactiplantibacillus plantarum isolates from...
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2023-03-20
Gaur, Gautam, Gänzle, Michael G.
Patulin is a mycotoxin contaminant in various foods with apple products being its major dietary source. Yeast can reduce patulin levels during fermentation via biotransformation and thiol-adduct formation, with the ability of patulin to react with thiols being well known. Conversion of patulin to...
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Use of reconstituted kefir consortia to determine the impact of microbial composition on kefir metabolite profiles
Download2023-11-01
Bourrie, Benjamin C.T., Diether, Natalie, Dias, Ryan P., Nam, Seo Lin, de la Mata, A. Paulina, Forgie, Andrew J., Gaur, Gautam, Harynuk, James J., Gänzle, Michael, Cotter, Paul D., Willing, Benjamin P.
Kefir is fermented traditionally with kefir grains, but commercial kefir production often relies on fermentation with planktonic cultures. Kefir has been associated with many health benefits, however, the utilization of kefir grains to facilitate large industrial production of kefir is...