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Journal Articles (Agricultural, Food and Nutritional Science)
Items in this Collection
- 2Sourdough
- 2Sucrose
- 1Dextransucrase
- 1Isomalto-oligosaccharides
- 1Lactobacillus
- 1Lactobacillus reuteri
- 2Gänzle, Michael G.
- 1Abdi, Reihaneh
- 1Christina Müller, Denise
- 1Li, Qing
- 1Miescher Schwenninger, Susanne
- 1Nguyen, Ha
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2021-05-01
Christina Müller, Denise, Nguyen, Ha, Li, Qing, Schönlechner, Regine, Miescher Schwenninger, Susanne, Wismer, Wendy, Gänzle, Michael G.
A standard level of sugar addition to bread is 2% (flour base) but sweet baked goods including hamburger buns, hot dog buns and some sandwich bread contain more than 10% sucrose. This study aimed to provide an integrated assessment of different strategies for sugar-reduced bread by using...
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Functional characterization of sucrose phosphorylase and scrR, a regulator of sucrose metabolism in Lactobacillus reuteri
Download2013-01-01
Teixeira, Januana S., Abdi, Reihaneh, Su, Marcia Shu-Wei, Schwab, Clarissa, Gänzle, Michael G.
Lactobacillus reuteri harbours alternative enzymes for sucrose metabolism, sucrose phosphorylase, fructansucrases, and glucansucrases. Sucrose phosphorylase and fructansucrases additionally contribute to raffinose metabolism. Glucansucrases and fructansucrases produce exopolysaccharides as...