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2021-09-01

Liang, Nuanyi, Bunesova, Vera, Tejnecky, Vaclav, Gänzle, Michael G., Schwabb, Clarissa

Strains of Limosilactobacillus reuteri are used as starter and bioprotective cultures and contribute to the preservation of food through the production of fermentation metabolites lactic and acetic acid, and of the antimicrobial reuterin. Reuterin consists of acrolein and 3-hydroxypropionaldehyde...

2018-04-01

Oliveira, Camila L. P., Mattingly, Stephanie, Schirrmacher, Ralf, Sawyer, Michael B., Fine, Eugene J., Prado, Carla M.

The predominant use of glucose anaerobically by cancer cells (Warburg effect) may be the most important characteristic the majority of these cells have in common and, therefore, a potential metabolic pathway to be targeted during cancer treatment. Because this effect relates to fuel oxidation,...

2020-04-15

Zheng, Jinshui, Wittouck, Stijn, Salvetti, Elisa, Franz, Charles M.A.P., Harris, Hugh M.B., Mattarelli, Paola, O'Toole, Paul W., Pot, Bruno, Vandamme, Peter, Walter, Jens, Watanabe, Koichi, Wuyts, Sander, Felis, Giovanna E., Gänzle, Michael G., Lebeer, Sarah

The genus Lactobacillus comprises 261 species (at March 2020) that are extremely diverse at phenotypic, ecological and genotypic levels. This study evaluated the taxonomy of Lactobacillaceae and Leuconostocaceae on the basis of whole genome sequences. Parameters that were evaluated included core...

2022-10-02

Pswarayi, Felicitas, Gänzle, Michael G.

Africa has a rich tradition of cereal fermentations to produce diverse products including baked goods, porridges, non-alcoholic beverages and alcoholic beverages. Diversity also relates to the choice of the fermentation substrates, which include wheat, maize, teff, sorghum and millet, and the...

2016-01-01

Sánchez-Maldonado, A., Schieber, A., Gänzle, Michael G.

Aims To study the antifungal effects of the potato secondary metabolites α-solanine, α-chaconine, solanidine and caffeic acid, alone or combined. Methods and Results Resistance to glycoalkaloids varied among the fungal species tested, as derived from minimum inhibitory concentrations assays....

2022-12-16

Liang, Nuanyi, Zhao, Zheng, Curtis, Jonathan M., Gänzle, Michael G.

Fungal spoilage limits the shelf life of fermented dairy products. To address the problem, this study explores the potential of lactic acid bacteria as antifungal adjunct cultures in dairy matrices. Strains of lactic acid bacteria (113) representing 19 species were screened for their activity...

2019-01-01

Zhao, Yujia, Teixeira, Januana S., Saldaña, Marleny D.A., Gänzle, Michael G.

Contamination with spoilage organisms and Listeria monocytogenes are major concerns for quality and safety of cooked ready-to-eat (RTE) meat products. Thus, the objective of this study was to investigate the use of antimicrobial starch packaging films to control competitive microbiota and L....

2023-04-01

Li, Zhen, Zheng, Mengzhou, Zheng, Jinshui, Gänzle, Michael G.

Fermented foods are consumed throughout the world and substantially contribute to food security. Many fermented products rely on the participation of Bacillus species, but their contribution to food quality is not well documented. The purpose of this review is to highlight metabolic properties...

2015-01-01

Ianniello, Rocco G., Zheng, Jinshui, Zotta, Teresa, Ricciardi, Annamaria, Gänzle, Michael G.

Aims: This study evaluated the aerobic and respiratory metabolism in Lactobacillus reuteri and Lactobacillus spicheri, two heterofermentative species used in sourdough fermentation. Methods and Results: In silico genome analysis, production of metabolites and gene expression of pyruvate oxidase,...

2019-01-01

Hu, Ziyi, Gänzle, Michael G.

Chitosan has attracted a growing attention as a food preservative due to its versatility, nontoxicity, biodegradability and biocompatibility. This review aims to provide a critical appraisal of the limitations and opportunities of the use of chitosan as a food preservative. The application of...