Search

2018-01-01

Gänzle, Michael G., Zheng, Jinshui

Sourdough is used in production of (steamed) bread as leavening agent (type I sourdoughs) or as baking improver to enhance flavour, texture, and shelf life of bread (type II sourdoughs). The long-term propagation of sourdoughs eliminates dispersal limitation and consistently leads to sourdough...

2015

Liu, Yang, Gänzle, Michael G.

High hydrostatic pressure is commercially applied to extend the shelf life of foods, and to improve food safety. Current applications operate at ambient temperature and 600 MPa or less. However, bacteria that may resist this pressure level include the pathogens Staphylococcus aureus and strains...

2013-08-01

Hu, Y., Ketabi, A., Buchko, A., Gänzle, Michael G.

Commercial isomalto‐oligosaccharides (IMO) are functional food ingredients. They are composed of α(1→6)‐ and α(1→4)‐linked oligosaccharides. IMO are partially indigestible, and dietary IMO stimulate beneficial members of intestinal microbiota, including lactobacilli and bifidobacteria. However,...

2012

Follador, Rainer, Gänzle, Michael G.

Oligosaccharides, compounds that are composed of 2–10 monosaccharide residues, are major carbohydrate sources in habitats populated by lactobacilli. Moreover, oligosaccharide metabolism is essential for ecological fitness of lactobacilli. Disaccharide metabolism by lactobacilli is well...

2019-01-01

Ripari, Valery, Bai, Yunpeng, Gänzle, Michael G.

This work aimed to study the phenolic acid metabolism of sourdough lactic acid bacteria (LAB) in laboratory media, and in sourdough fermentation with single cultures and in co-fermentations. Lactobacilli were selected from isolates obtained from 35 sourdough samples. Isolates (114 strains) were...

2015-04-01

Filannino, Pasquale, Bai, Yunpeng, Di Cagno, Raffaela, Gobbetti, Marco, Gänzle, Michael G.

This study aimed to investigate the metabolism of phenolic acids and flavonoids during lactic acid fermentation of cherry juice and broccoli puree for potential food and pharmaceutical purposes. When fermenting cherry juice and broccoli puree, Lactobacillus spp. exhibited strain-specific...

2012-10-15

Sekwati-Monang, Bonno, Valcheva, Rosica, Gänzle, Michael G.

The choice of the cereal substrate determines sourdough microbiota, however, the substrate-associated ecological factors for this phenomenon have not been elucidated. This study investigated the competitiveness of Lactobacillus sanfranciscensis LTH 2590, a wheat sourdough isolate, and four...

2014-01-01

Su, Marcia Shu-Wei, Gänzle, Michael G.

his study characterized the two-component regulatory systems encoded by bfrKRT and cemAKR, and assessed their influence on biofilm formation by Lactobacillus reuteri 100-23. A method for deletion of multiple genes was employed to disrupt the genetic loci of two-component systems. The operons...

2018-01-01

Yan, Ya Lu, Hu, Ying, Gänzle, Michael G.

The term prebiotic relates to beneficial modulation of intestinal microbiota by dietary carbohydrates, however, uncertainties of the differentiation of the term 'prebiotics' from dietary fiber as well as FODMAPs impede development of functional foods containing prebiotics. This communication...

2016-01-01

Lv, Mengyuan, Hu, Ying, Gänzle, Michael G., Lin, Jianguo, Wang, Changgao, Cai, Jun

This study aimed to develop an enzymatic method for conversion of chitin from fungal waste mycelia to chitooligosaccharides. The recombinant chitinase LlChi18A from Lactococcus lactis was over-expressed by Escherichia coli BL21 (DE3) and purified by affinity chromatography. The enzymatic...