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2014-12-01

Black, Brenna A., Yan, Yalu, Galle, Sandra, Hu, Ying, Curtis, Jonathan M., Gänzle, Michael G.

This study determined whether chitin-oligosaccharides and chitosan-oligosaccharides (COS) are suitable acceptor carbohydrates for the LacLM-type β-galactosidase of Lactobacillus plantarum. Enzymatic reactions were carried out with lactose as galactosyl-donor and chitinbiose (N,N′-diacetyl...

2020-01-01

Lin, Jieting, Luo, Xiaotong, Gänzle, Michael G., Luo, Lixin

The halophilic lactic acid bacterium Tetragenococcus halophilus has been widely used in high-salinity fermentation processes of food. Previous studies have indicated that the catabolism of arginine may contribute to the osmotic stress adaptation of T. halophilus. Unusually, in the chromosome of...

2020-01-01

Li, Qing, Gänzle, Michael G.

Extracellular glycosyl hydrolases are uncommon in lactobacilli and include amylases and fructosidases mediating starch and fructan utilization, respectively. Extracellular arabinanases have not been described in lactobacilli. This study is aimed at identifying the function of an arabinan...

2014-01-01

Wang, Yvonne, Black, Brenna A., Curtis, Jonathan M., Gänzle, Michael G.

α-Galacto-oligosaccharides (α-GOS) are produced by transgalactosylation reactions of α-galactosidase (α-Gal) or by conversion of raffinose family oligosaccharides by levansucrase. Similarly to β-GOS, α-GOS have the potential to mimic glycan receptors on eukaryotic cells and act as molecular...

2021-07-01

Xie, Jin, Gänzle, Michael G.

γ-Glutamyl cysteine ligases (Gcls) catalyze the first step of glutathione synthesis in prokaryotes and many eukaryotes. This study aimed to determine the biochemical properties of three different Gcls from strains of Limosilactobacillus reuteri that accumulate γ-glutamyl dipeptides. Gcl1, Gcl2,...

2014

Koleva, Petya, Ketabi, Ali, Dieleman, Levinus A., Gänzle, Michael G., Valcheva, Rosica

Non-digestible oligosaccharides (NDO) were shown to reduce inflammation in experimental colitis, but it remains unclear whether microbiota changes mediate their colitis-modulating effects. This study assessed intestinal microbiota and intestinal inflammation after feeding chemically defined...

2018-01-01

Laidlaw, Anna M., Gänzle, Michael G., Yang, Xianqin

Quantitative Polymerase Chain Reaction (qPCR) is a molecular method commonly used to detect and quantify bacterial DNA on food but is limited by its inability to distinguish between live and dead cell DNA. To overcome this obstacle, propidium monoazide (PMA) alone or with deoxycholate (DC) was...

2015

Zhao, Xin, Gänzle, Michael G., Lin, Xiaoxi B., Zheng, Jinshui

Lactobacillus reuteri is a dominant member of intestinal microbiota of vertebrates, and occurs in food fermentations. The stable presence of L. reuteri in sourdough provides the opportunity to study the adaptation of vertebrate symbionts to an extra-intestinal habitat. This study evaluated this...

2023-05-01

Li, Zhen, Fernandez, Kleinberg X., Vederas, John C., Gänzle, Michael G.

Daqu is a solid-state fermentation and saccharification starter for the Chinese liquor baijou. During the daqu stage, amylolytic and proteolytic enzymes are produced by Bacillus and fungi. Bacillus spp. also produce lipopeptides with a broad spectrum of antimicrobial activities but direct...

2016-01-01

Ripari, Valery, Gänzle, Michael G.

Sourdough has traditionally been used as leavening agent in artisanal baking. The production of baked and steamed cereal products increasingly employs sourdough as baking improver to achieve improved bread quality, or to obtain “clean label” products. Sourdoughs are maintained in bakeries by...