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Skip to Search Results- 5Gänzle, Michael G.
- 2Hu, Ying
- 2Zheng, Jinshui
- 1Follador, Rainer
- 1Ianniello, Rocco G.
- 1Lin, Xiaoxi B.
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Biochemical analysis of respiratory metabolism in the heterofermentative Lactobacillus spicheri and Lactobacillus reuteri
Download2015-01-01
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,...
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Comparative genomics of Lactobacillus reuteri from sourdough reveals adaptation of an intestinal symbiont to food fermentations
Download2015
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...
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2020-08-01
Hu, Ying, Winter, Verena, Gänzle, Michael G.
Isomalto-oligosaccharides (IMO) significantly contribute to the global oligosaccharide market. IMO are linear α-(1 → 6) linked oligosaccharides with isomaltotriose as the representative trisaccharide. Commercial IMO preparations ypically also contain panose-series oligosaccharides as a major...
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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...
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Sensory analysis of juice blend containing isomalto-oligosaccharides produced by fermentation with Weissella cibaria
Download2019-01-01
Rolim, Pricilla Moura, Hu, Ying, Gänzle, Michael G.
This study aimed at producing isomaltooligosaccharides in juice blends using orange juice and malt extract and assessing their acceptability. Different blend formulations were prepared and fermented, varying the concentration of orange juice, sucrose and malt extract. Dextransucrase from...