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Skip to Search Results- 3Gänzle, Michael G.
- 3Li, Zhen
- 1Chen, Xiaoyan
- 1Fernandez, Kleinberg X.
- 1Siepmann, Francieli Begnini
- 1Tovar, Luis E. Rojas
- 2Bacillus
- 1Antifungal lipopeptides
- 1Antimicrobial lipopeptides
- 1Bacillus cereus
- 1Bacillus spp.
- 1Daqu fermentation
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Bacillus species in food fermentations: An underappreciated group of organisms for safe use in food fermentations
Download2023-04-01
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...
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Composition and activity of antifungal lipopeptides produced by Bacillus spp. in daqu fermentation
Download2023-05-01
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...
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Effect of copy number of the spoVA2mob operon, sourdough and reutericyclin on ropy bread spoilage caused by Bacillus spp.
Download2020-10-01
Li, Zhen, Siepmann, Francieli Begnini, Tovar, Luis E. Rojas, Chen, Xiaoyan, Gänzle, Michael G.
Bacillus spp. cause ropy bread spoilage of bread, which is characterized by a rotten fruity odor, followed by discoloration and degradation of the crumb. Bacillus spp. are wheat grain endophytes and form heat resistant endospores, therefore, process hygiene and heating during baking do not...