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Skip to Search Results- 14Gänzle, Michael G.
- 3Pswarayi, Felicitas
- 3Willing, Benjamin P.
- 2Andrew Hoang
- 2Costerton, J. W.
- 2Cox, Faith
- 24Agricultural, Food and Nutritional Science, Department of
- 24Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 21Graduate and Postdoctoral Studies (GPS), Faculty of
- 21Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
- 6Biological Sciences, Department of
- 3Biological Sciences, Department of/Journal Articles (Biological Sciences)
- 21Thesis
- 18Article (Published)
- 15Article (Draft / Submitted)
- 4Report
- 3Conference/Workshop Presentation
- 2Image
- 7Department of Agricultural, Food, and Nutritional Science
- 5Department of Renewable Resources
- 3Department of Civil and Environmental Engineering
- 2Department of Biological Sciences
- 1Department of Biochemistry
- 1Department of Chemical and Materials Engineering
- 2Siddique, Tariq (Renewable Resources)
- 1Ashbolt, Nicholas (School of Public Health)
- 1Bolton, James R. (Civil and Environmental Engineering)
- 1Choi, Hyo-Jick (Chemical and Materials Engineering)
- 1Curtis, Jonathan (Agricultural, Food, and Nutritional Science)
- 1Dr. Edan Foley, Medical Microbiology and Immunology
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Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread
Download2018-01-01
Quattrini, Mattia, Liang, Nuanyi, Fortina, Maria Grazia, Xiang, Sheng, Curtis, Jonathan M., Gänzle, Michael G.
Fungal spoilage of bread remains an unsolved issue in bread making. This work aims to identify alternative strategies to conventional preservatives in order to prevent or delay fungal spoilage of bread. The minimum inhibitory concentration (MIC) of bacterial metabolites and chemical preservatives...
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Food fermentations for improved digestibility of plant foods - an essential ex situ digestion step in agricultural societies?
Download2021-01-05
The fermentation of plant foods detoxifies and eliminates compounds that are inherently present in grains and legumes and have antinutritive properties, including cyanogenic glycosides, vicine and convicine, phytate, phenolic compounds, immune-reactive proteins and fermentable oligosaccharides,...
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Functional characterization of sucrose phosphorylase and scrR, a regulator of sucrose metabolism in Lactobacillus reuteri
Download2013-01-01
Teixeira, Januana S., Abdi, Reihaneh, Su, Marcia Shu-Wei, Schwab, Clarissa, Gänzle, Michael G.
Lactobacillus reuteri harbours alternative enzymes for sucrose metabolism, sucrose phosphorylase, fructansucrases, and glucansucrases. Sucrose phosphorylase and fructansucrases additionally contribute to raffinose metabolism. Glucansucrases and fructansucrases produce exopolysaccharides as...
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Host-adapted lactobacilli in food fermentations: impact of metabolic traits of host adapted lactobacilli on food quality and human health
Download2020-10-27
Back-slopping of fermentation cultures in food fermentations can ensure stability of fermentation microbiota at the species or even at the strain level over extended periods of time. In contrast to the fermentation organisms in spontaneous food fermentations, which are derived from...
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Fall 2017
Bacteria of the genus Lactobacillus can be found associated with plants, insects and vertebrate hosts, and their lifestyle can range from free-living to strictly host specific. Of the lactobacilli associated with vertebrates, the lifestyle of L. reuteri is particularly well understood. The...
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Fall 2017
Globally, Canada is the third largest producer of horse meat, having an annual production of approximately 700,000 tonnes. Canadian regulatory standards require carcasses harvested for meat to have the warmest part of the carcass cooled to 7°C before meat can be harvested. Other processes can...
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Influence of sire breed on the interplay among rumen microbial populations inhabiting the rumen liquid of the progeny in beef cattle
Download2013
Guan, L. L., Wang, Z., Zhou, M., Goonewardene, L. A., Moore, S. S., Hernandez-Sanabria, E.
This study aimed to evaluate whether the host genetic background impact the ruminal microbial communities of the progeny of sires from three different breeds under different diets. Eighty five bacterial and twenty eight methanogen phylotypes from 49 individuals of diverging sire breed (Angus,...
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Insights into temperature adaptation in the Thermotogae gained through transcriptomics and comparative genomics
DownloadFall 2014
Thermophilic microbes are extremophiles that live at high temperatures. In order to survive and maintain function of their biological molecules, they have a suite of characteristics not found in organisms that grow at moderate temperatures (mesophiles) that range from the cellular to the protein...
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Insights into temperature adaptation in the Thermotogae gained through transcriptomics and comparative genomics - Appendices
Insights into temperature adaptation in the Thermotogae gained through transcriptomics and comparative genomics - Appendices
Download2014
These are appendices C - G for the University of Alberta M.Sc. thesis: Pollo, Stephen M. J. 2014. Insights into temperature adaptation in the Thermotogae gained through transcriptomics and comparative genomics