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Skip to Search Results- 3Lactic acid bacteria
- 1Alpha-amylase/trypsin inhibitor
- 1Antifungal
- 1Dairy products
- 1Fructilactobacillus sanfranciscensis
- 1Fruits
- 3Gänzle, Michael G.
- 1Bai, Yunpeng
- 1Curtis, Jonathan
- 1Curtis, Jonathan M.
- 1Di Cagno, Raffaela
- 1Filannino, Pasquale
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2022-12-16
Liang, Nuanyi, Zhao, Zheng, Curtis, Jonathan M., Gänzle, Michael G.
Fungal spoilage limits the shelf life of fermented dairy products. To address the problem, this study explores the potential of lactic acid bacteria as antifungal adjunct cultures in dairy matrices. Strains of lactic acid bacteria (113) representing 19 species were screened for their activity...
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LC‐MS/MS quantitation of α‐amylase/trypsin inhibitor CM3 and glutathione during wheat sourdough breadmaking
Download2022-07-01
Won, Savanna, Curtis, Jonathan, Gänzle, Michael G.
Aims This study aimed to quantify α‐amylase/trypsin inhibitor (ATI) CM3 and glutathione (GSH) during wheat sourdough breadmaking. Methods and results Breads were made with two wheat cultivars and fermented with Fructilactobacillus sanfranciscensis, F. sanfranciscensis ΔgshR or Latilactobacillus...
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Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree
Download2015-04-01
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...