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Skip to Search Results- 4Lactobacillus plantarum
- 1Biotransformation
- 1Cronobacter sakazakii
- 1Cyclopropane fatty acids
- 1Escherichia coli
- 1Fermentation
- 3Gänzle, Michael G.
- 1Bai, Yunpeng
- 1Black, Brenna A.
- 1Chen, Yuanyao
- 1Curtis, Jonathan M.
- 1De Angelis, Maria
- 3Agricultural, Food and Nutritional Science, Department of
- 3Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 1Graduate and Postdoctoral Studies (GPS), Faculty of
- 1Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
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Characterization of novel galactosylated chitin-oligosaccharides and chitosan-oligosaccharides
Download2014-12-01
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...
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Conversion of ginsenosides by Lactobacillus plantarum studied by liquid chromatography coupled to quadrupole trap mass spectrometry
Download2015-01-01
Bai, Yunpeng, Gänzle, Michael G.
Ginsenosides are the active components responsible for the pharmacological properties of ginseng, a commonly used medicinal plant and food ingredient. This study aimed to determine the changes of ginsenosides during fermentation of ginseng extract or reference ginsenosides with Lactobacillus...
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Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid
Download2019-01-01
Dinardo, Francesca Rita, Minervini, Fabio, De Angelis, Maria, Gobbetti, Marco, Gänzle, Michael G.
This study aimed to assess, in model sourdough fermentations, the relevance of physico-chemical features of flour for the interactions between Enterobacteriaceae and lactobacilli, and for the interactions within the latter microbial group. Initially, model sourdoughs made with white wheat flour,...
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Membrane lipid homeostasis and stress resistance in Escherichia coli and Lactobacillus plantarum
DownloadSpring 2017
Food processing, preservation and storage impose stresses on food bacteria. The maintenance of membrane lipid homeostasis through modification of phospholipids is a key strategy for bacteria to adapt environmental changes and survival in food. Mechanisms of adaptation are generally comparable...