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Skip to Search Results- 3Lactobacillus reuteri
- 2Escherichia coli
- 2Lactobacillus
- 2Oligosaccharides
- 2Sourdough
- 1Acid resistance
- 8Gänzle, Michael (Agricultural, Food and Nutritional Science)
- 4Gänzle, Michael (Agricultural, Food, and Nutritional Science)
- 3McMullen, Lynn (Agricultural, Food and Nutritional Science)
- 1Curtis, Jonathan (Agricultural, Food, and Nutritional Science)
- 1Ganzle, Michael (Agricultural, Food and Nutritional Science)
- 1Ganzle, Michael (Agricultural, Food, and Nutritional Science)
Results for "supervisors_tesim:"Gänzle, Michael (Agricultural, Food, and Nutritional Science)""
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The use of crude cell extracts of lactic acid bacteria optimized for beta-galactosidase activity to form galactooligosaccharides with lactose, mannose, fucose, and N-acetylglucosamine
DownloadFall 2009
Several lactic acid bacteria contain β-galactosidases. Beta galactosidases catalyze lactose hydrolysis and transfer acceptor sugars onto galactose, producing galactooligosaccharides. The aim of this work was to exploit β-galactosidases of lactic acid bacteria as crude cell extracts to produce...
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Factors contributing to the competitiveness of Lactobacillus reuteri in sourdough and rodent gut
DownloadFall 2011
Lactobacillus reuteri is a common organism in cereal-based foods and a gut symbiont in humans and animals, yet the molecular mechanisms allowing its persistence in various niches are not well understood. L. reuteri LTH2584 produces reutericyclin and persists in industrial sourdoughs, where acidic...
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Spring 2011
Isomalto-oligosaccharides (IMO) with α(1→6) and α(1→4) glucosidic linkages are produced by enzymatic conversion of starch. Isomalto-oligosaccharides are partially digested in the intestine but little information is available regarding their metabolim in vivo. It was the aim of this study to...
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Microbiological and chemical characterisation of ting, a sorghum-based gluten-free fermented cereal product from Botswana
DownloadFall 2011
Fermented cereal foods produced in Africa involve a wide range of raw materials, e.g. millets, sorghum and maize, which are fermented using various microorganisms. Fermentation of these foods progresses under the influence of microorganisms and their enzyme activities. Fermentation processes...
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Control of Listeria monocytogenes and Heat-Resistant Escherichia coli on Vacuum-Packaged Beef
DownloadSpring 2012
Novel methods to control Listeria monocytogenes and Escherichia coli on vacuum-packaged raw beef were investigated. Bacteriocin-negative Lactobacillus sakei FUA3058 and bacteriocin-positive Carnobacterium maltaromaticum UAL307 were tested as biopreservatives, alone or in combination with...
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Resistance and Membrane Fluidity of Endospores of Clostridium spp. During Pressure-Assisted Thermal Processing in the Presence of Antimicrobials
DownloadSpring 2012
Endospores of Clostridium spp. pose an economic threat to the food industry and put consumers at risk of foodborne illness. An increase in consumer demand for minimally-processed, ready-to-eat products has driven research to examine ways to mitigate current thermal processing severity used to...
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Fall 2013
Lactobacilli constitute the natural microbiota of cereal fermentations, and their competitiveness has been attributed to the formation of organic acids and various antagonistic compounds. However, these traits alone do not fully explain the prevalence of specific Lactobacillus strains in cereal...
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Inactivation of Saccharomyces cerevisiae and Candida humilis in Potassium Phosphate Buffer by Pulsed Electric Fields
DownloadSpring 2016
Pulsed electric field (PEF) is a promising athermal food preservation technology, having the potential to provide a better balance between food safety and food quality. But the high cost of PEF treatment has limited the commercial application of this technology. The aim of this MSc thesis...
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Structure and Function Relationships of Exopolysaccharides Produced by Lactic Acid Bacteria
DownloadSpring 2017
Lactic acid bacteria produce glycans that may be applied in food and pharmaceutical industries as prebiotics, food additives, to prevent pathogen adhesion, or to modulate the host immune system. The recent identification of the structure of galacto-oligosaccharides (GOS) preparations demonstrates...