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Skip to Search Results- 74Gänzle, Michael G.
- 7Hu, Ying
- 6McMullen, Lynn M.
- 6Sawyer, Michael B.
- 6Zheng, Jinshui
- 4Baracos, Vickie E.
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Structure-function relationships of bacterial and enzymatically produced reuterans and dextran in sourdough bread baking application
Download2015-12-19
Chen, Xiao Yan, Levy, Clemens, Gänzle, Michael G.
Exopolysaccharides from lactic acid bacteria may improve texture and shelf life of bread. The effect of exopolysaccharides on bread quality, however, depends on properties of the EPS and the EPS producing strain. This study investigated structure-function relationships of EPS in baking...
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The locus of heat resistance (LHR) mediates heat resistance in Salmonella enterica, Escherichia coli and Enterobacter cloacae
Download2017-06-01
Mercer, Ryan G., Walker, Brian D., Yang, Xianqin, McMullen, Lynn M., Gänzle, Michael G.
Enterobacteriaceae comprise food spoilage organisms as well as food-borne pathogens including Escherichia coli. Heat resistance in E. coli was attributed to a genomic island called the locus of heat resistance (LHR). This genomic island is also present in several other genera of...
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2017-04-01
Chen, Xiao Yan, Gänzle, Michael G.
Valorization of lactose is achieved by enzymatic conversion to lactose derivatives with nutraceutical properties. This review summarizes recent developments on composition and functional properties of lactose-derived oligosaccharides. Lactose conversion by β-galactosidase yields...
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2005
Vogel, Rudi F., Märtlbauer, Erwin, Ehrmann, Matthias A., Gänzle, Michael G., Margosch, Dirk, Moravek, Maximilian
Even though the inactivation of microorganisms by high pressure treatment is a subject of intense investigations, the effect of high pressure on bacterial toxins has not been studied so far. In this study, the influence of combined pressure/temperature treatment (0.1 to 800 MPa and 5 to 121 °C)...
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Development and validation of a surrogate strain cocktail to evaluate bactericidal effects of pressure on verotoxigenic Escherichia coli
Download2015-01-01
Garcia-Hernandez, Rigoberto, McMullen, Lynn, Gänzle, Michael G.
Many strains of verotoxigenic Escherichia coli (VTEC) are highly resistant to pressure. To facilitate future studies to improve the elimination of VTEC by pressure processing of food, this study developed and validated a cocktail of non-pathogenic strains of E. coli with equal or higher...
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Effect of temperature on production of oligosaccharides and dextran by Weissella cibaria 10 M
Download2018-01-01
The formation of HoPS and oligosaccharides in sourdough fermentation improves bread quality but is dependent on the expression of glycansucrases by lactic acid bacteria. Data on the expression of dextransucrases by Weissella spp., however, are limited. This study therefore aimed to assess...
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2014-01-01
Teixeira, Januana S., Seeras, Arisha, Sanchez-Maldonado, Alma Fernanda, Zhang, Chonggang, Su, Marcia Shu-Wei, Gänzle, Michael G.
This study aimed to determine whether glutamine deamidation improves acid resistance of Lactobacillus reuteri, and to assess whether arginine, glutamine, and glutamate-mediated acid resistance are redundant or complementary mechanisms of acid resistance. Three putative glutaminase genes, gls1,...
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2014-01-01
Enzymatic and microbial conversion of flour components during bread making determines bread quality. Metabolism of sourdough microbiota and the activity of cereal enzymes are interdependent. Acidification, oxygen consumption, and thiols accumulation by microbial metabolism modulate the activity...
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Structure and function relationships of the binding of β- and ɑ-galactosylated oligosaccharides to K88 fimbriae of enterotoxigenic Escherichia coli
Download2018-01-01
Yan, Ya Lu, Gänzle, Michael G.
Chitosan-oligosaccharides (COS) are suitable acceptors for β-galactosidase, and galactosylated-COS prevent adhesion of enterotoxigenic Escherichia coli (ETEC) K88 to porcine erythrocytes. The structure and functional relationship of oligosaccharide binding to ETEC K88 fimbriae was investigated....
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2020-08-01
Hu, Ying, Winter, Verena, Gänzle, Michael G.
Isomalto-oligosaccharides (IMO) significantly contribute to the global oligosaccharide market. IMO are linear α-(1 → 6) linked oligosaccharides with isomaltotriose as the representative trisaccharide. Commercial IMO preparations ypically also contain panose-series oligosaccharides as a major...