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2015-01-01

Ianniello, Rocco G., Zheng, Jinshui, Zotta, Teresa, Ricciardi, Annamaria, Gänzle, Michael G.

Aims: This study evaluated the aerobic and respiratory metabolism in Lactobacillus reuteri and Lactobacillus spicheri, two heterofermentative species used in sourdough fermentation. Methods and Results: In silico genome analysis, production of metabolites and gene expression of pyruvate oxidase,...

2019-01-01

Zhao, Xin, Wang, Weilan, Blaine, Alysson, Kane, Sarah T., Zijlstra, Ruurd T., Gänzle, Michael G.

Aims: This study aimed to determine whether host-adapted lactobacilli exhibit superior survival during intestinal transit relative to nomadic and free-living organisms, and to characterize the impact of probiotic lactobacilli on autochthonous lactobacilli. Methods and Results: Mixed cultures of...

2022-07-01

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...

2020-01-01

Lin, Jieting, Luo, Xiaotong, Gänzle, Michael G., Luo, Lixin

The halophilic lactic acid bacterium Tetragenococcus halophilus has been widely used in high-salinity fermentation processes of food. Previous studies have indicated that the catabolism of arginine may contribute to the osmotic stress adaptation of T. halophilus. Unusually, in the chromosome of...

2014-01-01

Maldonado, Alma Fernanda Sanchez, Mudge, Elizabeth, Gänzle, Michael G., Schieber, Andreas

Potato processing generates potato peels as byproducts. Methanolic extracts from the peels result in mixtures of phenolic acids and glycoalkaloids. Phenolic acids have potential for food applications owing to their antioxidant and antibacterial properties. However, when extracted from potatoes,...

2016-01-01

Ripari, Valery, Gänzle, Michael G., Berardi, Enrico

The preparation of sourdough in bakeries may include the use of inocula, e.g. fruits, flowers or rumen cuts to accelerate the process of selection of suitable microorganisms. The aim of this work was to investigate the effect of these inocula on the microbial evolution in sourdoughs. First, the...

2015-01-01

Zheng, Jinshui, Gänzle, Michael G., Lin, Xiaoxi B., Ruan, Lifang, Sun, Ming

Human commensal microbiota are an important determinant of health and disease of the host. Different human body sites harbour different bacterial microbiota, bacterial communities that maintain a stable balance. However, many of the factors influencing the stabilities of bacterial communities...

2016-01-01

Ripari, Valery, Gänzle, Michael G.

Sourdough has traditionally been used as leavening agent in artisanal baking. The production of baked and steamed cereal products increasingly employs sourdough as baking improver to achieve improved bread quality, or to obtain “clean label” products. Sourdoughs are maintained in bakeries by...

2013-01-01

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...

2023-05-01

Gaur, Gautam, Damm, Sandra, Passon, Maike, Lo, Hiu Kwan, Schieber Andreas, Gänzle, Michael G.

The conversion of phenolic compounds by lactobacilli in food fermentations contributes to food quality. The metabolism of phenolics by lactobacilli has been elucidated in the past years but information on the contribution of specific enzymes in food fermentations remains scarce. This study aimed...