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2020-04-01

Li, Qing, Tao, QianYing, Teixeira, Juanana S., Shu-Wei Su, Marcia, Gänzle, Michael G.

The bacterial conversion of glutamine to glutamate is catalyzed by glutamine-amidotransferases or glutaminases. Glutamine deamination contributes to the formation of the bioactive metabolites glutamate, γ-aminobutyrate (GABA) and γ-glutamyl peptides, and to acid resistance. This study aimed to...

2015-01-01

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...

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...

2020-09-01

He, Li, Simpson, David, Gänzle, Michael G.

Shiga toxin producing E. coli are a problem for food producers. STEC's require a combination of virulence factors to cause disease, so ideally detection techniques should detect the presence of multiple virulence factors in a single cell directly from food. Droplet Digital PCR (ddPCR) is commonly...

2015-01-01

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...

2020-05-01

Maidana, Stefania Dentice, Finch, Susan, Garro, Marisa, Savoy, Graciela, Gänzle, Michael G., Vignolo, Graciela

Gluten-free baked goods are a challenge for biotechnologists and nutritionists because their low baking characteristics. Lactic acid bacteria (LAB) were identified and characterized from chia flour and spontaneously fermented sourdough. Based on techno-functional and safety properties, Weissella...

2011-01-01

Northrup, Joseph M., Cristescu, Bogdan, Schwab, Clarissa, Stenhouse, Gordon B., Gänzle, Michael G.

Background Diet and environment impact the composition of mammalian intestinal microbiota; dietary or health disturbances trigger alterations in intestinal microbiota composition and render the host susceptible to enteric pathogens. To date no long term monitoring data exist on the fecal...

2020-01-01

Hu, Ying, Heyer, Charlotte M.E., Wang, Weilan, Zijlstra, Ruurd T., Gänzle, Michael G.

Isomalto-oligosaccharides (IMOs) may promote health by modulating intestinal microbiota. We hypothesized that the proportion of α–(1 → 6) linkages in IMOs determines their digestibility. Ileal-cannulated pigs were fed diets containing IMO, IMO-DP3 with a greater DP and more α-(1 → 4) linkages,...

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...

2019-01-01

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,...