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2023-01-25
Kennedy, Katherine M., de Goffau, Marcus C., Perez-Muñoz, Maria Elisa, Arrieta, Marie-Claire, Bäckhed, Fredrik, Bork, Peer, Braun, Thorsten, Bushman, Frederic D., Dore, Joel, de Vos, Willem M., Earl, Ashlee M., Eisen, Jonathan A., Elovitz, Michal A., Ganal-Vonarburg, Stephanie C., Gänzle, Michael G., Garrett, Wendy S., Hall, Lindsay J., Hornef, Mathias W., Huttenhower, Curtis, Konnikova, Liza, Lebeer, Sarah, Macpherson, Andrew J., Massey, Ruth C., McHardy, Carolyn, Koren, Omry, Lawley, Trevor D., Ley, Ruth E., O'Mahony, Liam, O'Toole, Paul W., Pamer Eric G., Parkhill, Julian, Raes, Jeroen, Rattei, Thomas, Salonen, Anne, Segal, Eran, Segata, Nicola, Shanahan, Fergus, Sloboda, Deborah M., Smith, Gordon C. S., Sokol, Harry, Spector, Tim D., Surette, Michael G., Tannock, Gerald W., Walker, Alan W., Yassour, Moran, Walter, Jens
Whether the human fetus and the prenatal intrauterine environment (amniotic fluid and placenta) are stably colonized by microbial communities in a healthy pregnancy remains a subject of debate. Here we evaluate recent studies that characterized microbial populations in human fetuses from the...
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LC‐MS/MS quantitation of α‐amylase/trypsin inhibitor CM3 and glutathione during wheat sourdough breadmaking
Download2022-07-01
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...
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2021-05-01
Christina Müller, Denise, Nguyen, Ha, Li, Qing, Schönlechner, Regine, Miescher Schwenninger, Susanne, Wismer, Wendy, Gänzle, Michael G.
A standard level of sugar addition to bread is 2% (flour base) but sweet baked goods including hamburger buns, hot dog buns and some sandwich bread contain more than 10% sucrose. This study aimed to provide an integrated assessment of different strategies for sugar-reduced bread by using...
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3-Hydroxypropionic acid contributes to the antibacterial activity of glycerol metabolism by the food microbe Limosilactobacillus reuteri
Download2021-09-01
Liang, Nuanyi, Bunesova, Vera, Tejnecky, Vaclav, Gänzle, Michael G., Schwabb, Clarissa
Strains of Limosilactobacillus reuteri are used as starter and bioprotective cultures and contribute to the preservation of food through the production of fermentation metabolites lactic and acetic acid, and of the antimicrobial reuterin. Reuterin consists of acrolein and 3-hydroxypropionaldehyde...
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Food fermentations for improved digestibility of plant foods - an essential ex situ digestion step in agricultural societies?
Download2021-01-05
The fermentation of plant foods detoxifies and eliminates compounds that are inherently present in grains and legumes and have antinutritive properties, including cyanogenic glycosides, vicine and convicine, phytate, phenolic compounds, immune-reactive proteins and fermentable oligosaccharides,...
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Resistance of biofilm- and pellicle-embedded strains of Escherichia coli encoding the transmissible locus of stress tolerance (tLST) to oxidative sanitation chemicals
Download2021-12-02
Xu, Zhaohui S., Yang, Xianqin, Gänzle, Michael G.
Biofilm formation in food processing plants reduces the efficacy of sanitation. The presence of transmissible locus of stress tolerance (tLST) also enhances resistance of planktonic cells of Escherichia coli to sanitation chemicals but the role of tLST in resistance of biofilm-embedded cells...
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Effects of high-pressure carbon dioxide on microbial quality and germination of cereal grains and beans
Download2021-09-01
Fang, Yuan, Franke, Claudia, Manthei, Alina, McMullen, Lynn, Temelli, Feral, Gänzle, Michael G.
Decontamination of low aw foods without impairing the food quality is challenging, particularly for sprouting seeds. This study aimed to explore the lethality of high pressure carbon dioxide (HPCD) to Salmonella enterica, E. coli AW1.7, A. niger, P. roquforti, and Fusarium on beans, cereal...
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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...
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Inactivation of Salmonella spp. in wheat flour by 395 nm pulsed light emitting diode (LED) treatment and the related functional and structural changes of gluten
Download2020-01-01
Du, Lihui, Prasad, Amritha Jaya, Gänzle, Michael G., Roopesh, M.S.
Salmonella spp. is one of the top foodborne pathogens associated with low-moisture foods and they exhibit significant resistance to conventional thermal treatments. UV light pulses emitted from light emitting diode (LED) has shown antimicrobial potential in high-moisture foods and water. However,...
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Lethality of high-pressure carbon dioxide on Shiga toxin-producing Escherichia coli, Salmonella and surrogate organisms on beef jerky
Download2020-05-16
Schultze, Danielle M., Couto, Ricardo, Temelli, Feral, McMullen, Lynn M., Gänzle, Michael G.
Low water activity (aW) foods permit the survival of low-infectious dose pathogens including Escherichia coli and Salmonella. Desiccation of non-heat resistant E. coli and Salmonella enterica increases their heat resistance; therefore, alternative methods are necessary to ensure the safety of low...