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Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid
Download2019-01-01
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,...
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Digestibility of branched and linear α-gluco-oligosaccharides in vitro and in ileal-cannulated pigs
Download2020-01-01
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,...
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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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Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials
Download2016-01-01
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...
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Extraction and fractionation of phenolic acids and glycoalkaloids from potato peels using acidified water/ethanol-based solvents
Download2014-01-01
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,...
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Effect of acceptor carbohydrates on oligosaccharide and polysaccharide synthesis by dextransucrase DsrM from Weissella cibaria
Download2017-09-01
Hu, Ying, Winter, Verena, Chen, Xiao Yan, Gänzle, Michael G.
The digestibility of isomalto-oligosaccharides (IMO) as well as their metabolism by gut microbiota depends on the degree of polymerization and the ratio of α-(1→4) to α-(1→6) linkages. Both parameters are influenced by the method of production. Commercial IMO are produced by transglycosylation of...
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The effect of growth temperature, process temperature, and sodium chloride on the high pressure inactivation of Listeria monocytogenes on ham
Download2016-01-01
Teixeira, Januana S., Maier, Maximilian B., Miller, Petr, Gänzle, Michael G., McMullen, Lynn M.
This study investigated the effect of growth temperature (8–32 °C), process temperature (−17 to 32 °C), and sodium chloride concentration (0–3 %) on the lethality of pressure to Listeria monocytogenes. Pressure treatments were performed using a 5-strain cocktail of L. monocytogenes. Cultures...
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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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Structure-function relationships of antifungal monohydroxy unsaturated fatty acids (HUFA) of plant and bacterial origin
Download2020-08-01
Liang, Nuanyi, Dacko, Andrea, Tan, Alexander K., Xiang, Sheng, Curtis, Jonathan M., Gänzle, Michael G.
This study investigated the relationships between the structures of hydroxy unsaturated fatty acids (HUFA) and their antifungal activities. Structurally diverse HUFA, including four monohydroxy-18:1 isomers, two monohydroxy 18:2 isomers and two monohydroxy 18:2 isomers were extracted from seeds...
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Host-adapted lactobacilli in food fermentations: impact of metabolic traits of host adapted lactobacilli on food quality and human health
Download2020-10-27
Back-slopping of fermentation cultures in food fermentations can ensure stability of fermentation microbiota at the species or even at the strain level over extended periods of time. In contrast to the fermentation organisms in spontaneous food fermentations, which are derived from...