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Skip to Search Results- 3Agricultural, Food and Nutritional Science, Department of
- 3Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 2Graduate and Postdoctoral Studies (GPS), Faculty of
- 2Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
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Contribution of glutaminase activity in Lactobacillus reuteri to acid resistance and glutamine metabolism in sourdough
DownloadFall 2016
Sourdough is used as an additive in bread production for proper dough volume (leavening), or for desired dough acidity, or for dough texture and bread flavor improvement, or for bread shelf life extension. Lactobacillus reuteri, an intestinal isolate and a stable member of sourdough, prevails in...
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Contribution of glutaminases to glutamine metabolism and acid resistance in Lactobacillus reuteri and other vertebrate host adapted lactobacilli
Download2020-04-01
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...
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Factors contributing to the competitiveness of Lactobacillus reuteri in sourdough and rodent gut
DownloadFall 2011
Lactobacillus reuteri is a common organism in cereal-based foods and a gut symbiont in humans and animals, yet the molecular mechanisms allowing its persistence in various niches are not well understood. L. reuteri LTH2584 produces reutericyclin and persists in industrial sourdoughs, where acidic...
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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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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...