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Skip to Search Results- 13Lactobacillus
- 13Sourdough
- 4Dextransucrase
- 4Lactobacillus reuteri
- 3Isomalto-oligosaccharides
- 2Acid resistance
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A taxonomic note on the genus Lactobacillus : Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae
Download2020-04-15
Zheng, Jinshui, Wittouck, Stijn, Salvetti, Elisa, Franz, Charles M.A.P., Harris, Hugh M.B., Mattarelli, Paola, O'Toole, Paul W., Pot, Bruno, Vandamme, Peter, Walter, Jens, Watanabe, Koichi, Wuyts, Sander, Felis, Giovanna E., Gänzle, Michael G., Lebeer, Sarah
The genus Lactobacillus comprises 261 species (at March 2020) that are extremely diverse at phenotypic, ecological and genotypic levels. This study evaluated the taxonomy of Lactobacillaceae and Leuconostocaceae on the basis of whole genome sequences. Parameters that were evaluated included core...
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Antimicrobial plant secondary metabolites, MDR transporters and antimicrobial resistance in cereal-associated lactobacilli: is there a connection?
Download2022-04-01
Pswarayi, Felicitas, Qiao, Nanzhen, Guar, Guatam, Gänzle, Michael
Cereal-associated lactobacilli resist antimicrobial plant secondary metabolites. This study aimed to identify multi-drug-resistance (MDR) transporters in isolates from mahewu, a Zimbabwean fermented cereal beverage, and to determine whether these MDR-transporters relate to resistance against...
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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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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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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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Effect of copy number of the spoVA2mob operon, sourdough and reutericyclin on ropy bread spoilage caused by Bacillus spp.
Download2020-10-01
Li, Zhen, Siepmann, Francieli Begnini, Tovar, Luis E. Rojas, Chen, Xiaoyan, Gänzle, Michael G.
Bacillus spp. cause ropy bread spoilage of bread, which is characterized by a rotten fruity odor, followed by discoloration and degradation of the crumb. Bacillus spp. are wheat grain endophytes and form heat resistant endospores, therefore, process hygiene and heating during baking do not...
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Effect of temperature on production of oligosaccharides and dextran by Weissella cibaria 10 M
Download2018-01-01
The formation of HoPS and oligosaccharides in sourdough fermentation improves bread quality but is dependent on the expression of glycansucrases by lactic acid bacteria. Data on the expression of dextransucrases by Weissella spp., however, are limited. This study therefore aimed to assess...
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2014-01-01
Enzymatic and microbial conversion of flour components during bread making determines bread quality. Metabolism of sourdough microbiota and the activity of cereal enzymes are interdependent. Acidification, oxygen consumption, and thiols accumulation by microbial metabolism modulate the activity...
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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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Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread
Download2018-01-01
Quattrini, Mattia, Liang, Nuanyi, Fortina, Maria Grazia, Xiang, Sheng, Curtis, Jonathan M., Gänzle, Michael G.
Fungal spoilage of bread remains an unsolved issue in bread making. This work aims to identify alternative strategies to conventional preservatives in order to prevent or delay fungal spoilage of bread. The minimum inhibitory concentration (MIC) of bacterial metabolites and chemical preservatives...