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Skip to Search Results- 4Gänzle, Michael G.
- 1Bai, Yunpeng
- 1Barahona Rosales, Eduardo
- 1Burns, Kimberly A.
- 1Curtis, Jonathan
- 1Curtis, Jonathan M.
- 16Graduate and Postdoctoral Studies (GPS), Faculty of
- 16Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
- 4Agricultural, Food and Nutritional Science, Department of
- 4Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 1 Ametaj, Burim N. (Department of Agriculture, Food, and Natural Science)
- 1Ametaj, Burim N. (Agricultural, Food and Nutritional Science)
- 1Bressler, David (Agricultural, Food, and Nutritional Science)
- 1Bressler, David (Department of Agricultural, Food and Nutritional Science)
- 1Gänzle, Michael (Agricultural, Food, and Nutritional Sciences)
- 1Jelen, Paul (Agricultural, Food, and Nutritional Sciences)
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2022-12-16
Liang, Nuanyi, Zhao, Zheng, Curtis, Jonathan M., Gänzle, Michael G.
Fungal spoilage limits the shelf life of fermented dairy products. To address the problem, this study explores the potential of lactic acid bacteria as antifungal adjunct cultures in dairy matrices. Strains of lactic acid bacteria (113) representing 19 species were screened for their activity...
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Application of intravaginal lactic acid bacteria to lower uterine infections and improve reproductive performance of postpartum dairy cows
DownloadSpring 2015
Transition dairy cows are susceptible to uterine infections due to the compromised immunity around calving and substantial bacterial contamination in the uterus immediately after calving. Cows with uterine infections are at higher odds of developing other periparturient diseases, resulting in...
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Spring 2010
Enterococcus faecalis 710C is a lactic acid bacterium that produces two bacterocins, ent7A and ent7B. Both ent7A and ent7B have strong activity against gram-positive food pathogens including Listeria spp., Clostridium spp., vancomycin-resistant enterococci (VRE) and methicillin-resistant...
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Fall 2015
Contamination by lactic acid bacteria is a major source of inefficiency in the bioethanol industry. Contaminated fermentations exhibit lowered ethanol yields and contamination events often require shutdown of the entire process for cleaning and decontamination. The first objective of this study...
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Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria
Download2020-05-01
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...
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Examining the structure, function and mode of action of bacteriocins from lactic acid bacteria
DownloadSpring 2010
Carnocyclin A (CclA) is a remarkably stable, potent bacteriocin produced by Carnobacterium maltaromaticum UAL307. Elucidation of the amino acid and genetic sequences revealed that CclA is a circular bacteriocin. Preliminary structural studies (dynamic light scattering, NMR, circular dichroism,...