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Skip to Search Results- 3Gänzle, Michael G.
- 1Barahona Rosales, Eduardo
- 1Burns, Kimberly A.
- 1Curtis, Jonathan
- 1Curtis, Jonathan M.
- 1Deng, Qilan
- 15Graduate and Postdoctoral Studies (GPS), Faculty of
- 15Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
- 3Agricultural, Food and Nutritional Science, Department of
- 3Agricultural, 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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Using Intravaginal Probiotics to Lower the Incidence of Uterine Infections and Improve Reproductive Performance and Productivity of Dairy Cows in Dairy Farms in Alberta
DownloadFall 2018
Uterine infections are the number one reason for culling of cows in Canada and elsewhere because are associated with high incidence of infertility. Five hundred and twenty-six dairy cows (426 Holstein and 100 Jersey cows) from 4 dairy farms in Alberta (three farms had Holstein dairy cows and one...
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The use of crude cell extracts of lactic acid bacteria optimized for beta-galactosidase activity to form galactooligosaccharides with lactose, mannose, fucose, and N-acetylglucosamine
DownloadFall 2009
Several lactic acid bacteria contain β-galactosidases. Beta galactosidases catalyze lactose hydrolysis and transfer acceptor sugars onto galactose, producing galactooligosaccharides. The aim of this work was to exploit β-galactosidases of lactic acid bacteria as crude cell extracts to produce...
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Spring 2011
Several obstacles to widespread use of bacteriocins in food have been identified, including lack of specific, rapid quantitation methods, and little data on their efficacy in food systems. The first objective of this study was to develop a specific, rapid quantitation method for bacteriocins...
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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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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,...
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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...