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Skip to Search Results- 7Gänzle, Michael
- 2Xie, Jin
- 1Bourrie, Benjamin C.T.
- 1Cotter, Paul D.
- 1Dias, Ryan P.
- 1Diether, Natalie
- 5Lactobacillus
- 2Saccharomyces cerevisiae
- 1Antimicrobial resistance
- 1Aspergillus
- 1Bacillus
- 1Candida humilis
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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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Characterization of GshAB of Tetragenococcus halophilus: A two- domain glutathione synthetase
Download2023-03-30
Lin, Jieting, Xie, Jin, Luo, Lixin, Gänzle, Michael
The γ-glutamyl tripeptide glutathione (γ-Glu-Cys-Gly) is a low molecular thiol that acts as antioxidant in response to oxidative stress in eukaryotes and prokaryotes. γ-Glutamyl dipeptides including γ-Glu-Cys, γ-Glu-Glu, and γ-Glu-Gly also have kokumi activity. Glutathione is synthesized by first...
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2017-01-01
Duar, Rebbeca M., Lin, Xiaoxi B., Zheng, Jinshui, Martino, Maria Elena, Grenier, Théodore, Pérez-Muñoz, Maria Elisa, Leulier, François, Gänzle, Michael, Walter, Jens
Lactobacillus species are found in nutrient-rich habitats associated with food, feed, plants, animals and humans. Due to their economic importance, the metabolism, genetics and phylogeny of lactobacilli have been extensively studied. However, past research primarily examined lactobacilli in...
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Mechanisms of inactivation of Candida humilis and Saccharomyces cerevisiae by pulsed electric fields
Download2017-06-01
Ou, Qi-Xing, Nikolic-Jaric, Marija, Gänzle, Michael
Aims This study aimed to determine how electric field strength, pulse width and shape, and specific energy input relate to the effect of pulsed electric fields (PEF) on viability and membrane permeabilization in Candida humilis and Saccharomyces cerevisiae suspended in potassium phosphate...
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Microbiology of fermented soy foods in Asia: Can we learn lessons for production of plant cheese analogues?
Download2023-12-16
The food industry is facing the challenge of creating innovative, nutritious, and flavored plant-based products, due to consumer's increasing demand for the health and environmental sustainability. Fermentation as a unique and effective tool plays an important role in the innovation of food...
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2022-04-12
Fermentation is one of the oldest methods of food processing and accounts for a substantial proportion of human foods, including not only staple foods such as bread, cereal porridges or fermented legumes but also fermented vegetables, meats, fish and dairy, alcoholic beverages as well as coffee,...
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Use of reconstituted kefir consortia to determine the impact of microbial composition on kefir metabolite profiles
Download2023-11-01
Bourrie, Benjamin C.T., Diether, Natalie, Dias, Ryan P., Nam, Seo Lin, de la Mata, A. Paulina, Forgie, Andrew J., Gaur, Gautam, Harynuk, James J., Gänzle, Michael, Cotter, Paul D., Willing, Benjamin P.
Kefir is fermented traditionally with kefir grains, but commercial kefir production often relies on fermentation with planktonic cultures. Kefir has been associated with many health benefits, however, the utilization of kefir grains to facilitate large industrial production of kefir is...