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2016-11-01

Zhao, Cindy J., Schieber, Andreas, Gänzle, Michael G.

Fermented foods are valued for their rich and complex odour and taste. The metabolic activity of food-fermenting microorganisms determines food quality and generates odour and taste compounds. This communication reviews the formation of taste-active amino acids, amino acid derivatives and...

2020-04-15

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...

2016-01-01

Sánchez-Maldonado, A., Schieber, A., Gänzle, Michael G.

Aims To study the antifungal effects of the potato secondary metabolites α-solanine, α-chaconine, solanidine and caffeic acid, alone or combined. Methods and Results Resistance to glycoalkaloids varied among the fungal species tested, as derived from minimum inhibitory concentrations assays....

2014-01-01

Wang, Yvonne, Black, Brenna A., Curtis, Jonathan M., Gänzle, Michael G.

α-Galacto-oligosaccharides (α-GOS) are produced by transgalactosylation reactions of α-galactosidase (α-Gal) or by conversion of raffinose family oligosaccharides by levansucrase. Similarly to β-GOS, α-GOS have the potential to mimic glycan receptors on eukaryotic cells and act as molecular...

2014

Koleva, Petya, Ketabi, Ali, Dieleman, Levinus A., Gänzle, Michael G., Valcheva, Rosica

Non-digestible oligosaccharides (NDO) were shown to reduce inflammation in experimental colitis, but it remains unclear whether microbiota changes mediate their colitis-modulating effects. This study assessed intestinal microbiota and intestinal inflammation after feeding chemically defined...

2018-01-01

Laidlaw, Anna M., Gänzle, Michael G., Yang, Xianqin

Quantitative Polymerase Chain Reaction (qPCR) is a molecular method commonly used to detect and quantify bacterial DNA on food but is limited by its inability to distinguish between live and dead cell DNA. To overcome this obstacle, propidium monoazide (PMA) alone or with deoxycholate (DC) was...

2015

Zhao, Xin, Gänzle, Michael G., Lin, Xiaoxi B., Zheng, Jinshui

Lactobacillus reuteri is a dominant member of intestinal microbiota of vertebrates, and occurs in food fermentations. The stable presence of L. reuteri in sourdough provides the opportunity to study the adaptation of vertebrate symbionts to an extra-intestinal habitat. This study evaluated this...

2016-01-01

Ripari, Valery, Gänzle, Michael G.

Sourdough has traditionally been used as leavening agent in artisanal baking. The production of baked and steamed cereal products increasingly employs sourdough as baking improver to achieve improved bread quality, or to obtain “clean label” products. Sourdoughs are maintained in bakeries by...

2015-01-01

Bai, Yunpeng, Gänzle, Michael G.

Ginsenosides are the active components responsible for the pharmacological properties of ginseng, a commonly used medicinal plant and food ingredient. This study aimed to determine the changes of ginsenosides during fermentation of ginseng extract or reference ginsenosides with Lactobacillus...

2015-01-01

Garcia-Hernandez, Rigoberto, McMullen, Lynn, Gänzle, Michael G.

Many strains of verotoxigenic Escherichia coli (VTEC) are highly resistant to pressure. To facilitate future studies to improve the elimination of VTEC by pressure processing of food, this study developed and validated a cocktail of non-pathogenic strains of E. coli with equal or higher...