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Characterization of the two nonidentical ArgR regulators of Tetragenococcus halophilus and their regulatory effects on arginine metabolism
Download2020-01-01
Lin, Jieting, Luo, Xiaotong, Gänzle, Michael G., Luo, Lixin
The halophilic lactic acid bacterium Tetragenococcus halophilus has been widely used in high-salinity fermentation processes of food. Previous studies have indicated that the catabolism of arginine may contribute to the osmotic stress adaptation of T. halophilus. Unusually, in the chromosome of...
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2020-01-01
Extracellular glycosyl hydrolases are uncommon in lactobacilli and include amylases and fructosidases mediating starch and fructan utilization, respectively. Extracellular arabinanases have not been described in lactobacilli. This study is aimed at identifying the function of an arabinan...
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Characterization of α-Galactooligosaccharides formed via Heterologous Expression of α- 2 Galactosidases from Lactobacillus reuteri in Lactococcus lactis
Download2014-01-01
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...
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Comparative assessment of qPCR enumeration methods that discriminate between live and dead Escherichia coli O157:H7 on beef
Download2018-01-01
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...
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Composition and activity of antifungal lipopeptides produced by Bacillus spp. in daqu fermentation
Download2023-05-01
Li, Zhen, Fernandez, Kleinberg X., Vederas, John C., Gänzle, Michael G.
Daqu is a solid-state fermentation and saccharification starter for the Chinese liquor baijou. During the daqu stage, amylolytic and proteolytic enzymes are produced by Bacillus and fungi. Bacillus spp. also produce lipopeptides with a broad spectrum of antimicrobial activities but direct...
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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...
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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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Conversion of ginsenosides by Lactobacillus plantarum studied by liquid chromatography coupled to quadrupole trap mass spectrometry
Download2015-01-01
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...
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Conversion of hydroxycinnamic acids by Furfurilactobacillus milii in sorghum fermentations: Impact on profile of phenolic compounds in sorghum and on ecological fitness of Ff. milii
Download2023-05-01
Gaur, Gautam, Damm, Sandra, Passon, Maike, Lo, Hiu Kwan, Schieber Andreas, Gänzle, Michael G.
The conversion of phenolic compounds by lactobacilli in food fermentations contributes to food quality. The metabolism of phenolics by lactobacilli has been elucidated in the past years but information on the contribution of specific enzymes in food fermentations remains scarce. This study aimed...
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Detection of enterohaemorrhagic Escherichia coli in food by droplet digital PCR to detect simultaneous virulence factors in a single genome
Download2020-09-01
He, Li, Simpson, David, Gänzle, Michael G.
Shiga toxin producing E. coli are a problem for food producers. STEC's require a combination of virulence factors to cause disease, so ideally detection techniques should detect the presence of multiple virulence factors in a single cell directly from food. Droplet Digital PCR (ddPCR) is commonly...