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Skip to Search Results- 2Gobbetti, Marco
- 2Gänzle, Michael G.
- 1Bai, Yunpeng
- 1De Angelis, Maria
- 1Di Cagno, Raffaela
- 1Dinardo, Francesca Rita
- 1Cronobacter sakazakii
- 1Fruits
- 1Functional foods
- 1Klebsiella pneumoniae
- 1Lactic acid bacteria
- 1Lactobacillus plantarum
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Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid
Download2019-01-01
Dinardo, Francesca Rita, Minervini, Fabio, De Angelis, Maria, Gobbetti, Marco, Gänzle, Michael G.
This study aimed to assess, in model sourdough fermentations, the relevance of physico-chemical features of flour for the interactions between Enterobacteriaceae and lactobacilli, and for the interactions within the latter microbial group. Initially, model sourdoughs made with white wheat flour,...
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Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree
Download2015-04-01
Filannino, Pasquale, Bai, Yunpeng, Di Cagno, Raffaela, Gobbetti, Marco, Gänzle, Michael G.
This study aimed to investigate the metabolism of phenolic acids and flavonoids during lactic acid fermentation of cherry juice and broccoli puree for potential food and pharmaceutical purposes. When fermenting cherry juice and broccoli puree, Lactobacillus spp. exhibited strain-specific...