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Skip to Search Results- 2Gänzle, Michael G.
- 2Liang, Nuanyi
- 1Black, Brenna A
- 1Bumanis, Zoe
- 1Bunesova, Vera
- 1Curtis, Jonathan M.
- 4Graduate and Postdoctoral Studies (GPS), Faculty of
- 4Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
- 2Agricultural, Food and Nutritional Science, Department of
- 2Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
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3-Hydroxypropionic acid contributes to the antibacterial activity of glycerol metabolism by the food microbe Limosilactobacillus reuteri
Download2021-09-01
Liang, Nuanyi, Bunesova, Vera, Tejnecky, Vaclav, Gänzle, Michael G., Schwabb, Clarissa
Strains of Limosilactobacillus reuteri are used as starter and bioprotective cultures and contribute to the preservation of food through the production of fermentation metabolites lactic and acetic acid, and of the antimicrobial reuterin. Reuterin consists of acrolein and 3-hydroxypropionaldehyde...
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2022-12-16
Liang, Nuanyi, Zhao, Zheng, Curtis, Jonathan M., Gänzle, Michael G.
Fungal spoilage limits the shelf life of fermented dairy products. To address the problem, this study explores the potential of lactic acid bacteria as antifungal adjunct cultures in dairy matrices. Strains of lactic acid bacteria (113) representing 19 species were screened for their activity...
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Boron-Mediated Lignocellulose Degradation. Design, Synthesis, Properties, and Applications of Boron-Containing Naphthoids
DownloadSpring 2023
Lewis acidity is a molecule’s tendency to accept a pair of electrons. Trivalent boron compounds are archetypical Lewis acids due to the presence of a vacant p orbital, leading to many uses in organic synthesis. For example, boron trihalides use their intrinsic Lewis acidity to accept ether oxygen...
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Characterization of the Paradoxical Growth Effect of Candida albicans Exposed to Caspofungin
DownloadSpring 2015
Candida albicans is an opportunistic pathogen and major cause of invasive fungal infections. Choice of antifungal therapy is complicated by the underlying associated diseases of patients infected, other drug interactions, and in vitro susceptibility of the isolate. Echinocandins are emerging as a...
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Fall 2013
Lactobacilli are commonly used in food fermentations. Preservation and changes in food quality due to fermentation arise because of the growth, metabolism and enzymatic activity of these organisms. Enzymatic pathways of lactobacilli can also be exploited for the production of bioactive...
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Spring 2024
Bread is considered a staple food in North America and Europe, but due to its neutral pH and high water activity it is vulnerable to spoilage by Penicillium spp., a problem that costs the commercial baking industry millions each year and contributes significantly to global food waste. Common...