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Skip to Search Results- 4Bacillus
- 2Antifungal lipopeptides
- 1Antimicrobial lipopeptides
- 1Aspergillus
- 1Bacillus cereus
- 1Daqu fermentation
- 3Agricultural, Food and Nutritional Science, Department of
- 3Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 1Graduate and Postdoctoral Studies (GPS), Faculty of
- 1Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
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Bacillus species in food fermentations: An underappreciated group of organisms for safe use in food fermentations
Download2023-04-01
Li, Zhen, Zheng, Mengzhou, Zheng, Jinshui, Gänzle, Michael G.
Fermented foods are consumed throughout the world and substantially contribute to food security. Many fermented products rely on the participation of Bacillus species, but their contribution to food quality is not well documented. The purpose of this review is to highlight metabolic properties...
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Comparative analysis of the role of Bacillus species as food fermenting and food spoilage organisms
DownloadFall 2022
Bacillus species are fermenters in some food fermentation but spoilage organisms in other food products. For instance, bacilli and fungi are the predominant organisms in daqu fermentation. The antifungal lipopeptides produced by bacilli, including surfactins, fengycins and iturins, may impact...
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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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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...