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- 23Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
- 18Agricultural, Food and Nutritional Science, Department of
- 18Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 6Biological Sciences, Department of
- 3Biological Sciences, Department of/Journal Articles (Biological Sciences)
- 23Thesis
- 17Article (Published)
- 10Article (Draft / Submitted)
- 4Report
- 3Conference/Workshop Presentation
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- 8Department of Agricultural, Food, and Nutritional Science
- 5Department of Renewable Resources
- 3Department of Civil and Environmental Engineering
- 2Department of Biological Sciences
- 1Department of Biochemistry
- 1Department of Chemical and Materials Engineering
- 2Siddique, Tariq (Renewable Resources)
- 1Ashbolt, Nicholas (School of Public Health)
- 1Bolton, James R. (Civil and Environmental Engineering)
- 1Choi, Hyo-Jick (Chemical and Materials Engineering)
- 1Curtis, Jonathan (Agricultural, Food, and Nutritional Science)
- 1Dr. Edan Foley, Medical Microbiology and Immunology
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Lactobacillus reuteri maintains a functional mucosal barrier during DSS treatment despite mucus layer dysfunction
Download2012
Rang, Sara, Roos, Stefan, Phillipson, Mia, Holm, Lena, Dicksved, Johan, Willing, Ben P., Petersson, Joel, Schreiber, Olof
Treatment with the probiotic bacterium Lactobacillus reuteri has been shown to prevent dextran sodium sulfate (DSS)-induced colitis in rats. This is partly due to reduced P-selectin-dependent leukocyte- and platelet-endothelial cell interactions, however, the mechanism behind this protective...
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Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?
Download2018-01-01
Gänzle, Michael G., Zheng, Jinshui
Sourdough is used in production of (steamed) bread as leavening agent (type I sourdoughs) or as baking improver to enhance flavour, texture, and shelf life of bread (type II sourdoughs). The long-term propagation of sourdoughs eliminates dispersal limitation and consistently leads to sourdough...
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Long Term Dynamics And Potential Remediation Of Fine Textured Soils And Ground Water Contaminated With Chlorinated Organic Compounds And Salts
DownloadFall 2019
Contamination of land, water, and air is a widespread concern often associated with anthropogenic activities. Remediation of contaminated sites is necessary to minimize negative impacts on human health and the environment and allow for safe, productive use of land. Although contaminated sites...
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2012
Follador, Rainer, Gänzle, Michael G.
Oligosaccharides, compounds that are composed of 2–10 monosaccharide residues, are major carbohydrate sources in habitats populated by lactobacilli. Moreover, oligosaccharide metabolism is essential for ecological fitness of lactobacilli. Disaccharide metabolism by lactobacilli is well...
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2019-01-01
Ripari, Valery, Bai, Yunpeng, Gänzle, Michael G.
This work aimed to study the phenolic acid metabolism of sourdough lactic acid bacteria (LAB) in laboratory media, and in sourdough fermentation with single cultures and in co-fermentations. Lactobacilli were selected from isolates obtained from 35 sourdough samples. Isolates (114 strains) were...
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Methane Production and Emission Mitigation in Oil Sands Tailings Concurrent with Hydrocarbon Degradation under Nitrogen Limited Conditions
DownloadFall 2020
Alberta’s oil sands generate large volumes of tailings from bitumen ore processing. These tailings ponds produce biogenic methane, which can be measured across 60-80% of the tailings surface. Based on current surface area data and emissions studies, tailings ponds could account for 8% of Canada’s...
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Fall 2013
Collins, Catherine Elizabeth Victoria
Surface mining for bitumen extraction results in production of tailings that are deposited into large ponds. Tailings in the ponds support diverse microbial communities capable of metabolizing organic compounds and producing biogenic gases (methane, CH4 and carbon dioxide, CO2). Because of low...
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1979
Geesy, G. G., Costerton, J. W.
The direct epifluorescence method has been adapted for counting bacteria in the sometimes turbid water of the Athabasca River and this method has been used to quantify planktonic bacteria. Monthly samples over an annual cycle beginning in May 1976 showed this population ranged from 1 x 105 to 2...