Search
Skip to Search Results- 28Graduate and Postdoctoral Studies (GPS), Faculty of
- 28Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
- 4Agricultural, Food and Nutritional Science, Department of
- 4Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 4McMullen, Lynn (Agricultural, Food and Nutritional Science)
- 3Vederas, John (Chemistry)
- 2Vederas, John C. (Chemistry)
- 1 Ametaj, Burim N. (Department of Agriculture, Food, and Natural Science)
- 1Ametaj, Burim N. (Agricultural, Food and Nutritional Science)
- 1Bressler, David (Agricultural, Food, and Nutritional Science)
-
Control of Listeria monocytogenes and Heat-Resistant Escherichia coli on Vacuum-Packaged Beef
DownloadSpring 2012
Novel methods to control Listeria monocytogenes and Escherichia coli on vacuum-packaged raw beef were investigated. Bacteriocin-negative Lactobacillus sakei FUA3058 and bacteriocin-positive Carnobacterium maltaromaticum UAL307 were tested as biopreservatives, alone or in combination with...
-
Fall 2015
Contamination by lactic acid bacteria is a major source of inefficiency in the bioethanol industry. Contaminated fermentations exhibit lowered ethanol yields and contamination events often require shutdown of the entire process for cleaning and decontamination. The first objective of this study...
-
Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria
Download2020-05-01
Maidana, Stefania Dentice, Finch, Susan, Garro, Marisa, Savoy, Graciela, Gänzle, Michael G., Vignolo, Graciela
Gluten-free baked goods are a challenge for biotechnologists and nutritionists because their low baking characteristics. Lactic acid bacteria (LAB) were identified and characterized from chia flour and spontaneously fermented sourdough. Based on techno-functional and safety properties, Weissella...
-
Examining the structure, function and mode of action of bacteriocins from lactic acid bacteria
DownloadSpring 2010
Carnocyclin A (CclA) is a remarkably stable, potent bacteriocin produced by Carnobacterium maltaromaticum UAL307. Elucidation of the amino acid and genetic sequences revealed that CclA is a circular bacteriocin. Preliminary structural studies (dynamic light scattering, NMR, circular dichroism,...
-
Fall 2014
The growth of Listeria monocytogenes and spoilage microorganisms is a concern in sodium-reduced ready-to-eat (RTE) meats. To assess the microbial risk of sodium-reduced RTE meats, the microbiota of retail RTE meats was profiled and the growth of L. monocytogenes and an autochthonous microbiota...
-
LC‐MS/MS quantitation of α‐amylase/trypsin inhibitor CM3 and glutathione during wheat sourdough breadmaking
Download2022-07-01
Won, Savanna, Curtis, Jonathan, Gänzle, Michael G.
Aims This study aimed to quantify α‐amylase/trypsin inhibitor (ATI) CM3 and glutathione (GSH) during wheat sourdough breadmaking. Methods and results Breads were made with two wheat cultivars and fermented with Fructilactobacillus sanfranciscensis, F. sanfranciscensis ΔgshR or Latilactobacillus...