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Skip to Search Results- 4Gänzle, Michael G.
- 1Bai, Yunpeng
- 1Barahona Rosales, Eduardo
- 1Bruce, Heather Lee.
- 1Burns, Kimberly A.
- 1Currie, Ronald William
- 18Graduate and Postdoctoral Studies (GPS), Faculty of
- 18Graduate 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)
- 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)
- 1Bressler, David (Department of Agricultural, Food and Nutritional Science)
- 1Bruce, Heather
- 1Gänzle, Michael (Agricultural, Food, and Nutritional Sciences)
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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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Application of intravaginal lactic acid bacteria to lower uterine infections and improve reproductive performance of postpartum dairy cows
DownloadSpring 2015
Transition dairy cows are susceptible to uterine infections due to the compromised immunity around calving and substantial bacterial contamination in the uterus immediately after calving. Cows with uterine infections are at higher odds of developing other periparturient diseases, resulting in...
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Spring 2010
Enterococcus faecalis 710C is a lactic acid bacterium that produces two bacterocins, ent7A and ent7B. Both ent7A and ent7B have strong activity against gram-positive food pathogens including Listeria spp., Clostridium spp., vancomycin-resistant enterococci (VRE) and methicillin-resistant...
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Changes to collagen heat solubility with post mortem ageing of beef and validation of genetic markers for collagen characteristic
DownloadSpring 2023
Consumer acceptability of meat is dependent on eating satisfaction, of which meat tenderness is a principal factor. While there has been much work done to improve meat quality, and grading systems are in place to evaluate meat and guarantee a superior eating experience, the characteristics of...