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Skip to Search Results- 23Lactobacillus
- 7Sourdough
- 4Lactiplantibacillus plantarum
- 3Gastrointestinal Tract
- 2Bacteria
- 2Bifidobacterium
- 13Gänzle, Michael G.
- 3Pswarayi, Felicitas
- 2Croxen, Matthew A.
- 2Finlay, B. Brett
- 2Gaur, Gautam
- 2Gänzle, Michael
- 20Agricultural, Food and Nutritional Science, Department of
- 20Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 5Graduate and Postdoctoral Studies (GPS), Faculty of
- 5Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
- 1Curtis, Jonathan (Agricultural, Food, and Nutritional Science)
- 1Ganzle, Michael (Agricultural, Food and Nutritional Science)
- 1Gänzle, Michael (Agricultural, Food, and Nutritional Science)
- 1Jens Walter (Department of Agricultural, Food and Nutritional Science)
- 1McMullen, Lynn (Agricultural, Food and Nutritional Science)
- 1Otto, Simon (School of Public Health)
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Host-adapted lactobacilli in food fermentations: impact of metabolic traits of host adapted lactobacilli on food quality and human health
Download2020-10-27
Back-slopping of fermentation cultures in food fermentations can ensure stability of fermentation microbiota at the species or even at the strain level over extended periods of time. In contrast to the fermentation organisms in spontaneous food fermentations, which are derived from...
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Fall 2017
Bacteria of the genus Lactobacillus can be found associated with plants, insects and vertebrate hosts, and their lifestyle can range from free-living to strictly host specific. Of the lactobacilli associated with vertebrates, the lifestyle of L. reuteri is particularly well understood. The...
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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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2013-08-01
Hu, Y., Ketabi, A., Buchko, A., Gänzle, Michael G.
Commercial isomalto‐oligosaccharides (IMO) are functional food ingredients. They are composed of α(1→6)‐ and α(1→4)‐linked oligosaccharides. IMO are partially indigestible, and dietary IMO stimulate beneficial members of intestinal microbiota, including lactobacilli and bifidobacteria. However,...
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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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Microbial ecology of sorghum sourdoughs: Effect of substrate supply and phenolic compounds on composition of fermentation microbiota
Download2012-10-15
Sekwati-Monang, Bonno, Valcheva, Rosica, Gänzle, Michael G.
The choice of the cereal substrate determines sourdough microbiota, however, the substrate-associated ecological factors for this phenomenon have not been elucidated. This study investigated the competitiveness of Lactobacillus sanfranciscensis LTH 2590, a wheat sourdough isolate, and four...
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Milk-derived tripeptides IPP (Ile-Pro-Pro) and VPP (Val-Pro-Pro) promote adipocyte differentiation and inhibit inflammation in 3T3-F442A cells
Download2015
Chakrabarti, Subhadeep, Wu, Jianping
Milk derived tripeptides IPP (Ile-Pro-Pro) and VPP (Val-Pro-Pro) have shown promise as anti-hypertensive agents due to their inhibitory effects on angiotensin converting enzyme (ACE). Due to the key inter-related roles of hypertension, chronic inflammation and insulin resistance in the...