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Skip to Search Results- 21Lactobacillus
- 7Sourdough
- 4Lactiplantibacillus plantarum
- 3Gastrointestinal Tract
- 2Bacteria
- 2Colitis
- 11Gänzle, Michael G.
- 3Pswarayi, Felicitas
- 2Croxen, Matthew A.
- 2Finlay, B. Brett
- 2Gaur, Gautam
- 2Gänzle, Michael
- 17Agricultural, Food and Nutritional Science, Department of
- 17Agricultural, 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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A taxonomic note on the genus Lactobacillus : Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae
Download2020-04-15
Zheng, Jinshui, Wittouck, Stijn, Salvetti, Elisa, Franz, Charles M.A.P., Harris, Hugh M.B., Mattarelli, Paola, O'Toole, Paul W., Pot, Bruno, Vandamme, Peter, Walter, Jens, Watanabe, Koichi, Wuyts, Sander, Felis, Giovanna E., Gänzle, Michael G., Lebeer, Sarah
The genus Lactobacillus comprises 261 species (at March 2020) that are extremely diverse at phenotypic, ecological and genotypic levels. This study evaluated the taxonomy of Lactobacillaceae and Leuconostocaceae on the basis of whole genome sequences. Parameters that were evaluated included core...
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African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages
Download2022-10-02
Pswarayi, Felicitas, Gänzle, Michael G.
Africa has a rich tradition of cereal fermentations to produce diverse products including baked goods, porridges, non-alcoholic beverages and alcoholic beverages. Diversity also relates to the choice of the fermentation substrates, which include wheat, maize, teff, sorghum and millet, and the...
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Antimicrobial plant secondary metabolites, MDR transporters and antimicrobial resistance in cereal-associated lactobacilli: is there a connection?
Download2022-04-01
Pswarayi, Felicitas, Qiao, Nanzhen, Guar, Guatam, Gänzle, Michael
Cereal-associated lactobacilli resist antimicrobial plant secondary metabolites. This study aimed to identify multi-drug-resistance (MDR) transporters in isolates from mahewu, a Zimbabwean fermented cereal beverage, and to determine whether these MDR-transporters relate to resistance against...
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Characterization of isogenic mutants with single or double deletions of four phenolic acid esterases in Lactiplantibacillus plantarum TMW1.460
Download2023-03-02
Gaur, Gautam, Chen, Chen, Gänzle, Michael G.
In plants, hydroxycinnamic and hydroxybenzoic acids occur mainly as esters. This study aimed to determine the contribution of individual phenolic acid esterases in Lp. plantarum TMW1.460, which encodes for four esterases: TanA, Lp0796, Est1092 and a homolog of Lj0536 and Lj1228 that was termed...
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Characterization of Mahewu, a Traditional Fermented Cereal Beverage from Zimbabwe, as a Source of Functional Lactobacilli
DownloadSpring 2022
Mahewu is a non-alcoholic fermented maize and finger millet malt beverage produced in Zimbabwe. Africa has a rich tradition of cereal fermentations to produce diverse products including baked goods, non-alcoholic and alcoholic beverages with live microbiota and the widespread use of fermented...
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Conversion of hydroxycinnamic acids by Furfurilactobacillus milii in sorghum fermentations: Impact on profile of phenolic compounds in sorghum and on ecological fitness of Ff. milii
Download2023-05-01
Gaur, Gautam, Damm, Sandra, Passon, Maike, Lo, Hiu Kwan, Schieber Andreas, Gänzle, Michael G.
The conversion of phenolic compounds by lactobacilli in food fermentations contributes to food quality. The metabolism of phenolics by lactobacilli has been elucidated in the past years but information on the contribution of specific enzymes in food fermentations remains scarce. This study aimed...
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Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread
Download2018-01-01
Quattrini, Mattia, Liang, Nuanyi, Fortina, Maria Grazia, Xiang, Sheng, Curtis, Jonathan M., Gänzle, Michael G.
Fungal spoilage of bread remains an unsolved issue in bread making. This work aims to identify alternative strategies to conventional preservatives in order to prevent or delay fungal spoilage of bread. The minimum inhibitory concentration (MIC) of bacterial metabolites and chemical preservatives...
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Food fermentations for improved digestibility of plant foods - an essential ex situ digestion step in agricultural societies?
Download2021-01-05
The fermentation of plant foods detoxifies and eliminates compounds that are inherently present in grains and legumes and have antinutritive properties, including cyanogenic glycosides, vicine and convicine, phytate, phenolic compounds, immune-reactive proteins and fermentable oligosaccharides,...
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Functional characterization of sucrose phosphorylase and scrR, a regulator of sucrose metabolism in Lactobacillus reuteri
Download2013-01-01
Teixeira, Januana S., Abdi, Reihaneh, Su, Marcia Shu-Wei, Schwab, Clarissa, Gänzle, Michael G.
Lactobacillus reuteri harbours alternative enzymes for sucrose metabolism, sucrose phosphorylase, fructansucrases, and glucansucrases. Sucrose phosphorylase and fructansucrases additionally contribute to raffinose metabolism. Glucansucrases and fructansucrases produce exopolysaccharides as...