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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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Intravaginal lactic acid bacteria modulated local and systemic immune responses and lowered the incidence of uterine infections in periparturient dairy cows
Download2015
Dunn, Suzanna M., Odhiambo, John F., Farooq, Umar, Ametaj, Burim N., Lam, Tran, Deng, Qilan
The objective of this investigation was to evaluate whether intravaginal infusion of a lactic acid bacteria (LAB) cocktail around parturition could influence the immune response, incidence rate of uterine infections, and the overall health status of periparturient dairy cows. One hundred pregnant...
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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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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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Potential regulatory role of microRNAs in the development of bovine gastrointestinal tract during early life
Download2014
Liang, Guanxiang, Bao, Hua, Guan, Leluo, Griebel, Philip J., Stothard, Paul, McFadden, Thomas B., Malmuthuge, Nilusha
This study aimed to investigate the potential regulatory role of miRNAs in the development of gastrointestinal tract (GIT) during the early life of dairy calves. Rumen and small intestinal (mid-jejunum and ileum) tissue samples were collected from newborn (30 min after birth; n = 3), 7-day-old...
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Repeated oronasal exposure to lipopolysaccharide induced mucosal IgA responses in periparturient dairy cows
Download2014
Dunn, Suzanna M., Iqbal, Summera, Zebeli, Qendrim, Mansmann, Dominik A., Ametaj, Burim N.
This study investigated the effects of repeated oronasal treatment with lipopolysaccharide (LPS) on the humoral immune responses in saliva, vaginal mucus, and the plasma markers of the acute phase response in periparturient dairy cows. One hundred pregnant Holstein cows were administered either 3...
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The intestinal microbiota plays a role in Salmonella-induced colitis independent of pathogen colonization
Download2011
Antunes, L. Caetano M., Gill, Navkiran, Russell, Shannon L., Finlay, B. Brett, Ferreira, Rosana B., Croxen, Matthew A., Willing, Benjamin P.
The intestinal microbiota is composed of hundreds of species of bacteria, fungi and protozoa and is critical for numerous biological processes, such as nutrient acquisition, vitamin production, and colonization resistance against bacterial pathogens. We studied the role of the intestinal...
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2022-04-12
Fermentation is one of the oldest methods of food processing and accounts for a substantial proportion of human foods, including not only staple foods such as bread, cereal porridges or fermented legumes but also fermented vegetables, meats, fish and dairy, alcoholic beverages as well as coffee,...