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Skip to Search Results- 23Lactobacillus
- 10MicroRNAs
- 7Sourdough
- 6Gene-expression
- 4Lactiplantibacillus plantarum
- 2Adipose Tissue
- 13Gänzle, Michael G.
- 3Guan, Leluo
- 3Liang, Guanxiang
- 3Pswarayi, Felicitas
- 2Basu, Urmila
- 2Gaur, Gautam
- 22Agricultural, Food and Nutritional Science, Department of
- 22Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 9Graduate and Postdoctoral Studies (GPS), Faculty of
- 9Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
- 1Roy Berg Kinsella Research Ranch
- 1Roy Berg Kinsella Research Ranch/Journal Articles (Kinsella Ranch)
- 2Damaraju, Sambasivarao (Laboratory Medicine and Pathology)
- 1Baracos, Vickie (Oncology)
- 1Curtis, Jonathan (Agricultural, Food, and Nutritional Science)
- 1Ganzle, Michael (Agricultural, Food and Nutritional Science)
- 1Guan, Leluo (Department of Agricultural, Food, and Nutritional Science)
- 1Gänzle, Michael (Agricultural, Food, and Nutritional Science)
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Elucidation of molecular mechanisms of physiological variations between bovine subcutaneous and visceral fat depots under different nutritional regimes
Download2013
Jin, Weiwu, He, Maolong, Guan, Leluo, Romao, Josue M., McAllister, Tim
Adipose tissue plays a critical role in energy homeostasis and metabolism. There is sparse understanding of the molecular regulation at the protein level of bovine adipose tissues, especially within different fat depots under different nutritional regimes. The objective of this study was to...
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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...
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Genome wide identification and functional prediction of long non-coding RNAs responsive to Sclerotinia sclerotiorum infection in Brassica napus
Download2016
Rahman, Muhammad H., Megha, Swati, Joshi, Raj K., Basu, Urmila, Kav, Nat N. V.
Sclerotinia stem rot caused by Sclerotinia sclerotiorum affects canola production worldwide. Emerging evidence suggests that long non-coding RNAs (lncRNAs) play important roles in the regulation of gene expression in plants, in response to both abiotic and biotic stress. So far, identification of...
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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...