Search

2018-01-01

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...

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,...

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...

2012-10-15

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...

2023-12-16

Xie, Jin, Gänzle, Michael

The food industry is facing the challenge of creating innovative, nutritious, and flavored plant-based products, due to consumer's increasing demand for the health and environmental sustainability. Fermentation as a unique and effective tool plays an important role in the innovation of food...

2023-11-02

Qiao, Nanzhen, Gaur, Gautam, Modesto, Monica, Chinnici, Fabio, Scarafile, Donatella, Borruso, Luigimaria, Castro Marin, Antonio, Spiezio, Caterina, Valente, Daria, Sandri, Camillo, Gänzle, Michael G., Mattarelli, Paola

Aims Indri indri is a lemur of Madagascar which is critically endangered. The analysis of the microbial ecology of the intestine offers tools to improve conservation efforts. This study aimed to achieve a functional genomic analysis of three Lactiplantibacillus plantarum isolates from...

2023-03-20

Gaur, Gautam, Gänzle, Michael G.

Patulin is a mycotoxin contaminant in various foods with apple products being its major dietary source. Yeast can reduce patulin levels during fermentation via biotransformation and thiol-adduct formation, with the ability of patulin to react with thiols being well known. Conversion of patulin to...

2022-04-12

Gänzle, Michael

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,...

2023-12-16

Gänzle, Michael G., Qiao, , Nanzhen, Bechtner, Julia

Sourdough fermentation, one of the oldest unit operations in food production, is currently experiencing a revival in bread production at the household, artisanal, and the industrial level. The expanding use of sourdough fermentation in bread production and the adaptation of fermentation to large...

2023-11-01

Bourrie, Benjamin C.T., Diether, Natalie, Dias, Ryan P., Nam, Seo Lin, de la Mata, A. Paulina, Forgie, Andrew J., Gaur, Gautam, Harynuk, James J., Gänzle, Michael, Cotter, Paul D., Willing, Benjamin P.

Kefir is fermented traditionally with kefir grains, but commercial kefir production often relies on fermentation with planktonic cultures. Kefir has been associated with many health benefits, however, the utilization of kefir grains to facilitate large industrial production of kefir is...