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Skip to Search Results- 16Gänzle, Michael G.
- 5Gaur, Gautam
- 5Gänzle, Michael
- 3Pswarayi, Felicitas
- 2Mattarelli, Paola
- 2Qiao, Nanzhen
- 24Agricultural, Food and Nutritional Science, Department of
- 24Agricultural, 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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Microbiology of fermented soy foods in Asia: Can we learn lessons for production of plant cheese analogues?
Download2023-12-16
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...
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Physiological and genomic characterization of Lactiplantibacillus plantarum isolated from Indri indri in Madagascar
Download2023-11-02
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...
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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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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...
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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,...
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The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures
Download2023-12-16
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...
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Use of reconstituted kefir consortia to determine the impact of microbial composition on kefir metabolite profiles
Download2023-11-01
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...