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Skip to Search Results- 6Lactobacillus reuteri
- 1Acid resistance
- 1Amino acid based acid resistance
- 1Biofilm formation
- 1Carbohydrate metabolism
- 1Comparative genomic hybridization
- 1Gänzle, Michael (Agricultural, Food and Nutritional Science )
- 1Gänzle, Michael (Agricultural, Food and Nutritional Science)
- 1Gänzle, Michael G (Agricultural, Food, and Nutritional Science)
- 1Michael Gänzle (Agricultural, Food and Nutritional Science)
- 1Michael, Gänzle (Department of Agricultural, Food, and Nutritional Science)
- 1Walter, Jens (Department of Agricultural, Food, and Nutritional Science)
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Comparison of Quantitative Real-time PCR (qPCR) and Droplet Digital PCR (ddPCR) for Quantification of Lactobacillus reuteri in Human Feces
DownloadSpring 2020
The human gut microbiota, a complicated microbial community consisting of trillions of microorganisms, has been recognized as of great importance for maintaining human health. To establish direct linkages between a certain group of gut microorganisms and the physiological status of the host, it...
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Factors contributing to the competitiveness of Lactobacillus reuteri in sourdough and rodent gut
DownloadFall 2011
Lactobacillus reuteri is a common organism in cereal-based foods and a gut symbiont in humans and animals, yet the molecular mechanisms allowing its persistence in various niches are not well understood. L. reuteri LTH2584 produces reutericyclin and persists in industrial sourdoughs, where acidic...
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Feed fermentation formulate gut microbiota of weanling pigs - Effects of exopolysaccharides and reutericyclin
DownloadSpring 2015
Enteric bacterial infections, especially post-weaning diarrhea, are among the most common diseases affecting pigs and economically significant in swine production. Antibiotics were a cost-effective method to treat and prevent these bacterial diseases. However, with concerns of the prevalence of...
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Genomic and phenotypic comparison of Lactobacillus reuteri isolates from food and intestinal ecosystems provides insights to probiotic applications
DownloadFall 2018
Some of the food fermenting lactobacilli are derived from the animal intestine. Lactobacillus reuteri provides a model organism to study molecular mechanisms of ecological adaptation from gut to food. The overall objective of this dissertation was to characterize ecological fitness of L. reuteri...
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Fall 2011
Study on metabolism of lactic acid bacteria in wheat sourdough can improve bread quality such as bread flavour, texture and shelf life. This dissertation focused on several metabolic pathways in Lactobacillus strains on both biochemical and genetic level to fulfill three objectives. The first...
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Fall 2013
Lactobacilli constitute the natural microbiota of cereal fermentations, and their competitiveness has been attributed to the formation of organic acids and various antagonistic compounds. However, these traits alone do not fully explain the prevalence of specific Lactobacillus strains in cereal...