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Skip to Search Results- 70Gänzle, Michael G.
- 15Chen, Guanqun
- 13Sablani, Shyam S.
- 13Syamaladevi, Roopesh M.
- 9Singer, Stacy D.
- 7Hu, Ying
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Influence of water activity on the heat resistance of Salmonella enterica in selected low-moisture foods
Download2020-12-01
Guatam, Bina, Govindan, Byju N., Gänzle, Michael G., Roopesh, M.S.
Low-moisture foods (LMF with water activity, aw < 0.85) including pet foods and black pepper powder have consistently been associated with foodborne disease caused by Salmonella enterica. Increased heat resistance and prolonged survival at low-moisture conditions, however, remain major challenges...
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Influence of water activity on thermal resistance of microorganisms in low-moisture foods: A review
Download2016-01-01
Syamaladevi, Roopesh M., Tang, Juming, Villa-Rojas, Rossana, Sablani, Shyam S., Carter, Brady, Campbell, Gaylon
A number of recent outbreaks related to pathogens in low-moisture foods have created urgency for studies to understand the possible causes and identify potential treatments to improve low-moisture food safety. Thermal processing holds the potential to eliminate pathogens such as Salmonella in...
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2016-01-01
Singh, V. P., Proctor, Spencer D., Willing, Ben P.
Over the past 20 years, a growing amount of evidence supports the role of microbes and an imbalanced microbiota in inflammatory bowel disease (IBD). While many reviews have been written on the microbiota in IBD, few have considered how they fulfil the Koch's postulates. In this review, we...
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Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage
Download2015-01-01
Sensory properties, shelf life, and safety of a majority of fermented foods are determined by the metabolic activity of food fermenting lactic acid bacteria. This communication reviews major metabolic routes of lactic acid bacteria, and indicates how metabolism is influenced by the environmental...
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2017-04-01
Chen, Xiao Yan, Gänzle, Michael G.
Valorization of lactose is achieved by enzymatic conversion to lactose derivatives with nutraceutical properties. This review summarizes recent developments on composition and functional properties of lactose-derived oligosaccharides. Lactose conversion by β-galactosidase yields...
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LC‐MS/MS quantitation of α‐amylase/trypsin inhibitor CM3 and glutathione during wheat sourdough breadmaking
Download2022-07-01
Won, Savanna, Curtis, Jonathan, Gänzle, Michael G.
Aims This study aimed to quantify α‐amylase/trypsin inhibitor (ATI) CM3 and glutathione (GSH) during wheat sourdough breadmaking. Methods and results Breads were made with two wheat cultivars and fermented with Fructilactobacillus sanfranciscensis, F. sanfranciscensis ΔgshR or Latilactobacillus...
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Lethality of high-pressure carbon dioxide on Shiga toxin-producing Escherichia coli, Salmonella and surrogate organisms on beef jerky
Download2020-05-16
Schultze, Danielle M., Couto, Ricardo, Temelli, Feral, McMullen, Lynn M., Gänzle, Michael G.
Low water activity (aW) foods permit the survival of low-infectious dose pathogens including Escherichia coli and Salmonella. Desiccation of non-heat resistant E. coli and Salmonella enterica increases their heat resistance; therefore, alternative methods are necessary to ensure the safety of low...
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2017-01-01
Duar, Rebbeca M., Lin, Xiaoxi B., Zheng, Jinshui, Martino, Maria Elena, Grenier, Théodore, Pérez-Muñoz, Maria Elisa, Leulier, François, Gänzle, Michael, Walter, Jens
Lactobacillus species are found in nutrient-rich habitats associated with food, feed, plants, animals and humans. Due to their economic importance, the metabolism, genetics and phylogeny of lactobacilli have been extensively studied. However, past research primarily examined lactobacilli in...
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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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Long-term catheterization of the intestinal lymph trunk and collection of lymph in neonatal pigs
Download2016-01-01
Uwiera, Richard R., Mangat, Rabban., Kelly, Sandra, Uwiera, Trina C., Proctor, Spencer D.
Catheterization of the intestinal lymph trunk in neonatal pigs is a technique allowing for the long-term collection of large quantities of intestinal (central) efferent lymph. Importantly, the collection of central lymph from the intestine enables researchers to study both the mechanisms and...