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Skip to Search Results- 1Black, Brenna A
- 1Chen, Xiaoyan
- 1Gaur, Gautam
- 1Hofstetter, Simmon C
- 1Ketabi, Ali
- 1Lee, Vivian Shin Yuan
- 3Escherichia coli
- 2Lactiplantibacillus plantarum
- 2Lactobacillus
- 2Lactobacillus reuteri
- 2Oligosaccharides
- 2Sorghum
- 8Gänzle, Michael (Agricultural, Food and Nutritional Science)
- 4Gänzle, Michael (Agricultural, Food, and Nutritional Science)
- 3McMullen, Lynn (Agricultural, Food and Nutritional Science)
- 1Betti, Mirko (Agricultural, Food & Nutritional Science )
- 1Curtis, Jonathan (Agricultural, Food, and Nutritional Science)
- 1Ganzle, Michael (Agricultural, Food and Nutritional Science)
Results for "supervisors_tesim:"Gänzle, Michael (Agricultural, Food & Nutritional Science )""
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Fall 2022
Phenolic compounds are common and structurally diverse plant secondary metabolites. Epidemiological studies have associated their consumption to health benefits such as reduction of chronic inflammation and risk of colorectal cancer. Phenolic acids are a major class of dietary phenolic compounds...
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Heat and Pressure Resistance of Escherichia coli and Its Inactivation In the Presence of Antimicrobial Compounds
DownloadFall 2014
Verotoxigenic Escherichia coli (VTEC) are pathogens causing severe foodborne disease. E. coli AW1.7 is a heat resistant beef carcass isolate that may be used as a surrogate organism to study the survival of VTEC on food. This dissertation examines the heat and pressure resistance of E. coli and...
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Characterization of Dextransucrase and Branching Sucrase of Apilactobacillus kunkeei DSM 12361
DownloadFall 2023
Glycoside hydrolase family 70 (GH70) glucansucrases have various applications in both food and non-food industries. This study reports the characterization of two GH70 enzymes, dextransucrase and branching sucrase, of Apilactobacillus kunkeei DSM 12361 on a range of acceptor substrates. GtfZ of...
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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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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 2017
Strains of Escherichia coli may survive heat or pressure stress, acquire specific virulence genes and cause severe human diseases. The locus of heat resistance (LHR) has been identified as an important heat resistant element in E. coli. The objective of this thesis was to explore the role of the...
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Inactivation of Saccharomyces cerevisiae and Candida humilis in Potassium Phosphate Buffer by Pulsed Electric Fields
DownloadSpring 2016
Pulsed electric field (PEF) is a promising athermal food preservation technology, having the potential to provide a better balance between food safety and food quality. But the high cost of PEF treatment has limited the commercial application of this technology. The aim of this MSc thesis...
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Microbiological and chemical characterisation of ting, a sorghum-based gluten-free fermented cereal product from Botswana
DownloadFall 2011
Fermented cereal foods produced in Africa involve a wide range of raw materials, e.g. millets, sorghum and maize, which are fermented using various microorganisms. Fermentation of these foods progresses under the influence of microorganisms and their enzyme activities. Fermentation processes...
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Spring 2011
Isomalto-oligosaccharides (IMO) with α(1→6) and α(1→4) glucosidic linkages are produced by enzymatic conversion of starch. Isomalto-oligosaccharides are partially digested in the intestine but little information is available regarding their metabolim in vivo. It was the aim of this study to...
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Structure and Function Relationships of Exopolysaccharides Produced by Lactic Acid Bacteria
DownloadSpring 2017
Lactic acid bacteria produce glycans that may be applied in food and pharmaceutical industries as prebiotics, food additives, to prevent pathogen adhesion, or to modulate the host immune system. The recent identification of the structure of galacto-oligosaccharides (GOS) preparations demonstrates...