Search Results - "Gänzle, Michael G" :: K.UTB vyhledávací portál | TBU Library Retrieval Portal

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Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites

by Gaur, Gautam, Gänzle, Michael G.
Published in Current research in food science (01.01.2023)

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Journal Article

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Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?

by Gänzle, Michael G., Zheng, Jinshui
Published in International journal of food microbiology (02.08.2019)

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Journal Article

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A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

by Zheng, Jinshui, Wittouck, Stijn, Salvetti, Elisa, Franz, Charles M.A.P., Harris, Hugh M.B., Mattarelli, Paola, O’Toole, Paul W., Pot, Bruno, Vandamme, Peter, Walter, Jens, Watanabe, Koichi, Wuyts, Sander, Felis, Giovanna E., Gänzle, Michael G., Lebeer, Sarah
Published in International journal of systematic and evolutionary microbiology (01.04.2020)

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Genetic and phenotypic analysis of carbohydrate metabolism and transport in Lactobacillus reuteri

by Zhao, Xin, Gänzle, Michael G.
Published in International journal of food microbiology (02.05.2018)

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Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

by Zhao, Cindy J., Schieber, Andreas, Gänzle, Michael G.
Published in Food research international (01.11.2016)

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Journal Article

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Characterization of the Extracellular Fructanase FruA in Lactobacillus crispatus and Its Contribution to Fructan Hydrolysis in Breadmaking

by Li, Qing, Loponen, Jussi, Gänzle, Michael G
Published in Journal of agricultural and food chemistry (12.08.2020)

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Ovomucin Hydrolysates Reduce Bacterial Adhesion and Inflammation in Enterotoxigenic Escherichia coli (ETEC) K88-Challenged Intestinal Epithelial Cells

by Bao, Xiaoyu, Gänzle, Michael G., Wu, Jianping
Published in Journal of agricultural and food chemistry (03.04.2024)

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Challenges and opportunities related to the use of chitosan as a food preservative

by Hu, Ziyi, Gänzle, Michael G.
Published in Journal of applied microbiology (01.05.2019)

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Enzymatic and bacterial conversions during sourdough fermentation

by Gänzle, Michael G.
Published in Food microbiology (01.02.2014)

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Journal Article Conference Proceeding

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Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

by Gänzle, Michael G
Published in Current opinion in food science (01.04.2015)

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Journal Article

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Composition and Origin of the Fermentation Microbiota of Mahewu, a Zimbabwean Fermented Cereal Beverage

by Pswarayi, Felicitas, Gänzle, Michael G.
Published in Applied and environmental microbiology (01.06.2019)

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Metabolism of phenolic acids in whole wheat and rye malt sourdoughs

by Ripari, Valery, Bai, Yunpeng, Gänzle, Michael G.
Published in Food microbiology (01.02.2019)

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The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures

by Gänzle, Michael G., Qiao, Nanzhen, Bechtner, Julia
Published in International journal of food microbiology (16.12.2023)

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Journal Article

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Slow food for lactobacilli: characterization of 1,2-propanediol metabolism in Levilactobacillus parabrevis FUA3697 in sourdough

by Pham, Vi D., Gänzle, Michael G.
Published in Applied and environmental microbiology (20.08.2025)

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Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread

by Xu, Dan, Hu, Ying, Wu, Fengfeng, Jin, Yamei, Xu, Xueming, Gänzle, Michael G
Published in Journal of agricultural and food chemistry (19.08.2020)

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Food fermentations for improved digestibility of plant foods – an essential ex situ digestion step in agricultural societies?

by Gänzle, Michael G
Published in Current opinion in food science (01.04.2020)

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Effect of Glutathione Dehydrogenase of Lactobacillus sanfranciscensis on Gluten Properties and Bread Volume in Type I Wheat Sourdough Bread

by Xu, Dan, Tang, Kaixing, Hu, Ying, Xu, Xueming, Gänzle, Michael G
Published in Journal of agricultural and food chemistry (19.09.2018)

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Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials

by Ripari, Valery, Gänzle, Michael G., Berardi, Enrico
Published in International journal of food microbiology (02.09.2016)

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Inulin-type fructans improve active ulcerative colitis associated with microbiota changes and increased short-chain fatty acids levels

by Valcheva, Rosica, Koleva, Petya, Martínez, Inés, Walter, Jens, Gänzle, Michael G., Dieleman, Levinus A.
Published in Gut microbes (04.05.2019)

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Conversion of Phenolic Acids in Canola Fermentation: Impact on Antimicrobial Activity against Salmonella enterica and Campylobacter jejuni

by Pham, Vi D., Korver, Douglas R., Gänzle, Michael G.
Published in Journal of agricultural and food chemistry (01.02.2023)

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