Michael Gänzle
Michael Gänzle
University of Alberta, Department of Agricultural, Food and Nutritional Science
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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 …
J Zheng, S Wittouck, E Salvetti, CMAP Franz, HMB Harris, P Mattarelli, ...
International journal of systematic and evolutionary microbiology 70 (4 …, 2020
Health benefits of fermented foods: microbiota and beyond
ML Marco, D Heeney, S Binda, CJ Cifelli, PD Cotter, B Foligné, M Gänzle, ...
Current opinion in biotechnology 44, 94-102, 2017
Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage
MG Gänzle
Current Opinion in Food Science 2, 106-117, 2015
Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations–A review
CJ Zhao, A Schieber, MG Gänzle
Food Research International 89, 39-47, 2016
Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavor
C Thiele, MG Gänzle, RF Vogel
Cereal chemistry 79 (1), 45-51, 2002
Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough
MG Gänzle, N Vermeulen, RF Vogel
Food microbiology 24 (2), 128-138, 2007
Lifestyles in transition: evolution and natural history of the genus Lactobacillus
RM Duar, XB Lin, J Zheng, ME Martino, T Grenier, ME Pérez-Muñoz, ...
FEMS microbiology reviews 41 (Supp_1), S27-S48, 2017
Metabolism of oligosaccharides and starch in lactobacilli: a review
MG Gänzle, R Follador
Frontiers in microbiology 3, 340, 2012
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
ML Marco, ME Sanders, M Gänzle, MC Arrieta, PD Cotter, L De Vuyst, ...
Nature Reviews Gastroenterology & Hepatology 18, 196–208, 2021
Sourdough breads and related products
WP Hammes, MG Gänzle
Microbiology of fermented foods, 199-216, 1998
Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality
MG Gänzle, J Loponen, M Gobbetti
Trends in food science & technology 19 (10), 513-521, 2008
Enzymatic and bacterial conversions during sourdough fermentation
MG Gänzle
Food microbiology 37, 2-10, 2014
Structure–function relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria
AF Sánchez‐Maldonado, A Schieber, MG Gänzle
Journal of applied microbiology 111 (5), 1176-1184, 2011
Lactose: crystallization, hydrolysis and value-added derivatives
MG Gänzle, G Haase, P Jelen
International Dairy Journal 18 (7), 685-694, 2008
Metabolism by bifidobacteria and lactic acid bacteria of polysaccharides from wheat and rye, and exopolysaccharides produced by Lactobacillus sanfranciscensis
M Korakli, MG Gänzle, RF Vogel
Journal of applied microbiology 92 (5), 958-965, 2002
Characterization of Reutericyclin Produced by Lactobacillus reuteri LTH2584
MG Ganzle, A Höltzel, J Walter, G Jung, WP Hammes
Applied and environmental microbiology 66 (10), 4325-4333, 2000
Phenolic acids and flavonoids in nonfermented and fermented red sorghum (Sorghum bicolor (L.) Moench)
L Svensson, B Sekwati-Monang, DL Lutz, A Schieber, MG Ganzle
Journal of Agricultural and Food Chemistry 58 (16), 9214-9220, 2010
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree
P Filannino, Y Bai, R Di Cagno, M Gobbetti, MG Gänzle
Food microbiology 46, 272-279, 2015
Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation
MG Gänzle, M Ehmann, WP Hammes
Applied and Environmental Microbiology 64 (7), 2616-2623, 1998
In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria
M Tieking, M Korakli, MA Ehrmann, MG Gänzle, RF Vogel
Applied and environmental microbiology 69 (2), 945-952, 2003
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