☰

Michael Ganzle - Publications

Affiliations: 
Agricultural, Food and Nutritional Science University of Alberta, Edmonton, Alberta, Canada 
Area:
Food Science and Technology Agriculture, Microbiology Biology
Tree Info Similar researchers PubMed Report error

56 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2024 Lin XB, Liu T, Schmaltz R, Ramer-Tait AE, Walter JW, Gänzle MG. Competitiveness of reutericyclin producing and -nonproducing Limosilactobacillus reuteri in food and intestinal ecosystems: a game of rock, paper, scissors? Letters in Applied Microbiology. PMID 38244231 DOI: 10.1093/lambio/ovae007  0.305
2022 Liang N, Zhao Z, Curtis JM, Gänzle MG. Antifungal cultures and metabolites of lactic acid bacteria for use in dairy fermentations. International Journal of Food Microbiology. 383: 109938. PMID 36202011 DOI: 10.1016/j.ijfoodmicro.2022.109938  0.333
2021 Liang N, Neužil-Bunešová V, Tejnecký V, Gänzle M, Schwab C. 3-Hydroxypropionic acid contributes to the antibacterial activity of glycerol metabolism by the food microbe Limosilactobacillus reuteri. Food Microbiology. 98: 103720. PMID 33875197 DOI: 10.1016/j.fm.2020.103720  0.316
2020 Li H, Sun X, Liao X, Gänzle M. Control of pathogenic and spoilage bacteria in meat and meat products by high pressure: Challenges and future perspectives. Comprehensive Reviews in Food Science and Food Safety. 19: 3476-3500. PMID 33337070 DOI: 10.1111/1541-4337.12617  0.33
2020 Huang X, Schuppan D, Rojas Tovar LE, Zevallos VF, Loponen J, Gänzle M. Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity. Foods (Basel, Switzerland). 9. PMID 32708800 DOI: 10.3390/Foods9070943  0.32
2020 Huang X, Gänzle M, Zhang H, Zhao M, Fang Y, Nishinari K. Microencapsulation of probiotic lactobacilli with shellac as moisture barrier and to allow controlled release. Journal of the Science of Food and Agriculture. PMID 32706117 DOI: 10.1002/Jsfa.10685  0.308
2020 Hu Y, Winter V, Gänzle M. In vitro digestibility of commercial and experimental isomalto-oligosaccharides. Food Research International (Ottawa, Ont.). 134: 109250. PMID 32517953 DOI: 10.1016/J.Foodres.2020.109250  0.303
2020 Wang ZM, Wang CT, Shen CH, Wang ST, Mao JQ, Li Z, Gänzle M, Mao J. Microbiota stratification and succession of amylase-producing Bacillus in traditional Chinese Jiuqu (fermentation starters). Journal of the Science of Food and Agriculture. PMID 32242927 DOI: 10.1002/Jsfa.10405  0.347
2020 Maidana SD, Finch S, Garro M, Savoy G, Gänzle M, Vignolo G. Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria Lwt - Food Science and Technology. 125: 109189. DOI: 10.1016/J.Lwt.2020.109189  0.402
2019 Hu Z, Rohde A, McMullen L, Gänzle M. Effect of sodium chloride and chitosan on the inactivation of heat resistant or Shiga-toxin producing Escherichia coli during grilling of burger patties. International Journal of Food Microbiology. 308: 108308. PMID 31466020 DOI: 10.1016/J.Ijfoodmicro.2019.108308  0.31
2019 Miles SM, Hofstetter S, Edwards T, Dlusskaya E, Cologgi DL, Gänzle M, Ulrich AC. Tolerance and cytotoxicity of naphthenic acids on microorganisms isolated from oil sands process-affected water. The Science of the Total Environment. 695: 133749. PMID 31419688 DOI: 10.1016/J.Scitotenv.2019.133749  0.713
2019 Zhang P, Gänzle M, Yang X. Comparative analysis of spp. from meat reveals complementary antibacterial effects between bacteriocins and organic acids. Applied and Environmental Microbiology. PMID 31399404 DOI: 10.1128/Aem.01227-19  0.416
2019 Ripari V, Bai Y, Gänzle MG. Metabolism of phenolic acids in whole wheat and rye malt sourdoughs. Food Microbiology. 77: 43-51. PMID 30297055 DOI: 10.1016/j.fm.2018.08.009  0.331
2019 Sun X, Gänzle M, Wu J. Glycopeptides from egg white ovomucin inhibit K88ac enterotoxigenic Escherichia coli adhesion to porcine small intestinal epithelial cell-line Journal of Functional Foods. 54: 320-328. DOI: 10.1016/J.Jff.2019.01.033  0.359
2018 Yan B, Chen YY, Wang W, Zhao J, Chen W, Gänzle MG. γ-Glutamyl Cysteine Ligase of Lactobacillus reuteri Synthesizes γ-Glutamyl Dipeptides in Sourdough. Journal of Agricultural and Food Chemistry. PMID 30354106 DOI: 10.1021/Acs.Jafc.8B05056  0.326
2018 Quattrini M, Liang N, Fortina MG, Xiang S, Curtis JM, Gänzle M. Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread. International Journal of Food Microbiology. PMID 30220438 DOI: 10.1016/J.Ijfoodmicro.2018.09.007  0.449
2018 Zhang P, Badoni M, Gänzle M, Yang X. Growth of Carnobacterium spp. isolated from chilled vacuum-packaged meat under relevant acidic conditions. International Journal of Food Microbiology. 286: 120-127. PMID 30081251 DOI: 10.1016/J.Ijfoodmicro.2018.07.032  0.354
2018 Tang KX, Shi T, Gänzle M. Effect of starter cultures on taste-active amino acids and survival of pathogenic Escherichia coli in dry fermented beef sausages European Food Research and Technology. 244: 2203-2212. DOI: 10.1007/S00217-018-3130-4  0.423
2017 Sun X, Gänzle MG, Wu J. Identification and Characterization of Glycopeptides from Egg Protein Ovomucin with Anti-Agglutinating Activity against Porcine K88 Enterotoxigenic Escherichia coli Strains. Journal of Agricultural and Food Chemistry. PMID 28051864 DOI: 10.1021/Acs.Jafc.6B04299  0.384
2016 Chen YY, Liang NY, Curtis JM, Gänzle MG. Characterization of Linoleate 10-Hydratase of Lactobacillus plantarum and Novel Antifungal Metabolites. Frontiers in Microbiology. 7: 1561. PMID 27757104 DOI: 10.3389/fmicb.2016.01561  0.317
2016 Sun X, Gänzle M, Field CJ, Wu J. Effect of proteolysis on the sialic acid content and bifidogenic activity of ovomucin hydrolysates. Food Chemistry. 212: 78-86. PMID 27374509 DOI: 10.1016/J.Foodchem.2016.05.153  0.39
2016 Gänzle M, Ripari V. Composition and function of sourdough microbiota: From ecological theory to bread quality. International Journal of Food Microbiology. PMID 27240932 DOI: 10.1016/J.Ijfoodmicro.2016.05.004  0.329
2016 Li H, Garcia-Hernandez R, Driedger D, McMullen LM, Gänzle M. Effect of the food matrix on pressure resistance of Shiga-toxin producing Escherichia coli. Food Microbiology. 57: 96-102. PMID 27052707 DOI: 10.1016/J.Fm.2016.02.002  0.344
2015 Yang Y, Zhao X, Le MH, Zijlstra RT, Gänzle MG. Reutericyclin producing Lactobacillus reuteri modulates development of fecal microbiota in weanling pigs. Frontiers in Microbiology. 6: 762. PMID 26284047 DOI: 10.3389/Fmicb.2015.00762  0.427
2015 Lin XB, Lohans CT, Duar R, Zheng J, Vederas JC, Walter J, Gänzle M. Genetic determinants of reutericyclin biosynthesis in Lactobacillus reuteri. Applied and Environmental Microbiology. 81: 2032-41. PMID 25576609 DOI: 10.1128/Aem.03691-14  0.371
2014 Lin XB, Gänzle MG. Quantitative high-resolution melting PCR analysis for monitoring of fermentation microbiota in sourdough. International Journal of Food Microbiology. 186: 42-8. PMID 24984221 DOI: 10.1016/j.ijfoodmicro.2014.06.010  0.335
2014 Teixeira JS, Seeras A, Sanchez-Maldonado AF, Zhang C, Su MS, Gänzle MG. Glutamine, glutamate, and arginine-based acid resistance in Lactobacillus reuteri. Food Microbiology. 42: 172-80. PMID 24929734 DOI: 10.1016/J.Fm.2014.03.015  0.554
2014 Ametaj BN, Iqbal S, Selami F, Odhiambo JF, Wang Y, Gänzle MG, Dunn SM, Zebeli Q. Intravaginal administration of lactic acid bacteria modulated the incidence of purulent vaginal discharges, plasma haptoglobin concentrations, and milk production in dairy cows. Research in Veterinary Science. 96: 365-70. PMID 24612560 DOI: 10.1016/J.Rvsc.2014.02.007  0.482
2014 Wang Y, Black BA, Curtis JM, Gänzle MG. Characterization of α-galacto-oligosaccharides formed via heterologous expression of α-galactosidases from Lactobacillus reuteri in Lactococcus lactis. Applied Microbiology and Biotechnology. 98: 2507-17. PMID 23942880 DOI: 10.1007/S00253-013-5145-X  0.45
2013 Zannini E, Mauch A, Galle S, Gänzle M, Coffey A, Arendt EK, Taylor JP, Waters DM. Barley malt wort fermentation by exopolysaccharide-forming Weissella cibaria MG1 for the production of a novel beverage. Journal of Applied Microbiology. 115: 1379-87. PMID 23957391 DOI: 10.1111/Jam.12329  0.406
2013 Hofstetter S, Gebhardt D, Ho L, Gänzle M, McMullen LM. Effects of nisin and reutericyclin on resistance of endospores of Clostridium spp. to heat and high pressure. Food Microbiology. 34: 46-51. PMID 23498177 DOI: 10.1016/J.Fm.2012.11.001  0.721
2013 Wang Y, Ametaj BN, Ambrose DJ, Gänzle MG. Characterisation of the bacterial microbiota of the vagina of dairy cows and isolation of pediocin-producing Pediococcus acidilactici. Bmc Microbiology. 13: 19. PMID 23356904 DOI: 10.1186/1471-2180-13-19  0.49
2013 Black BA, Zannini E, Curtis JM, Gänzle MG. Antifungal hydroxy fatty acids produced during sourdough fermentation: microbial and enzymatic pathways, and antifungal activity in bread. Applied and Environmental Microbiology. 79: 1866-73. PMID 23315734 DOI: 10.1128/AEM.03784-12  0.302
2012 Sekwati-Monang B, Valcheva R, Gänzle MG. Microbial ecology of sorghum sourdoughs: effect of substrate supply and phenolic compounds on composition of fermentation microbiota. International Journal of Food Microbiology. 159: 240-6. PMID 23107503 DOI: 10.1016/J.Ijfoodmicro.2012.09.013  0.732
2012 Hofstetter S, Denter C, Winter R, McMullen LM, Gänzle MG. Use of the fluorescent probe LAURDAN to label and measure inner membrane fluidity of endospores of Clostridium spp. Journal of Microbiological Methods. 91: 93-100. PMID 22884687 DOI: 10.1016/J.Mimet.2012.07.023  0.7
2012 Sandra G, Schwab C, Bello FD, Coffey A, Gänzle M, Arendt E. Comparison of the impact of dextran and reuteran on the quality of wheat sourdough bread Journal of Cereal Science. 56: 531-537. DOI: 10.1016/J.Jcs.2012.07.001  0.418
2011 Sekwati-Monang B, Gänzle MG. Microbiological and chemical characterisation of ting, a sorghum-based sourdough product from Botswana. International Journal of Food Microbiology. 150: 115-21. PMID 21862164 DOI: 10.1016/J.Ijfoodmicro.2011.07.021  0.728
2011 Galle S, Schwab C, Arendt EK, Gänzle MG. Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough. Food Microbiology. 28: 547-53. PMID 21356463 DOI: 10.1016/j.fm.2010.11.006  0.36
2011 Schwab C, Gänzle M. Lactic acid bacteria fermentation of human milk oligosaccharide components, human milk oligosaccharides and galactooligosaccharides. Fems Microbiology Letters. 315: 141-8. PMID 21175746 DOI: 10.1111/J.1574-6968.2010.02185.X  0.423
2010 Svensson L, Sekwati-Monang B, Lutz DL, Schieber A, Gänzle MG. Phenolic acids and flavonoids in nonfermented and fermented red sorghum (Sorghum bicolor (L.) Moench). Journal of Agricultural and Food Chemistry. 58: 9214-20. PMID 20677784 DOI: 10.1021/Jf101504V  0.729
2010 Zhang C, Gänzle MG. Metabolic pathway of α-ketoglutarate in Lactobacillus sanfranciscensis and Lactobacillus reuteri during sourdough fermentation. Journal of Applied Microbiology. 109: 1301-10. PMID 20477886 DOI: 10.1111/j.1365-2672.2010.04753.x  0.451
2010 Wang Y, Gänzle MG, Schwab C. Exopolysaccharide synthesized by Lactobacillus reuteri decreases the ability of enterotoxigenic Escherichia coli to bind to porcine erythrocytes. Applied and Environmental Microbiology. 76: 4863-6. PMID 20472719 DOI: 10.1128/Aem.03137-09  0.532
2010 Galle S, Schwab C, Arendt E, Gänzle M. Exopolysaccharide-forming Weissella strains as starter cultures for sorghum and wheat sourdoughs. Journal of Agricultural and Food Chemistry. 58: 5834-41. PMID 20405917 DOI: 10.1021/Jf1002683  0.425
2010 Minervini F, Angelis MD, Surico RF, Cagno RD, Gänzle M, Gobbetti M. Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar. International Journal of Food Microbiology. 141: 130-135. PMID 20398955 DOI: 10.1016/J.Ijfoodmicro.2010.03.014  0.405
2010 Zhang C, Brandt MJ, Schwab C, Gänzle MG. Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough. Food Microbiology. 27: 390-5. PMID 20227604 DOI: 10.1016/J.Fm.2009.11.019  0.574
2009 Gänzle MG, Zhang C, Monang BS, Lee V, Schwab C. Novel metabolites from cereal-associated lactobacilli - novel functionalities for cereal products? Food Microbiology. 26: 712-9. PMID 19747604 DOI: 10.1016/J.Fm.2009.07.009  0.507
2009 Loponen J, Kanerva P, Zhang C, Sontag-Strohm T, Salovaara H, Gänzle MG. Prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs determined by chromatographic and immunological methods. Journal of Agricultural and Food Chemistry. 57: 746-53. PMID 19154169 DOI: 10.1021/Jf803243W  0.458
2008 Schwab C, Mastrangelo M, Corsetti A, Gänzle M. Formation of Oligosaccharides and Polysaccharides by Lactobacillus reuteri LTH5448 and Weissella cibaria 10M in Sorghum Sourdoughs Cereal Chemistry. 85: 679-684. DOI: 10.1094/Cchem-85-5-0679  0.362
2007 Vermeulen N, Gänzle MG, Vogel RF. Glutamine deamidation by cereal-associated lactic acid bacteria. Journal of Applied Microbiology. 103: 1197-1205. PMID 17897224 DOI: 10.1111/J.1365-2672.2007.03333.X  0.31
2006 Gänzle M. Lactic Acid Bacteria, 3rd ed., S. Salminen, A. von Wright, A. Ouwehand (Eds.). Marcel Dekker, New York, Basel (2004), (633pp., $206.96), ISBN: 0-8247-5332-1 International Dairy Journal. 16: 940-941. DOI: 10.1016/J.Idairyj.2005.11.006  0.306
2005 Kilimann KV, Hartmann C, Gänzle M, Delgado A. Non-linear modelling and statistical anlaysis of multi-stage high-pressure inactivation of lactic acid bacteria Pamm. 5: 673-674. DOI: 10.1002/Pamm.200510312  0.343
2004 Gänzle MG. Reutericyclin: biological activity, mode of action, and potential applications. Applied Microbiology and Biotechnology. 64: 326-32. PMID 14735324 DOI: 10.1007/s00253-003-1536-8  0.341
2003 Tieking M, Korakli M, Ehrmann MA, Gänzle MG, Vogel RF. In situ production of exopolysaccharides during Sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria. Applied and Environmental Microbiology. 69: 945-52. PMID 12571016 DOI: 10.1128/AEM.69.2.945-952.2003  0.326
2003 Gänzle MG, Vogel RF. Contribution of reutericyclin production to the stable persistence of Lactobacillus reuteri in an industrial sourdough fermentation. International Journal of Food Microbiology. 80: 31-45. PMID 12430769 DOI: 10.1016/S0168-1605(02)00146-0  0.327
2002 Haller D, Colbus H, Gänzle MG, Scherenbacher P, Bode C, Hammes WP. Metabolic and functional properties of lactic acid bacteria in the gastro-intestinal ecosystem: a comparative in vitro study between bacteria of intestinal and fermented food origin. Systematic and Applied Microbiology. 24: 218-26. PMID 11518324 DOI: 10.1078/0723-2020-00023  0.308
2000 Ganzle MG, Holtzel A, Walter J, Jung G, Hammes WP. Characterization of reutericyclin produced by Lactobacillus reuteri LTH2584 Applied and Environmental Microbiology. 66: 4325-4333. PMID 11010877 DOI: 10.1128/Aem.66.10.4325-4333.2000  0.328
Show low-probability matches.