A5077184484- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Microbial Inactivation Methods
- Food composition and properties
- Meat and Animal Product Quality
- Fermentation and Sensory Analysis
- Enzyme Production and Characterization
- Listeria monocytogenes in Food Safety
- Identification and Quantification in Food
- Genomics and Phylogenetic Studies
- Mycotoxins in Agriculture and Food
- Polyamine Metabolism and Applications
- Plant Pathogens and Fungal Diseases
- Protein Hydrolysis and Bioactive Peptides
- Advanced Chemical Sensor Technologies
- Biosensors and Analytical Detection
- Fungal and yeast genetics research
- Gut microbiota and health
- Bacteriophages and microbial interactions
- Biochemical Analysis and Sensing Techniques
- Bacterial Identification and Susceptibility Testing
- Antimicrobial Resistance in Staphylococcus
- Microbial Metabolism and Applications
- Bacterial biofilms and quorum sensing
- Protein Structure and Dynamics
Technical University of Munich
2014-2023
University of Kaiserslautern
2008-2011
Weihenstephan-Triesdorf University of Applied Sciences
2002-2009
RIKEN Center for Integrative Medical Sciences
2009
University of Alberta
2006
University of Hohenheim
1989-1994
University of Stuttgart
1993
University of Tübingen
1987-1988
ABSTRACT The amino acid release was determined in wheat doughs supplied with salt, acid, dithiothreitol, or starter cultures to evaluate the relevance of concentration on bread flavor. Wheat flour proteinases almost linearly released acids and highest activity found acidified reduced doughs. effects concentrations depended their composition. Yeasts exhibited a high demand for acids, however, total were not markedly affected by lactic bacteria. individual contents pH during fermentation...
A total of 112 strains lactic acid bacteria duck origin were studied for their use as a probiotic feed supplement.In vitro studies included aggregation, co-aggregation, cell surface hydrophobicity and adhesion activities on poultry crop cells human Hep2-cells. Additionally, growth with bile acids (chicken bile, ox gall taurocholic acid) tolerance to acidic pH tested. Among all the isolates, two (Lactobacillus animalis TMW 1.972 Lactobacillus salivarius 1.992) selected survival test in...
Journal Article Metabolism by bifidobacteria and lactic acid bacteria of polysaccharides from wheat rye, exopolysaccharides produced Lactobacillus sanfranciscensis Get access M. Korakli, Korakli Technische Universität München, Lehrstuhl für Mikrobiologie, Freising, Germany Search for other works this author on: Oxford Academic Google Scholar M.G. Gänzle, Gänzle R.F. Vogel Applied Microbiology, Volume 92, Issue 5, 1 May 2002, Pages 958–965, https://doi.org/10.1046/j.1365-2672.2002.01607.x...
ABSTRACT EPS formed by lactobacilli in situ during sourdough fermentation may replace hydrocolloids currently used as texturizing, antistaling, or prebiotic additives bread production. In this study, a screening of >100 strains cereal-associated and intestinal lactic acid bacteria was performed for the production exopolysaccharides (EPS) from sucrose. Fifteen produced fructan, four glucan. It remarkable that formation glucan fructan most frequently found isolates species Lactobacillus...
ABSTRACT Endospores of proteolytic type B Clostridium botulinum TMW 2.357 and Bacillus amyloliquefaciens 2.479 are currently described as the most high-pressure-resistant bacterial spores relevant to food intoxication spoilage in combined pressure-temperature applications. The effects pressure (0.1 1,400 MPa) temperature (70 120°C) treatments were determined for these spores. A process employing isothermal holding times was established distinguish from effects. An increase (600 an (90 110°C)...
The microflora of sourdough preparations was investigated by examining the physiological characteristics, whole-cell protein patterns, and 16S rRNA sequences Lactobacillus isolates. Strains isolated from were placed in species brevis, sanfrancisco, reuteri. determined for L. fructivorans, fermentum, reuteri, oligonucleotide probes fast specific identification these lactobacilli deduced. organisms compared with data other additional reference strains. a rye sourdough; strains may account most...
ABSTRACT The bactericidal effect of hydrostatic pressure is reduced when bacteria are suspended in media with high osmolarity. To elucidate mechanisms responsible for the baroprotective ionic and nonionic solutes, Lactococcus lactis was treated pressures ranging from 200 to 600 MPa a low-osmolarity buffer or containing 0.5 M sucrose 4 NaCl. Pressure-treated cells were characterized order determine viability, transmembrane difference pH (ΔpH), multiple-drug-resistance (MDR) transport...
Sourdough has played a significant role in human nutrition and culture for thousands of years is still eminent importance diet the bakery industry. Lactobacillus sanfranciscensis predominant key bacterium traditionally fermented sourdoughs.The genome L. TMW 1.1304 isolated from an industrial sourdough fermentation was sequenced with combined Sanger/454-pyrosequencing approach followed by gap closing walking on fosmids. The sequencing data revealed circular chromosomal sequence 1,298,316 bp...
The exopolysaccharide (EPS) produced from sucrose by Lactobacillus sanfranciscensis LTH2590 is predominantly composed of fructose. EPS production during sourdough fermentation has the potential to affect rheological properties dough as well volume, texture, and keepability bread. Its in situ L. was demonstrated after hydrolysis water soluble polysaccharides. In wheat rye doughs with addition concentration fructose hydrolysate polysaccharides significantly higher than that control or without...