Abstract. Low water activities exert a baroprotective effect on microorganisms which otherwise ar... more Abstract. Low water activities exert a baroprotective effect on microorganisms which otherwise are inactivated by pressure in the range of 200-800 MPa. We aimed to elucidate mechanisms of protection by sucrose and sodium chloride towards pressure inactivation ...
ABSTRACT This chapter provides clear evidence of how the manufacture and consumption of bread is ... more ABSTRACT This chapter provides clear evidence of how the manufacture and consumption of bread is closely linked to human subsistence and intimately connected to tradition, the various practices of civil society and to religion. The common language of the world still retains expressions that recall the close bond between life and bread. Throughout time, the eating of bread, especially sourdough bread, was very often a choice of civilization. Information on the documented manufacture and consumption of sourdough bread over the centuries is presented herein. In particular, the history and social aspects of sourdough use in France, Italy and Germany are described.
International Journal of Systematic and Evolutionary Microbiology, 2019
The taxonomy of the genus Lactobacillus was revised in April 2020 to reclassify species that were... more The taxonomy of the genus Lactobacillus was revised in April 2020 to reclassify species that were originally described as Lactobacillus species into 25 genera that comprise phylogenetically related micro-organisms. The species in these 25 genera also share major metabolic traits and generally have a shared ecology. A total of four comb. nov. names, however, were not considered validly published because the valid publication of the corresponding basonyms was published in later issues of the International Journal of Systematic and Evolutionary Microbiology. This communication aims to validly publish the names Apilactobacillus bombintestini, Companilactobacillus suantsaicola , Lactiplantibacillus garii and Levilactobacillus suantsaiihabitans .
Abstract Ground cereals mixed with water yield a dough which, after standing some time and owing ... more Abstract Ground cereals mixed with water yield a dough which, after standing some time and owing to the spontaneous fermentation by the adventitious microorganisms present therein, becomes a sourdough characterized by a typical acid taste and increased volume. Sourdough in breadmaking has been used since ancient times, and it appears as one of the oldest food biotechnological processes employed by human beings. Continuous propagation of sourdough promotes the natural selection of a synergistic microbiota beneficial for humans, mainly with lactic acid bacteria and acid-tolerant yeasts. Sourdough bread is facing increasing popularity as convenient, nutritious, stable, natural and healthy foods. However, the manufacture of sourdough bread with high and consistent quality, improved flavor and taste, prolonged shelf-life and better food spoilage resistance requires optimization and control of breadmaking processes determined by both endogenous and exogenous factors—which are here comprehensively outlined.
An accurate understanding of properties of probiotics is a prerequisite for selecting probiotic o... more An accurate understanding of properties of probiotics is a prerequisite for selecting probiotic organisms for use in swine production. This review aims to review selection criteria for probiotic organism in swine. The systematically investigated ecological history rather than the source of isolates should be regarded as the natural origin of probiotic strains, which helps to correct the inconsistencies arising from incorrect identification of the source. Moreover, in vivo studies are suggested as follow-up assessment to validate the characteristics of probiotic predicted by in vitro experiments. In addition, the intended probiotic effect depends on the age of the animal and disease prevention in young animals may require different probiotic strains when compared to growth promotion in older animals. With adequate selection criteria, the inclusion of probiotic in feed supplementation is a promising way to exert positive effects on sows, newborns, weanling animals and grower-finisher pigs. Both host-adapted probiotics and nomadic probiotics can be applied for pathogen inhibition but host adapted organisms appear to have a different mode of action. Host-adapted probiotic strains are likely to be associated with exclusive colonization while the nomadic or environmental strain exert better immune stimulating functions. Strains with potent enzymatic activity are fitter for grower pigs favoring feed digestion and enhancing growth performance.
Abstract. Low water activities exert a baroprotective effect on microorganisms which otherwise ar... more Abstract. Low water activities exert a baroprotective effect on microorganisms which otherwise are inactivated by pressure in the range of 200-800 MPa. We aimed to elucidate mechanisms of protection by sucrose and sodium chloride towards pressure inactivation ...
ABSTRACT This chapter provides clear evidence of how the manufacture and consumption of bread is ... more ABSTRACT This chapter provides clear evidence of how the manufacture and consumption of bread is closely linked to human subsistence and intimately connected to tradition, the various practices of civil society and to religion. The common language of the world still retains expressions that recall the close bond between life and bread. Throughout time, the eating of bread, especially sourdough bread, was very often a choice of civilization. Information on the documented manufacture and consumption of sourdough bread over the centuries is presented herein. In particular, the history and social aspects of sourdough use in France, Italy and Germany are described.
International Journal of Systematic and Evolutionary Microbiology, 2019
The taxonomy of the genus Lactobacillus was revised in April 2020 to reclassify species that were... more The taxonomy of the genus Lactobacillus was revised in April 2020 to reclassify species that were originally described as Lactobacillus species into 25 genera that comprise phylogenetically related micro-organisms. The species in these 25 genera also share major metabolic traits and generally have a shared ecology. A total of four comb. nov. names, however, were not considered validly published because the valid publication of the corresponding basonyms was published in later issues of the International Journal of Systematic and Evolutionary Microbiology. This communication aims to validly publish the names Apilactobacillus bombintestini, Companilactobacillus suantsaicola , Lactiplantibacillus garii and Levilactobacillus suantsaiihabitans .
Abstract Ground cereals mixed with water yield a dough which, after standing some time and owing ... more Abstract Ground cereals mixed with water yield a dough which, after standing some time and owing to the spontaneous fermentation by the adventitious microorganisms present therein, becomes a sourdough characterized by a typical acid taste and increased volume. Sourdough in breadmaking has been used since ancient times, and it appears as one of the oldest food biotechnological processes employed by human beings. Continuous propagation of sourdough promotes the natural selection of a synergistic microbiota beneficial for humans, mainly with lactic acid bacteria and acid-tolerant yeasts. Sourdough bread is facing increasing popularity as convenient, nutritious, stable, natural and healthy foods. However, the manufacture of sourdough bread with high and consistent quality, improved flavor and taste, prolonged shelf-life and better food spoilage resistance requires optimization and control of breadmaking processes determined by both endogenous and exogenous factors—which are here comprehensively outlined.
An accurate understanding of properties of probiotics is a prerequisite for selecting probiotic o... more An accurate understanding of properties of probiotics is a prerequisite for selecting probiotic organisms for use in swine production. This review aims to review selection criteria for probiotic organism in swine. The systematically investigated ecological history rather than the source of isolates should be regarded as the natural origin of probiotic strains, which helps to correct the inconsistencies arising from incorrect identification of the source. Moreover, in vivo studies are suggested as follow-up assessment to validate the characteristics of probiotic predicted by in vitro experiments. In addition, the intended probiotic effect depends on the age of the animal and disease prevention in young animals may require different probiotic strains when compared to growth promotion in older animals. With adequate selection criteria, the inclusion of probiotic in feed supplementation is a promising way to exert positive effects on sows, newborns, weanling animals and grower-finisher pigs. Both host-adapted probiotics and nomadic probiotics can be applied for pathogen inhibition but host adapted organisms appear to have a different mode of action. Host-adapted probiotic strains are likely to be associated with exclusive colonization while the nomadic or environmental strain exert better immune stimulating functions. Strains with potent enzymatic activity are fitter for grower pigs favoring feed digestion and enhancing growth performance.
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Papers by Michael Gänzle