Mechanisms of pressure-mediated cell death and injury in Escherichia coli: from fundamentals to food applications

Por Gänzle, Michael, Liu, Yang
Publicado no Front Microbiol (2015)

Some Like It Hot: Heat Resistance of Escherichia coli in Food

Por Li, Hui, Gänzle, Michael
Publicado no Front Microbiol (2016)

Metabolism of Oligosaccharides and Starch in Lactobacilli: A Review

Por Gänzle, Michael G., Follador, Rainer
Publicado em 2012

Use of Sourdough in Low FODMAP Baking

Por Loponen, Jussi, Gänzle, Michael G.
Publicado no Foods (2018)

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

Por Pswarayi, Felicitas, Gänzle, Michael G.
Publicado no Appl Environ Microbiol (2019)

Studies on the Mode of Action of Reutericyclin

Por Gänzle, Michael G., Vogel, Rudi F.
Publicado em 2003

Effect of Lineage-Specific Metabolic Traits of Lactobacillus reuteri on Sourdough Microbial Ecology

Por Lin, Xiaoxi B., Gänzle, Michael G.
Publicado em 2014

Complementary Antibacterial Effects of Bacteriocins and Organic Acids as Revealed by Comparative Analysis of Carnobacterium spp. from Meat

Por Zhang, Peipei, Gänzle, Michael, Yang, Xianqin
Publicado no Appl Environ Microbiol (2019)

Inactivation of Escherichia Coli and Salmonella Using 365 and 395 nm High Intensity Pulsed Light Emitting Diodes

Por Prasad, Amritha, Gänzle, Michael, Roopesh, M. S.
Publicado no Foods (2019)

Exopolysaccharide Synthesized by Lactobacillus reuteri Decreases the Ability of Enterotoxigenic Escherichia coli To Bind to Porcine Erythrocytes

Por Wang, Yvonne, Gänzle, Michael G., Schwab, Clarissa
Publicado em 2010

Inhibitory Spectra and Modes of Antimicrobial Action of Gallotannins from Mango Kernels (Mangifera indica L.)

Por Engels, Christina, Schieber, Andreas, Gänzle, Michael G.
Publicado em 2011

Contribution of glutamate decarboxylase in Lactobacillus reuteri to acid resistance and persistence in sourdough fermentation

Por Su, Marcia S, Schlicht, Sabine, Gänzle, Michael G
Publicado em 2011

Identification and quantification of virulence factors of enterotoxigenic Escherichia coli by high-resolution melting curve quantitative PCR

Por Wang, Weilan, Zijlstra, Ruurd T., Gänzle, Michael G.
Publicado no BMC Microbiol (2017)

Handbook on Sourdough Biotechnology

Por Gobbetti, Marco., Gänzle, Michael., SpringerLink (Online service)
Publicado em 2013

Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation

Por Gänzle, Michael G., Ehmann, Michaela, Hammes, Walter P.
Publicado em 1998

Characterization of a Highly Hop-Resistant Lactobacillus brevis Strain Lacking Hop Transport

Por Behr, Jürgen, Gänzle, Michael G., Vogel, Rudi F.
Publicado em 2006

A Genomic View of Lactobacilli and Pediococci Demonstrates that Phylogeny Matches Ecology and Physiology

Por Zheng, Jinshui, Ruan, Lifang, Sun, Ming, Gänzle, Michael
Publicado no Appl Environ Microbiol (2015)

Mechanisms of Inactivation of Dry Escherichia coli by High-Pressure Carbon Dioxide

Por Chen, Yuan Yao, Temelli, Feral, Gänzle, Michael G.
Publicado no Appl Environ Microbiol (2017)

Effects of High Pressure on Survival and Metabolic Activity of Lactobacillus plantarum TMW1.460

Por Ulmer, Helge M., Gänzle, Michael G., Vogel, Rudi F.
Publicado em 2000

Comparative genomics Lactobacillus reuteri from sourdough reveals adaptation of an intestinal symbiont to food fermentations

Por Zheng, Jinshui, Zhao, Xin, Lin, Xiaoxi B., Gänzle, Michael
Publicado no Sci Rep (2015)