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Michael G Gänzle on Muck Rack

Michael G Gänzle

As seen in: Nature, ScienceDirect, Frontiers, MDPI, ACS Publications, Wirtualna Polska, Microbiology Research
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Articles

Proposal of Furfurilactobacillus cerevisiae sp. nov. isolated from spoiled beer and Furfurilactobacillus cerealis sp. nov. isolated from sourdough

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By Dor Zipori, Nanzhen Qiao, Merlin Brychcy, Michael G Gänzle
| Microbiology Research
Article metrics loading... /content/journal/ijsem/10.1099/ijsem.0.007009 Metrics Download as PowerPoint /deliver/fulltext/ijsem/75/12/ijsem007009.html?itemId=/content/journal/ijsem/10.1099/ijsem.0.007009&mimeType=html&fmt=ahah References Zheng J, Wittouck S, Salvetti E, Franz CMAP, Harris HMB et al. 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 Leuconostocaceae.
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Fructilactobacillus frigidiflavus sp. nov., a pigmented species, and Levilactobacillus lettrarii sp. nov., a propionate-producing species isolated from sourdough

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By Vi Pham, Michael G Gänzle
| Microbiology Research
Volume 75, Issue 3 Article metrics loading... /content/journal/ijsem/10.1099/ijsem.0.006726 Download as PowerPoint /deliver/fulltext/ijsem/75/3/ijsem006726.html?itemId=/content/journal/ijsem/10.1099/ijsem.0.006726&mimeType=html&fmt=ahah References Vuyst L, González-Alonso V, Raditya Wardhana Y, Pradal I. Taxonomy and species diversity of sourdough lactic acid bacteria. In Gobbetti M, Gänzle B.
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Novel fermentations integrate traditional practice and rational design of fermented-food microbiomes

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By Colin Hill, Mary Sanders, Michael G Gänzle, Xueqin Lv
| ScienceDirect Verified
Fermented foods and beverages have been produced around the world for millennia, providing humans with a range of gastronomic, cultural, health, and scientific benefits. Building on these traditional forms, a convergence of factors, including culinary innovation, globalization, shifts in consumer preferences, and advances in microbiome sciences, has led to the emergence of so-called ‘novel fermentations’.
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