Gänzle, Michael G.

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

Zheng, J., Wittouck, S., Salvetti, E., Franz, C. M. A. P., Harris, H. M. B., Mattarelli, P., O’Toole, P. W., Pot, B., Vandamme, P., Walter, J., et al. (2020) · International Journal of Systematic and Evolutionary Microbiology

Probiotics and Fermented FoodsGenomics and Phylogenetic Studies

Cited by 3,313

Health benefits of fermented foods: Microbiota and beyond

Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B., Gänzle, M., Kort, R., Pasin, G., Pihlanto, A., et al. (2017) · Current Opinion in Biotechnology

Probiotics and Fermented FoodsGut microbiota and health

Cited by 1,674

The international scientific association for probiotics and prebiotics (ISAPP) consensus statement on fermented foods

Marco, M. L., Sanders, M. E., Gänzle, M., Arrieta, M. C., Cotter, P. D., De Vuyst, L., Hill, C., Holzapfel, W., Lebeer, S., Merenstein, D., et al. (2021) · Nature Reviews Gastroenterology & Hepatology

Probiotics and Fermented FoodsGut microbiota and health

Cited by 937

Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage.

Gänzle, M. G. (2015) · Current Opinion in Food Science

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 936

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

Zhao, C. J., Schieber, A., & Gänzle, M. G. (2016) · Food Research International

Protein Hydrolysis and Bioactive PeptidesBiochemical Analysis and Sensing Techniques

Cited by 790

Enzymatic and bacterial conversions during sourdough fermentation

Gänzle, M. G. (2014) · Food Microbiology

Probiotics and Fermented FoodsFood composition and properties

Cited by 432

Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree

Filannino, P., Bai, Y., Di Cagno, R., Gobbetti, M., & Gänzle, M. G. (2015) · Food Microbiology

Probiotics and Fermented FoodsPhytochemicals and Antioxidant Activities

Cited by 354

Influence of In-Situ Synthesized Exopolysaccharides on the Quality of Gluten-Free Sorghum Sourdough Bread

Galle, S., Schwab, C., Dal Bello, F., Coffey, A., Gänzle, M. G., & Arendt, E. K. (2012) · International Journal of Food Microbiology

Polysaccharides Composition and ApplicationsFood composition and properties

Cited by 190

Formation of Oligosaccharides and Polysaccharides by Lactobacillus reuteri LTH5448 and Weissella cibaria 10M in Sorghum Sourdoughs

Schwab, C., Mastrangelo, M., Corsetti, A., & Gänzle, M. (2008) · Cereal Chemistry

Microbial Metabolites in Food BiotechnologyProbiotics and Fermented Foods

Cited by 135

Bacillus species in food fermentations: an underappreciated group of organisms for safe use in food fermentations

Li, Z., Zheng, M., Zheng, J., & Gänzle, M. G. (2023) · Current Opinion in Food Science

Probiotics and Fermented FoodsFood Quality and Safety Studies

Cited by 128

Extraction and fractionation of phenolic acids and glycoalkaloids from potato peels using acidified water/ethanol-based solvents

Sánchez Maldonado, A. F., Mudge, E., Gänzle, M. G., & Schieber, A. (2014) · Food Research International

Potato Plant ResearchPhytochemicals and Antioxidant Activities

Cited by 110

The periodic table of fermented foods: limitations and opportunities

Gänzle, M. (2022) · Applied Microbiology and Biotechnology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 100

Barley malt wort fermentation by exopolysaccharide-forming Weissella cibaria MG1 for the production of a novel beverage

Zannini, E., Mauch, A., Galle, S., Gänzle, M., Coffey, A., Arendt, E. K., Taylor, J. P., & Waters, D. M. (2013) · Journal of Applied Microbiology

Probiotics and Fermented FoodsPolysaccharides Composition and Applications

Cited by 83

3-Hydroxypropionic acid contributes to the antibacterial activity of glycerol metabolism by the food microbe Limosilactobacillus reuteri

Liang, N., Neužil-Bunešová, V., Tejnecký, V., Gänzle, M., & Schwab, C. (2021) · Food Microbiology

Probiotics and Fermented FoodsEssential Oils and Antimicrobial Activity

Cited by 42