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Journal Abstract Search

123 related items for PubMed ID: 38469860

  • 1. Contribution of γ-Glutamyl-Cysteine Ligases of Limosilactobacillus reuteri to the Formation of Kokumi-Active γ-Glutamyl Dipeptides in Sourdough Bread.
    Xie J, Zhao Z, Gänzle MG.
    J Agric Food Chem; 2024 Mar 20; 72(11):5935-5943. PubMed ID: 38469860
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  • 2. Characterization of γ-glutamyl cysteine ligases from Limosilactobacillus reuteri producing kokumi-active γ-glutamyl dipeptides.
    Xie J, Gänzle MG.
    Appl Microbiol Biotechnol; 2021 Jul 20; 105(13):5503-5515. PubMed ID: 34228184
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  • 3. γ-Glutamyl Cysteine Ligase of Lactobacillus reuteri Synthesizes γ-Glutamyl Dipeptides in Sourdough.
    Yan B, Chen YY, Wang W, Zhao J, Chen W, Gänzle M.
    J Agric Food Chem; 2018 Nov 21; 66(46):12368-12375. PubMed ID: 30354106
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  • 4. Synthesis of Taste-Active γ-Glutamyl Dipeptides during Sourdough Fermentation by Lactobacillus reuteri.
    Zhao CJ, Gänzle MG.
    J Agric Food Chem; 2016 Oct 12; 64(40):7561-7568. PubMed ID: 27641253
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  • 7. Effect of copy number of the spoVA2mob operon, sourdough and reutericyclin on ropy bread spoilage caused by Bacillus spp.
    Li Z, Siepmann FB, Rojas Tovar LE, Chen X, Gänzle MG.
    Food Microbiol; 2020 Oct 12; 91():103507. PubMed ID: 32539950
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  • 8. Metabolic pathway of α-ketoglutarate in Lactobacillus sanfranciscensis and Lactobacillus reuteri during sourdough fermentation.
    Zhang C, Gänzle MG.
    J Appl Microbiol; 2010 Oct 12; 109(4):1301-10. PubMed ID: 20477886
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  • 9. Novel Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Tripeptides Synthesized with the Bitter Dipeptides from Defatted Peanut Meal Protein Hydrolysate.
    Tu J, Guo J, Dong H, Cheng P, Brennan C, Bai W, Zeng X, Yang J.
    J Agric Food Chem; 2023 May 24; 71(20):7812-7819. PubMed ID: 37170549
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  • 10. Effect of lineage-specific metabolic traits of Lactobacillus reuteri on sourdough microbial ecology.
    Lin XB, Gänzle MG.
    Appl Environ Microbiol; 2014 Sep 24; 80(18):5782-9. PubMed ID: 25015888
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  • 11. Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?
    Gänzle MG, Zheng J.
    Int J Food Microbiol; 2019 Aug 02; 302():15-23. PubMed ID: 30172443
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  • 15. Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread.
    Axel C, Brosnan B, Zannini E, Furey A, Coffey A, Arendt EK.
    Int J Food Microbiol; 2016 Dec 19; 239():86-94. PubMed ID: 27236463
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  • 17. Formation of Kokumi-Enhancing γ-Glutamyl Dipeptides in Parmesan Cheese by Means of γ-Glutamyltransferase Activity and Stable Isotope Double-Labeling Studies.
    Hillmann H, Behr J, Ehrmann MA, Vogel RF, Hofmann T.
    J Agric Food Chem; 2016 Mar 02; 64(8):1784-93. PubMed ID: 26866784
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  • 18. Corynebacterium glutamicum ggtB encodes a functional γ-glutamyl transpeptidase with γ-glutamyl dipeptide synthetic and hydrolytic activity.
    Walter F, Grenz S, Ortseifen V, Persicke M, Kalinowski J.
    J Biotechnol; 2016 Aug 20; 232():99-109. PubMed ID: 26528625
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  • 19. Contribution of glutaminases to glutamine metabolism and acid resistance in Lactobacillus reuteri and other vertebrate host adapted lactobacilli.
    Li Q, Tao Q, Teixeira JS, Shu-Wei Su M, Gänzle MG.
    Food Microbiol; 2020 Apr 20; 86():103343. PubMed ID: 31703887
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