Michael Gaenzle, Dr. rer. nat. habil.

Professor CRC Tier 1, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept

Contact

Professor CRC Tier 1, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
Email
mgaenzle@ualberta.ca
Phone
(780) 492-0774
Address
3-18G Agriculture/Forestry Centre
9011 - 116 St NW
Edmonton AB
T6G 2P5

Overview

Area of Study / Keywords

Food Microbiology and Probiotics


About

Degree

Dr. rer. nat. Universität Hohenheim, Stuttgart, Germany


Research

Research Expertise

Food Microbiology and Probiotics

Research Interests 

Current research projects focus on the functional characterisation of lactic acid bacteria for use as starter cultures, protective cultures, or probiotics in food with a focus on cereal-associated lactic acid bacteria; production of oligosaccharides from sucrose or lactose by lactic acid bacteria and biological activities of oligosaccharides; novel, non-thermal preservation methods with a focus on high pressure processing and biopreservation; and intestinal microbial ecology with focus on the use of prebiotic carbohydrates and dietary fibre to improve host health.

The Periodic Table of Fermented Foods is available via this link:

https://drive.google.com/drive/folders/10cH7XaNqGQAKdL3VHhd1tzWXlGaTdfkV?usp=sharing

A current (March 2020) phylogenetic tree of lactobacilli reflecting new nomenclature is available via this link:

https://drive.google.com/drive/folders/10gYBZE6wtvhX0FON39yS4w7G75Cni4-K?usp=sharing



Teaching

Undergraduate research or reading projects (NU FS 400 or NU FS 401) are offered throughout the year.

The selection of topics for undergraduate or summer projects varies depending on the interest of the student and the availability of mentors - please consult with Dr. Gänzle if you are interested in undergraduate research opportunities.

Announcements

Graduate Training Opportunities

Graduate students working with Dr. Gänzle typically have a background in Food Technology, Microbiology, or Food Chemistry. Students receive valuable training due to the multidisciplinary nature of his program and the interaction with scientists from other disciplines. Team members present regularly in the Food Microbiology Laboratory seminar, and typically have the opportunity to supervise undergraduate students and to present their research results at international conferences. 

Please consult http://www.afns.ualberta.ca/Graduate.aspx for questions about graduate programs at AFNS and inquire to Dr. Gänzle by e-mail regarding graduate training opportunities in his group.

Courses

AFNS 512 - Quality Assurance

Statistical methods in quality assurance, sampling plans, control charts, sensory evaluation and risk management in the food industry, HACCP, good manufacturing practices, food regulations, labeling requirements, auditing and ISO 9000 standards. Prerequisite: consent of instructor. Not to be taken if credit received for NU FS 312.


AFNS 528 - Advances in Human Nutrition and the Intestinal Microbiome

Overview of the role of microorganisms in the gastrointestinal tract and the impact on human health, interaction with dietary components and potential dietary modulation of the microbiome in the prevention of chronic disease. Not to be taken if credit received for NU FS 428. Prerequisite: consent of instructor. *3 MICRB and *6 PHYSL recommended.


AFNS 566 - Advanced Food Microbiology

A lecture/discussion course on selected topics in food microbiology. Prerequisite: One of: (MICRB 265, NU FS 361, or 363) and consent of instructor.


AFNS 580 - Advanced Study of Microbial Food Safety

Emerging issues in microbiological safety of foods. Reading and class presentations on current developments in the microbiological safety of foods. Not to be taken if credit received for NU FS 480. Prerequisite: MICRB 265 or consent of instructor.


NU FS 312 - Quality Assurance

Statistical methods in quality assurance, sampling plans, control charts, sensory evaluation and risk management in the food industry, HACCP, good manufacturing practices, food regulations, Iabelling requirements and ISO 9000 standards. Prerequisite: (NU FS 361 or 363) and introductory statistics.


NU FS 361 - Food Microbiology

Environmental factors affecting the growth, activity and destruction of microorganisms in food and their application to control foodborne illness and spoilage in the food processing and food service industries. Not to be taken if credit received for NU FS 363. Prerequisite: MICRB 265.


NU FS 363 - Food Microbiology

Environmental factors affecting the growth, activity, and destruction of microorganisms in food and their application to control foodborne illness and spoilage in the food processing and food service industries. Not to be taken if credit received for NU FS 361. Prerequisite: BIOL 107, BIOL 108, or *3 MICRB.


NU FS 401 - Undergraduate Research Project

Directed laboratory study under supervision of a staff member. Note: For third- and fourth-year students only. Students must obtain approval from Department before registration. May be taken more than once provided that topic is different.


NU FS 407A - Food Science Honors Research Project

An independent research project on a current topic in Food Science supervised by a faculty member. The results of the research project will be presented in a written report and as oral presentation. Prerequisites: NU FS 361, 372 and *90.


NU FS 407B - Food Science Honors Research Project

An independent research project on a current topic in Food Science supervised by a faculty member. The results of the research project will be presented in a written report and as oral presentation. Prerequisites: NU FS 361, 372 and *90.


NU FS 428 - Advances in Human Nutrition and the Intestinal Microbiome

Overview of the role of microorganisms in the gastrointestinal tract and the impact on human health, interaction with dietary components and potential dietary modulation of the microbiome in the prevention of chronic disease. Prerequisite: NUTR 301, NUTR 302, or NU FS 305. *3 MICRB and *6 PHYSL recommended.


NU FS 480 - Microbial Food Safety

Established and emerging causative agents of microbial foodborne illness, their significance and control in the food chain. Rationale for regulatory intervention to enhance the microbiological safety of foods. Prerequisite: MICRB 265, NU FS 361, or NU FS 363.


Browse more courses taught by Michael Gaenzle

Scholarly Activities

Research - Nomenclature, phylogenetic tree and physiological properties of lactobacilli

Left panel: Core genome phylogenetic tree of lactobacilli based on the phylogenomic analysis of concatenated alignment of protein sequences for the 114 single-copy core genes.

A version of the file is published as Figure 2 in Zheng 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; Int. J. System. Evol. Bacteriol. https://doi.org/10.1099/ijsem.0.004107.

Current information on Lactobacillus nomenclature is also available on www.lactobacillus.ualberta.ca or www.lactobacillus.uantwerpen.be (mirrored websites that are periodically updated)


Right panel: Metabolic potential lactobacilli as indicated by the presence/absence of key enzyme genes for different pathways. Different colors of the heat map represent different gene sets: gray for lactic metabolism, blue for acid resistance, purple for oligosaccharide metabolism, green for peptidases, and red for bacteriocins. The figure was published as Figure 4 in Zheng et al., 2015. Genomic analysis of lactobacilli and pediococci demonstrates that phylogeny matches ecology and physiology. Appl. Environ. Microbiol. 81: 7233 – 7243. DOI: 10.1128/AEM.02116-15.



Link to public folder on Google Drive for download of the .pdf file

Research - Periodic Table of Fermented Foods

High resolution pdf file of the Periodic Table of Fermented Food, previous versions were published Food Microbiology, modified from Fundamentals and Frontiers, 5th Ed. Editors: M. P. Doyle, F. Diez-Gonzalez, and C. Hill ©2019 ASM Press, Washington, DC doi:10.1128/9781555819972.ch33 and Applied Microbiology and Biotechnology (2022) 106:2815–2826; https://doi.org/10.1007/s00253-022-11909-y

The file was updated in July 2022


Link to public folder on Google Drive to download the pdf file

Publications

Genetic determinants of stress resistance in desiccated Salmonella enterica

Author(s): Wang, Z., Zhu, T., Chen, Z., Meng, J., Simpsom, D.J., Gänzle, M.G.
Publication Date: 10/20/2021
Volume: 87
Page Numbers: e01683-21
DOI: 10.1128/AEM.01683-21
External Link: https://journals.asm.org/doi/full/10.1128/AEM.01683-21

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.

Author(s): 253. 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., Watanabe, K., Wuyts, S., Felis, G.E., Gänzle, M.G., Lebeer, S.
Publication Date: 4/15/2020
Publication: International Journal of Systematic and Evolutionary Microbiology
Volume: 70
Issue: 4
Page Numbers: 2782-2858
External Link: https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijsem.0.004107

Prebiotics, FODMAPs and dietary fibre –conflicting concepts in development of functional food products

Author(s): Yan, Y., Hu, Y., Gänzle, M.G.
Publication Date: 2018
Publication: Current Opinions in Food Science
Volume: 20
Page Numbers: 30-37

Lifestyles in transition: Evolution and natural history of the genus Lactobacillus.

Author(s): Duar, R; Lin, XX; Zheng, J; Martino, ME; Grenier, T; Pérez-Muñoz, ME; L, F; Gänzle, M; Walter, J.
Publication Date: 2017
Publication: FEMS Microbiol Rev
Volume: 41
Page Numbers: S27-S48

Health benefits of fermented foods: Microbiota and beyond.

Author(s): Marco, M.S., Heeney, D., Binda, S., Cifelli, C.J., Cotter, P.D., Foligné, B., Gänzle, M., Kort, R., Pasin, G., Pihlanto, A., Smid, E.J., Hutkins, R.
Publication Date: 2017
Publication: Curr. Op. Biotechnol.
Volume: 44
Page Numbers: 94-102.

Functional analysis of genes encoded by the locus of heat resistance (LHR) in Escherichia coli

Author(s): Mercer, R.G., Nguyen, O., Ou, Q., McMullen, L., Gänzle, M.G.
Publication Date: 2017
Publication: Applied and Environmental Microbiology
Volume: 83
Page Numbers: e01400-17

Genetic determinants of heat resistance in Escherichia coli

Author(s): Mercer, R.G., Zheng, R., Garcia-Hernandez, R., Ruan, L., Gänzle, M.G., McMullen, L.M.
Publication Date: 2015
Publication: Front. Microbiol
Volume: 6
Page Numbers: 932

Effect of glutamate-accumulation during sourdough fermentation with L. reuteri on the taste of bread and sodium-reduced bread

Author(s): Zhao, C, Kinner, M., Wismer, W., Gänzle, M.G.
Publication Date: 2015
Publication: Cereal Chem.
Volume: 92
Page Numbers: 224-230

Diversity and dynamics of bacteriocins from the human microbiome

Author(s): Zheng, J., Gänzle, M.G., Lin, X.B., Ruan, L., Sun, M
Publication Date: 2015
Publication: Environ. Microbiol.
Volume: 17
Page Numbers: 2133-2143

Lactic metabolism revisited: Metabolism of lactic acid bacteria in food fermentations and food biotechnology

Author(s): Gänzle, M.G.
Publication Date: 2015
Publication: Curr. Opin. Food Sci.
Volume: 2
Page Numbers: 106–117

Genetic determinants of reutericyclin biosynthesis in Lactobacillus reuteri

Author(s): Lin, X.B., Lohans, C.T., Duar, R., Zheng, J., Vederas, J.C., Walter, J., Gänzle, M.G.
Publication Date: 2015
Publication: Appl. Environ. Microbiol.
Volume: 81
Page Numbers: 2032-2041

Glutamine, glutamate, and arginine-based acid resistance in Lactobacillus reuteri

Author(s): Teixeira, J.S. Seeras, A., Sanchez-Maldonado, A.F. Zhang, C., Su, M.S.-W., Gänzle, M.G.
Publication Date: 2014
Publication: Food Microbiol.
Volume: 42
Page Numbers: 172-180

Exopolysaccharides synthesised by Lactobacillus reuteri protect against enterotoxigenic Escherichia coli in piglets.

Author(s): Chen, X.Y., Woodward, A., Zijlstra, R.T., Gänzle, M.G.
Publication Date: 2014
Publication: Appl. Environ. Microbiol.
Volume: 80
Page Numbers: 5752-5760

Novel pyrano- and vinylphenol-adducts of deoxyanthocyanidins in sorghum sourdough

Author(s): Bai, Y., Findlay, B., Sanchez Maldonado, A.F., Schieber, A., Vederas, J.C., Gänzle, M.G.
Publication Date: 2014
Publication: J. Agric. Food Chem.
Volume: 62
Page Numbers: 11536–11546

Antifungal hydroxy-fatty acids produced during sourdough fermentation: microbial and enzymatic pathways, and antifungal activity in bread

Author(s): Black, B.A., E. Zannini, J.M. Curtis, M.G. Gänzle
Publication Date: 2013
Publication: Appl. Environ. Microbiol.
Volume: 79
Page Numbers: 1866-1873

Metabolism of oligosaccharides in lactobacilli: a review

Author(s): Gänzle, M.G., R. Follador
Publication Date: 2012
Publication: Frontiers in Microbiology
Volume: 3
Page Numbers: 340

Phylogenetic, genetic, and physiological analysis of sourdough isolates of Lactobacillus reuteri: food fermenting strains are of intestinal origin

Author(s): Su, M.S.-W., P.L. Oh, J. Walter, M.G. Gänzle
Publication Date: 2012
Publication: Appl. Environ. Microbiol.
Volume: 78
Page Numbers: 6777-6780

Studies on the inhibitory spectrum and the mode of antimicrobial action of gallotannins from mango kernels (Mangifera indica L.)

Author(s): Engels, C., A. Schieber, and M.G. Gänzle
Publication Date: 2011
Publication: Appl. Environ. Microbiol.
Volume: 77
Page Numbers: 2215-2223

Exopolysaccharide forming Weissella strains as starter cultures for sorghum and wheat sourdoughs

Author(s): Galle, S., C. Schwab, E. Arendt, and M. Gänzle
Publication Date: 2010
Publication: J. Agric. Food Chem.
Volume: 58
Page Numbers: 5834-5841

Non-starch polysaccharides modulate bacterial microbiota, pathways for butyrate production, and abundance of pathogenic Escherichia coli in the gastrointestinal tract of pigs

Author(s): Metzler-Zebeli, M.U., S. Hooda, R. Pieper, R.T. Zijlstra, A.G. van Kessel, R. Mosenthin, and M.G. Gänzle
Publication Date: 2010
Publication: Appl. Environ. Microbiol.
Volume: 76
Page Numbers: 3692-3701

High pressure mediated survival of Clostridium botulinum and Bacillus amyloliquefaciens endospores at high temperature

Author(s): Margosch, D., M.A. Ehrmann, R. Buckow, V. Heinz, R.F. Vogel, and M.G. Gänzle
Publication Date: 2006
Publication: Appl. Environ. Microbiol.
Volume: 72
Page Numbers: 3476-3481

Molecular and functional characterization of a levansucrase from Lactobacillus sanfranciscensis

Author(s): Tieking, M., M.A. Ehrmann, R.F. Vogel, M.G. Gänzle
Publication Date: 2005
Publication: Appl. Microbiol. Biotechnol.
Volume: 66
Page Numbers: 655-663

Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavor

Author(s): Thiele, C., M.G. Gänzle, R.F. Vogel
Publication Date: 2002
Publication: Cereal Chemistry
Volume: 79
Page Numbers: 45-51

Modelling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of the sourdough fermentation

Author(s): Gänzle, M.G., M. Ehmann, W.P. Hammes
Publication Date: 1998
Publication: Appl. Environ. Microbiol.
Volume: 64
Page Numbers: 2616-2623

Metagenomic reconstructions of gut microbial metabolism in weanling pigs

Author(s): Wang W, Hu, H, Zijlstra RT, Zheng J, Gänzle, MG
Publication: Microbiome
Volume: 7
Page Numbers: 48
External Link: https://www.cms.ualberta.ca/-/media/9E194844095044279E7B5B721EF354E6

Lifestyles of sourdough lactobacilli: do they matter for bread quality?

Author(s): Gänzle, M.G., Zheng, J.
Publication: Int J Food Micro
Volume: In press
Page Numbers: In press
External Link: https://www.cms.ualberta.ca/-/media/186B12B43FDA423DA2C9B41C555A9DF2