信息搜索
你现在的位置：首页>教师信息>食品与制药工程学院食品与制药工程学院教师姓名：Michael G. G?nzle
单 位食品与制药工程学院
职 称楚天学者讲座教授
学 历博士
E-mailmgaenzle@ualberta.ca
研究方向1）乳酸菌功能性研究，特别是谷物应用方面；2）乳酸杆菌发酵蔗糖或乳糖合成生物活性寡糖的研究；3）非热保藏方法，特别是高压处理保藏和生物法保藏；4）肠道微生态研究，特别是利用多糖类益生元和膳食纤维来改善宿主健康。
详细描述基本信息
Michael G. G?nzle教授，1998年获得德国霍恩海姆大学理学博士学位，在德国慕尼黑工业大学、加拿大艾伯塔大学等国际知名院校从事多年科研教学工作，现为加拿大艾伯塔大学教授、食品科学与生物资源系系主任。发表同行评审论文146篇，同行引用超过3300次（h-指数为34），36篇未经评审委员审查的原创文章或书籍章节，5项授权专利，受邀在学术机构或行业研讨会上演讲59次。担任加拿大食品微生物与益生菌研究主席、意大利巴里大学食品微生物、食品安全和食品化学博士教学团队成员、“Food Microbiology”、“Probiotics and Antimicrobial Proteins”和 “Frontiers in Food Microbiology”等期刊的主编或编委。目前主持和参加了多个加拿大国家、省和国际合作项目，2010年-2014年在研科研项目8项，5项为负责人，并取得了创新性成果。
科研成果
2013年发表论文（粗体字为湖北工业大学作为署名单位）
1.Hofstetter, S., D. Gebhardt, L. Ho, M. G?nzle, L.M. McMullen. 2013. Effects of nisin and reutericyclin on resistance of endospores of Clostridium spp. to heat and high pressure. Food Microbiol. 34, 46-51.
2.Metzler-Zebeli, B., J. Lange, R. Zijlstra, M. G?nzle. 2013. Dietary non-starch polysaccharides alter the abundance of pathogenic clostridia in pigs. Livestock Sci. 152: 31-35.
3.Black, B.A., E. Zannini, J.M. Curtis, M.G. G?nzle. 2013. Antifungal hydroxy-fatty acids produced during sourdough fermentation: microbial and enzymatic pathways, and antifungal activity in bread. Appl. Environ. Microbiol. 79: 1866-1873.
4.Hofstetter, S., R. Winter, L.M. McMullen, M.G. G?nzle. 2013. In situ determination of membrane fluidity of Clostridium spp. during pressure-assisted thermal processing in combination with nisin or reutericyclin. Appl. Environ. Microbiol. 79: 2103-2106.
5.Wang, Y., B.N. Ametaj, D.J. Ambrose, M.G. G?nzle. 2013. Characterisation of the bacterial microbiota of the vagina of dairy cows and isolation of pediocin-producing Pediococcus acidilactici. BMC Microbiol. 13: 19.
6.Zhao, C.J., Hu, Y., Schieber, A., G?nzle, M.G. 2013. Fate of ACE-inhibitory peptides during the bread-making process: quantification of peptides in sourdough, bread crumb, steamed bread and soda crackers. J. Cereal Sci. 57: 514-519.
7.Li, S, Offengenda, M., Fentabil, M., G?nzle, M.G., Wu J. 2013. Effect of egg white fermentation with lactobacilli on IgE binding ability of egg white proteins. Food Res. Int. 52:359-366.
8.Kish, L., Hotte, N., Kaplan, G.G., Vincent, R., Tso, R., G?nzle, M., Rioux, K.P., Thiesen, A., Barkema, H.W., Madsen, K.L. 2013. Environmental particulate matter induces murine intestinal inflammatory responses and alters the gut microbiome. PLoS ONE 8: e62220.
9.Hu, Y., Ketabi, A., Buchko, A., G?nzle, M. 2013. Metabolism of isomalto-oligosaccharides in Lactobacillus reuteri and bifidobacteria. Lett. Appl. Microbiol. 57:108-114.
10.G?nzle, M.G. 2013. Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiol. 37:2-10.
11.Black, B.A., Sun, C., Zhao, Y.Y., G?nzle, M.G., Curtis, J.M. 2013. Antifungal lipids produced by lactobacilli and their structural identification by normal phase LC/atmospheric pressure photoionziation-MS/MS. J. Agric. Food Chem. 61: 5338-5346.
12.Wolter, A., Hager, A.S., Zannini, E., Galle, S., G?nzle, M.G., Waters, D., Arendt, E. Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours. Food Microbiol. in press.
13.Sun, C., Black, B.A., Zhao, Y.Y., G?nzle, M.G., Curtis, J.M. 2013. The identification of conjugated linoleic acid (CLA) isomers by silver ion- liquid chromatography/ in-line ozonolysis/ mass spectrometry (Ag+-LC/O3-MS). Analyt. Chem. 85: 7345-7352.
14.Teixeira, J.S., Abdi, R., Su, M.S.W., Schwab, C., G?nzle, M.G. 2013. Functional characterization of sucrose phosphorylase and scrR, a regulator of sucrose metabolism in Lactobacillus reuteri. Food Microbiol. 36: 432-439.
15.Wang, Y., Black, B.A., Curtis, J.C., G?nzle, M.G. 2014. Characterization of α-galactooligosaccharides formed via heterologous expression of α-galactosidases from Lactobacillus reuteri in Lactococcus lactis. Appl. Microbiol. Biotechnol. 98:2507-2517.
16.Zannini, E., Mauch, A., Galle, S., G?nzle, M., Coffey, A., Arendt, E., Taylor, T., Waters, D. 2013. Barley malt wort fermentation by exopolysaccharide forming Weissella cibaria MG1 for the production of a novel beverage. J. Appl. Microbiol. 115: 1379-1387.
17.Lin, X.L.B., Farhangfar, A., Valcheva, R., Sawyer, M.B., Dieleman, L., Schieber, A., G?nzle, M.G., Baracos, V. 2014. The role of intestinal microbiota in development of Irinotecan toxicity and in toxicity reduction through dietary fibres in rats. PLoS One 9:e83644.
18.Su, M.S.W., G?nzle, M.G. 2014. Novel two-component regulatory systems play a role in biofilm formation of Lactobacillus reuteri rodent isolate 100-23. Microbiology 160: 795-806.
19.Teixeira, J.S. Seeras, A., Sanchez-Maldonado, A.F. Zhang, C., Su, M.S.-W., G?nzle, M.G. 2014. Glutamine, glutamate, and arginine-based acid resistance in Lactobacillus reuteri. Food Microbiol. 42:172-180.
20.Ametaj, B.N., Iqbala, S., Selamia, F., Odhiamboa, J.F., Wang, Y., G?nzle, M.G., Dunn, S.M., Bebeli, Q. Intravaginal administration of lactic acid bacteria modulated the incidence of purulent vaginal discharges, plasma haptoglobin concentrations, and milk production in dairy cows. Res. Vet. Sci. in press.
2013年撰写著作
21.Editor for “Handbook of Sourdough Biotechnology”, together with Marco Gobbetti.
22.Capelle, S., L. Guylaine, M. G?nzle, and M. Gobbetti. 2013. History and social aspects of sourdough. in: Gobbetti, M., G?nzle, M.G. (Eds). Handbook of Sourdough Biotechnology, Springer, Heidelberg, pp. 1-17.
23.G?nzle, M.G., M. Gobbetti, 2013. Physiology and biochemistry of lactic acid bacteria. in: Gobbetti, M., G?nzle, M.G. (Eds). Handbook of Sourdough Biotechnology, Springer, Heidelberg, pp. 183-217.
24. G?nzle, M.G., M. Gobbetti, 2013. Perspectives. in: Gobbetti, M., G?nzle, M.G. (Eds). Handbook of Sourdough Biotechnology, Springer,Heidelberg,pp. 279-286
主要经历
教育经历
09/1991-08/1992食品科学与工程硕士（美国俄勒冈州立大学）
10/1994 食品工程硕士（德国霍恩海姆大学）
11/1998 理学博士（德国霍恩海姆大学）
研究工作经历
12/1998-6/2003 德国慕尼黑工业大学博士后研究
7/2003 德国慕尼黑工业大学助理教授
3/2005 加拿大艾伯塔大学助理教授，加拿大食品微生物与益生菌研究主席 (人才制度2)
7/2009 加拿大艾伯塔大学副教授
7/2011 加拿大艾伯塔大学教授
3/2013 湖北武汉湖北工业大学楚天学者讲座教授
7/2013 加拿大艾伯塔大学，农业、食品与营养科学学部，食品科学与生物资源系，系主任
研究方向
1）乳酸菌功能性研究，特别是谷物应用方面；
2）乳酸杆菌发酵蔗糖或乳糖合成生物活性寡糖的研究；
3）非热保藏方法，特别是高压处理保藏和生物法保藏；
4）肠道微生态研究，特别是利用多糖类益生元和膳食纤维来改善宿主健康。
Michael G. G?nzle教授，1998年获得德国霍恩海姆大学理学博士学位，在德国慕尼黑工业大学、加拿大艾伯塔大学等国际知名院校从事多年科研教学工作，现为加拿大艾伯塔大学教授、食品科学与生物资源系系主任。发表同行评审论文146篇，同行引用超过3300次（h-指数为34），36篇未经评审委员审查的原创文章或书籍章节，5项授权专利，受邀在学术机构或行业研讨会上演讲59次。担任加拿大食品微生物与益生菌研究主席、意大利巴里大学食品微生物、食品安全和食品化学博士教学团队成员、“Food Microbiology”、“Probiotics and Antimicrobial Proteins”和 “Frontiers in Food Microbiology”等期刊的主编或编委。目前主持和参加了多个加拿大国家、省和国际合作项目，2010年-2014年在研科研项目8项，5项为负责人，并取得了创新性成果。
科研成果
2013年发表论文（粗体字为湖北工业大学作为署名单位）
1.Hofstetter, S., D. Gebhardt, L. Ho, M. G?nzle, L.M. McMullen. 2013. Effects of nisin and reutericyclin on resistance of endospores of Clostridium spp. to heat and high pressure. Food Microbiol. 34, 46-51.
2.Metzler-Zebeli, B., J. Lange, R. Zijlstra, M. G?nzle. 2013. Dietary non-starch polysaccharides alter the abundance of pathogenic clostridia in pigs. Livestock Sci. 152: 31-35.
3.Black, B.A., E. Zannini, J.M. Curtis, M.G. G?nzle. 2013. Antifungal hydroxy-fatty acids produced during sourdough fermentation: microbial and enzymatic pathways, and antifungal activity in bread. Appl. Environ. Microbiol. 79: 1866-1873.
4.Hofstetter, S., R. Winter, L.M. McMullen, M.G. G?nzle. 2013. In situ determination of membrane fluidity of Clostridium spp. during pressure-assisted thermal processing in combination with nisin or reutericyclin. Appl. Environ. Microbiol. 79: 2103-2106.
5.Wang, Y., B.N. Ametaj, D.J. Ambrose, M.G. G?nzle. 2013. Characterisation of the bacterial microbiota of the vagina of dairy cows and isolation of pediocin-producing Pediococcus acidilactici. BMC Microbiol. 13: 19.
6.Zhao, C.J., Hu, Y., Schieber, A., G?nzle, M.G. 2013. Fate of ACE-inhibitory peptides during the bread-making process: quantification of peptides in sourdough, bread crumb, steamed bread and soda crackers. J. Cereal Sci. 57: 514-519.
7.Li, S, Offengenda, M., Fentabil, M., G?nzle, M.G., Wu J. 2013. Effect of egg white fermentation with lactobacilli on IgE binding ability of egg white proteins. Food Res. Int. 52:359-366.
8.Kish, L., Hotte, N., Kaplan, G.G., Vincent, R., Tso, R., G?nzle, M., Rioux, K.P., Thiesen, A., Barkema, H.W., Madsen, K.L. 2013. Environmental particulate matter induces murine intestinal inflammatory responses and alters the gut microbiome. PLoS ONE 8: e62220.
9.Hu, Y., Ketabi, A., Buchko, A., G?nzle, M. 2013. Metabolism of isomalto-oligosaccharides in Lactobacillus reuteri and bifidobacteria. Lett. Appl. Microbiol. 57:108-114.
10.G?nzle, M.G. 2013. Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiol. 37:2-10.
11.Black, B.A., Sun, C., Zhao, Y.Y., G?nzle, M.G., Curtis, J.M. 2013. Antifungal lipids produced by lactobacilli and their structural identification by normal phase LC/atmospheric pressure photoionziation-MS/MS. J. Agric. Food Chem. 61: 5338-5346.
12.Wolter, A., Hager, A.S., Zannini, E., Galle, S., G?nzle, M.G., Waters, D., Arendt, E. Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours. Food Microbiol. in press.
13.Sun, C., Black, B.A., Zhao, Y.Y., G?nzle, M.G., Curtis, J.M. 2013. The identification of conjugated linoleic acid (CLA) isomers by silver ion- liquid chromatography/ in-line ozonolysis/ mass spectrometry (Ag+-LC/O3-MS). Analyt. Chem. 85: 7345-7352.
14.Teixeira, J.S., Abdi, R., Su, M.S.W., Schwab, C., G?nzle, M.G. 2013. Functional characterization of sucrose phosphorylase and scrR, a regulator of sucrose metabolism in Lactobacillus reuteri. Food Microbiol. 36: 432-439.
15.Wang, Y., Black, B.A., Curtis, J.C., G?nzle, M.G. 2014. Characterization of α-galactooligosaccharides formed via heterologous expression of α-galactosidases from Lactobacillus reuteri in Lactococcus lactis. Appl. Microbiol. Biotechnol. 98:2507-2517.
16.Zannini, E., Mauch, A., Galle, S., G?nzle, M., Coffey, A., Arendt, E., Taylor, T., Waters, D. 2013. Barley malt wort fermentation by exopolysaccharide forming Weissella cibaria MG1 for the production of a novel beverage. J. Appl. Microbiol. 115: 1379-1387.
17.Lin, X.L.B., Farhangfar, A., Valcheva, R., Sawyer, M.B., Dieleman, L., Schieber, A., G?nzle, M.G., Baracos, V. 2014. The role of intestinal microbiota in development of Irinotecan toxicity and in toxicity reduction through dietary fibres in rats. PLoS One 9:e83644.
18.Su, M.S.W., G?nzle, M.G. 2014. Novel two-component regulatory systems play a role in biofilm formation of Lactobacillus reuteri rodent isolate 100-23. Microbiology 160: 795-806.
19.Teixeira, J.S. Seeras, A., Sanchez-Maldonado, A.F. Zhang, C., Su, M.S.-W., G?nzle, M.G. 2014. Glutamine, glutamate, and arginine-based acid resistance in Lactobacillus reuteri. Food Microbiol. 42:172-180.
20.Ametaj, B.N., Iqbala, S., Selamia, F., Odhiamboa, J.F., Wang, Y., G?nzle, M.G., Dunn, S.M., Bebeli, Q. Intravaginal administration of lactic acid bacteria modulated the incidence of purulent vaginal discharges, plasma haptoglobin concentrations, and milk production in dairy cows. Res. Vet. Sci. in press.
2013年撰写著作
21.Editor for “Handbook of Sourdough Biotechnology”, together with Marco Gobbetti.
22.Capelle, S., L. Guylaine, M. G?nzle, and M. Gobbetti. 2013. History and social aspects of sourdough. in: Gobbetti, M., G?nzle, M.G. (Eds). Handbook of Sourdough Biotechnology, Springer, Heidelberg, pp. 1-17.
23.G?nzle, M.G., M. Gobbetti, 2013. Physiology and biochemistry of lactic acid bacteria. in: Gobbetti, M., G?nzle, M.G. (Eds). Handbook of Sourdough Biotechnology, Springer, Heidelberg, pp. 183-217.
24. G?nzle, M.G., M. Gobbetti, 2013. Perspectives. in: Gobbetti, M., G?nzle, M.G. (Eds). Handbook of Sourdough Biotechnology, Springer,Heidelberg,pp. 279-286
主要经历
教育经历
09/1991-08/1992食品科学与工程硕士（美国俄勒冈州立大学）
10/1994 食品工程硕士（德国霍恩海姆大学）
11/1998 理学博士（德国霍恩海姆大学）
研究工作经历
12/1998-6/2003 德国慕尼黑工业大学博士后研究
7/2003 德国慕尼黑工业大学助理教授
3/2005 加拿大艾伯塔大学助理教授，加拿大食品微生物与益生菌研究主席 (人才制度2)
7/2009 加拿大艾伯塔大学副教授
7/2011 加拿大艾伯塔大学教授
3/2013 湖北武汉湖北工业大学楚天学者讲座教授
7/2013 加拿大艾伯塔大学，农业、食品与营养科学学部，食品科学与生物资源系，系主任
研究方向
1）乳酸菌功能性研究，特别是谷物应用方面；
2）乳酸杆菌发酵蔗糖或乳糖合成生物活性寡糖的研究；
3）非热保藏方法，特别是高压处理保藏和生物法保藏；
4）肠道微生态研究，特别是利用多糖类益生元和膳食纤维来改善宿主健康。
