World's Best Scientists 2026 revealed!
Michael G. Gänzle

Michael G. Gänzle

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Microbiology
Canada
2026
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Biology and Biochemistry
Canada
2023

D-Index & Metrics

Microbiology

D-Index
94
Citations
33473
World Ranking
566
National Ranking
13

Michael G. Gänzle publication distribution in Microbiology in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Microbiology in 2026. The highlighted bar marks where Michael G. Gänzle sits on this spectrum.

55–64 publications: 8 scientists 65–74 publications: 29 scientists 75–84 publications: 55 scientists 85–94 publications: 112 scientists 95–104 publications: 137 scientists 105–114 publications: 190 scientists 115–124 publications: 235 scientists 125–134 publications: 234 scientists 135–144 publications: 288 scientists 145–154 publications: 264 scientists 155–164 publications: 264 scientists 165–174 publications: 253 scientists 175–184 publications: 276 scientists 185–194 publications: 190 scientists 195–204 publications: 233 scientists 205–214 publications: 207 scientists 215–224 publications: 198 scientists 225–234 publications: 155 scientists 235–244 publications: 161 scientists 245–254 publications: 160 scientists 255–264 publications: 146 scientists 265–274 publications: 139 scientists 275–284 publications: 148 scientists 285–294 publications: 115 scientists 295–304 publications: 96 scientists 305–314 publications: 88 scientists 315–324 publications: 106 scientists 325–334 publications: 65 scientists 335–344 publications: 76 scientists 345–354 publications: 64 scientists 355–364 publications: 62 scientists 365–374 publications: 65 scientists 375–384 publications: 61 scientists 385–394 publications: 34 scientists 395–404 publications: 44 scientists 405–414 publications: 36 scientists 415–424 publications: 35 scientists 425–434 publications: 29 scientists 435–444 publications: 33 scientists 445–454 publications: 34 scientists 455–464 publications: 25 scientists 465–474 publications: 26 scientists 475–484 publications: 20 scientists 485–494 publications: 19 scientists 495–504 publications: 16 scientists 505–514 publications: 17 scientists 515–524 publications: 23 scientists 525–534 publications: 14 scientists 535–544 publications: 14 scientists 545–554 publications: 18 scientists 555–564 publications: 12 scientists 565–574 publications: 7 scientists 575–584 publications: 9 scientists 585–594 publications: 9 scientists 595–604 publications: 9 scientists 605–614 publications: 7 scientists 615–624 publications: 9 scientists 625–634 publications: 7 scientists 635–644 publications: 4 scientists 645–654 publications: 5 scientists 655–664 publications: 6 scientists 665–674 publications: 7 scientists 675–678 publications: 3 scientists 679+ publications: 99 scientists
55 publications 679+

This scientist: 380 publications — 88th percentile

88% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 679 publications or more.

Michael G. Gänzle D-index placement in Microbiology in 2026

The chart shows the D-index (discipline H-index) distribution of Microbiology scientists ranked by Research.com in 2026. The highlighted bar marks where Michael G. Gänzle sits on this spectrum.

40 D-Index: 30 scientists 41 D-Index: 86 scientists 42 D-Index: 90 scientists 43 D-Index: 117 scientists 44 D-Index: 122 scientists 45 D-Index: 123 scientists 46 D-Index: 108 scientists 47 D-Index: 110 scientists 48 D-Index: 106 scientists 49 D-Index: 109 scientists 50 D-Index: 129 scientists 51 D-Index: 111 scientists 52 D-Index: 116 scientists 53 D-Index: 127 scientists 54 D-Index: 134 scientists 55 D-Index: 134 scientists 56 D-Index: 111 scientists 57 D-Index: 136 scientists 58 D-Index: 162 scientists 59 D-Index: 151 scientists 60 D-Index: 139 scientists 61 D-Index: 122 scientists 62 D-Index: 126 scientists 63 D-Index: 144 scientists 64 D-Index: 109 scientists 65 D-Index: 103 scientists 66 D-Index: 124 scientists 67 D-Index: 112 scientists 68 D-Index: 103 scientists 69 D-Index: 131 scientists 70 D-Index: 93 scientists 71 D-Index: 93 scientists 72 D-Index: 96 scientists 73 D-Index: 92 scientists 74 D-Index: 80 scientists 75 D-Index: 66 scientists 76 D-Index: 87 scientists 77 D-Index: 60 scientists 78 D-Index: 73 scientists 79 D-Index: 59 scientists 80 D-Index: 57 scientists 81 D-Index: 55 scientists 82 D-Index: 47 scientists 83 D-Index: 77 scientists 84 D-Index: 50 scientists 85 D-Index: 45 scientists 86 D-Index: 42 scientists 87 D-Index: 41 scientists 88 D-Index: 32 scientists 89 D-Index: 38 scientists 90 D-Index: 35 scientists 91 D-Index: 34 scientists 92 D-Index: 27 scientists 93 D-Index: 26 scientists 94 D-Index: 33 scientists 95 D-Index: 22 scientists 96 D-Index: 37 scientists 97 D-Index: 22 scientists 98 D-Index: 21 scientists 99 D-Index: 22 scientists 100 D-Index: 30 scientists 101 D-Index: 16 scientists 102 D-Index: 20 scientists 103 D-Index: 17 scientists 104 D-Index: 19 scientists 105 D-Index: 16 scientists 106 D-Index: 19 scientists 107 D-Index: 18 scientists 108 D-Index: 14 scientists 109 D-Index: 10 scientists 110 D-Index: 9 scientists 111 D-Index: 7 scientists 112 D-Index: 11 scientists 113 D-Index: 6 scientists 114 D-Index: 15 scientists 115 D-Index: 10 scientists 116 D-Index: 12 scientists 117 D-Index: 7 scientists 118 D-Index: 10 scientists 119 D-Index: 10 scientists 120 D-Index: 11 scientists 121 D-Index: 2 scientists 122 D-Index: 7 scientists 123 D-Index: 12 scientists 124 D-Index: 5 scientists 125 D-Index: 9 scientists 126 D-Index: 6 scientists 127+ D-Index: 95 scientists
40 D-Index 127+

This scientist: 94 D-Index — 90th percentile

90% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 127 D-Index or more.

Research.com Recognitions

  • 2026 - Research.com Microbiology in Canada Leader Award
  • 2025 - Research.com Microbiology in Canada Leader Award
  • 2023 - Research.com Biology and Biochemistry in Canada Leader Award

Overview

Michael G. Gänzle is affiliated with the University of Alberta in Canada. Their research spans various aspects within biochemistry, genetics, and molecular biology, with significant contributions to agricultural and biological sciences. The scientist's work extensively covers subfields such as food science, nutrition and dietetics, molecular biology, biotechnology, and genetics.

The primary research themes focus on probiotics and fermented foods, microbial metabolites in food biotechnology, food composition and properties, gut microbiota and health, Listeria monocytogenes in food safety, protein hydrolysis and bioactive peptides, and meat and animal product quality.

Frequent publication venues for their research include:

  • International Journal of Food Microbiology
  • Food Microbiology
  • Food Research International
  • Applied and Environmental Microbiology
  • Journal of Agricultural and Food Chemistry

Notable recent papers authored or co-authored by Michael G. Gänzle include:

  • "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" (2020), published in INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
  • "The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods" (2021), published in Nature Reviews Gastroenterology & Hepatology
  • "Questioning the fetal microbiome illustrates pitfalls of low-biomass microbial studies" (2023), published in Nature
  • "Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites" (2023), published in Current Research in Food Science
  • "Probiotic encapsulation in water-in-water emulsion via heteroprotein complex coacervation of type-A gelatin/sodium caseinate" (2020), published in Food Hydrocolloids

Collaborations have been formed with frequent co-authors, including:

  • David J. Simpson
  • Jens Walter (14 publications)
  • Jinshui Zheng (12 publications)
  • Gautam Gaur (9 publications)
  • Nanzhen Qiao (8 publications)

Best Publications

  • 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.

    Jinshui Zheng;Stijn Wittouck;Elisa Salvetti;Charles M A P Franz

  • Health benefits of fermented foods: microbiota and beyond

    Maria L. Marco;Dustin Heeney;Sylvie Binda;Christopher J. Cifelli

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

    Michael G Gänzle

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

    Cindy J. Zhao;Andreas Schieber;Michael G. Gänzle

  • The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

    Maria L. Marco;Mary Ellen Sanders;Michael Gänzle;Marie Claire Arrieta

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

    Rebbeca M Duar;Xiaoxi B Lin;Jinshui Zheng;Maria Elena Martino

  • Metabolism of oligosaccharides and starch in lactobacilli: a review.

    Michael G. Gänzle;Rainer Follador

  • Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough.

    Michael G. Gänzle;Nicoline Vermeulen;Rudi F. Vogel

  • Enzymatic and bacterial conversions during sourdough fermentation

    Michael G. Gänzle

  • Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor

    C. Thiele;M. G. Gänzle;R. F. Vogel

  • Structure-function relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria.

    A.F. Sánchez-Maldonado;A. Schieber;M.G. Gänzle

  • Proteolysis in sourdough fermentations : mechanisms and potential for improved bread quality

    Michael G. Gänzle;Jussi Loponen;Jussi Loponen;Marco Gobbetti

  • Questioning the fetal microbiome illustrates pitfalls of low-biomass microbial studies

    Unknown

  • Sourdough breads and related products

    W. P. Hammes;M. G. Gänzle

  • Lactose: Crystallization, hydrolysis and value-added derivatives

    Michael G. Gänzle;Gottfried Haase;Paul Jelen

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

    Pasquale Filannino;Yunpeng Bai;Raffaela Di Cagno;Marco Gobbetti

  • Environmental particulate matter induces murine intestinal inflammatory responses and alters the gut microbiome.

    Lisa Kish;Naomi Hotte;Gilaad G. Kaplan;Renaud Vincent

  • Characterization of reutericyclin produced by Lactobacillus reuteri LTH2584.

    Michael G. Gänzle;Alexandra Höltzel;Jens Walter;Günther Jung

  • Metabolism by bifidobacteria and lactic acid bacteria of polysaccharides from wheat and rye, and exopolysaccharides produced by Lactobacillus sanfranciscensis

    M. Korakli;M.G. Gänzle;R.F. Vogel

  • Phenolic Acids and Flavonoids in Nonfermented and Fermented Red Sorghum (Sorghum bicolor (L.) Moench)

    Louise Svensson;Bonno Sekwati-Monang;Daise Lopes Lutz;Andreas Schieber

  • In situ production of exopolysaccharides during Sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria.

    Markus Tieking;Maher Korakli;Matthias A. Ehrmann;Michael G. Gänzle

Frequent Co-Authors

Rudi F. Vogel
Rudi F. Vogel Technical University of Munich
Ruurd T. Zijlstra
Ruurd T. Zijlstra University of Alberta
Andreas Schieber
Andreas Schieber University of Bonn
Clarissa Schwab
Clarissa Schwab Aarhus University
Jens Walter
Jens Walter National University of Ireland
Walter P. Hammes
Walter P. Hammes University of Hohenheim
Matthias A. Ehrmann
Matthias A. Ehrmann Technical University of Munich
Marco Gobbetti
Marco Gobbetti Free University of Bozen-Bolzano
Elke K. Arendt
Elke K. Arendt University College Cork
Barbara U. Metzler-Zebeli
Barbara U. Metzler-Zebeli University of Veterinary Medicine Vienna

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