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Food fermentations: Microorganisms with technological beneficial use

International journal of food microbiology, 2012-03, Vol.154 (3), p.87-97

2012

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Detection of Lactobacillus, Pediococcus, Leuconostoc, and Weissella Species in Human Feces by Using Group-Specific PCR Primers and Denaturing Gradient Gel Electrophoresis

Applied and Environmental Microbiology, 2001-06, Vol.67 (6), p.2578-2585

2001

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Monitoring the Bacterial Population Dynamics in Sourdough Fermentation Processes by Using PCR-Denaturing Gradient Gel Electrophoresis

Applied and Environmental Microbiology, 2003-01, Vol.69 (1), p.475-482

2003

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Metabolism of nitrate in fermented meats: The characteristic feature of a specific group of fermented foods

Food microbiology, 2012-04, Vol.29 (2), p.151-156

Hammes, Walter P.

2012

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Identification and population dynamics of yeasts in sourdough fermentation processes by PCR-denaturing gradient gel electrophoresis

Applied and Environmental Microbiology, 2003-12, Vol.69 (12), p.7453-7461

2003

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Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages

Meat science, 2008-06, Vol.79 (2), p.224-235

2008

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High-Molecular-Mass Surface Protein (Lsp) and Methionine Sulfoxide Reductase B (MsrB) Contribute to the Ecological Performance of Lactobacillus reuteri in the Murine Gut

Applied and Environmental Microbiology, 2005-02, Vol.71 (2), p.979-986

2005

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Characterization of Reutericyclin Produced by Lactobacillus reuteri LTH2584

Applied and Environmental Microbiology, 2000-10, Vol.66 (10), p.4325-4333

2000

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The effect of processing parameters on DNA degradation in food

European food research & technology, 2003-10, Vol.217 (4), p.338-343

2003

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Identification of Lactobacillus reuteri Genes Specifically Induced in the Mouse Gastrointestinal Tract

Applied and Environmental Microbiology, 2003-04, Vol.69 (4), p.2044-2051

2003

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

Applied and Environmental Microbiology, 1998-07, Vol.64 (7), p.2616-2623

1998

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Efficacy of heat treatment in the reduction of salmonellae and Escherichia coli O157:H ̄on alfalfa, mung bean and radish seeds used for sprout production

European food research & technology, 2005-07, Vol.221 (1-2), p.187-191

2005

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Lactic acid bacteria as protective cultures against Listeria spp. on cold-smoked salmon

European food research & technology, 2006-02, Vol.222 (3-4), p.343-346

2006

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Microbial ecology of cereal fermentations

Trends in food science & technology, 2005, Vol.16 (1), p.4-11

2005

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Microbial food cultures - opinion of the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG)

Molecular nutrition & food research, 2011-04, Vol.55 (4), p.654-662

2011

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Oxygen-dependent regulation of the expression of the catalase gene katA of Lactobacillus sakei LTH677

Applied and Environmental Microbiology, 1998-04, Vol.64 (4), p.1359-1365

1998

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In vitro study of Prebiotic Properties of Levan-type Exopolysaccharides from Lactobacilli and Non-digestible Carbohydrates Using Denaturing Gradient Gel Electrophoresis

Systematic and applied microbiology, 2001-07, Vol.24 (2), p.232-237

2001

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Inhibition of growth of Shiga toxin-producing Escherichia coli by nonpathogenic Escherichia coli

FEMS microbiology letters, 2009, Vol.290 (1), p.62-69

2009

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Cultivation and preservation of vinegar bacteria

Journal of biotechnology, 1998-02, Vol.60 (3), p.195-206

1998

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Marker rescue studies of the transfer of recombinant DNA to Streptococcus gordonii in vitro, in foods and gnotobiotic rats

Applied and Environmental Microbiology, 2003-10, Vol.69 (10), p.6121-6127

2003

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Characterization of Lactobacillus coryniformis DSM 20001T Surface Protein Cpf Mediating Coaggregation with and Aggregation among Pathogens

Applied and Environmental Microbiology, 2004-12, Vol.70 (12), p.7078-7085

2004

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Characterization of the cultivable microbiota of sprouts and their potential for application as protective cultures

Systematic and applied microbiology, 2007-09, Vol.30 (6), p.483-493

2007

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Characterisation of the Microbiota of Rice Sourdoughs and Description of Lactobacillus spicheri sp. nov

Systematic and applied microbiology, 2004-03, Vol.27 (2), p.151-159

2004

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Effect of ecological factors on the inhibitory spectrum and activity of bacteriocins

International journal of food microbiology, 1999-02, Vol.46 (3), p.207-217

1999

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Cytokine Secretion by Stimulated Monocytes Depends on the Growth Phase and Heat Treatment of Bacteria: A Comparative Study between Lactic Acid Bacteria and Invasive Pathogens

MICROBIOLOGY and IMMUNOLOGY, 1999, Vol.43(10), pp.925-935

1999

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Food fermentations: Microorganisms with technological beneficial use

Detection of Lactobacillus, Pediococcus, Leuconostoc, and Weissella Species in Human Feces by Using Group-Specific PCR Primers and Denaturing Gradient Gel Electrophoresis

Monitoring the Bacterial Population Dynamics in Sourdough Fermentation Processes by Using PCR-Denaturing Gradient Gel Electrophoresis

Metabolism of nitrate in fermented meats: The characteristic feature of a specific group of fermented foods

Identification and population dynamics of yeasts in sourdough fermentation processes by PCR-denaturing gradient gel electrophoresis

Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages

High-Molecular-Mass Surface Protein (Lsp) and Methionine Sulfoxide Reductase B (MsrB) Contribute to the Ecological Performance of Lactobacillus reuteri in the Murine Gut

Characterization of Reutericyclin Produced by Lactobacillus reuteri LTH2584

The effect of processing parameters on DNA degradation in food

Identification of Lactobacillus reuteri Genes Specifically Induced in the Mouse Gastrointestinal Tract

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

Efficacy of heat treatment in the reduction of salmonellae and Escherichia coli O157:H ̄on alfalfa, mung bean and radish seeds used for sprout production

Lactic acid bacteria as protective cultures against Listeria spp. on cold-smoked salmon

Microbial ecology of cereal fermentations

Microbial food cultures - opinion of the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG)

Oxygen-dependent regulation of the expression of the catalase gene katA of Lactobacillus sakei LTH677

In vitro study of Prebiotic Properties of Levan-type Exopolysaccharides from Lactobacilli and Non-digestible Carbohydrates Using Denaturing Gradient Gel Electrophoresis

Inhibition of growth of Shiga toxin-producing Escherichia coli by nonpathogenic Escherichia coli

Cultivation and preservation of vinegar bacteria

Marker rescue studies of the transfer of recombinant DNA to Streptococcus gordonii in vitro, in foods and gnotobiotic rats

Characterization of Lactobacillus coryniformis DSM 20001T Surface Protein Cpf Mediating Coaggregation with and Aggregation among Pathogens

Characterization of the cultivable microbiota of sprouts and their potential for application as protective cultures

Characterisation of the Microbiota of Rice Sourdoughs and Description of Lactobacillus spicheri sp. nov

Effect of ecological factors on the inhibitory spectrum and activity of bacteriocins

Cytokine Secretion by Stimulated Monocytes Depends on the Growth Phase and Heat Treatment of Bacteria: A Comparative Study between Lactic Acid Bacteria and Invasive Pathogens

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