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Results: 1-25/45
Authors:
GURTLER M
GANZLE MG
WOLF G
HAMMES WP
Citation: M. Gurtler et al., PHYSIOLOGICAL DIVERSITY AMONG STRAINS OF TETRAGENOCOCCUS-HALOPHILUS, Systematic and applied microbiology, 21(1), 1998, pp. 107-112
Authors:
LEUSCHNER RGK
HAMMES WP
Citation: Rgk. Leuschner et Wp. Hammes, DEGRADATION OF HISTAMINE AND TYRAMINE BY BREVIBACTERIUM LINENS DURINGSURFACE RIPENING OF MUNSTER CHEESE, Journal of food protection, 61(7), 1998, pp. 874-878
Authors:
CAVADINI C
HERTEL C
HAMMES WP
Citation: C. Cavadini et al., APPLICATION OF LYSOSTAPHIN-PRODUCING LACTOBACILLI TO CONTROL STAPHYLOCOCCAL FOOD POISONING IN MEAT-PRODUCTS, Journal of food protection, 61(4), 1998, pp. 419-424
Authors:
LEUSCHNER RGK
HAMMES WP
Citation: Rgk. Leuschner et Wp. Hammes, TYRAMINE DEGRADATION BY MICROCOCCI DURING RIPENING OF FERMENTED SAUSAGE, Meat science, 49(3), 1998, pp. 289-296
Authors:
HAMMES WP
HERTEL C
Citation: Wp. Hammes et C. Hertel, NEW DEVELOPMENTS IN MEAT STARTER CULTURES, Meat science, 49, 1998, pp. 125-138
Authors:
SOKOLLEK SJ
HERTEL C
HAMMES WP
Citation: Sj. Sokollek et al., CULTIVATION AND PRESERVATION OF VINEGAR BACTERIA, Journal of biotechnology, 60(3), 1998, pp. 195-206
Authors:
LEUSCHNER RGK
KURIHARA R
HAMMES WP
Citation: Rgk. Leuschner et al., EFFECT OF ENHANCED PROTEOLYSIS ON FORMATION OF BIOGENIC-AMINES BY LACTOBACILLI DURING GOUDA CHEESE RIPENING, International journal of food microbiology, 44(1-2), 1998, pp. 15-20
Authors:
LEUSCHNER RG
HEIDEL M
HAMMES WP
Citation: Rg. Leuschner et al., HISTAMINE AND TYRAMINE DEGRADATION BY FOOD FERMENTING MICROORGANISMS, International journal of food microbiology, 39(1-2), 1998, pp. 1-10
Authors:
GANZLE MG
EHMANN M
HAMMES WP
Citation: Mg. Ganzle et al., MODELING OF GROWTH OF LACTOBACILLUS-SANFRANCISCENSIS AND CANDIDA-MILLERI IN RESPONSE TO PROCESS PARAMETERS OF SOURDOUGH FERMENTATION, Applied and environmental microbiology, 64(7), 1998, pp. 2616-2623
Authors:
HERTEL C
SCHMIDT G
FISCHER M
OELLERS K
HAMMES WP
Citation: C. Hertel et al., OXYGEN-DEPENDENT REGULATION OF THE EXPRESSION OF THE CATALASE GENE KATA OF LACTOBACILLUS SAKEI LTH677, Applied and environmental microbiology, 64(4), 1998, pp. 1359-1365
Authors:
HAMMES WP
Citation: Wp. Hammes, SAFETY ASSESSMENT OF LACTIC-ACID BACTERIA AND PROBIOTICS, Monatsschrift fur Kinderheilkunde, 146(8), 1998, pp. 31-38
Authors:
PROBST AJ
HERTEL C
RICHTER L
WASSILL L
LUDWIG W
HAMMES WP
Citation: Aj. Probst et al., STAPHYLOCOCCUS-CONDIMENTI SP. NOV., FROM SAY SAUCE MASH, AND STAPHYLOCOCCUS-CARNOSUS (SCHLEIFER AND FISCHER 1982) SUBSP UTILIS SUBSP NOV, International journal of systematic bacteriology, 48, 1998, pp. 651-658
Authors:
SOKOLLEK SJ
HERTEL C
HAMMES WP
Citation: Sj. Sokollek et al., DESCRIPTION OF ACETOBACTER-OBOEDIENS SP. NOV. AND ACETOBACTER-POMORUMSP. NOV., 2 NEW SPECIES ISOLATED FROM INDUSTRIAL VINEGAR FERMENTATIONS, International journal of systematic bacteriology, 48, 1998, pp. 935-940
Authors:
DOSSMANN MU
HAMMES WP
KLOSTERMAIER P
VOGEL RF
Citation: Mu. Dossmann et al., INFLUENCE OF ECOLOGICAL PARAMETERS ON THE COMPETITIVENESS OF L-PENTOSUS AND L-SAKEI, Die Fleischwirtschaft, 78(8), 1998, pp. 905-908
Authors:
HAMMES WP
HALLER D
Citation: Wp. Hammes et D. Haller, WHAT IS KNOWN ABOUT THE EFFECT OF PROBIOT ICS IN MEAT-PRODUCTS, Die Fleischwirtschaft, 78(4), 1998, pp. 301
Authors:
SOKOLLEK SJ
HAMMES WP
Citation: Sj. Sokollek et Wp. Hammes, DESCRIPTION OF A STARTER CULTURE PREPARATION FOR VINEGAR FERMENTATION, Systematic and applied microbiology, 20(3), 1997, pp. 481-491
Authors:
BRAUTIGAM M
HERTEL C
HAMMES WP
Citation: M. Brautigam et al., EVIDENCE FOR NATURAL TRANSFORMATION OF BACILLUS-SUBTILIS IN FOODSTUFFS, FEMS microbiology letters, 155(1), 1997, pp. 93-98
Authors:
CAVADINI C
HERTEL C
HAMMES WP
Citation: C. Cavadini et al., STABLE EXPRESSION OF THE LYSOSTAPHIN GENE IN MEAT LACTOBACILLI BY INTRODUCING DELETIONS WITHIN THE PROSEQUENCE, Systematic and applied microbiology, 19(1), 1996, pp. 21-27
Authors:
HAMMES WP
HERTEL C
Citation: Wp. Hammes et C. Hertel, SAFETY EVALUATION OF NOVEL FOODS, Systematic and applied microbiology, 18(4), 1996, pp. 468-468
Authors:
HERTEL C
PROBST AJ
CAVADINI C
MEDING E
HAMMES WP
Citation: C. Hertel et al., SAFETY ASSESSMENT OF GENETICALLY-MODIFIED MICROORGANISMS APPLIED IN MEAT FERMENTATIONS, Systematic and applied microbiology, 18(4), 1996, pp. 469-476
Authors:
DOSSMANN MU
VOGEL RF
HAMMES WP
Citation: Mu. Dossmann et al., MATHEMATICAL-DESCRIPTION OF THE GROWTH OF LACTOBACILLUS-SAKE AND LACTOBACILLUS-PENTOSUS UNDER CONDITIONS PREVAILING IN FERMENTED SAUSAGES, Applied microbiology and biotechnology, 46(4), 1996, pp. 334-339
Authors:
HAMMES WP
HERTEL C
Citation: Wp. Hammes et C. Hertel, SELECTION AND IMPROVEMENT OF LACTIC-ACID BACTERIA USED IN MEAT AND SAUSAGE FERMENTATION, Le Lait, 76(1-2), 1996, pp. 159-168
Authors:
GANZLE MG
HERTEL C
HAMMES WP
Citation: Mg. Ganzle et al., ANTIMICROBIAL ACTIVITY OF BACTERIOCIN-PRO DUCING CULTURES IN MEAT-PRODUCTS - MODELING OF THE EFFECT OF PH, NACL, AND NITRITE CONCENTRATIONSON THE ANTIMICROBIAL ACTIVITY OF SAKACIN-P AGAINST LISTERIA-IVANOVII DSM20750, Die Fleischwirtschaft, 76(4), 1996, pp. 409-412
Authors:
OBST M
MEDING ER
VOGEL RF
HAMMES WP
Citation: M. Obst et al., 2 GENES ENCODING THE BETA-GALACTOSIDASE OF LACTOBACILLUS-SAKE, Microbiology, 141, 1995, pp. 3059-3066
Authors:
HARTMANN S
WOLF G
HAMMES WP
Citation: S. Hartmann et al., REDUCTION OF NITRITE BY STAPHYLOCOCCUS-CARNOSUS AND STAPHYLOCOCCUS-PISCIFERMENTANS, Systematic and applied microbiology, 18(3), 1995, pp. 323-328