Authors: Muller, MRA Wolfrum, G Stolz, P Ehrmann, MA Vogel, RF

Citation: Mra. Muller et al., Monitoring the growth of Lactobacillus species during a rye flour fermentation, FOOD MICROB, 18(2), 2001, pp. 217-227

Authors: Muller, MRA Ehrmann, MA Vogel, RF

Citation: Mra. Muller et al., Lactobacillus frumenti sp nov., a new lactic acid bacterium isolated from rye-bran fermentations with a long fermentation period, INT J SY EV, 50, 2000, pp. 2127-2133

Authors: Paramithiotis, S Muller, MRA Ehrmann, MA Tsakalidou, E Seiler, H Vogel, R Kalantzopoulos, G

Citation: S. Paramithiotis et al., Polyphasic identification of wild yeast strains isolated from Greek sourdoughs, SYST APPL M, 23(1), 2000, pp. 156-164

Authors: Muller, MRA Ehrmann, MA Vogel, RF

Citation: Mra. Muller et al., Multiplex PCR for the detection of Lactobacillus pontis and two related species in a sourdough fermentation, APPL ENVIR, 66(5), 2000, pp. 2113-2116

Authors: Vogel, RF Knorr, R Muller, MRA Steudel, U Ganzle, MG Ehrmann, MA

Citation: Rf. Vogel et al., Non-dairy lactic fermentations: the cereal world, ANTON LEEUW, 76(1), 1999, pp. 403-411