Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Manuel Krewinkel"'
Autor:
Jörg Hinrichs, Mario von Neubeck, Mareike Wenning, Manuel Krewinkel, Claudia Glück, Marina Stoeckel, Timo Stressler, Christopher Huptas, Lutz Fischer, Siegfried Scherer
Publikováno v:
International Journal of Systematic and Evolutionary Microbiology. 67:1656-1664
Five strains, designated WS 4672T, WS 4998, WS 4992T, WS 4997 and WS 5000, isolated from bovine raw milk formed two individual groups in a phylogenetic analysis. The most similar species on the basis of 16S rRNA gene sequences were Pseudomonas azotof
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2bcb20404fdbd9d1a67261906ee3552e
https://doi.org/10.1099/ijsem.0.001836
https://doi.org/10.1099/ijsem.0.001836
Autor:
Sebastian Hans, Niels Krausch, Peter Hauptmann, Peter Neubauer, Ángel Córcoles García, Emmanuel Anane, Benjamin Haby, Manuel Krewinkel, Mariano Nicolas Cruz Bournazou
Publikováno v:
Biotechnology and bioengineering. 116(11)
Concentration gradients that occur in large industrial-scale bioreactors due to mass transfer limitations have significant effects on process efficiency. Hence, it is desirable to investigate the response of strains to such heterogeneities to reduce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac51946222d878e209afdd18ff749a24
https://pubmed.ncbi.nlm.nih.gov/31317526
https://pubmed.ncbi.nlm.nih.gov/31317526
Autor:
Jörg Hinrichs, Manuel Krewinkel, Timo Stressler, Mario von Neubeck, Lutz Fischer, Veronika Achberger, Siegfried Scherer, Mareike Wenning, Melanie Lidolt, Claudia Glück, Marina Stoeckel
Publikováno v:
International Dairy Journal. 59:20-28
One of the reasons for spoilage of UHT milk during shelf-life is the presence of residual proteolytic activity produced from Pseudomonas spp. during storage of raw milk. The aim of this study was to describe the product defects occurring in indirectl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e06ffd7907d0fcc816f2167d68c527ce
https://doi.org/10.1016/j.idairyj.2016.02.045
https://doi.org/10.1016/j.idairyj.2016.02.045
Autor:
Eva Rentschler, Mareike Wenning, Michael Merz, Lutz Fischer, Timo Stressler, Marina Stoeckel, Mario von Neubeck, Jörg Hinrichs, Siegfried Scherer, Claudia Glück, Manuel Krewinkel
Publikováno v:
International Dairy Journal. 56:186-197
Peptidases of psychrotolerant microorganisms are known to be thermostable and withstand the thermal processing of milk products. The thermostability of peptidases from 231 recently isolated raw milk microorganisms was evaluated after cultivation in m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f74fab63cfd6c3202d2e26ef2e92dfa4
https://doi.org/10.1016/j.idairyj.2016.01.025
https://doi.org/10.1016/j.idairyj.2016.01.025
Autor:
M. von Neubeck, Mareike Wenning, Jörg Hinrichs, Manuel Krewinkel, Claudia Glück, Lutz Fischer, Timo Stressler, Siegfried Scherer, Marina Stoeckel, Christopher Huptas
Publikováno v:
International Journal of Systematic and Evolutionary Microbiology. 66:1163-1173
Analysis of the microbiota of raw cow's milk and semi-finished milk products yielded seven isolates assigned to the genus Pseudomonas that formed two individual groups in a phylogenetic analysis based on partial rpoD and 16S rRNA gene sequences. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47cd80e8302f85d7c3de9c4189f2d298
https://doi.org/10.1099/ijsem.0.000852
https://doi.org/10.1099/ijsem.0.000852
Autor:
Eva Rentschler, Claudia Glück, Beatrice Kuschel, Timo Stressler, Wanmeng Mu, Bo Jiang, Wolfgang Claaßen, Manuel Krewinkel, Lutz Fischer
Publikováno v:
Food Analytical Methods. 9:2210-2222
The valuable lactose derivatives lactulose and epilactose can be derived from lactose either by the Lobry de Bruyn-Alberda van Ekenstein transformation during heat treatments or by enzymatic conversion using cellobiose 2-epimerases (EC 5.1.3.11). The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9569cdb80c1f764812963c86bf702aa
https://doi.org/10.1007/s12161-016-0405-x
https://doi.org/10.1007/s12161-016-0405-x
Autor:
Mareike Wenning, Claudia Baur, Bertolt Kranz, Marina Stoeckel, Manuel Krewinkel, Lutz Fischer, Siegfried Scherer, Timo Stressler, Jörg Hinrichs, Mario von Neubeck
Publikováno v:
International Journal of Food Microbiology. 211:57-65
The refrigerated storage of raw milk selects for psychrotolerant microorganisms, many of which produce peptidases and lipases. Some of these enzymes are heat resistant and are not sufficiently inactivated by pasteurisation or even ultra-high temperat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97d11293f649345eed48855a11c7a9d1
https://doi.org/10.1016/j.ijfoodmicro.2015.07.001
https://doi.org/10.1016/j.ijfoodmicro.2015.07.001
Autor:
Manuel Krewinkel, Timo Stressler, Mario von Neubeck, Marina Stoeckel, Mareike Wenning, Bertolt Kranz, Jörg Hinrichs, Claudia Baur, Lutz Fischer, Christopher Huptas, Siegfried Scherer, Ines Kutzli
Publikováno v:
International Dairy Journal. 49:46-55
A secreted peptidase from Pseudomonas panacis was identified and purified. Genome sequencing of the producer strain allowed identification of the peptidase as AprA based on a comparison to peptide sequences of mass spectra obtained from the purified
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f30b1ac7fdef145cc5a4aeb8d6ea18cb
https://doi.org/10.1016/j.idairyj.2015.04.009
https://doi.org/10.1016/j.idairyj.2015.04.009
Autor:
Jörg Hinrichs, Manuel Krewinkel, Mario von Neubeck, Marina Stoeckel, Timo Stressler, Mareike Wenning, Lutz Fischer, Claudia Baur, Siegfried Scherer, Bertolt Kranz
Publikováno v:
International Dairy Journal. 49:23-29
Heat-resistant enzymes of psychrotolerant microorganisms are associated with the spoilage of UHT-milk and milk products. In this study, we investigated the extracellular peptidase, esterase and lipase activity after submerged cultivation at 6 °C of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36c5027825dba26eb4e82b2d65876e0e
https://doi.org/10.1016/j.idairyj.2015.04.005
https://doi.org/10.1016/j.idairyj.2015.04.005
Autor:
Marina Stoeckel, Manuel Krewinkel, Lutz Fischer, Mareike Wenning, Siegfried Scherer, Mario von Neubeck, Claudia Baur, Jörg Hinrichs, Bertolt Kranz
Publikováno v:
Food Analytical Methods. 9:646-655
Microbial lipases may be produced during milk storage and processing. This can lead to organoleptic changes in the corresponding dairy products. Thus, monitoring of lipase activity in milk is desirable. Turbidity of milk prevents a direct photometric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f996b19277cae33e3c8d33ce6b2ebe6
https://doi.org/10.1007/s12161-015-0233-4
https://doi.org/10.1007/s12161-015-0233-4