Zobrazeno 1 - 10
of 133
pro vyhledávání: '"Matthias A. Ehrmann"'
Publikováno v:
BMC Microbiology, Vol 24, Iss 1, Pp 1-14 (2024)
Abstract Background Autolysis by cellular peptidoglycan hydrolases (PGH) is a well-known phenomenon in bacteria. During food fermentation, autolysis of starter cultures can exert an accelerating effect, as described in many studies on cheese ripening
Externí odkaz:
https://doaj.org/article/5e2a1e9167e14fc08eb6ad750d25da25
Autor:
Tobias Link, Matthias A. Ehrmann
Publikováno v:
BMC Research Notes, Vol 16, Iss 1, Pp 1-6 (2023)
Abstract Objective The microbiota of a seasoning sauce fermentation process is usually complex and includes multiple species and even various strains of one species. Moreover, composition and cell numbers of individual strains vary over the course of
Externí odkaz:
https://doaj.org/article/579070797b334014acbd9e66c4890800
Autor:
Tobias Link, Matthias A. Ehrmann
Publikováno v:
BMC Microbiology, Vol 23, Iss 1, Pp 1-11 (2023)
Abstract Background Tetragenococcus (T.) halophilus is a common member of the microbial consortia of food fermented under high salt conditions. These comprises salty condiments based on soy or lupine beans, fish sauce, shrimp paste and brined anchovi
Externí odkaz:
https://doaj.org/article/9b441c5b9529406cb18f0b384b8b3492
Autor:
Conrad L. Ambros, Matthias A. Ehrmann
Publikováno v:
BMC Microbiology, Vol 22, Iss 1, Pp 1-21 (2022)
Abstract Background Lactic acid bacteria (LAB) are used as starters in a wide variety of food fermentations. While the number of reports of phages infecting other LAB steadily increased over the years, information about phage associated with Latilact
Externí odkaz:
https://doaj.org/article/3791e1987d974b109619eadb2afb03a6
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Restriction modification (RM) systems are known to provide a strong barrier to the exchange of DNA between and within bacterial species. Likewise, DNA methylation is known to have an important function in bacterial epigenetics regulating essential pa
Externí odkaz:
https://doaj.org/article/d416a7d147d84140b798f7fd6b574c89
Publikováno v:
BMC Microbiology, Vol 21, Iss 1, Pp 1-12 (2021)
Abstract Background Tetragenococcus (T.) halophilus can be isolated from a variety of fermented foods, such as soy sauce, different soy pastes, salted fish sauce and from cheese brine or degraded sugar beet thick juice. This species contributes by th
Externí odkaz:
https://doaj.org/article/e984704eb86f45ff957a47c03013b93a
Autor:
Rebekka H. Lülf, Karl Selg-Mann, Thomas Hoffmann, Tingting Zheng, Melanie Schirmer, Matthias A. Ehrmann
Publikováno v:
Foods, Vol 12, Iss 1, p 197 (2023)
Lupine-based seasoning sauce is produced similarly to soy sauces and therefore generates a comparable microbiota and aroma profile. While the koji state is dominated by Aspergillus oryzae, the microbiome of the moromi differs to soy moromi, especiall
Externí odkaz:
https://doaj.org/article/1fe5b06cb75447bea5c80df567809bb1
Publikováno v:
Microorganisms, Vol 10, Iss 5, p 1058 (2022)
It is known that the bacterial microbiota in beehives is essential for keeping bees healthy. Acetic acid bacteria of the genus Bombella colonize several niches in beehives and are associated with larvae protection against microbial pathogens. We have
Externí odkaz:
https://doaj.org/article/6a59ac82a83c456d991dd4de768001e8
Autor:
Wiebke Schlörmann, Julia A. Bockwoldt, Sabine M. Hübner, Elisa Wittwer, Sarah Reiners, Stefan Lorkowski, Christine Dawczynski, Matthias A. Ehrmann, Michael Glei
Publikováno v:
Nutrients, Vol 14, Iss 7, p 1510 (2022)
The aim of the present study was to examine β-glucan production and the potential prebiotic and chemopreventive effects of wheat and rye sourdoughs and breads generated with wild-type and non-β-glucan-forming isogenic mutant strains of Levilactobac
Externí odkaz:
https://doaj.org/article/bf8af584b03841c487b646a9f7cec46f
Publikováno v:
International Journal of Molecular Sciences, Vol 23, Iss 6, p 3393 (2022)
Bacterial exopolysaccharide (EPS) formation is crucial for biofilm formation, for protection against environmental factors, or as storage compounds. EPSs produced by lactic acid bacteria (LAB) are appropriate for applications in food fermentation or
Externí odkaz:
https://doaj.org/article/d379226c3dd8488ea07129aa2e254f69