Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Stefanie U. Wetzels"'
Autor:
Benjamin Zwirzitz, Sarah Thalguter, Stefanie U. Wetzels, Beatrix Stessl, Martin Wagner, Evelyne Selberherr
Publikováno v:
Microbial Biotechnology, Vol 15, Iss 5, Pp 1392-1403 (2022)
Summary Raw meat sausage represents a unique ecological niche rich in nutrients for microbial consumption, making it particularly vulnerable to microbial spoilage. Starter cultures are applied to improve product stability and safety as well as flavou
Externí odkaz:
https://doaj.org/article/70412d27e6e34f6d92472c8dd2e708b5
Autor:
Benjamin Zwirzitz, Stefanie U. Wetzels, Emmanuel D. Dixon, Svenja Fleischmann, Evelyne Selberherr, Sarah Thalguter, Narciso M. Quijada, Monika Dzieciol, Martin Wagner, Beatrix Stessl
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
A large part of foodborne outbreaks related to Listeria monocytogenes are linked to meat and meat products. Especially, recontamination of meat products and deli-meat during slicing, packaging, and repackaging is in the focus of food authorities. In
Externí odkaz:
https://doaj.org/article/14122b4cb8c244379b82013ceb155824
Autor:
Melanie Brede, Theresa Orton, Beate Pinior, Franz-Ferdinand Roch, Monika Dzieciol, Benjamin Zwirzitz, Martin Wagner, Gerhard Breves, Stefanie U. Wetzels
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
The impact of subacute rumen acidosis (SARA) on the rumen bacterial community has been frequently studied in in vivo trials. Here we investigated whether these alterations can be mirrored by using the rumen simulation technique (RUSITEC) as an in vit
Externí odkaz:
https://doaj.org/article/a1ed4a21172f4740b4dcb4e8aaef11fc
Autor:
Benjamin Zwirzitz, Beate Pinior, Barbara Metzler-Zebeli, Monika Handler, Kristina Gense, Christian Knecht, Andrea Ladinig, Monika Dzieciol, Stefanie U. Wetzels, Martin Wagner, Stephan Schmitz-Esser, Evelyne Mann
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Microorganisms are translocated from the gut to lymphatic tissues via immune cells, thereby challenging and training the mammalian immune system. Antibiotics alter the gut microbiome and consecutively might also affect the corresponding translocation
Externí odkaz:
https://doaj.org/article/25d02e61fdff448ba0e8519521eda8d2
Autor:
Narciso M. Quijada, Stephan Schmitz-Esser, Benjamin Zwirzitz, Christian Guse, Cameron R. Strachan, Martin Wagner, Stefanie U. Wetzels, Evelyne Selberherr, Monika Dzieciol
Publikováno v:
Foods, Vol 9, Iss 12, p 1851 (2020)
Cheese ripening involves successional changes of the rind microbial composition that harbors a key role on the quality and safety of the final products. In this study, we analyzed the evolution of the rind microbiota (bacteria and fungi) throughout t
Externí odkaz:
https://doaj.org/article/f8505289c3f441e4b10e86fc5a99ae48
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Microbiota of the rumen wall constitute an important niche of rumen microbial ecology and their composition has been elucidated in different ruminants during the last years. However, the knowledge about the function of rumen wall microbes is still li
Externí odkaz:
https://doaj.org/article/d1cc9c809ad14c0b8ffe198d27f0aee8
Autor:
Benjamin Zwirzitz, Stefanie U. Wetzels, Evelyne Selberherr, Martin Wagner, Sarah Thalguter, Beatrix Stessl
Raw meat sausage represents a unique ecological niche rich in nutrients for microbial consumption, making it particularly vulnerable to microbial spoilage. Starter cultures are applied to improve product stability and safety as well as flavour charac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3981e55c22e8dd0c855c0850b519c77
https://doi.org/10.1111/1751-7915.13950
https://doi.org/10.1111/1751-7915.13950
Autor:
Evelyne Selberherr, Cameron R. Strachan, Christian Guse, Martin Wagner, Narciso M. Quijada, Stefanie U. Wetzels, Stephan Schmitz-Esser, Monika Dzieciol, Benjamin Zwirzitz
Publikováno v:
Foods
Foods, Vol 9, Iss 1851, p 1851 (2020)
Volume 9
Issue 12
Foods, Vol 9, Iss 1851, p 1851 (2020)
Volume 9
Issue 12
Cheese ripening involves successional changes of the rind microbial composition that harbors a key role on the quality and safety of the final products. In this study, we analyzed the evolution of the rind microbiota (bacteria and fungi) throughout t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ccb2284f4af47406557e275c1066cc0
https://pubmed.ncbi.nlm.nih.gov/33322552
https://pubmed.ncbi.nlm.nih.gov/33322552
Autor:
Isabel Rabanser, Monika Dzieciol, Stefanie U. Wetzels, Sarah Thalguter, Martin Wagner, Evelyne Mann, Benjamin Zwirzitz
Publikováno v:
Journal of food protection. 82(10)
Traditionally, the microbiological status of meat is determined by culture-based techniques, although many bacteria are not able to grow on conventional media. The aim of this study was to obtain quantitative data on total bacterial cell equivalents,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::320b987e9187dbb1c28539eb48c70a10
https://pubmed.ncbi.nlm.nih.gov/31532249
https://pubmed.ncbi.nlm.nih.gov/31532249
Autor:
Gabrielle Stalder, Sara Ricci, Evelyne Mann, Stefanie U. Wetzels, Beate Pinior, Robin Sandfort
Publikováno v:
Wildlife Biology. 2019
European ungulates such as the roe deer face seasonally varying climatic conditions as well as food availability and quality. In some European countries, including Austria, it is common practice to provide game animals with supplemental feeding in wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e7a1b95e4d7251c4e7b09115bfe4fc9
https://doi.org/10.2981/wlb.00572
https://doi.org/10.2981/wlb.00572