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Page 1
Microbiota dynamics and volatile compounds in lupine based Moromi fermented at different salt concentrations.
Int J Food Microbiol. 2021 Sep 16;354:109316. doi: 10.1016/j.ijfoodmicro.2021.109316. Epub 2021 Jun 30.
Int J Food Microbiol. 2021.
PMID: 34247020
Review.
Genome Sequence of the Diploid Yeast Debaryomyces hansenii TMW 3.1188.
Link T, Lülf RH, Parr M, Hilgarth M, Ehrmann MA.
Link T, et al. Among authors: lulf rh.
Microbiol Resour Announc. 2022 Nov 17;11(11):e0064922. doi: 10.1128/mra.00649-22. Epub 2022 Oct 26.
Microbiol Resour Announc. 2022.
PMID: 36287019
Free PMC article.
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Carbohydrate Sources Influence the Microbiota and Flavour Profile of a Lupine-Based Moromi Fermentation.
Lülf RH, Selg-Mann K, Hoffmann T, Zheng T, Schirmer M, Ehrmann MA.
Lülf RH, et al.
Foods. 2023 Jan 2;12(1):197. doi: 10.3390/foods12010197.
Foods. 2023.
PMID: 36613413
Free PMC article.
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Chromohalobacter moromii sp. nov., a moderately halophilic bacterium isolated from lupine-based moromi fermentation.
Lülf RH, Hilgarth M, Ehrmann MA.
Lülf RH, et al.
Syst Appl Microbiol. 2022 Jul;45(4):126324. doi: 10.1016/j.syapm.2022.126324. Epub 2022 Apr 26.
Syst Appl Microbiol. 2022.
PMID: 35580548
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