Ehrmann MA - Search Results

1

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. Among authors: ehrmann ma. Foods. 2023 Jan 2;12(1):197. doi: 10.3390/foods12010197. Foods. 2023. PMID: 36613413 Free PMC article.

2

Microbiota dynamics and volatile compounds in lupine based Moromi fermented at different salt concentrations.

Lülf RH, Vogel RF, Ehrmann MA. Lülf RH, et al. Among authors: ehrmann ma. 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.

3

Chromohalobacter moromii sp. nov., a moderately halophilic bacterium isolated from lupine-based moromi fermentation.

Lülf RH, Hilgarth M, Ehrmann MA. Lülf RH, et al. Among authors: ehrmann ma. 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

4

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: ehrmann ma. 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.

5

β-Glucan Production by Levilactobacillus brevis and Pediococcus claussenii for In Situ Enriched Rye and Wheat Sourdough Breads.

Bockwoldt JA, Fellermeier J, Steffens E, Vogel RF, Ehrmann MA. Bockwoldt JA, et al. Among authors: ehrmann ma. Foods. 2021 Mar 6;10(3):547. doi: 10.3390/foods10030547. Foods. 2021. PMID: 33800822 Free PMC article.

6

The diversity among the species Tetragenococcus halophilus including new isolates from a lupine seed fermentation.

Link T, Vogel RF, Ehrmann MA. Link T, et al. Among authors: ehrmann ma. BMC Microbiol. 2021 Nov 20;21(1):320. doi: 10.1186/s12866-021-02381-1. BMC Microbiol. 2021. PMID: 34798831 Free PMC article.

7

Transcriptomic profiling reveals differences in the adaptation of two Tetragenococcus halophilus strains to a lupine moromi model medium.

Link T, Ehrmann MA. Link T, et al. Among authors: ehrmann ma. BMC Microbiol. 2023 Jan 14;23(1):14. doi: 10.1186/s12866-023-02760-w. BMC Microbiol. 2023. PMID: 36639757 Free PMC article.

8

Monitoring the growth dynamics of Tetragenococcus halophilus strains in lupine moromi fermentation using a multiplex-PCR system.

Link T, Ehrmann MA. Link T, et al. Among authors: ehrmann ma. BMC Res Notes. 2023 Jun 22;16(1):115. doi: 10.1186/s13104-023-06406-y. BMC Res Notes. 2023. PMID: 37349831 Free PMC article.

9

The C-Terminal Domain of Liquorilactobacillus nagelii Dextransucrase Mediates the Production of Larger Dextrans Compared to Liquorilactobacillus hordei.

Bechtner J, Hassler V, Wefers D, Ehrmann M, Jakob F. Bechtner J, et al. Gels. 2022 Mar 9;8(3):171. doi: 10.3390/gels8030171. Gels. 2022. PMID: 35323284 Free PMC article.

10

Fermentation profile, cholesterol-reducing properties and chemopreventive potential of β-glucans from Levilactobacillus brevis and Pediococcus claussenii - a comparative study with β-glucans from different sources.

Schlörmann W, Bockwoldt JA, Mayr MF, Lorkowski S, Dawczynski C, Rohn S, Ehrmann MA, Glei M. Schlörmann W, et al. Among authors: ehrmann ma. Food Funct. 2021 Nov 1;12(21):10615-10631. doi: 10.1039/d1fo02175c. Food Funct. 2021. PMID: 34585204

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