Format
Sort by
Items per page

Send to

Choose Destination

Search results

Items: 1 to 50 of 86

1.

Food fermentations: microorganisms with technological beneficial use.

Bourdichon F, Casaregola S, Farrokh C, Frisvad JC, Gerds ML, Hammes WP, Harnett J, Huys G, Laulund S, Ouwehand A, Powell IB, Prajapati JB, Seto Y, Ter Schure E, Van Boven A, Vankerckhoven V, Zgoda A, Tuijtelaars S, Hansen EB.

Int J Food Microbiol. 2012 Mar 15;154(3):87-97. doi: 10.1016/j.ijfoodmicro.2011.12.030. Epub 2011 Dec 31. Review. Erratum in: Int J Food Microbiol. 2012 Jun 1;156(3):301.

2.

Metabolism of nitrate in fermented meats: the characteristic feature of a specific group of fermented foods.

Hammes WP.

Food Microbiol. 2012 Apr;29(2):151-6. doi: 10.1016/j.fm.2011.06.016. Epub 2011 Jul 7.

PMID:
22202868
3.

Microbial food cultures--opinion of the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG).

Vogel RF, Hammes WP, Habermeyer M, Engel KH, Knorr D, Eisenbrand G; Senate Commission on Food Safety (SKLM) of the German Research Foundation.

Mol Nutr Food Res. 2011 Apr;55(4):654-62. doi: 10.1002/mnfr.201100010. Epub 2011 Feb 23.

PMID:
21351251
4.

Inhibition of growth of Shiga toxin-producing Escherichia coli by nonpathogenic Escherichia coli.

Reissbrodt R, Hammes WP, dal Bello F, Prager R, Fruth A, Hantke K, Rakin A, Starcic-Erjavec M, Williams PH.

FEMS Microbiol Lett. 2009 Jan;290(1):62-9. doi: 10.1111/j.1574-6968.2008.01405.x. Epub 2008 Nov 10.

5.

Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages.

Di Cagno R, Lòpez CC, Tofalo R, Gallo G, De Angelis M, Paparella A, Hammes WP, Gobbetti M.

Meat Sci. 2008 Jun;79(2):224-35. doi: 10.1016/j.meatsci.2007.09.006. Epub 2007 Sep 15.

PMID:
22062750
6.

Characterization of the cultivable microbiota of sprouts and their potential for application as protective cultures.

Weiss A, Hertel C, Grothe S, Ha D, Hammes WP.

Syst Appl Microbiol. 2007 Sep;30(6):483-93. Epub 2007 May 18.

PMID:
17512686
7.

Consensus meeting: monosodium glutamate - an update.

Beyreuther K, Biesalski HK, Fernstrom JD, Grimm P, Hammes WP, Heinemann U, Kempski O, Stehle P, Steinhart H, Walker R.

Eur J Clin Nutr. 2007 Mar;61(3):304-13. Epub 2006 Sep 6. Review. Erratum in: Eur J Clin Nutr. 2007 Jul;61(7):928.

PMID:
16957679
8.

Effect of food components and processing parameters on DNA degradation in food.

Bauer T, Hammes WP, Haase NU, Hertel C.

Environ Biosafety Res. 2004 Oct-Dec;3(4):215-23.

PMID:
16028798
9.

A high-molecular-mass surface protein (Lsp) and methionine sulfoxide reductase B (MsrB) contribute to the ecological performance of Lactobacillus reuteri in the murine gut.

Walter J, Chagnaud P, Tannock GW, Loach DM, Dal Bello F, Jenkinson HF, Hammes WP, Hertel C.

Appl Environ Microbiol. 2005 Feb;71(2):979-86.

10.
11.

Safety assessment, detection and traceability, and societal aspects of genetically modified foods. European Network on Safety Assessment of Genetically Modified Food Crops (ENTRANSFOOD). Concluding remarks.

Kuiper HA, König A, Kleter GA, Hammes WP, Knudsen I; European Network on Safety Assessment of Genetically Modified Food Crops (ENTRANSFOOD).

Food Chem Toxicol. 2004 Jul;42(7):1195-202. Review.

PMID:
15123387
12.

Characterisation of the microbiota of rice sourdoughs and description of Lactobacillus spicheri sp. nov.

Meroth CB, Hammes WP, Hertel C.

Syst Appl Microbiol. 2004 Mar;27(2):151-9.

PMID:
15046303
13.

Effect of food processing on the fate of DNA with regard to degradation and transformation capability in Bacillus subtilis.

Kharazmi M, Bauer T, Hammes WP, Hertel C.

Syst Appl Microbiol. 2003 Nov;26(4):495-501.

PMID:
14666975
14.
15.

Marker rescue studies of the transfer of recombinant DNA to Streptococcus gordonii in vitro, in foods and gnotobiotic rats.

Kharazmi M, Sczesny S, Blaut M, Hammes WP, Hertel C.

Appl Environ Microbiol. 2003 Oct;69(10):6121-7.

16.

Increased complexity of the species composition of lactic acid bacteria in human feces revealed by alternative incubation condition.

Dal Bello F, Walter J, Hammes WP, Hertel C.

Microb Ecol. 2003 May;45(4):455-63. Epub 2003 Apr 22.

PMID:
12704557
17.

Identification of Lactobacillus reuteri genes specifically induced in the mouse gastrointestinal tract.

Walter J, Heng NC, Hammes WP, Loach DM, Tannock GW, Hertel C.

Appl Environ Microbiol. 2003 Apr;69(4):2044-51.

18.

Safety of probiotics that contain lactobacilli or bifidobacteria.

Borriello SP, Hammes WP, Holzapfel W, Marteau P, Schrezenmeir J, Vaara M, Valtonen V.

Clin Infect Dis. 2003 Mar 15;36(6):775-80. Epub 2003 Mar 5. Review.

PMID:
12627362
19.

Construction of a marker rescue system in Bacillus subtilis for detection of horizontal gene transfer in food.

Kharazmi M, Hammes WP, Hertel C.

Syst Appl Microbiol. 2002 Dec;25(4):471-7.

PMID:
12583705
20.

Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis.

Meroth CB, Walter J, Hertel C, Brandt MJ, Hammes WP.

Appl Environ Microbiol. 2003 Jan;69(1):475-82.

21.

IL-10 producing CD14low monocytes inhibit lymphocyte-dependent activation of intestinal epithelial cells by commensal bacteria.

Haller D, Serrant P, Peruisseau G, Bode C, Hammes WP, Schiffrin E, Blum S.

Microbiol Immunol. 2002;46(3):195-205.

23.
24.
25.

Gluconacetobacter entanii sp. nov., isolated from submerged high-acid industrial vinegar fermentations.

Schüller G, Hertel C, Hammes WP.

Int J Syst Evol Microbiol. 2000 Nov;50 Pt 6:2013-20.

PMID:
11155975
26.

Characterization of reutericyclin produced by Lactobacillus reuteri LTH2584.

Gänzle MG, Höltzel A, Walter J, Jung G, Hammes WP.

Appl Environ Microbiol. 2000 Oct;66(10):4325-33.

27.

Monitoring and survival of Lactobacillus paracasei LTH 2579 in food and the human intestinal tract.

Bunte C, Hertei C, Hammes WP.

Syst Appl Microbiol. 2000 Jun;23(2):260-6.

PMID:
10930079
28.

The First Low Molecular Weight Antibiotic from Lactic Acid Bacteria: Reutericyclin, a New Tetramic Acid.

Höltzel A, Gänzle MG, Nicholson GJ, Hammes WP, Jung G.

Angew Chem Int Ed Engl. 2000 Aug 4;39(15):2766-2768. No abstract available.

PMID:
10934421
29.

Non-pathogenic bacteria elicit a differential cytokine response by intestinal epithelial cell/leucocyte co-cultures.

Haller D, Bode C, Hammes WP, Pfeifer AM, Schiffrin EJ, Blum S.

Gut. 2000 Jul;47(1):79-87.

30.
31.

Formation of biogenic amine in mayonnaise, herring and tuna fish salad by lactobacilli.

Leuschner RG, Hammes WP.

Int J Food Sci Nutr. 1999 May;50(3):159-64.

PMID:
10627831
32.

Molecular characterisation of the dnaK operon of Lactobacillus sakei LTH681.

Schmidt G, Hertel C, Hammes WP.

Syst Appl Microbiol. 1999 Sep;22(3):321-8.

PMID:
10553284
34.
35.

Transformation of Escherichia coli in foodstuffs.

Bauer F, Hertel C, Hammes WP.

Syst Appl Microbiol. 1999 May;22(2):161-8.

PMID:
10390866
36.

Resistance of Escherichia coli and Salmonella against nisin and curvacin A.

Gänzle MG, Hertel C, Hammes WP.

Int J Food Microbiol. 1999 Apr 1;48(1):37-50.

PMID:
10375133
37.

Effect of bacteriocin-producing lactobacilli on the survival of Escherichia coli and Listeria in a dynamic model of the stomach and the small intestine.

Gänzle MG, Hertel C, van der Vossen JM, Hammes WP.

Int J Food Microbiol. 1999 Apr 1;48(1):21-35.

PMID:
10375132
38.

Effect of ecological factors on the inhibitory spectrum and activity of bacteriocins.

Gänzle MG, Weber S, Hammes WP.

Int J Food Microbiol. 1999 Feb 18;46(3):207-17.

PMID:
10100901
39.

Effect of enhanced proteolysis on formation of biogenic amines by lactobacilli during Gouda cheese ripening.

Leuschner RG, Kurihara R, Hammes WP.

Int J Food Microbiol. 1998 Oct 20;44(1-2):15-20.

PMID:
9849780
40.
41.

Staphylococcus condimenti sp. nov., from soy sauce mash, and Staphylococcus carnosus (Schleifer and Fischer 1982) subsp. utilis subsp. nov.

Probst AJ, Hertel C, Richter L, Wassill L, Ludwig W, Hammes WP.

Int J Syst Bacteriol. 1998 Jul;48 Pt 3:651-8.

PMID:
9734019
42.
43.
44.
45.

Tyramine degradation by micrococci during ripening of fermented sausage.

Leuschner RG, Hammes WP.

Meat Sci. 1998 Jul;49(3):289-96.

PMID:
22060579
46.

Histamine and tyramine degradation by food fermenting microorganisms.

Leuschner RG, Heidel M, Hammes WP.

Int J Food Microbiol. 1998 Jan 6;39(1-2):1-10.

PMID:
9562873
47.

Oxygen-dependent regulation of the expression of the catalase gene katA of Lactobacillus sakei LTH677.

Hertel C, Schmidt G, Fischer M, Oellers K, Hammes WP.

Appl Environ Microbiol. 1998 Apr;64(4):1359-65.

48.

New developments in meat starter cultures.

Hammes WP, Hertel C.

Meat Sci. 1998;49S1:S125-38.

PMID:
22060705
49.

Evidence for natural transformation of Bacillus subtilis in foodstuffs.

Bräutigam M, Hertel C, Hammes WP.

FEMS Microbiol Lett. 1997 Oct 1;155(1):93-8.

50.

Supplemental Content

Loading ...
Support Center