User profiles for Christian Hertel
 | Christian HertelHead of Biotechnology, German Institute of Food Technologies Verified email at dil-ev.de Cited by 10880 |
Detection of Lactobacillus, Pediococcus, Leuconostoc, and Weissella Species in Human Feces by Using Group-Specific PCR Primers and Denaturing Gradient Gel …
Denaturing gradient gel electrophoresis (DGGE) of DNA fragments generated by PCR with
16S ribosomal DNA-targeted group-specific primers was used to detect lactic acid bacteria (…
16S ribosomal DNA-targeted group-specific primers was used to detect lactic acid bacteria (…
Antibiotic resistances of starter and probiotic strains of lactic acid bacteria
AS Hummel, C Hertel, WH Holzapfel… - Applied and …, 2007 - Am Soc Microbiol
The antibiotic resistances of 45 lactic acid bacteria strains belonging to the genera Lactobacillus,
Streptococcus, Lactococcus, Pediococcus, and Leuconostoc were investigated. The …
Streptococcus, Lactococcus, Pediococcus, and Leuconostoc were investigated. The …
Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis
Four sourdoughs (A to D) were produced under practical conditions by using a starter
mixture of three commercially available sourdough starters and a baker's yeast constitutively …
mixture of three commercially available sourdough starters and a baker's yeast constitutively …
[PDF][PDF] The genera lactobacillus and carnobacterium
WP Hammes, C Hertel - The prokaryotes, 2006 - academia.edu
Lactobacilli are Gram-positive, nonsporeforming rods, catalase-negative when growing
without a heme source (eg, blood), usually nonmotile, and occasionally nitrate reducers. They …
without a heme source (eg, blood), usually nonmotile, and occasionally nitrate reducers. They …
In vitro study of prebiotic properties of levan-type exopolysaccharides from lactobacilli and non-digestible carbohydrates using denaturing gradient gel electrophoresis
Batch cultures inoculated with human faeces were used to study the prebiotic properties of
levan-type exopolysaccharides (EPS) from Lactobacillus sanfranciscensis as well as levan, …
levan-type exopolysaccharides (EPS) from Lactobacillus sanfranciscensis as well as levan, …
Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety
K Aganovic, C Hertel, RF Vogel… - … Reviews in Food …, 2021 - Wiley Online Library
The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for
treatment of foods. Although the science of biomaterials exposed to high pressure started more …
treatment of foods. Although the science of biomaterials exposed to high pressure started more …
A 23S rDNA-targeted polymerase chain reaction–based system for detection of Staphylococcus aureus in meat starter cultures and dairy products
JA Straub, C Hertel, WP Hammes - Journal of food protection, 1999 - Elsevier
A polymerase chain reaction–based system for detection of Staphylococcus aureus was
developed. The system consisted of the following components: (i) selective enrichment, (ii) DNA …
developed. The system consisted of the following components: (i) selective enrichment, (ii) DNA …
Identification and population dynamics of yeasts in sourdough fermentation processes by PCR-denaturing gradient gel electrophoresis
CB Meroth, WP Hammes, C Hertel - Applied and environmental …, 2003 - Am Soc Microbiol
Four sourdoughs (A to D) were produced under practical conditions, using a starter obtained
from a mixture of three commercially available sourdough starters and baker's yeast. The …
from a mixture of three commercially available sourdough starters and baker's yeast. The …
Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food
Traditional fermentation of cassava is dominated by a lactic acid bacteria (LAB) population.
Fermentation is important for improving product flavour and aroma as well as safety, …
Fermentation is important for improving product flavour and aroma as well as safety, …
Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters
…, M Seitter, U Singer, MJ Brandt, C Hertel - International journal of …, 2009 - Elsevier
The adaptability of lactic acid bacteria (LAB) and yeasts to sourdoughs prepared from
cereals, pseudocereals and cassava was investigated using PCR-DGGE and bacteriological …
cereals, pseudocereals and cassava was investigated using PCR-DGGE and bacteriological …