Effects of High Pressure on Survival and Metabolic Activity of Lactobacillus plantarum TMW1.460
ULMER, Helge M, GÄNZLE, Michael G, VOGEL, Rudi F
Published in Applied and Environmental Microbiology (01.09.2000)
Published in Applied and Environmental Microbiology (01.09.2000)
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influence of lactic acid bacteria on the quality of malt
Lowe, D.P, Arendt, E.K, Soriano, A.M, Ulmer, H.M
Published in Journal of the Institute of Brewing (2005)
Published in Journal of the Institute of Brewing (2005)
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Influence of Starter Cultures on Barley Contaminated with Fusarium culmorum TMW 4.0754
Lowe, D.P, Ulmer, H.M, Graser, K, Arendt, E.K
Published in Journal of the American Society of Brewing Chemists (01.01.2006)
Published in Journal of the American Society of Brewing Chemists (01.01.2006)
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Control of food spoiling bacteria in cooked meat products with nisin, lacticin 3147, and a lacticin 3147-producing starter culture
SORIANO, Almudena, ULMER, Helge M, SCANNELL, Amalia G. M, ROSS, R. Paul, HILL, Colin, GARCIA-RUIZ, Antonia, ARENDT, Elke K
Published in European food research & technology (01.06.2004)
Published in European food research & technology (01.06.2004)
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Biological acidification of a mash containing 20% barley using Lactobacillus amylovorus FST 1.1: Its effects on wort and beer quality
Lowe, D.P, Ulmer, H.M, Barta, R.C, Goode, D.L, Arendt, E.K
Published in Journal of the American Society of Brewing Chemists (01.01.2005)
Published in Journal of the American Society of Brewing Chemists (01.01.2005)
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Development of a new rheological laboratory method for mash systems--its application in the characterization of grain modification levels
Goode, D.L, Rapp, L, Schober, T.J, Ulmer, H.M, Arendt, E.K
Published in Journal of the American Society of Brewing Chemists (01.01.2005)
Published in Journal of the American Society of Brewing Chemists (01.01.2005)
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