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  1. 1
    Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased l-lysine content, elimination of indigestible sugars, and improved flavour

    Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased l-lysine content, elimination of indigestible sugars, and improved fl... by Muzi Tangyu, Michel Fritz, Rosa Aragao-Börner, Lijuan Ye, Biljana Bogicevic, Christoph J. Bolten, Christoph Wittmann

    Published 2021-05-01
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  2. 2
    Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception

    Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensor... by Muzi Tangyu, Michel Fritz, Jan Patrick Tan, Lijuan Ye, Christoph J. Bolten, Biljana Bogicevic, Christoph Wittmann

    Published 2023-07-01
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  3. 3
    A common approach for absolute quantification of short chain CoA thioesters in prokaryotic and eukaryotic microbes

    A common approach for absolute quantification of short chain CoA thioesters in prokaryotic and eukaryotic microbes by Lars Gläser, Martin Kuhl, Sofija Jovanovic, Michel Fritz, Bastian Vögeli, Tobias J. Erb, Judith Becker, Christoph Wittmann

    Published 2020-08-01
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