Hutzler M - Search Results

1

Saccharomyces cerevisiae variety diastaticus friend or foe?-spoilage potential and brewing ability of different Saccharomyces cerevisiae variety diastaticus yeast isolates by genetic, phenotypic and physiological characterization.

Meier-Dörnberg T, Kory OI, Jacob F, Michel M, Hutzler M. Meier-Dörnberg T, et al. Among authors: hutzler m. FEMS Yeast Res. 2018 Jun 1;18(4). doi: 10.1093/femsyr/foy023. FEMS Yeast Res. 2018. PMID: 29518233

2

Screening for new brewing yeasts in the non-Saccharomyces sector with Torulaspora delbrueckii as model.

Michel M, Kopecká J, Meier-Dörnberg T, Zarnkow M, Jacob F, Hutzler M. Michel M, et al. Among authors: hutzler m. Yeast. 2016 Apr;33(4):129-44. doi: 10.1002/yea.3146. Epub 2016 Jan 21. Yeast. 2016. PMID: 26647111

3

Lactobacillus cerevisiae sp. nov., isolated from a spoiled brewery sample.

Koob J, Jacob F, Wenning M, Hutzler M. Koob J, et al. Among authors: hutzler m. Int J Syst Evol Microbiol. 2017 Sep;67(9):3452-3457. doi: 10.1099/ijsem.0.002139. Epub 2017 Sep 4. Int J Syst Evol Microbiol. 2017. PMID: 28867002

4

Genotypic and phenotypic diversity of Lactobacillus rossiae isolated from beer.

Schneiderbanger J, Jacob F, Hutzler M. Schneiderbanger J, et al. Among authors: hutzler m. J Appl Microbiol. 2019 Apr;126(4):1187-1198. doi: 10.1111/jam.14202. Epub 2019 Feb 20. J Appl Microbiol. 2019. PMID: 30637885

5

Unique Brewing-Relevant Properties of a Strain of Saccharomyces jurei Isolated From Ash (Fraxinus excelsior).

Hutzler M, Michel M, Kunz O, Kuusisto T, Magalhães F, Krogerus K, Gibson B. Hutzler M, et al. Front Microbiol. 2021 Mar 31;12:645271. doi: 10.3389/fmicb.2021.645271. eCollection 2021. Front Microbiol. 2021. PMID: 33868204 Free PMC article.

6

Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone.

Methner Y, Dancker P, Maier R, Latorre M, Hutzler M, Zarnkow M, Steinhaus M, Libkind D, Frank S, Jacob F. Methner Y, et al. Among authors: hutzler m. Foods. 2022 Apr 2;11(7):1038. doi: 10.3390/foods11071038. Foods. 2022. PMID: 35407125 Free PMC article.

7

Archeochemistry reveals the first steps into modern industrial brewing.

Pieczonka SA, Zarnkow M, Diederich P, Hutzler M, Weber N, Jacob F, Rychlik M, Schmitt-Kopplin P. Pieczonka SA, et al. Among authors: hutzler m. Sci Rep. 2022 Jun 3;12(1):9251. doi: 10.1038/s41598-022-12943-6. Sci Rep. 2022. PMID: 35661112 Free PMC article.

8

Investigations into metabolic properties and selected nutritional metabolic byproducts of different non-Saccharomyces yeast strains when producing nonalcoholic beer.

Methner Y, Weber N, Kunz O, Zarnkow M, Rychlik M, Hutzler M, Jacob F. Methner Y, et al. Among authors: hutzler m. FEMS Yeast Res. 2022 Nov 2;22(1):foac042. doi: 10.1093/femsyr/foac042. FEMS Yeast Res. 2022. PMID: 36007922 Free PMC article.

9

Author Correction: Archeochemistry reveals the first steps into modern industrial brewing.

Pieczonka SA, Zarnkow M, Diederich P, Hutzler M, Weber N, Jacob F, Rychlik M, Schmitt-Kopplin P. Pieczonka SA, et al. Among authors: hutzler m. Sci Rep. 2022 Aug 31;12(1):14813. doi: 10.1038/s41598-022-19092-w. Sci Rep. 2022. PMID: 36045148 Free PMC article. No abstract available.

10

Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera-A novel option for low-alcohol beer.

Methner Y, Magalhães F, Raihofer L, Zarnkow M, Jacob F, Hutzler M. Methner Y, et al. Among authors: hutzler m. Front Microbiol. 2022 Oct 5;13:1011155. doi: 10.3389/fmicb.2022.1011155. eCollection 2022. Front Microbiol. 2022. PMID: 36274745 Free PMC article.

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