Jacob F - Search Results

1

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: jacob f. Sci Rep. 2022 Jun 3;12(1):9251. doi: 10.1038/s41598-022-12943-6. Sci Rep. 2022. PMID: 35661112 Free PMC article.

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: jacob f. 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: jacob f. 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

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: jacob f. FEMS Yeast Res. 2018 Jun 1;18(4). doi: 10.1093/femsyr/foy023. FEMS Yeast Res. 2018. PMID: 29518233

5

Genotypic and phenotypic diversity of Lactobacillus rossiae isolated from beer.

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

6

Hidden in its color: A molecular-level analysis of the beer's Maillard reaction network.

Pieczonka SA, Hemmler D, Moritz F, Lucio M, Zarnkow M, Jacob F, Rychlik M, Schmitt-Kopplin P. Pieczonka SA, et al. Among authors: jacob f. Food Chem. 2021 Nov 1;361:130112. doi: 10.1016/j.foodchem.2021.130112. Epub 2021 May 15. Food Chem. 2021. PMID: 34029904

7

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: jacob f. Foods. 2022 Apr 2;11(7):1038. doi: 10.3390/foods11071038. Foods. 2022. PMID: 35407125 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: jacob f. 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: jacob f. 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: jacob f. 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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