Hammes, Walter P.; Vogel, Rudi F.
The genus Lactobacillus
The lactic acid bacteria, Vol.II, The genera of lactic acid bacteria
Wood, B. J. B.; Holzapfel, W. H.
Elsevier
1993

Vogel, Rudi F; Lohmann, M.; Nguyen, Margarethe; Weller, Andreas M.; Hammes, Walter P.
Molecular characterization of Lactobacillus curvatus and Lact. sake isolated from from sauerkraut and their application in sausage fermentations
J. Appl. Bacteriology
1993
74
3
295-300

Stolz, Peter; Böcker, Georg; Vogel, Rudi F.; Hammes, Walter P.
Utilisation of maltose and glucose by lactobacilli isolated from sourdough
237-242
FEMS Microbiol. Lett.
1993

Niessen, Ludwig; Böhm-Schramm, M.; Vogel, H.; Donhauser, S.
Deoxynilvalenol in commercial beer – screening for the toxin with an indirect competitive ELISA
Mycotoxin Res.
1993
9
2
99-109

Aymerich, M. T.; Hugas, M.; Garriga, M.; Vogel, Rudi F.; Montfort, J. M.
Electrotransformation of meat lactobacilli. Effect of several parameters on their efficiency of transformation
J. Appl. Bacteriol.
1993
75
320-325

Vogel, Rudi F.; Pohle, B. Simone; Tichaczek, Petra S.; Hammes, Walter P.
The competitive advantage of Lactobacillus curvatus LTH 1174 in sausage fermentations is caused by formation of curvacin A
System. Appl. Microbiol.
1993
16
457-462

Tichaczek, Petra S.; Vogel, Rudi F.; Hammes, Walter P.
Cloning and sequenceing of cur A encoding curvacin A, the bacteriocin produced by Lactobacillus curvatus LTH 1174
Arch. Microbiol.
1993
160
279-283

Olukoya, D. K.; Tichaczek, Petra S.; Butsch, A.; Vogel, Rudi F.; Hammes, Walter P.
Characterisation of the bacteriocins produced by Lactobacillus pentosus DK7 from Ogi and L. plantarum DK9 from Fufu
Chem. Microbiol. Technol. Lebensm.
1993
15
65-68

Vogel, Rudi F.; Hammes, Walter P.
Gentechnisch modifizierte Mikroorganismen: Möglichkeiten und Grenzen bei der Herstellung von Lebensmitteln
Deutsches Ärzteblatt
1993
90
1997-2006

Hwang, H.-J.; Vogel, Rudi F.; Hammes, Walter P.
Entwicklung von Schimmelpilzkulturen für die Rohwurstherstellung: Eignung der Stämme und sensorische Bewertung der Produkte
Fleischwirtschaft
1993
73
327-332