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Current Microbiology|September 30, 2008
Improvement of raw sausage fermentation by stress-conditioning of the starter organism Lactobacillus sakeiEric Hüfner, Christian HertelSystematic and Applied Microbiology|January 21, 2006
Oral cavity as natural reservoir for intestinal lactobacilliFabio Dal Bello, Christian HertelBerliner Und Munchener Tierarztliche Wochenschrift|December 6, 2003
[Species and strain specific identification of lactic acid bacteria in complex microflora]Christian Hertel, Christiane B MerothFood Microbiology|March 2, 2011
Impact of ecological factors on the stability of microbial associations in sourdough fermentationStephanie A Vogelmann, Christian HertelInternational Journal of Food Microbiology|July 16, 2008
Antibiotic resistance of coagulase-negative staphylococci associated with food and used in starter culturesMarion Resch, Verena Nagel, Christian HertelInternational Journal of Food Microbiology|February 22, 2011
Binding to extracellular matrix proteins and formation of biogenic amines by food-associated coagulase-negative staphylococciMarion Seitter, Bettina Geng, Christian HertelApplied and Environmental Microbiology|December 3, 2004
Characterization of Lactobacillus coryniformis DSM 20001T surface protein Cpf mediating coaggregation with and aggregation among pathogensMartina Schachtsiek, Walter P Hammes, Christian HertelSystematic and Applied Microbiology|February 14, 2003
Construction of a marker rescue system in Bacillus subtilis for detection of horizontal gene transfer in foodMitra Kharazmi, Walter P Hammes, Christian HertelInternational Journal of Systematic and Evolutionary Microbiology|October 25, 2011
Cryptococcus thermophilus sp. nov., isolated from cassava sourdoughStephanie A Vogelmann, Sandra Chaves, Christian HertelApplied and Environmental Microbiology|December 9, 2003
Identification and population dynamics of yeasts in sourdough fermentation processes by PCR-denaturing gradient gel electrophoresisChristiane B Meroth, Walter P Hammes, Christian HertelPageof 5