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Systematic and Applied Microbiology|July 3, 1999
Transformation of Escherichia coli in foodstuffsF Bauer, C Hertel, W P HammesSystematic and Applied Microbiology|December 20, 1999
Molecular characterisation of the dnaK operon of Lactobacillus sakei LTH681G Schmidt, C Hertel, W P HammesInternational Journal of Systematic and Evolutionary Microbiology|January 13, 2001
Gluconacetobacter entanii sp. nov., isolated from submerged high-acid industrial vinegar fermentationsG Schüller, C Hertel, W P HammesJournal of Food Protection|August 26, 1998
Application of lysostaphin-producing lactobacilli to control staphylococcal food poisoning in meat productsC Cavadini, C Hertel, W P HammesFEMS Microbiology Letters|November 5, 1997
Evidence for natural transformation of Bacillus subtilis in foodstuffsM Bräutigam, C Hertel, W P HammesInternational Journal of Systematic Bacteriology|September 12, 1998
Description of Acetobacter oboediens sp. nov. and Acetobacter pomorum sp. nov., two new species isolated from industrial vinegar fermentationsS J Sokollek, C Hertel, W P HammesInternational Journal of Food Microbiology|June 22, 1999
Resistance of Escherichia coli and Salmonella against nisin and curvacin AM G Gänzle, C Hertel, W P HammesJournal of Food Protection|October 21, 1999
A 23S rDNA-targeted polymerase chain reaction-based system for detection of Staphylococcus aureus in meat starter cultures and dairy productsJ A Straub, C Hertel, W P HammesMicrobial Ecology|April 22, 2003
Increased complexity of the species composition of lactic acid bacteria in human feces revealed by alternative incubation conditionF Dal Bello, J Walter, W P Hammes, et al.Pageof 13