2024

Publikationen des Jahres 2024

Bickel Haase T, Huseini Babat R, Zorn H, Gola S, Schweiggert-Weisz U (2024) Enzyme-assisted hydrolysis of Theobroma cacao L. pulp. J Agric Food Res; accepted

Fingerhut MA, Lauber C, Broel N, Ghezellou P, Karrer D, Henrich L, Spengler B, Langfelder K, Stressler T, Zorn H, Gand M (2024) Heterologous expression and characterization of a GDS(L)-like hydrolase from Pleurotus sapidus, which is highly stable at alkaline conditions and contains an unusual SGNH motif in the active site. AMB Express 14:98; https://doi.org/10.1186/s13568-024-01752-x

Seidel L, Runkel K, Albuquerque W, Happel K, Ghezellou P, Spengler B, Zorn H, Gand M, Freund M, Will F, Schweiggert R (2024) Investigations into the protein stabilization of musts and wines by aspergillopepsin under different enzymatic and thermal treatments. ACS Food Sci Technol; accepted

Schäfer L, Grundmann SM, Rühl M, Zorn H, Seel W, Simon M-C, Schuchardt S, Most E, Ringseis R, Eder K (2024) Effects of a biotechnologically produced Pleurotus sapidus-mycelium on gut microbiome, liver transcriptome and plasma metabolome of broilers. Poultry Sci; 103:103975; https://doi.org/10.1016/j.psj.2024.103975

Kanter J-P, Milke L, Metz JK, Biabani A, Schlüter H, Gand M, Ley JP, Zorn H (2024) Novel catechol O-methyltransferases from Lentinula edodes catalyse the generation of taste-active flavonoids. J Agric Food Chem; 72:11002–11012

Babkina V, Hajduk Y, Kurtash Y, Zorn H, Zhuk T (2024) Reduction of anthranilic acid to 2-aminobenzaldehyde by the white-rot fungus Bjerkandera adusta. J Biotechnol 387:44–48

Brescia FF, Passinger J, Wende RC, Schreiner PR, Zorn H, Fraatz MA (2024) Determining ultra-low organic molecular odor thresholds in air helps identify the most potent fungal aroma compound. J Agric Food Chem; https://doi.org/10.1021/acs.jafc.3c08438

Bickel Haase T, Klis V, Hammer AK, Pinto Lopez C, Verheyen C, Naumann-Gola S, Zorn H (2024) Fermentation of cocoa pod husks with Pleurotus salmoneo-stramineus for food applications. Food Sci Nutr https://doi.org/10.1002/fsn3.3937

Brescia FF, Korf L, Essen L-O, Zorn H, Rühl M (2024) A novel O- and S-methyltransferase from Pleurotus sapidus is involved in flavor formation. J Agric Food Chem; https://doi.org/10.1021/acs.jafc.3c08849