World's Best Scientists 2026 revealed!

D-Index & Metrics

Microbiology

D-Index
42
Citations
6732
World Ranking
5361
National Ranking
375

Best Publications

  • Characterization of lactobacilli towards their use as probiotic adjuncts in poultry.

    M.A. Ehrmann;P. Kurzak;J. Bauer;R.F. Vogel

  • In situ production of exopolysaccharides during Sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria.

    Markus Tieking;Maher Korakli;Matthias A. Ehrmann;Michael G. Gänzle

  • The microbial diversity of water kefir

    Anna Gulitz;Jasmin Stadie;Mareike Wenning;Matthias A. Ehrmann

  • High-pressure-mediated survival of Clostridium botulinum and Bacillus amyloliquefaciens endospores at high temperature.

    Dirk Margosch;Matthias A. Ehrmann;Roman Buckow;Volker Heinz

  • Phenotypic and genotypic analyses of lactic acid bacteria in local fermented food, breast milk and faeces of mothers and their babies

    Rima Albesharat;Matthias A. Ehrmann;Maher Korakli;Sabah Yazaji

  • Identification of lactobacilli from sourdough and description of Lactobacillus-pontis sp-nov.

    Rudi F. Vogel;Georg BöCKER;Peter Stolz;Matthias Ehrmann

  • Comparison of pressure and heat resistance of Clostridium botulinum and other endospores in mashed carrots.

    Dirk Margosch;Matthias A. Ehrmann;Michael G. Gänzle;Rudi F. Vogel

  • Pressure Inactivation of Bacillus Endospores

    Dirk Margosch;Michael G. Gänzle;Matthias A. Ehrmann;Rudi F. Vogel

  • Metabolic activity and symbiotic interactions of lactic acid bacteria and yeasts isolated from water kefir.

    Jasmin Stadie;Anna Gulitz;Matthias A. Ehrmann;Rudi F. Vogel

  • Molecular and functional characterization of a levansucrase from the sourdough isolate Lactobacillus sanfranciscensis TMW 1.392.

    Markus Tieking;Matthias A. Ehrmann;Rudi F. Vogel;Michael G. Gänzle

  • Molecular analysis of sourdough reveals Lactobacillus mindensis sp. nov.

    Matthias A. Ehrmann;Martin R. A. Müller;Rudi F. Vogel

  • Non-dairy lactic fermentations: the cereal world*

    Unknown

  • Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs.

    Rudi F Vogel;Melanie Pavlovic;Matthias A Ehrmann;Arnim Wiezer

  • Characterization of the bacterial flora of Sudanese sorghum flour and sorghum sourdough

    S.H. Hamad;M.C. Dieng;M.A. Ehrmann;R.F. Vogel

  • Molecular taxonomy and genetics of sourdough lactic acid bacteria

    Matthias A. Ehrmann;Rudi F. Vogel

  • Reverse dot blot hybridization: A useful method for the direct identification of lactic acid bacteria in fermented food

    M. Ehrmann;W. Ludwig;K.H. Schleifer

  • Monitoring the growth of Lactobacillus species during a rye flour fermentation

    Martin R.A. Müller;Georg Wolfrum;Peter Stolz;Matthias A. Ehrmann

  • Comparative phylobiomic analysis of the bacterial community of water kefir by 16S rRNA gene amplicon sequencing and ARDRA analysis.

    A. Gulitz;J. Stadie;M.A. Ehrmann;W. Ludwig

  • Identification of Bacteriocin-Encoding Genes in Lactobacilli by Polymerase Chain Reaction (PCR)

    Alexandra Remiger;Matthias A. Ehrmann;Rudi F. Vogel

  • Lactobacillus amylolyticus sp. nov., isolated from beer malt and beer wort.

    Ingrid Bohak;Werner Back;Lothar Richter;Matthias Ehrmann

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