Research
Publications

Publications of the Institute of Food Chemistry

Basidionet

  • , Gui, Yang; Zhu, Guo-S.; Callac, Philippe; Hyde, Kevin-D.; Parra, Luis-A.; Chen, Jie; Yang, Tong-J.; Huang, Wan-B.; Gong, Guang-L.; Liu, Zuo-Y. (2015): Agaricussection Arvenses: three new species in highland subtropical Southwest China, Fungal Biology (2015), 119(2-3), 79-94.
  • ,Kleofas, Vanessa; Popa, Flavius; Fraatz, Marco A.; Ruehl, Martin; Kost, Gerhard; Zorn, Holger, (2015): Aroma profile of the anise-like odour mushroom Cortinarius odorifer, Flavour and Fragrance Journal (2015), 30(5), 381-386
  • ,Menezes, Riya C.; Kai, Marco; Krause, Katrin; Matthaeus, Christian; Svatos, Ales; Popp, Juergen; Kothe, Erika (2015): Monitoring metabolites from Schizophyllum communeinteracting with Hypholoma fascicularecombining LESA-HR mass spectrometry and Raman microscopy, Analytical and Bioanalytical Chemistry (2015), 407(8), 2273-2282
  • A. Nieter, P. Haase-Aschoff, S. Kelle, D. Linke, U. Krings, L. Popper, R. G. Berger (2015): A chlorogenic acid esterase from Ustilago maydis with a unique substrate specificityAppl. Environm. Microbiol. 2015, 81(5), 1679-1688
  • Babot, Esteban D.; del Rio, Jose C.; Canellas, Marina; Sancho, Ferran; Lucas, Fatima; Guallar, Victor; Kalum, Lisbeth; Lund, Henrik; Grobe, Glenn; Scheibner, Katrin; Ullrich, Rene; Hofrichter, Martin; Martinez, Angel T.; Gutierrez, Ana (2015): Steroid hydroxylation by basidiomycete peroxygenases: a combined experimental and computational study, Applied and Environmental Microbiology (2015), 81(12), 4130-4142.
  • Bauer, Robert; Garnica, Sigisfredo; Oberwinkler, Franz; Riess, Kai; Weiss, Michael; Begerow, Dominik, (2015): Entorrhizomycota: a new fungal phylum reveals new perspectives on the evolution of fungi, PLoS One (2015), 10(7), e0128183/1-e0128183/19.
  • Caspar, Jan; Spiteller, Peter (2015): A Free Cyanohydrin as Arms and Armour of Marasmius oreades, ChemBioChem (2015), 16(4), 570-573.
  • Eastwood,Dan,Green,J.,Grogan,H.,Burton,K.& Cullen,D. (2015): Viral Agents Causing Brown Cap Mushroom Disease of Agaricus bisporus, Applied and Environmental Microbiology(2015), 81(20), 7125-7134
  • Hahn, Veronika; Mikolasch, Annett; Kuhlisch, Cornelius; Schauer, Frieder (2015): Laccase-mediated multi-step homo-and heteromolecular reactions of ortho-dihydroxylated aromatic compounds and mono-or diaminated substances resulting in C-C, C-O and C-N bonds, Journal of Molecular Catalysis B: Enzymatic (2015), 122, 56-63
  • Kalb, Daniel; Lackner, Gerald; Rappe, Marcus; Hoffmeister, Dirk (2015): Activity of α-Aminoadipate Reductase Depends on the N-Terminally Extending Domain, ChemBioChem (2015), 16(10), 1426-1430.
  • Kiebist, Jan; Holla, Wolfgang; Heidrich, Johannes; Poraj-Kobielska, Marzena; Sandvoss, Martin; Simonis, Reiner; Groebe, Glenn; Atzrodt, Jens; Hofrichter, Martin; Scheibner, Katrin (2015): One-pot synthesis of human metabolites of SAR548304 by fungal peroxygenases, Bioorganic & Medicinal Chemistry (2015), 23(15), 4324-4332
  • Kuees, Ursula (2015): Fungal enzymes for environmental management, Current Opinion in Biotechnology (2015), 33, 268-278.
  • Otto, Alexander; Porzel, Andrea (2015): A study on the biosynthesis of hygrophorone B12 in the mushroom Hygrophorus abieticolareveals an unexpected labelling pattern in the cyclopentenone moiety, Phytochemistry(2015), 118, 174-180.
  • Panzer, Katrin; Yilmaz, Pelin; Weiss, Michael; Reich, Lothar; Richter, Michael; Wiese, Jutta; Schmaljohann, Rolf; Labes, Antje; Imhoff, Johannes F.et al. (2015): Identification of habitat-specific biomes of aquatic fungal communities using a comprehensive nearly full-length 18S rRNA dataset enriched with contextual data, PLoS One (2015), 10(7), e0134377/1-e0134377/20
  • Sakamoto, Yuichi; Nakade, Keiko; Yoshida, Kentaro; Natsume, Satoshi; Miyazaki, Kazuhiro; Sato, Shiho; van Peer, Arend F.; Konno (2015): Grouping of multicopper oxidases in Lentinula edodesby sequence similarities and expression patterns, Naotake, AMB Express (2015), 5(1), 1-14.
  • Steudler, Susanne; Bley, Thomas, (2015): Biomass estimation during macro-scale solid-state fermentation of basidiomycetes using established and novel approaches, Bioprocess and Biosystems Engineering (2015), 38(7), 1313-1323.
  • Surup, Frank; Thongbai, Benjarong; Kuhnert, Eric; Sudarman, Enge; Hyde, Kevin D.; Stadler, Marc (2015): Deconins A-E: Cuparenic and Mevalonic or Propionic Acid Conjugates from the Basidiomycete Deconicasp. 471, Journal of Natural Products (2015), 78(4), 934-938
  • Weidmann, Verena; Kliewer, Serge; Sick, Marko; Bycinskij, Sergej; Kleczka, Margarethe; Rehbein, Julia; Griesbeck, Axel G.; Zorn, Holger; Maison, Wolfgang (2015): Studies towards the synthetic applicability of biocatalytic allylic oxidations with the lyophilisate of Pleurotus sapidus, Journal of Molecular Catalysis B: Enzymatic (2015), 121, 15-21.
  • A.B. Omarini, I. Plagemann, S. Schimanski, U. Krings, R.G. Berger (2014): Crosses between monokaryons of Pleurotus sapidus or Pleurotus florida show an improved biotransformation of (+)-valencene to (+)-nootkatoneBiores. Technol. 2014, 171, 113-119
  • Avin, Farhat Ahmadi; Bhassu, Subha; Tan, Yee Shin; Shahbazi, Pedram; Vikineswary, Sabaratnam, (2014): Molecular divergence and species delimitation of the cultivated oyster mushrooms: integration of IGS1 and ITS, Scientific World Journal (2014), 793414/1-793414/11
  • Carabajal, Maira; Kellner, Harald; Levin, Laura; Jehmlich, Nico; Hofrichter, Martin; Ullrich, Rene: (2013): The secretome of Trametes versicolor grown on tomato juice medium and purification of the secreted oxidoreductases including a versatile peroxidase, Journal of Biotechnology (2013), 168(1), 15-23
  • Castanera, Raul; Omarini, Alejandra; Santoyo, Francisco; Perez, Gumer; Pisabarro, Antonio G.; Ramirez, Lucia (2013): Non-additive transcriptional profiles underlie dikaryotic superiority in Pleurotus ostreatus laccase activity, PLoS One (2013), 8(9), e73282
  • Garnica, Sigisfredo; Riess, Kai; Bauer, Robert; Oberwinkler, Franz; Weiss, Michael (2013): Phylogenetic diversity and structure of sebacinoid fungi associated with plant communities along an altitudinal gradient, FEMS Microbiology Ecology (2013), 83(2), 265-278
  • Jaeger, Robert J. R.; Lamshoeft, Marc; Gottfried, Sebastian; Spiteller, Michael; Spiteller, Peter (2013): HR-MALDI-MS Imaging Assisted Screening of β-Carboline Alkaloids Discovered from Mycena metata, Journal of Natural Products (2013), 76(2), 127-134
  • Neagoe, A.; Iordache, Virgil; Kothe, Erika (2013): Upscaling the biogeochemical role of Arbuscular mycorrhizai fungi in metal mobility, Soil Biology (2013), 32(Fungi as Bioremediators), 285-311
  • P. Jonczyk, M. Takenberg, S. Hartwig, S. Beutel, R. G. Berger, Th. Scheper (2013): Cultivation of Shear Stress Sensitive Microorganisms in Disposable Bag Reactor SystemsJ. Biotechnol. 2013, 167, 370-376
  • Ruehl, Martin; Majcherczyk, Andrzej; Kuees, Ursula (2013): Lcc1 and Lcc5 are the main laccases secreted in liquid cultures of Coprinopsis cinerea strains, Antonie van Leeuwenhoek (2013), 103(5), 1029-1039
  • Schlueter, Rabea; Lippmann, Ramona; Hammer, Elke; Gesell Salazar, Manuela; Schauer, Frieder (2013): Novel insights into the fungal oxidation of monoaromatic and biarylic environmental pollutants by characterization of two new ring cleavage enzymes, Applied Microbiology and Biotechnology (2013), 97(11), 5043-5053
  • Stadler, Marc; Kuhnert, Eric; Persoh, Derek; Fournier, Jacques (2013): The Xylariaceae as model example for a unified nomenclature following the "One Fungus-One Name" (1F1N) concept, Mycology (2013), 4(1), 5-21
  • Szweda, Renata T.; Schmidt, Katharina; Zorn, Holger: (2013): Bleaching of colored whey and milk by a multiple-enzyme system, European Food Research and Technology (2013), 237(3), 377-384
  • Wu, Lin; van Peer, Arend; Song, Wenhua; Wang, Hong; Chen, Mingjie; Tan, Qi; Song, Chunyan; Zhang, Meiyan; Bao, Dapeng: (2013): Cloning of the Lentinula edodes B mating-type locus and identification of the genetic structure controlling B mating, Gene (2013), 531(2), 270-278
  • Froehlich-Nowoisky, J.; Burrows, S. M.; Xie, Z.; Engling, G.; Solomon, P. A.; Fraser, M. P.; Mayol-Bracero, O. L.; Artaxo, P.; Begerow, D.; Conrad, R.; et al (2012): Biogeography in the air: fungal diversity over land and oceans, Biogeosciences (2012), 9(3), 1125-1136
  • Lackner, Gerald; Misiek, Mathias; Braesel, Jana; Hoffmeister, Dirk (2012): Genome mining reveals the evolutionary origin and biosynthetic potential of basidiomycete polyketide synthases, Fungal Genetics and Biology (2012), 49(12), 996-1003
  • Ruehl, Martin; Le Coq, Dominique; Aymerich, Stephane; Sauer, Uwe (2012): 13C-flux analysis reveals NADPH-balancing transhydrogenation cycles in stationary phase of nitrogen-starving Bacillus subtilis, Journal of Biological Chemistry (2012), 287(33), 27959-27970
  • Groebe, Glenn; Ullrich, Rene; Pecyna, Marek J.; Kapturska, Danuta; Friedrich, Stephanie; Hofrichter, Martin; Scheibner, Katrin (2011): High-yield production of aromatic peroxygenase by the agaric fungus Marasmius rotula, AMB Express (2011), 1(1), 31, 11 pp.
  • Froemmel, S.; Boehmer, U.; Bley, T.; Mueller, M.; Frankenfeld, K.; Miethe, P. (2010): Solid-state fermentation of lignocellulose residues using white rot fungi in a bioreactor with modular design, Chemie Ingenieur Technik (2010), 82(8), 1191-1196.
  • Douanla-Meli, Clovis; Langer, Ewald (2008): Phylogenetic relationship of Marasmius mbalmayoensis sp. nov. to the tropical African Marasmius bekolacongoli complex based on nuc-LSU rDNA sequences, Mycologia (2008), 100(3), 445-454

Journale

  • E. Rottmann, K. Volkmann; J. Fohrer, U. Krings, R. G. Berger (2021): Phenylacrylic acids addition to potato and sweet potato showed no impact on acrylamide concentration via oxa-Michael-addition during fryingCurrent Research in Food Science 2021, 4, 262–269, doi.org/10.1016/j.crfs.2021.04.005
  • E. Rottmann; K. F. Hauke; U. Krings; R.G. Berger (2021): Enzymatic acrylamide mitigation in French fries – An industrial-scale case study. Food Control 123, 107739.
  • F. Ersoy, R. G. Berger (2021): Blei zu Gold? Nebenströme der Lebensmittelindustrie zu Wertstoffen.Lebensmittelchemie 2021, 75, 42-45
  • M. Zschätzsch, S. Steudler, O. Reinhardt, P. Bergmann, F. Ersoy, S. Stange, A. Wagenführ, Th. Walther, R. G. Berger, A. Werner (2021): Production of natural colorants by liquid fermentation with Chlorociboria aeruginascens and Laetiporus sulphureus and prospective applicationsEngineering in Life Sciences, 2021, doi: 10.1002/elsc.202000079.
  • N.-K. Krahe, R. G. Berger, L. Kahlert, F. Ersoy (2021): Co-Oxidative Transformation of Piperine to Piperonal and 3,4-Methylenedioxycinnamaldehyde by a Lipoxygenase from Pleurotus sapidusChemBioChem 2021, doi.org/10.1002/cbic.202100183
  • N.-K. Krahe; R.G. Berger; M. Witt; H. Zorn; A.B. Omarini; F. Ersoy (2021): Monokaryotic Pleurotus sapidus Strains with Intraspecific Variability of an Alkene Cleaving DyP-Type Peroxidase Activity as a Result of Gene Mutation and Differential Gene Expression. Int J Mol Sci 22(3):1363.
  • T. Günther, L. Schoppe, F. Ersoy, R. G. Berger (2021): Alternative Routes for the Production of Natural 4-Vinylguaiacol from Sugar Beet Fiber Using Basidiomycetous Enzymes.Catalysts 2021, 11, 631. doi.org/10.3390/catal11050631
  • F. Bürger, A. Omarini, N.K. Krahe, M.A. Fraatz, R.G. Berger, H. Zorn (2020): Herstellung natürlicher Aromastoffe durch monokaryotische Stämme von Pleurotus sapidus unter Nutzung von Nebenströmen der Citrus‐verarbeitenden Industrie, Lebensmittelchemie, 73 S1, 121
  • M. Grosse, Sh Wu, U. Krings, and R. G. Berger (2020): Formation of Decatrienones with a Pineapple-like Aroma from 1-13C-Acetate by Cell Cultures of the Birch Polypore, Fomitopsis betulina, J. Agric. Food Chem. 68(6), 1678–1683
  • M. Siebert, T. Detering, R.G. Berger (2020): Verwendung einer immobilisierten p‐Cumarsäuresterase zur Chlorogensäurenminderung in aufgebrühtem Kaffee, Lebensmittelchemie 2020, 73 S1, 111
  • N. Mussmann, S. Wieland, I. Prueser, M. van Lier, C. Degering, R. G. Berger, Rottmann, E. (2020): Detergents laccase-containing with improved purification performance, Ger. Offen. (2020), DE 102018210570 A1 20200102.
  • N. Mussmann, S. Wieland, I. Prueser, M. van Lier, C. Degering, R. G. Berger, Rottmann, E.: (2020): Laccase-containing detergent having improved cleaning power, PCT Int. Appl. (2020), WO 2020002187 A1 20200102.
  • N.-K. Krahe, A. B. Omarini, H. Zorn, R. G. Berger (2020): Alkene cleavage activity of Pleurotus sapidus to obtain natural flavors, Chem. Ing. Tech. (2020), 92(9), 1338-1339
  • N.-K. Krahe, R. G. Berger, F. Ersoy (2020): A DyP-Type Peroxidase of Pleurotus sapidus with Alkene Cleaving Activity, Molecules 25(7), 1536
  • N.-K. Krahe; R.G. Berger; F. Ersoy (2020): A DyP-Type Peroxidase of Pleurotus sapidus with Alkene Cleaving Activity. Molecules 25(7):1536.
  • N.‐K. Krahe, A. Nieter, R. G. Berger (2020): Alkenspaltende Aktivität von Pleurotus sapidus zur Gewinnung von natürlichen Aromastoffen, Lebensmittelchemie 2020, 73 S1, 126
  • S. Khalighi, R. G. Berger, F. Ersoy (2020): Cross-Linking of Wheat Bran Arabinoxylan by Fungal Laccases Yields Firm Gels, Processes 8(1), 36
  • S. Khalighi, R. G. Berger, F. Ersoy (2020): Cross-linking of fibrex gel by fungal laccase: gel rheological and structural characteristics, Processes 8(1), 16
  • S. Kroll, D. Iliew, M Große, R. G. Berger, A. Siebert-Raths (2020): Thermoplastic biocomposites based on agro waste materials: Wheat straw fibres and their effect on reinforcement, filling and odour formation, Bio-fibre Magazine, 5-6/2020
  • T. Detering, R. G. Berger (2020): Formation of 2,6-DMBQ in anthocyanin-rich foods, Food Sci. & technol. LWT 2020
  • T. Detering; K. Mundry; R.G. Berger (2020): Generation of 4-vinylguaiacol through a novel high-affinity ferulic acid decarboxylase to obtain smoke flavours without carcinogenic contaminants. PLoS ONE 15(12): e0244290
  • D. Linke, A. B. Omarini, M. Takenberg, S. Kelle, R. G. Berger (2019): Long-term monokaryotic cultures of Pleurotus ostreatus var. florida produce high and stable laccase activity capable to degrade ß-carotene Appl. Biochem. Biotechnol., 187(3), 894-912
  • M. Grosse, E. Strauss, U. Krings, R. G. Berger (2019): Response of the sesquiterpene synthesis in submerged cultures of the Basidiomycete Tyromyces floriformis to the medium composition, Mycologia 111(6), 885-894
  • M. Grosse, T. Pendzialek, J. Fohrer, R. G. Berger, U. Krings (2019): (5E/Z,7E,9)-Decatrien-2-ones, Pineapple-like Flavors from Fomitopsis betulina—Structure Elucidation and Sensorial Properties, J Agric. Food Chem.
  • M. Palanisamy, S. Toepfl, R. G., Berger, C. Hertel (2019): Physico-chemical and nutritional properties of meat analogues based on Spirulina/lupin protein mixtures, Eur. Food Res. Technol., 245(9), 1889-1898
  • M. Rafehi, F. Faltraco, J. Matthaei, T. Prukop, O. Jensen, A. Grytzmann, F. G. Blome, R. G. Berger, U. Krings, S. V. Vormfelde, M. V. Tzvetkov, J. Brockmöller (2019): Highly variable pharmacokinetics of tyramine in humans and polymorphisms in OCT1, CYP2D6, and MAO-A, Frontiers in Pharmacology
  • M. Siebert, R. G. Berger, F. Pfeiffer (2019): Hydrolysis of chlorogenic acid in apple juice using a p-coumaryl esterase of Rhizoctonia solani, J. Sci. Food Agric., 99(14), 6644-6648
  • M. Siebert, T. Detering, R. G. Berger (2019): An immobilized fungal chlorogenase rapidly degrades chlorogenic acid in a coffee beverage without altering its sensory properties, LWT- Food Science and Technology, 115, 108426
  • C. J. Behrens, N.-K. Krahe, D. Linke, R. G. Berger (2018): BadGluc, a β-Glucosidase from Bjerkandera adusta with anthocyanase propertiesBioproc. Biosys. Engin. doi.org/10.1007/s00449-018-1966-4
  • D. Linke, A. B. Omarini, M. Takenberg, S. Kelle, R. G. Berger (2018): Long-term monokaryotic cultures of Pleurotus ostreatus var. florida produce high and stable laccase activity capable to degrade ß-caroteneAppl. Biochem. Biotechnol., doi.org/10.1007/s12010-018-2860-x
  • D. Sandner, U. Krings, R. G. Berger (2018): Volatiles from Cinnamomum cassia budsZeitschrift für Naturforschung. C, Journal of biosciences, 73 (1 - 2), 67 - 75
  • J. Kolwek, C. Behrens, D. Linke, U. Krings, R. G. Berger (2018): Cell-free one-pot conversion of (+)-valencene to (+)-nootkatone by a unique dye-decolorizing peroxidase combined with a laccase from Funalia trogiiJ. Ind. Microbiol. Biotechnol. 45, 89-101
  • K. Schulz, L. Giesler, D. Linke, R. G. Berger (2018): A prolyl endopeptidase from Flammulina velutipes for the possible degradation of celiac disease provoking toxic peptides in cereal proteinsProc. Biochem. DOI:10.1016/j.procbio.2018.07.019
  • K. Schulz; A. Nieter; A.-K. Scheu; J. L. Copa-Patiño; L. Popper; R. G. Berger (2018): A type D ferulic acid esterase from Streptomyces werraensis affects the volume of wheat dough pastriesApplied Microbiology and Biotechnology, 102 (3), 1269 - 1279
  • M. Palanisamy, K. Franke, R. G. Berger, V. Heinz, S. Toepfl (2018): High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties, J. Sci. Food Agric, 99(5), 2175-2185
  • M. Palanisamy, S. Töpfl, K. Aganovic, R. G. Berger (2018): Influence of iota carrageenan addition on the properties of soya protein meat analogues.LWT - Food Sci Technol 87, 546-552
  • M. Siebert, R. G. Berger, A. Nieter (2018): Enzymatic mitigation of 5-O-chlorogenic acid for an improved digestibility of coffeeFood Chemistry, 258, 124-128
  • R. Bel-Rhlid, R. G. Berger, I. Blank (2018): Bio-Mediated Generation of Food Flavors – Towards Sustainable Flavor Production Inspired by NatureTrends Food Sci. Technol. 2018, 78, 134-143
  • Th. Detering, D. Linke, S. Gounel, N. Mano, R. G. Berger (2018): Laccase-catalysed cleavage of malvidin-3-O-galactoside to 2,6-dimethoxy-1,4-benzoquinone and a coumarin galactosideMycological Progress, 17, 681 -690
  • Behrens, Christoph J.; Linke, Diana; Allister, Aldrige B.; Zelena, Katerina; Berger, Ralf G. (2017): Variants of PpuLcc, a multi-dye decolorizing laccase from Pleurotus pulmonarius expressed in Pichia pastorisProtein Expression and Purification, 137, 34-42
  • Linke, Diana; Riemer, Stephanie J. L.; Schimanski, Silke; Nieter, Annabel; Krings, Ulrich; Berger, Ralf G. (2017): Cold generation of smoke flavour by the first phenolic acid decarboxylase from a filamentous ascomycete - Isaria farinosaFungal Bio. doi.org/10.1016/j.funbio.2017.05.006
  • M. Nakos, I. Pepelanova, S. Beutel, U. Krings, R. G. Berger, T. Scheper (2017): Isolation and analysis of vitamin B12 from plant samplesFood Chem., 216, 301-308
  • Nieter, Annabel; Kelle, Sebastian; Linke, Diana; Berger, Ralf G. (2017): A p-coumaroyl esterase from Rhizoctonia solani with a pronounced chlorogenic acid esterase activityNew Biotechnology, 37(Part_B), 153-161
  • A. Mokoonlall, M. Hippich, M. Struch, R. G. Berger, J. Weiss, J. Hinrichs (2016): Antioxidant activity of milk suppresses laccase induced radicals and the subsequent modification of acidified milk protein gels International Dairy Journal (2016), Ahead of Print.International Dairy Journal, Ahead of Print
  • A. Nieter, S. Kelle, M. Takenberg, D. Linke, M. Bunzel, L. Popper, R. G. Berger (2016): Heterologous production and characterization of a chlorogenic acid esterase from Ustilago maydis with a potential use in baking Food Chemistry, 209, 1-9
  • A. Nieter; S. Kelle; D. Linke; Ralf G. Berger (2016): Feruloyl esterases from Schizophyllum commune to treat food industry side-streamsBiores. Technol., 220, 38-46
  • C. Behrens, K. Zelena, R. G. Berger (2016): Comparative cold shock expression and characterization of fungal dye decolorizing peroxidasesAppl. Biochem. Biotechnol., 179(8), 1404-1417
  • L. Harth, U. Krah, D. Linke, A. Dunkel, T. Hofmann, R. G. Berger (2016): Salt Taste Enhancing L-Arginyl-Dipeptides from Casein and Lysozyme Released by Peptidases of BasidiomycotaJ. Agric. Food Chem., DOI: 10.1021/acs.jafc.6b02716
  • M. Struch, N.-K. Krahe, D. Linke, A., Mokoonlall, J. Hinrichs, R. G. Berger (2016): Dose dependent effects of a milk ion tolerant laccase on yoghurt gel structureLWT - Food Science and Technology
    DOI: 10.1016/j.lwt.2015.10.004
  • R.-H. Leonhardt, U. Krings, R. G. Berger, D. Linke (2016): Heterologous production of the stain solving peptidase PPP1 from Pleurotus pulmonarius Bioprocess and Biosystems Engineering Bioprocess and Biosystems Engineering, Ahead of Print
  • A. Mokoonlall, J. Pfannstiel, M. Struch, R. G. Berger, Jörg Hinrichs (2015): Structure modification of stirred fermented milk gel due to laccase-catalysed protein crosslinking in a post-processing stepInnovative Food Science & Emerging Technologies , 33, 563-570.
  • A. Nieter, P. Haase-Aschoff, S. Kelle, D. Linke, U. Krings, L. Popper, R. G. Berger (2015): A chlorogenic acid esterase from Ustilago maydis with a unique substrate specificityAppl. Environm. Microbiol. 2015, 81(5), 1679-1688
  • D. Linke (2015): Enzymatic prevention of health risks in foodCurr. Opin. Food Sci. 2015, 1, 21–27
  • D. Linke, R. Leonhardt, N. Eisele, L. M. Petersen, S. Riemer, M. Nimtz, R. G. Berger (2015): Carotene-degrading activities from Bjerkandera adusta possess an application in detergent industriesBioprocesses and Biosystem Engineering, 38: 1191-1199
  • I. Lanfermann, D. Linke, M. Nimtz, R. G. Berger (2015): Manganese peroxidases from Ganoderma applanatum degrade β-carotene under alkaline conditionsAppl. Biochem. Biotechnol.
    DOI: DOI 10.1007/s12010-015-1548-8
  • M. Struch, D. Linke, A. Mokoonlall, J. Hinrichs, R. G. Berger (2015): Laccase catalyzed crosslinking of skimmed milk yoghurt enhanced by food-grade mediatorsIntl.J. Dairy Sci. 2015, doi:10.1016/j.idairyj.2015.04.002
  • R. G. Berger (2015): Biotechnology as a source of natural volatile flavoursCurr. Opin. Food Sci. 2015, 1, 38-43
  • R.-H. Leonhardt, R. G. Berger (2015): NootkatoneEd. J. Schrader, Adv Biochem Eng Biotechnol 2015, 148: 391 – 404
    DOI: 10.1007/10_2014_279
  • S. Kelle, Annabel Nieter, Ulrich Krings, Katerina Zelena, Diana Linke, Ralf G. Berger (2015): Heterologous production of a feruloyl esterase from Pleurotus sapidus synthesizing feruloyl-saccharide estersBiotechnol Appl. Biochem. , Ahead of Print
  • U. Krings, V. Esparan, R. G. Berger (2015): The taste enhancer divanillin: a review on sources and enzymatic generationFlav. Fragr. J. 2015, DOI 10.1002/ffj.3251
  • V. Esparan, R. G. Berger, U. Krings (2015): Laccase catalyzed generation of lignans in a biphasic systemAdv. Food Sci., 37(4), 169-176
  • V. Esparan, U. Krings, M. Struch, R. G. Berger (2015): A Three-Enzyme-System to Degrade Curcumin to Natural VanillinMolecules 2015, 20, 6640-6653
  • A. Nieter, P. Haase-Aschoff, D. Linke, M. Nimtz, R.G. Berger (2014): A halotolerant type A feruloyl esterase from Pleurotus eryngiiFungal Biol, 118, 348-357
  • A.B. Omarini, I. Plagemann, S. Schimanski, U. Krings, R.G. Berger (2014): Crosses between monokaryons of Pleurotus sapidus or Pleurotus florida show an improved biotransformation of (+)-valencene to (+)-nootkatoneBiores. Technol. 2014, 171, 113-119
  • D. Linke, N. Lehnert, M. Nimtz, R.G. Berger (2014): An alcohol oxidase of Phanerochaete chrysosporium with a distinct glycerol oxidase side-activityEnzyme Microbial Technol, 61-62, 7-12
  • I. Lanfermann, U. Krings, S. Schopp, R.G. Berger (2014): Isotope labelling experiments on the formation pathway of 3-hydroxy-4,5-dimethyl-2(5H)-furanone from L-isoleucine in cultures of Laetiporus sulphureus. Flav. Fragr. J., 29, 233-239
  • I. Plagemann, U. Krings, R.G. Berger (2014): Isolation and characterization of wild-type LOXPsa1 from Pleurotus sapidus. Z. Naturforsch C, 69, 149-154
  • K. Zelena, N. Eisele, R.G. Berger (2014): Escherichia coli as a production host for novel enzymes from Basidiomycota. Biotech. Adv., 32, 1382-1395
  • L. Giesler, D. Linke, R.G. Berger (2014): Factors limiting the enzymatic hydrolysis of wheat gluten. J. Agric. Food Chem., 62, 4762-4768
  • R.-H. Leonhardt, R. G. Berger (2014): NootkatoneAdvances in Biochemical Engineering/Biotechnology 2014, Ed. J. Schrader, DOI 10.1007/10_2014_279
  • R.G. Berger (2014): Biotechnology as a source of natural volatile flavours. Curr. Opin. Food Sci. 2015, 1, 38-43.
  • S. Hartwig, T. Frister, S. Alemdar, Z. Li, U. Krings, R.G. Berger, T. Scheper, S. Beutel (2014): Expression, purification and activity assay of a patchoulol synthase cDNA variant fused to thioredoxin in Escherichia coli. .Protein Expression and Purification, 97, 61-71
  • S. Kelle, K. Zelena, U. Krings, D. Linke, R.G. Berger (2014): Expression of soluble recombinant lipoxygenase from Pleurotus sapidus in Pichia pastorisProtein Express. Purif., 95, 233–239
  • Th. Weber, M. Merkel, I. Prueser, N. Mussmann, T. O'Connell, H. Hellmuth, D. Linke, R.G. Berger (2014): Peroxidases having activity for carotenoids, PCT Int. Appl., WO 2014187719 A1 20141127
  • U. Krings, R. G. Berger (2014): Dynamics of sterols and fatty acids during UV-B treatment of oyster mushroomFood Chemistry 2014, 149, 10–14
  • D. Linke, R. Matthes, M. Nimtz, H. Zorn, M. Bunzel, R. G. Berger (2013): An esterase from the basidiomycetes Pleurotus sapidus hydrolyzes feruloylated saccharidesAppl. Microbiol. Biotechnol. 2013, 97, 7241-7251
  • I. Plagemann, K. Zelena, P. Arendt, P. D. Ringel, U. Krings, R. G. Berger (2013): LOXPsa1, the first recombinant lipoxygenase from a basidiomycete fungusJ Mol. Cat. B: Enzymatic 2013, 87, 99– 104.
  • K. Zelena, M. Takenberg, S. Lunkenbein, S. K. Woche, M. Nimtz, and R. G. Berger (2013): PfaH2 − a novel hydrophobin from the ascomycete Paecilomyces farinosusAppl. Biochem. Biotechnol. 2013, 60,147-154.
  • L. Giesler, D. Linke, S. Rabe, D. Appel, R. G. Berger (2013): Hydrolysis of wheat gluten by combining peptidases of Flammulina velutipes and electrodialysisJ. Agric. Food Chem. 2013, 61, 8641-8649
  • M. Wittig, U. Krings, R. G. Berger (2013): Single-run analysis of vitamin D photoproducts in oyster mushroom (Pleurotus ostreatus) after UV-B treatmentJ. Food Comp. Anal. 2013, 31, 266-274
  • P. Haase-Aschoff, D. Linke, M. Nimtz, R.G. Berger (2013): An enzyme from Auricularia auricula-judae combining both benzoyl and cinnamoyl esterase activityProc. Biochem. 2013, 48, 1872-1878
  • P. Haase-Aschoff, D. Linke, R. G. Berger (2013): Detection of feruloyl- and cinnamoyl esterases from basidiomycetes in the presence of interfering laccaseBiores. Technol. 2013, 130, 231-238
  • P. Jonczyk, M. Takenberg, S. Hartwig, S. Beutel, R. G. Berger, Th. Scheper (2013): Cultivation of Shear Stress Sensitive Microorganisms in Disposable Bag Reactor SystemsJ. Biotechnol. 2013, 167, 370-376
  • R. G. Berger, J. Schrader, W. Schwab, M. Wüst, H. Zorn (2013): Trendbericht LebensmittelchemieNachr. a. d. Chemie 2013, 61, 345-352
  • R.-H. Leonhardt, I. Plagemann, D. Linke, K. Zelena, R. G. Berger (2013): Orthologous lipoxygenases of Pleurotus spp. – A comparison of substrate specificity and sequence homologyJ. Mol Cat. B: Enzym. 2013, 97, 189-195
  • S. Schimanski, U. Krings, R. G. Berger (2013): Rapid analysis of volatiles in fat-containing matrices for monitoring bioprocessesEur. Food Res. Technol. 2013, 237, 739-746
  • G. Schmidt, U. Krings, M. Nimtz, R. G. Berger (2012): A surfactant tolerant laccase of Meripilus giganteus. World J. Microbiol. Biotechnol., 28(4), 1623-1632.
  • I. Plagemann, U. Krings, R. G. Berger, M. R. Marostica Jr (2012): Volatile constituents of Jabuticaba (Myrciaria cauliflora (Vell) O. Berg)J. Ess. Oil Res., 24(1), 45-51.
  • K. Zelena, U. Krings, R. G. Berger (2012): Functional expression of a Valencene Dioxygenase from Pleurotus sapidus in E. coli. Biores. Technol., 108, 231–239.
  • N. Lehnert, U. Krings, D. Sydes, M. Wittig, R. G. Berger (2012): Bioconversion of car-3-ene by a dioxygenase of Pleurotus sapidusJ. Biotechnol., 159, 329-335.
  • P. Berends, S. Rabe, L. Fischer, R. G. Berger, D. Linke (2012): Plant protein hydrolysatesPCT Int. Appl. (2012), WO 2012085114 A1 20120628.
  • R. G. Berger, S. Lunkenbein, A. Ströhle, A. Hahn (2012): Antioxidants in Food – Mere Myth or Magic Medicine?Crit. Rev. Food Sci., 52(2), 162-171.
  • S. Schindler, M. Wittig, K. Zelena, U. Krings, J. Bez, P. Eisner, R. G. Berger (2012): Improvement of the Aroma of Pea (Pisum sativum) Protein Extracts by Lactic Acid FermentationFood Biotechnol., 26, 58–74.
  • A. Grimrath, P. Berends, S. Rabe, R. G. Berger, D. Linke (2011): Koji fermentation based on extracellular peptidases of Flammulina velutipesEur. J. Food Res. Technol. 2011, 232(3), 415-423
  • A. K. Bosse, M. A. Fraatz, R. G. Berger, H. Zorn (2011): Biotransformation lignocellulosehaltiger Substrate zu natürlichen Aromastoffen durch BasidiomycetenLebensmittelchemie 2011, 65, 32-33
  • D. Linke and R. G. Berger (2011): Foaming of proteins: New prospects for enzyme purification processesJ. Biotechnol. 2011, 152(4), 125-131
  • H. Abd El-Baky, D. Linke, M. Nimtz, R. G. Berger (2011): PsoP1, a milk clotting aspartic peptidase from the basidiomycete fungus Piptoporus soloniensisJ. Agric. Food Chem. 2011, 59(18), 10311-10316
  • H. Abd El-Baky, D. Linke, M. Nimtz, W. Metry, O. El-Demerdash, R. G. Berger (2011): The extracellular aspartic peptidase of basidiomycete Wolfiporia cocos is a highly efficient milk clotting enzymeMilchwissenschaft 2011, 66(4), 406-409
  • H. Abd El-Baky, D. Linke, O. El-Demerdash,W. A. Metry, R G. Berger (2011): Submerged cultured basidiomycete fungi secrete peptidases with distinct milk clotting propertiesAdv. Food Sci. 2011, 33, 109 - 115
  • I. Plagemann, K. Zelena, U. Krings, R. G. Berger (2011): Carry-over of Volatile Flavors from the Feed into the Raw Yolk of Hen‘s EggJ. Sci. Food Agric. 2011, 91, 2061–2065
  • I. Schneider, G. Kressel, A. Meyer, U. Krings, R. G. Berger, A. Hahn (2011): Lipid lowering effects of oyster mushroom (Pleurotus ostreatus) in humanJ. Funct. Food 2011, 3, 17-24
  • K. Kunkel, M. A. Fraatz, R. G. Berger, H. Zorn (2011): Biotransformation carotinoidhaltiger Substrate zu natürlichen Aromastoffen mit Hilfe von BasidiomycetenLebensmittelchemie 2011, 65, 32
  • K. Schmidt, M. A. Fraatz, S. J. L. Riemer, R. G. Berger, H. Zorn (2011): Charakterisierung einer neuartigen Oxygenase aus Pleurotus sapidus.Lebensmittelchemie 2011, 65, 32
  • K. Zelena, N. Lehnert, U. Krings, G. Horváth, P. Molnár, E. Turcsi, J. Deli, R. G. Berger (2011): Degrading of carotenoids by the DyP peroxidase MsP2 from Marasmius scorodonius16th Intl. Symp. Carotenoids 17th to 22nd July 2011 Kraków. Acta Biol. Cracoviensia 2011, 53, 60
  • M. Wittig, U. Krings, R. G. Berger (2011): Identifizierung und Anreicherung bioaktiver Sterole in SpeisepilzenLebensmittelchemie 2011, 65,50
  • N. Eisele, D. Linke, K. Bitzer, S. Na’amnieh, M. Nimtz, R. G. Berger (2011): The First Characterized Asparaginase from a Basidiomycete, Flammulina velutipesBiores. Technol., 102, 3316–3321.
  • N. Eisele, D. Linke, M. Nimtz, R. G. Berger (2011): Heterologous expression, refolding and characterization of a salt activated subtilase from Pleurotus ostreatusProcess Biochem. 2011, 46(9), 1840-46
  • N. Lehnert, U. Krings, R. G. Berger (2011): Analysis of Car-3-en-5-hydroperoxideNat. Prod. Comm. 2011, 6(9), 1217-1220
  • R. G. Berger (2011): Essential Oils from Fungi? J. Ess. Oil Res. 2011, Special Issue, 2
  • S. Lunkenbein, M. Takenberg, M. Nimtz, R. G. Berger (2011): Characterization of a hydrophobin of the ascomycete Paecilomyces farinosusJ. Basic Microbiol. 2011, 51(4), 404-414
  • S. Schimanski, M. Rheinheimer, U. Krings, R. G. Berger (2011): Mikrobiologische Erzeugung von Raucharomen bei RaumtemperaturLebensmittelchemie 2011, 65,69
  • S. Schindler, M. Wittig, K. Zelena, U. Krings, J. Bez, P. Eisner, R. G. Berger (2011): Lactic fermentation to improve the aroma of protein isolates of sweet lupin (Lupinus angustifoliusFood Chem. 2011, 128(2), 330-337
  • T. Täffner, M. Schlegelmilch, K. Kleeberg, S. Schindler, D. Genske, U. Krings, R. Stegmann, R. G. Berger, B. Niemeyer (2011): Comparison of Analytic and Sensoric Methods on Evaluation of the Performance according to Odor ReductionChem. Ing. Tech. 2011, 83(6), 840-850
  • U. Krings, A. Grimrath, D. Linke, S. Schindler, R. G. Berger (2011): Volatiles Responsible for the Seasoning-like Flavour of Cell Cultures of Laetiporus sulphureusFlav. Fragr. J. 2011 , 26(3), 174-179
  • D. Linke and R. G. Berger (2010): Foaming of proteins: New prospects for enzyme purification processes, J. Biotechnol. 10.1016/j.jbiotec.2010.07.022.
  • H. Zorn, M. A. Fraatz, S. J. L. Riemer, M. Takenberg, U. Krings, R. G. Berger, S. Marx (2010): Enzymatic synthesis of nootkatone by oxidation of valencenePCT Int. Appl. (2010), WO 2010060898 A1 20100603
  • M. Fraatz, S. Riemer, R. Berger, H. Zorn (2010): Synthese von Nootkaton, Lebensmittelchemie, 64, 86-87.
  • M. Spiller, R. G. Berger, Th. Debener (2010): Genetic dissection of scent metabolic profiles in diploid rose populationsTheor Appl Genet., 120(7), 1461-1471
  • R. T. Szweda, R. G. Berger, H. Zorn (2010): Pilzperoxidasen – effiziente Werkzeuge für die LebensmittelbiotechnologieLebensmittelchemie, 64, 7
  • S. Krügener, U. Krings, H Zorn, R. G. Berger (2010): A dioxygenase of Pleurotus sapidus transforms (+)-valencene regio-specifically to (+)-nootkatone via a stereo-specific allylic hydroperoxidation, Bioresour. Technol., 101, 457–462.
  • S. Schindler, U. Krings, R. G. Berger, V. Orlien (2010): Aroma development in high pressure treated beef and chicken meat compared to raw and heat treatedMeat Sci., 86(2), 317-323
  • U. Krings, R. G. Berger (2010): Terpene bioconversion – How does its future look like? Nat. Prod. Commun. 5(9), 1507-1522.
  • C. Meyer, G. Schmidt, S. Lunkenbein, U. Krings, R. G. Berger, P. Köhler: (2009): Enzymatische Oxidation von Pentosanen mit Laccasen aus SpeisepilzenLebensmittelchemie, 63, 113.
  • Ch. Meyer, G. Schmidt, S. Lunkenbein, U. Krings, R. G. Berger, P. Köhler: (2009): Enzymatische Oxidation von Pentosanen mit Laccasen aus Speisepilzen,Lebensmittelchemie , 63, 142.
  • D. Linke, M. Nimtz, R. G. Berger, H. Zorn (2009): Separation of extracellular esterases from pellet cultures of the basidiomycete Pleurotus sapidus by foam fractionation. JAOCS, 86, 437–444.
  • D. Linke, R. G. Berger (2009): Separation of catalytically active enzymes through foam fractionationIII International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2009) Lisbon (Portugal), Book of Abstracts, 444.
  • G. Schmidt, Ch. Meyer, S. Lunkenbein,U. Krings, P. Köhler, R. G. Berger: (2009): Speisepilze als neue Quelle für Oxidoreduktasen zur Backwarenherstellung Lebensmittelchemie, 63, 156.
  • K. Zelena, B. Hardebusch, B. Hülsdau, R. G. Berger, H. Zorn: (2009): Generation of norisoprenoid flavours from carotenoids by fungal peroxidasesJ. Agric. Food Chem. 57, 9951–9955.
  • K. Zelena, H. Zorn, M. Nimtz, R.G. Berger (2009): Heterologous expression of the MsP2 gene from Marasmius scorodonius.Arch. Microbiol, 191, 397-402.
  • K. Zelena, S. Krügener, S. Lunkenbein, H. Zorn, R. G. Berger (2009): Functional expression of the lipase gene Lip2 of Pleurotus sapidus in Escherichia coli. Biotech. Lett. 31, 395-401
  • M A. Fraatz, S. J. L. Kopp, R. Stöber, R. Kaspera, M. Nimtz, R. G. Berger, H. Zorn: (2009): A novel oxygenase from Pleurotus sapidus transforms valencene to nootkatone, J. Mol. Cat. B 61, 202–207.
  • M. A. Fraatz, R. G. Berger, Holger Zorn (2009): Nootkatone – a Biotechnological Challenge. Appl. Microbiol. Biotechnol., 83, 35-41.
  • M. Pescheck, M. A. Mirata, B. Brauer, U. Krings, R. G. Berger, J. Schrader (2009): Improved monoterpene biotransformation with Penicillium sp. by use of a closed gas loop bioreactor. J. Ind. Microbiol. & Biotechnol, 36, 827–836.
  • M.A. Fraatz, S.J.L. Kopp, R. G. Berger, H. Zorn: (2009): Enzymatische Synthese von Nootkaton. Lebensmittelchemie , 63, 130-131.
  • R. G. Berger (2009): Biotechnology of flavours – the next generationBiotech. Lett, 31, 1651-1659.
  • S. Karrasch, U. Krings, R. G. Berger: (2009): Carotinoid abbauende Enzyme aus Basidiomyceten für Lebensmittel und den technischen EinsatzLebensmittelchemie, 63, 156.
  • S. Krügener, C. Schaper, U. Krings, R.G. Berger (2009): Pleurotus species convert monoterpenes to furanoterpenoids through 1,4-endoperoxides.Bioresour. Technol., 100, 2855–2860.
  • S. Krügener, K. Zelena, H. Zorn, M. Nimtz, R. G. Berger (2009): Heterologous expression of an extracellular lipase from the basidiomycete Pleurotus sapidus.J Mol. Cat. B: Enzymatic, 57, 16–21.
  • S. Krügener, U. Krings, H. Zorn, R .G. Berger (2009): Gewinnung des Aromastoffs Nootkaton: Biokatalyse und Downstream-Processing. Chem. Ing. Tech., 81(8), 1071.
  • U. Krings, N. Lehnert, M. A. Fraatz, B. Hardebusch, H. Zorn, R. G. Berger: (2009): Autoxidation vs biotransformation of α-pinene to flavors with Pleurotus sapidus - Regio-selective hydroperoxidation of α-pinene and stereo-selective dehydrogenation of verbenol J. Agric. Food Chem., 57, 9944–9950
  • D. E. Taupp, M. Nimtz, R. G. Berger, Holger Zorn (2008): Proteome response of Nidula niveo-tomentosa to UV light. Mycologia, 100, 529-538.
  • M. Scheibner, B. Hülsdau, K. Zelena, M. Nimtz, L. de Boer, R. G. Berger, H. Zorn (2008): Novel peroxidases of Marasmius scorodonius degrade β-carotene. Appl. Microbiol. Biotechnol., 77, 1241-1250.
  • S. Krügener, K. Zelena, H. Zorn, M. Nimtz, R. G. Berger (2008): Xanthophyllesterhydrolyse durch eine heterolog exprimierte Carboxylesterase aus Pleurotus sapidus. Lebensmittelchemie, 62, 149.
  • S. Schindler, J. Bez, U. Krings, R. G. Berger (2008): Analytik technofunktioneller Proteinpräparate aus Leguminosenmehlen. Lebensmittelchemie, 62, 149.
  • U. Krings, D. Hapetta, R. G. Berger (2008): Bioconversion of ß-myrcene to perillene by Pleurotus ostreatus. Biocat. Biotrans., 26, 288-295
  • U. Krings, D. Hapetta, R. G. Berger (2008): A labeling study on the formation of perillene by submerged cultured oyster mushroom, Pleurotus ostreatus. Appl. Microbiol. Biotechnol., 78, 533-541.
  • U. Krings, R. G. Berger (2008): In situ recovery of the aroma compound perillene from stirred-tank cultured Pleurotus ostreatus using gas stripping and adsorption on polystyrene. Biotechnol Lett., 30, 1347-1351.
  • U. Krings, R. G. Berger, M. Andersen (2008): In vivo ESR spin trapping detection of carbon-centered a-farnesene radicals. J. Agric. Food Chem., 56, 4333-43.
  • D. Linke, H. Zorn, B. Gerken, H. Parlar, R. G. Berger (2007): Laccase isolation by foam fractionation – new prospects of an old process, Enzyme Microb. Technol., 40, 273-277.
  • D. Linke, S.J. L. Kopp, H. Zorn, R. G. Berger (2007): Enzyme aus Basidiomyceten – Biokatalysatoren der Zukunft. Lebensmitttelchemie, 61, 135-136.
  • H. Zorn, D. Taupp, M. Fischer-Zorn, R. G. Berger (2007): Himbeerketon – biotechnologische Wege zu einem Schlüsselaromastoff, Lebensmittelchemie, 61, 12.
  • J. N. dos Prazeres, A. P. Simiqueli, G. M. Pastore, D. Linke, H. Zorn, M. Nimtz, R. G. Berger (2007): Recovery of extracellular alkaline lipases of Fusarium sp. by foam fractionation. Fresenius Environmental Bulletin, 16, 1503-1508.
  • K. Zelena, M. Scheibner, B. Hülsdau, M. Nimtz, R. G. Berger, H. Zorn (2007): Neuartige Peroxidasen aus Marasmius scorodonius. Lebensmittelchemie, 61, 136.
  • M. A. Fraatz, S. Rinne, R. G. Berger, H. Zorn (2007): Terpenoide Aromen aus nachwachsenden Rohstoffen. Lebensmittelchemie, 61, 159-160.
  • S. Wu, H. Zorn, U. Krings, R. G. Berger (2007): Volatiles from submerged and surface cultured beefsteak fungus Fistulina hepatica: Flav. & Fragr. J., 22, 53-60.
  • B. M. Gerken, A. Nicolai, D. Linke, H. Zorn, R. G. Berger, H. Parlar (2006): Efficient enrichment of laccase C using continuous foam fractionation. Sep. Purif. Technol., 49, 291-294.
  • D.Taupp, R. G. Berger, H. Zorn (2006): Natürliches Himbeerketon aus Nidula niveo-tomentosa. Lebensmittelchemie, 60, 98.
  • H. Bouws, R. G. Berger, H. Zorn (2006): Cytochrom-P450-Monooxygenasen aus Pleurotus sa-pidus zur biotechnologischen Oxyfunktionalisierung von a-Pinen. Lebensmittelchemie, 60, 64.
  • H. Bouws, R. G. Berger, H. Zorn (2006): Cytochrom P450-katalysierte Biosynthese von Aromastoffen. Lebensmittelchemie, 60, 99.
  • M. Fraatz, B. Hardebusch, U. Krings, R.G. Berger, H. Zorn (2006): Biotechnologische Oxyfunktionalisierung von a-Pinen. Lebensmittelchemie, 60, 63.
  • R. M. Taskova, H. Zorn, U. Krings, H. Bouws, R. G. Berger (2006): A Comparison of Cell Wall Disruption Techniques for the Isolation of Intracellular Metabolites from Pleurotus and Lepista sp., Z. Naturforsch., 61c, 347-350.
  • S. Wu, U. Krings, H. Zorn, R. G. Berger (2006): Volatile compounds of the wild mushroom Lentinus lepideus grown on chestnut trees. Adv Food Sci., 28, 54-60.
  • U. Krings, B. Hardebusch, D. Albert, R. G. Berger, M. Marostica Jr., G. M. Pastore (2006): Odor-Active Alcohols from the Fungal Transformation of a-Farnesene. J. Agric. Food Chem., 54, 9079-9084.
  • U. Krings, K. Zelena, S. Wu, R. G. Berger (2006): Thin Layer High Vacuum Distillation to Isolate Flavour Compounds of Cocoa Powder, Eur. Food Res. Technol., 223, 675-681.
  • U. Krings, L. Johansson, H. Zorn, R. G. Berger (2006): In vitro DNA protective activity of roasted wheat germ and fractions thereof. Food Chem., 97, 712–718.
  • B. M. Gerken, C. Wattenbach, D. Linke, H. Zorn, R. G. Berger, H. Parlar (2005): Tweezing-adsorptive bubble separation. Analytical method for the selective and high enrichment of metalloenzymes, Anal. Chem., 77, 6113–6117.
  • D. Linke, H. Bouws, T. Peters, M. Nimtz, R. G. Berger, H. Zorn (2005): Laccases of Pleurotus sapidus: Characterisation and cloning. J. Agric. Food Chem., 53, 9498–9505
  • D. Linke, H. Zorn, B. Gerken, H. Parlar, R. G. Berger (2005): Foam fractionation of exo-lipases from growing Pleurotus sapidus, Lipids, 40, 323–327.
  • D. Linke, H. Zorn, B. Gerken, H. Parlar, R. G. Berger (2005): Gewinnung extrazellulärer Pilzenzyme durch präparative Zerschäumung. Lebensmittelchemie, 59, 129
  • D. Linke, H. Zorn, B. Gerken, H. Parlar, R. G. Berger (2005): Isolierung aktiver Enzyme mittels präparativer Zerschäumung, Lebensmittelchemie, 59, 16.
  • H. Zorn, H. Bouws, M. Takenberg, M. Nimtz, R. Getzlaff, D. E. Breithaupt, R. G. Berger (2005): An extracellular carboxylesterase from the basidiomycete Pleurotus sapidus hydrolyses xanthophyll esters, Biol. Chem., 386, 435–440.
  • H. Zorn, H. Bouws, T. Peters, M. Nimtz, R. G. Berger (2005): Pleurotus sapidus – Edible mush-room and versatile enzyme factory. In: Macromolecules and Their Degradation Products in Food, Proceedings EURO FOOD CHEM XIII, Hamburg, 1, 61–64
  • H. Zorn, Th. Peters, M. Nimtz, R. G. Berger (2005): The Secretome of Pleurotus sapidus, Proteomics, 5, 4832–4838
  • R. G. Berger, T. Scheper, K. Schügerl (2005): Scale-up of natural product formation and isolation, Mol. Nutr. Food Res., 49, 732–743.
  • R. Kaspera, U. Krings, M. Pescheck, D. Sell, J. Schrader, R. G. Berger (2005): Regio- and stereo-selective fungal oxyfunctionalisation of limonenes, Z. Naturforsch.C, 60c, 459–466.
  • R. Kaspera, U. Krings, T. Nanzad, R. G. Berger (2005): Bioconversion of (+)-valencene in submerged cultures of the ascomycete Chaetomium globosum, Appl. Microbiol. Biotechnol., 67, 477–483.
  • S. Wu, H. Zorn, U. Krings, R. G. Berger (2005): Flüchtige Sekundärmetabolite aus Fruchtkörpern von Fistulina hepatica, Lebensmittelchemie, 59, 11.
  • S. Wu, H. Zorn, U. Krings, R. G. Berger (2005): Characteristic odorants from young and aged fruiting bodies of wild Polyporus sulphureus (Bull.:Fr.) Fr., J. Agric. Food Chem., 53, 4524–4528.
  • S. Wu, U. Krings, H. Zorn, R. G. Berger (2005): Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer: Fr.) Fr., Food Chem., 92, 221–226.
  • U. Krings, B. Brauer, R. Kaspera, R. G. Berger (2005): Biotransformation of a-terpinene using Stemphylium botryosum (Wallroth) yields p-mentha-1,4-dien-9-ol, a novel odorous monoterpenol. Biocatal. Biotransform., 23, 457–463.
  • U. Krings, Y. S. El-Saharty, L. Johansson, H. Zorn, R. G. Berger (2005): Charakterisierung bioaktiver Verbindungen aus gerösteten Weizenkeimen, Lebensmittelchemie, 59, 81
  • B. Brauer, U. Krings, R. G. Berger (2004): Biotechnologische Veredelung terpenhaltiger Reststoff-Fraktionen zu natürlichen Duft- und Aromastoffen, Lebensmittelchemie, 58, 68.
  • M. Scheibner, H. Zorn, S. Langhoff, R. G. Berger (2004): Blütendüfte aus dem Knoblauchschwindling, Lebensmittelchemie, 58, 67–68.

Bücher

  • R. G. Berger (2015): Volatile flavours through enzyme catalysisFlavour Science, Proc. 14th Weurman Symposium, Cambridge 2014, Context Products Ltd., Packington UK, 169 – 176
  • R.G. Berger, R. Leonhardt, K. Zelena, U. Krings. S. Hartwig, S. Beutel, T. Scheper (2014): Terpene hydroperoxides – Neglected precursors of flavoursProc., 10th Wartburg Flavour Symposium 2013, DFA 2014, 146-151
  • U. Krings, I. Lanfermann, S. Schopp, R.G. Berger (2014): Enzymatic hydroxylation of l-leucine and l-isoleucine – A key step to natural lactonesProc. 10th Wartburg Flavour Symposium 2013, DFA 2014, 123-129.
  • R.G. Berger, U. Krings (2014): 113. Fermentation (Industrial): Production of Colors and Flavors.In: Batt, C.A., Tortorello, M.L. (Eds.), Encyclopedia of Food Microbiology, vol 1. Elsevier Ltd, Academic Press, pp. 785–791.ISBN: 9780123847300
  • S. Schimanski, U. Krings, R.G. Berger (2014): From Cabbage Cuttings to Pineapple Flavour: Ready to Use Flavours from Side Streams of the Food IndustryProc., 10th Wartburg Flavour Symposium 2013, DFA 2014, 426-429
  • R. G. Berger, Scent and Chemistry The Molecular World of Odors. By Guenther Ohloff, Wilhelm Pickenhagen and Philip Kraft (2012): Angewandte ChemieInternational Edition, 51(13),3058
  • R. G. Berger: Kevin Goodner and Russel Rouseff (Eds.) (2012): (2012): Practical analysis of flavor and fragrance materials Anal. Bioanal. Chem., 403(1), 3 - 4
  • A. Grimrath, U. Krings, D. Linke, S. Schindler, R. G. Berger (2011): Formation of Sotolon – Enzyme Catalysis or Chemical Reaction?9th Wartburg Symposium on Flavor Chemistry & Biology 2010, Eisenach, Germany, Eds. Th. Hofmann, W. Meyerhoff, P. Schieberle, DFA 2011, 443-446
  • A. K. Bosse, M. A. Fraatz, R. G. Berger, H. Zorn (2011): Produktion natürlicher Aromen durch Biotransformation von Apfeltrester mit Tyromyces chioneus in in „Industrielle Gemeinschaftsforschung: Instrument des innovativen Mittelstands“Hrsg. Forschungskreis der Ernährungsindustrie, Bonn, 131-132, ISBN 978-3-925032-50-9
  • H. Zorn, R.G.Berger, K. Kunkel, A. Bosse, M. A. Fraatz (2011): Biotechnologische Nutzung von Produktionsnebenströmen: Basidiomyceten als Aromaproduzenten in „Industrielle Gemeinschaftsforschung: Instrument des innovativen Mittelstands“Hrsg. Forschungskreis der Ernährungsindustrie, Bonn, 75-84, ISBN 978-3-925032-50-9
  • K. Kunkel, M. A. Fraatz, R. G. Berger, H. Zorn (2011): Maßstabsvergrößerung der biotechnologischen Darstellung natürlicher Aromen durch Fermentation von Karottenschalen mit dem Basidiomyceten Wolfiporia cocos in in „Industrielle Gemeinschaftsforschung: Instrument des innovativen Mittelstands“Hrsg. Forschungskreis der Ernährungsindustrie, Bonn, 133-134, ISBN 978-3-925032-50-9
  • K. Schmidt, M. A. Fraatz, S. J.L. Riemer, K. Zelena, D. Linke, R. G. Berger, H. Zorn (2011): Molecular biological characterization of a nootkatone generating oxygenase from the basidiomycete Pleurotus sapidus9th Wartburg Symposium on Flavor Chemistry & Biology 2010, Eisenach, Germany, Eds. Th. Hofmann, W. Meyerhoff, P. Schieberle, DFA 2011, 235-241
  • K. Zelena, U. Krings, M. Rheinheimer, D. Linke, R. G. Berger (2011): Systems Biotechnology for Enhanced Flavour Yields9th Wartburg Symposium on Flavor Chemistry & Biology 2010, Eisenach, Germany, Eds. Th. Hofmann, W. Meyerhoff, P. Schieberle, DFA 2011, 217-224
  • M. Rheinheimer, S. Schimanski, U. Krings, H. Zorn, R. G. Berger (2011): Biotransformation von Nebenströmen der Lebensmittelindustrie zu natürlichen Aromastoffen mittels Basidiomyceten 40. Dt. Lebensmittelchemikertag 2011, 127, ISBN 978-3-936028-68-3
  • M. Wittig, M. Rühl, U. Kües, U. Krings, R. G. Berger (2011): Belichtung von Speisepilzen zur Anreicherung von Vitamin D Dt. Lebensmittelchemikertag 2011, 232, ISBN 978-3-936028-68-3
  • N. Eisele, D. Linke, R. G. Berger (2011): Asparaginase aus dem Speisepilz Flammulina velutipes, ein effizientes Werkzeug zur Lösung des Acrylamid-Problems 40. Dt. Lebensmittelchemikertag 2011, 31, ISBN 978-3-936028-68-3
  • A. Grimrath, N. Eisele, D. Linke, P. Berends, S. Rabe and R. G. Berger (2010): Potent Peptidases from Basidiomycete Fungi and Their Characterization Upon Heterologous Expression in E. coli.5th International Congress on Biocatalysis (BioCat2010) Hamburg (Germany), Book of Abstracts, 58.
  • G. Schmidt, D. Linke, K. Zelena, Rene Matthes, U. Krings, R. G. Berger (2010): Basidiomycota als Quelle neuer BiokatalysatorenHIGHCHEM hautnah - Aktuelles aus der Lebensmittelchemie, Hrsg. GDCh, Frankfurt 2010
  • K. Zelena, B. Hardebusch, B. Hülsdau, R. G. Berger, H. Zorn (2010): Generation of Norisoprenoid Flavours from Carotenoids by Fungal PeroxidasesExpression of Multidisciplinary Flavour Science, Proc.12th Weurman Flavour Symposium, Eds. Imre Blank, Matthias Wüst, Chahan Yeretzian, ZHAW, Zurich, ISBN-13: 978-3-905745-19-1, 336-339.
  • K. Zelena, S. Krügener, S. Lunkenbein and R. G. Berger (2010): Heterologous expression of biotechnologically important enzymes from basidiomycetesIII International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld2009) Lisbon (Portugal), Book of Abstracts, 2009, 755.
  • M. Rheinheimer, K. Zelena, U. Krings and R. G. Berger (2010): Basidiomycota, an Underestimated Source of Versatile Biocatalysts. 5th International Congress on Biocatalysis (BioCat2010) Hamburg (Germany), Book of Abstracts, 24.
  • R. G. Berger (2010): Enzymes in Food Technology2nd Edn. R. J. Whitehurst and Maarten van Oort (Eds.) Wiley-Blackwell, 2009, pp. 384 ISBN-13: 978-1405183666. Molecular Nutrition & Food Research, 54(6), 870.
  • R. G. Berger (2010): White Biotechnology: Sustainable Options for the Generation of Natural Volatile Flavours, Expression of Multidisciplinary Flavour ScienceProc.12th Weurman Flavour Symposium, Eds. Imre Blank, Matthias Wüst, Chahan Yeretzian, ZHAW, Zurich, ISBN-13: 978-3-905745-19-1, 319-327.
  • S. Karrasch, G. Schmidt, K. Zelena and R. G. Berger (2010): Redox Mechanisms to Modify the Textural and Sensory Properties of Food. 5th International Congress on Biocatalysis (BioCat2010) Hamburg (Germany), Book of Abstracts, 106.
  • U. Krings, N. Lehnert, M. Rheinheimer, R. G. Berger (2010): Mikroorganismen erzeugen hochwertige AromenHIGHCHEM hautnah - Aktuelles aus der Lebensmittelchemie, Hrsg. GDCh, Frankfurt 2010
  • U. Krings, S. Krügener, S. Rinne, R. G. Berger (2010): Bioconversion of β-Myrcene to Perillene –Metabolites, Pathways, and Enzymes, Expression of Multidisciplinary Flavour ScienceProc.12th Weurman Flavour Symposium, Eds. Imre Blank, Matthias Wüst, Chahan Yeretzian, ZHAW, Zurich, ISBN-13: 978-3-905745-19-1, 328-331.
  • G. Schmidt, D. Linke, U. Krings, P. Köhler & R. G. Berger: (2009): Speisepilze als neue Quelle für Oxidoreduktasen zur Backwarenherstellung in „Erfolgsmodell Industrielle Gemeinschaftsforschung“, ISBN 978-3-925032-47-9, Hrsg. Forschungskreis der Ernährungsindustrie, Bonn, 99-100. | File |
  • H. Abdelbaky*, O. El-Demerdash, W. Metry, D. Linke, R. G. Berger: (2009): Milk Clotting Peptidases From Edible Basidiomycetes„Erfolgsmodell Industrielle Gemeinschaftsforschung“, ISBN 978-3-925032-47-9, Hrsg. Forschungskreis der Ernährungsindustrie, Bonn, 101-102
  • R. G. Berger: (2009): Basidiomyceten – Biokatalysatoren für eine nachhaltigere Lebensmittelproduktion in „Erfolgsmodell Industrielle Gemeinschaftsforschung“ISBN 978-3-925032-47-9, Hrsg. Forschungskreis der Ernährungsindustrie, Bonn, 15-29
  • S. Hill, M. Rheinheimer, U. Krings, H. Zorn & R. G. Berger: (2009): Biotechnologische Erzeugung von hochwertigen Aromastoffen aus Nebenströmen der Lebensmittelindustrie in „Erfolgsmodell Industrielle Gemeinschaftsforschung“, ISBN 978-3-925032-47-9, Hrsg. Forschungskreis der Ernährungsindustrie, Bonn, 96-98.
  • J. Bez, M. Menner, M. Schott, W. Back, B. Klotzbücher, R. G. Berger (2008): Fermentation mit Milchsäurebakterien zur sensorischen Verbesserung von Lupinen- und Erbsenproteinpräparaten,Tagungsband Fraunhofer IVV Jahrestagung 2008. Flavor – Neue Lebensmittel für den modernen Verbrauchergeschmack, Freising, 03.-05.06.2008, Fraunhofer IRB Verlag, ISBN 978-3-8167-7841-7, S. 63-69.
  • R. G. Berger, H. Zorn (2008): Biotechnology of Flavours – Recent Progress. “Current Topics on Bioprocesses in Food Industry', Vol II“, Proc. 2nd ICBF, Patras, A. A. Koutinas, A. Pandey, C. Larroche (Eds.), Asiatech Publishers, New Dehli, pp 30-42.
  • H. Zorn, D.E. Taupp, B. Hülsdau, M. Scheibner, M.A. Fraatz, R.G. Berger (2007): “Bioflavours” – an excursion from the garlic mushroom to raspberry aroma. In: Hofmann T, Meyerhof W, Schieberle P (Eds.) Recent Highlights in Flavor Chemistry and Biology, Proc 8th Wartburg Flavour Symposium 2007. Dt. Forschungsanstalt für Lebensmittelchemie, München, pp 203-209
  • R. G. Berger (2007): From fermentation to white biotechnology: how microbial catalysts generate flavours,In: Modifying flavour in food, A. Taylor, J. Hort (Eds.), Woodhead, Cambridge, England, pp. 64-94, ISBN 978-1-84569-074-8.
  • R. G. Berger (Ed.) (2007): Flavours and Fragrances - Chemistry, Bioprocessing and Sustainability.Springer, Heidelberg, XVI, 648p. ISBN-13: 978-3-540-49338-9.
  • U. Krings, D. S. Banavara, R. G. Berger (2007): The Flavour of Unroasted Cashew Nut. In: Hofmann T, Meyerhof W, Schieberle P (Eds.) Recent Highlights in Flavor Chemistry and Biology, Proc 8th Wartburg Flavour Symposium 2007. Dt. Forschungsanstalt für Lebensmittelchemie, München, pp 135-141.
  • R. Kaspera, U. Krings, R. G. Berger (2006): Microbial Terpene Biotransformation In Current Topics on Bioprocesses in Food Industry, Eds. Ch. Larroche, A. Pandey, C.-G. Dussap, Asiatech Publ., New Dehli, 54–69 ISBN 81-87680-14-8
  • U. Krings, H. Zorn, R. G. Berger (2006): Innovative mass spectrometric tools for the structural elucidation of flavour compounds, Proc. 11th Weurman Symposium 2005, Eds. W. Bredie, M. A. Petersen, Elsevier, Amsterdam, The Netherlands, 573-576.
  • R. G. Berger, U. Krings and H. Zorn (2005): Biotechnology solutions to flavour production. In: State-of-the-Art in Flavour Chemistry and Biology; Hofmann, T., Rothe, M. and Schieberle, P., Dt. Forschungsanstalt für Lebensmittelchemie, Garching, ISBN 3-00-015809-X, 223–233.