Institut für Lebensmittelchemie
Auszug aus dem Publikationsverzeichnis
2003
H. Zorn, M. Fischer-Zorn, R. G. Berger: A labeling study to elucidate the biosynthesis of 4-(4-hydroxyphenyl)-butan-2-one (raspberry ketone) by Nidula niveo-tomentosa, Appl. Environm. Microbiol. 2003, 69, 367-372
H. Zorn, D. E. Breithaupt, M. Takenberg, W. Schwack, R. G. Berger: Enzymatic hydrolysis of carotenoid esters of marigold flowers (Tagetes erecta L.) and red paprika (Capsicum annuum L.) by commercial lipases and Pleurotus sapidus extracellular lipase, Enzyme Microb. Technol. 2003, 32, 625-630
T. H. Kurniadi, R. Bel Rhlid, M.-A. Juillerat, M. Schüler, R. G. Berger: Enantiogenic synthesis of (R)-(-)-3-hydroxy-1-penten-4-one, Tetrahedron Asymm. 2003, 14, 363-366
H. Zorn, S. Langhoff, M. Scheibner, M. Nimtz, R. G. Berger: A peroxidase from Lepista irina cleaves ß,ß-carotene to flavour compounds, Biol. Chem. 2003, 384, 1049-1056
T. H. Kurniadi, R. Bel Rhlid, M.-A. Juillerat, T. Gefflaut, J. Bolte, R. G. Berger: Synthesis of 2-ethenyl-3,5-dimethylpyrazine and 3-ethenyl-2,5-dimethylpyrazine, Tetrahedron 2003, 59, 6109-6112
T. H. Kurniadi, R. Bel Rhlid, L.-B. Fay, M.-A. Juillerat, R. G. Berger: Chemoenzymatic synthesis of aroma-active 5,6-dihydro- and tetrahydropyrazines from aliphatic acyloins produced by baker's yeast, J Agric Food Chem. 2003, 51, 3103-3107
S. Rabe, U. Krings, R.G. Berger: Dynamic Flavor Release from Sucrose Solutions, J. Agric. Food Chem. 2003, 51, 5058-5066
U. Krings, D. S. Banavara, R. G. Berger Thin Layer High Vacuum Distillation to Isolate the Flavor of Cashew Nut, Eur. Food Res. Technol. 2003, 217, 70-73
S. Rabe, U. Krings, R. G. Berger: Influence of Oil-in-Water Emulsion Characteristics on the Initial Dynamic Flavour Release, J. Sci. Food Agric. 2003, 83, 1124-1133
H. Zorn, S. Langhoff, M. Scheibner, R. G. Berger: Cleavage of ß,ß-carotene to flavor compounds by fungi, Applied Microbiol. Biotechnol. 2003, 62, 331-336.
M. Mitova, R. Taskova, S. Popov, R. G. Berger, U. Krings, N. Handjieva: GC/MS analysis of some bioactive constituents from Carthamus lanatus L., Z. Naturforsch. 2003, 58c, 697-703
S. Rabe, U. Krings, R. G. Berger: Initial dynamic flavour release from sodium chloride solutions, Eur. Food Res. Technol. 2003, 218, 32-39
S. Rabe, U. Krings, H. Zorn, R. G. Berger: Lipid Molarity Affects Liquid/Liquid Aroma Partitioning and Its Dynamic Release from Oil/Water Emulsions, Lipids 2003, 38, 1075-1084
H. Zorn, M. Schüler, R. G. Berger: Pyruvate decarboxylase catalysed formation of terpenoid a-hydroxy ketones, Biocat. Biotrans. 2003, 21, 341-247
Y.S.El-Saharty, U.Krings, R.G.Berger: Agent for stabilizing foodstuffs and cosmetic agents, and a method for the production thereof, PCT/DE99/02258, WO 00/07464, US 6,569,469, May 27, 2003
2004
S. Rabe, U. Krings, R. G. Berger: Dynamic Flavour Release from Miglyol/Water Emulsions: Modelling and Validation, Food Chem. 2004, 84, 117-125
H. Zorn, F. Neuser, R. G. Berger: Degradation of a-pinene oxide and [2H7]-2,5,6-trimethyl-hept-(2E)-enoic acid by Pseudomonas fluorescens NCIMB 11761, J. Biotechnol. 2004, 107, 255-263
S. Rabe, U. Krings, R. G. Berger: The influence of physiological parameters on dynamic in-mouth flavour release from liquids, Chem. Senses 2004, 29, 153-162
S. Rabe, R. S. T. Linforth, U. Krings, A. J. Taylor, R. G. Berger: Volatile release from liquids: a comparison of in vivo APCI-MS, in-mouth headspace trapping, and in vitro mouth model data, Chem. Senses 2004, 29, 163-173
R. G. Berger, H. Zorn: Flavors & Fragrances. In: Advances in Fungal Biotechnology, Eds. L. Lange and J. Tkasz, Kluwer Academic/Plenum Publishers, New York, 2004, 341-358
M. Schueler, H. Zorn, A. M. Z. Slawin, R. G. Berger: Synthesis of a-hydroxy ketones from terpene aldehydes, Chem. Commun. 2004, 34, 2591-2600
2005
S. Wu, U. Krings, H. Zorn, R. G. Berger: Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer: Fr.) Fr., Food Chem. 2005, 92, 221-226
R. Kaspera, U. Krings, T. Nanzad, R. G. Berger: Bioconversion of (+)-valencene in submerged cultures of the ascomycete Chaetomium globosum, Appl. Microbiol. Biotechnol. 2005, 67, 477-483
S. Wu, H. Zorn, U. Krings, R. G. Berger: Characteristic odorants from young and aged fruiting bodies of wild Polyporus sulphureus (Bull.: Fr.) Fr., J. Agric. Food Chem. 2005, 53, 4524-4528
R. G. Berger, T. Scheper, K. Schügerl: Scale-up of natural product formation and isolation, Mol. Nutr. Food Res. 2005, 49, 2-13
H. Zorn, H. Bouws, M. Takenberg, M. Nimtz, R. Getzlaff, D. E. Breithaupt, R. G. Berger: An extracellular carboxylesterase from the basidiomycete Pleurotus sapidus hydrolyses xanthophyll esters, Biol. Chem. 2005, 386, 435-440
D. Linke, H. Zorn, B. Gerken, H. Parlar, R. G. Berger: Foam fractionation of exo-lipases from growing Pleurotus sapidus, Lipids 2005, 40, 323-327
R.G. Berger, U. Krings and H. Zorn: Biotechnology solutions to flavour production In: State-of-the-Art in Flavour Chemistry and Biology; Hofmann, T., Rothe, M. and Schieberle, P., 2005, Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, ISBN 3-00-015809-X, 223-233.
R. Kaspera, U. Krings, M. Pescheck, D. Sell, J. Schrader, R. G. Berger: Regio- and stereo-selective fungal oxyfunctionalisation of limonenes, Z. Naturforsch.C 2005, 60c, 459-466
B. M. Gerken, C. Wattenbach, D. Linke, H. Zorn, R. G. Berger, H. Parlar: Tweezing-adsorptive bubble separation. Analytical method for the selective and high enrichment of metalloenzymes, Anal. Chem. 2005, 77, 6113-6117
H. Zorn, H. Bouws, T. Peters, M. Nimtz, R. G. Berger: Pleurotus sapidus - Edible mushroom and versatile enzyme factory. In: Macromolecules and Their Degradation Products in Food, Proceedings EURO FOOD CHEM XIII, Hamburg 2005, 1, 61-64
D. Linke, H. Bouws, T. Peters, M. Nimtz, R. G. Berger, H. Zorn: Laccases of Pleurotus sapidus: Characterisation and cloning. J. Agric. Food Chem. 2005, 53, 9498-9505
245. H. Zorn, Th. Peters, M. Nimtz, R. G. Berger: The Secretome of Pleurotus sapidus, Proteomics 2005, 5, 4832-4838
U. Krings, B. Brauer, R. Kaspera, R. G. Berger: Biotransformation of -terpinene using Stemphylium botryosum (Wallroth) yields p-mentha-1,4-dien-9-ol, a novel odorous monoterpenol. Biocatal. Biotransform. 2005, 23, 457-463
U. Krings, Y. El-Saharty, R. G. Berger: Wheat germ: More than a source for edible oil production? Abstracts of Papers, 230th ACS National Meeting, Washington, DC, United States, Aug. 28-Sept. 1, 2005 (2005), AGFD-116.
2006
R. Kaspera, U. Krings, R. G. Berger: Microbial Terpene Biotransformation In Current Topics on Bioprocesses in Food Industry, Eds. Ch. Larroche, A. Pandey, C.-G. Dussap, Asiatech Publ., New Dehli 2006, 54-69 ISBN 81-87680-14-8
U. Krings, L. Johansson, H. Zorn, R. G. Berger: In vitro DNA protective activity of roasted wheat germ and fractions thereof. Food Chem. 2006, 97, 712-718
S. Wu, U. Krings, H. Zorn, R. G. Berger: Volatile compounds of the wild mushroom Lentinus lepideus grown on chestnut trees. Adv. Food Sci. 2006, 28, 54-60
U. Krings, H. Zorn, R. G. Berger: Innovative mass spectrometric tools for the structural elucidation of flavour compounds, Proc. Weurman Symposium 2005, Eds. W. Bredie, M. A. Petersen, Elsevier, Amsterdam, The Netherlands, 573-576
R. M. Taskova, H. Zorn, U. Krings, H. Bouws, R. G. Berger: A Comparison of Cell Wall Disruption Techniques for the Isolation of Intracellular Metabolites from Pleurotus and Lepista sp., Z. Naturforsch.C 2006, 61c, 347-350
B. M. Gerken, A. Nicolai, D. Linke, H. Zorn, R. G. Berger, H. Parlar: Efficient enrichment of laccase C using continuous foam fractionation. Sep. Purif. Technol. 2006, 49, 291-294.
U. Krings, K. Zelena, S. Wu, R. G. Berger: Thin Layer High Vacuum Distillation to Isolate Flavour Compounds of Cocoa Powder, Eur. Food Res. Technol. 2006, 223, 675-681.
U. Krings, B. Hardebusch, D. Albert, R. G. Berger: M. Marostica Jr. G. M. Pastore: Odor-Active Alcohols from the Fungal Transformation of α-Farnesene. J. Agric. Food Chem. 2006, 54, 9079-9084.
2007
D. Linke, H. Zorn, B. Gerken, H. Parlar, R. G. Berger: Laccase isolation by foam fractionation - new prospects of an old process, Enzyme Microb. Technol. 2007, 40, 273-277.
S. Wu, H. Zorn, U. Krings, R. G. Berger: Volatiles from submerged and surface cultured beefsteak fungus Fistulina hepatica: Flav. & Fragr. J. 2007, 22, 53-60.
R. G. Berger (Ed.) Flavours and Fragrances - Chemistry, Bioprocessing and Sustainability. Springer, Heidelberg 2007, XVI, 648p. ISBN-13: 978-3-540-49338-9 Flavour and Fragrances
R. G. Berger: From fermentation to white biotechnology: how microbial catalysts generate flavours, In: Modifying flavour in food, A. Taylor, J. Hort (Eds.), Woodhead, Cambridge, England, 2007, pp. 64-94, ISBN 978-1-84569-074-8
U. Krings, D. S. Banavara, R. G. Berger: The Flavour of Unroasted Cashew Nut, Wartburg Flavour Symposium, 2007, Dt. Forschungsanstalt für Lebensmittel-chemie, Garching, in press
H. Zorn, D.E. Taupp, B. Hülsdau, M. Scheibner, M.A. Fraatz, R.G. Berger: "Bioflavours" - an excursion from the garlic mushroom to raspberry aroma, Wartburg Flavour Symposium, 2007, Dt. Forschungsanstalt für Lebensmittelchemie, Garching, in press
M Scheibner, B. Hülsdau, K. Zelena, M. Nimtz, L. de Boer, R. G. Berger, H. Zorn: Novel peroxidases of Marasmius scorodonius degrade b-carotene, Appl. Mic-robiol. Biotechnol., DOI 10.1007/s00253-007-1261-9
R. G. Berger, H. Zorn: Biotechnology of Flavours - Recent Progress, 2nd ICBF, Patras, A. A. Koutinas, A. Pandey (Eds.), in press
J. N. dos Prazeres, A. P. Simiqueli, G. M. Pastore, D. Linke, H. Zorn, M. Nimtz, R. G. Berger: Recovery of extracellular alkaline lipases of Fusarium sp. by foam fractionation, Fresenius Environmental Bulletin 2007, 16, 1503-1508
2008
M Scheibner, B. Hülsdau, K. Zelena, M. Nimtz, L. de Boer, R. G. Berger, H. Zorn: Novel peroxidases of Marasmius scorodonius degrade ß-carotene, Appl. Microbiol. Biotechnol. 2008, 77, 1241-1250
U. Krings, D. Hapetta, R. G. Berger: A labeling study on the formation of perillene by submerged cultured oyster mushroom, Pleurotus ostreatus, Appl. Microbiol. Biotechnol. 2008, 78, 533-541
U. Krings, D. S. Banavara, R. G. Berger: The Flavour of Unroasted 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
H. Zorn, D.E. Taupp, B. Hülsdau, M. Scheibner, M.A. Fraatz, R.G. Berger: "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
U. Krings, D. Hapetta, R. G. Berger: Bioconversion of ß-myrcene to perillene by Pleurotus ostreatus, Biocatalysis and Biotransformation 2008, 26, 288-295
U. Krings, R. G. Berger, M. Andersen: In vivo ESR spin trapping detection of carbon-centered a-farnesene radicals, J. Agric. Food Chem. 2008, 56, 4333-4339
U. Krings, R. G. Berger, In situ recovery of the aroma compound perillene from stirred-tank cultured Pleurotus ostreatus using gas stripping and adsorption on polystyrene, Biotechnol Lett. 2008, 30, 1347-1351.
D. E. Taupp, M. Nimtz, R. G. Berger, Holger Zorn: Proteome response of Nidula niveo-tomentosa to UV light, Mycologia 2008, 100, 529-538.
2009
K. Zelena, S. Krügener, S. Lunkenbein, H. Zorn, R. G. Berger: Functional expression of the lipase gene Lip2 of Pleurotus sapidus in Escherichia coli. Biotech. Lett. 2009, 31, 395-401
S. Krügener, K. Zelena, H. Zorn, M. Nimtz, R. G. Berger: Heterologous expression of an extracellular lipase from the basidiomycete Pleurotus sapidus. J Mol. Cat. B: Enzymatic 2009, 57, 16-21
S. Krügener, C. Schaper, U. Krings, R.G. Berger: Pleurotus species convert monoterpenes to furanoterpenoids through 1,4-endoperoxides, Biores. Technol. 2009 , 100, 2855-2860
R. G. Berger, H. Zorn: Biotechnology of Flavours - Recent Progress, in "Current Topics on Bioprocesses in Food Industry', Vol II", Proc. 2nd ICBF, Patras, A. A. Koutinas, A. Pandey, C. Larroche (Eds.) 2008, Asiatech Publishers, New Dehli, pp 30-42
M. A. Fraatz, R. G. Berger, Holger Zorn: Nootkatone - a Biotechnological Challenge, Appl. Microbiol. Biotechnol. 2009, 83, 35-41
K. Zelena, H. Zorn, M. Nimtz, R.G. Berger: Heterologous expression of the MsP2 gene from Marasmius scorodonius, Arch. Microbiol 2009, 191, 397-402
D. Linke, M. Nimtz, R. G. Berger, H. Zorn: Separation of extracellular esterases from pellet cultures of the basidiomycete Pleurotus sapidus by foam fractionation, JAOCS 2009, 86, 437-444
M. Pescheck, M. A. Mirata, B. Brauer, U. Krings, R. G. Berger, J. Schrader: Improved monoterpene biotransformation with Penicillium sp. by use of a closed gas loop bioreactor, J. Ind. Microbiol. & Biotechnol 2009, 36, 827-836
J. Bez, M. Menner, M. Schott, W. Back, B. Klotzbücher, R. G. Berger: 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, 2008, ISBN 978-3-8167-7841-7, S. 63-69
S. Krügener, U. Krings, H. Zorn, R .G. Berger: Gewinnung des Aromastoffs Nootkaton: Biokatalyse und Downstream-Processing, Chem. Ing. Tech. 2009, 81, 1071
R. G. Berger: Biotechnology of flavours - the next generation, Biotech. Lett. 2009, DOI 10.1007/s10529-009-0083-5
S. Krügener, U. Krings, H Zorn, R. G. Berger: A dioxygenase of Pleurotus sapidus transforms (+)-valencene regio-specifically to (+)-nootkatone via a stereo-specific allylic hydroperoxidation, Biores. Technol., in press
K. Zelena, B. Hardebusch, B. Hülsdau, R. G. Berger, H. Zorn: Generation of norisoprenoid flavours from carotenoids by fungal peroxidases, J. Agric. Food Chem., in press
U. Krings, N. Lehnert, M. A. Fraatz, B. Hardebusch, H. Zorn, R. G. Berger: Autoxidation vs biotransformation of -pinene to flavors with Pleurotus sapidus - Regio-selective hydroperoxidation of -pinene and stereo-selective dehydrogenation of verbenol, J. Agric. Food Chem., in press
M A. Fraatz, S. J. L. Kopp, R. Stöber, R. Kaspera, M. Nimtz, R. G. Berger, H. Zorn: A novel oxygenase from Pleurotus sapidus transforms valencene to nootkatone, J. Mol. Cat. B 2009, in press
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