Ingrid Specht

Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.

Christian Hertel, W. Holzapfel, C. Franz, 2005, Systematic and applied microbiology.

Bile salt hydrolase activity of Enterococci isolated from food: screening and quantitative determination.

W. Holzapfel, C. Franz, P. Haberer, 2001, Journal of food protection.

Cloning of the bile salt hydrolase (bsh) gene from Enterococcus faecium FAIR-E 345 and chromosomal location of bsh genes in food enterococci.

H. Abriouel, W. Holzapfel, C. Franz, 2004, Journal of food protection.

UV-C-inactivation of microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology

Gyu-Sung Cho, C. Franz, M. Stahl, 2009 .

Use of Lactobacillus strains to start cassava fermentations for Gari production.

P. Thonart, W. Holzapfel, C. Franz, 2008, International journal of food microbiology.

Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.

P. Thonart, W. Holzapfel, C. Franz, 2007, International journal of food microbiology.