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  • Yanyan Zhang, Marco Alexander Fraatz, Felix Horlamus, Hendrich Quitmann, Holger Zorn
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 2014 (First Published: 7 May 2014)
  • Novel refreshments with pleasant flavors were developed by fermentation of wort with basidiomycetes. Among 31 screened fungi, shiitake (Lentinula edodes) produced the most pleasant flavor. It wasContinue Reading
  • Ulrich Krings, Nicole Lehnert, Marco Alexander Fraatz, Björn Hardebusch, Holger Zorn, Ralf Guenter Berger
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 2009 (First Published: 11 November 2009)
  • The enzymatic conversion of alpha-pinene to verbenols, verbenone, and minor volatile flavors was studied using submerged cultured cells, lyophilisate, and microsomal fractions of the edibleContinue Reading
  • Tobias Trapp, Martina Zajul, Jenny Ahlborn, Alexander Stephan, Holger Zorn, Marco Alexander Fraatz
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 2017 (First Published: 27 February 2017)
  • The basidiomycete Pleurotus sapidus (PSA) was grown in submerged cultures with molasses as substrate for the production of mycelium as a protein source for food applications. The volatilomes of theContinue Reading