Antimicrobial Active Components for Meat Products – Application in Microbial Model Systems

Involved persons

• Prof. Dr. Jochen Weiss
• Dr. rer. nat. Myriam Löffler

Involved institutions

• Material Science

Publications in the course of the project

• Antimicrobial efficacy of a spice ferment in emulsion type sausages and restructured ham
  2016: Terjung Nino, Holzwarth Sabine, Loeffler Myriam, Gibis Monika, Herrmann Kurt, Hinrichs Jörg, and Weiss Jochen
  
• The antimicrobial paradox: Why preservatives loose activity in foods
  2015: Weiss Jochen, Loeffler Myriam, Terjung Nino
  
• Influence of Fat Content on the Antimicrobial Activity of Sodium Lactate, Lauric Arginate and Methylparaben in Minced Meat
  2015: Núria Magrinyà, Nino Terjung, Myriam Loeffler, Monika Gibis, Ricard Bou, Jochen Weiss
  
• Structure Sensitivity of Food Antimicrobials: Interactions Between LAE and Methylparaben in Modified Model Systems
  2015: Myriam Loeffler, Kathrin Eberhardt, Verena Schwab, Nino Terjung, Monika Gibis, Jochen Weiss
  
• Impact of Exopolysaccharide Forming Lactobacillus reuteri on the Yield of Cooked Hams
  2014: Myriam Loeffler, Anita Haryani, Monika Gibis, Kurt Herrmann, Jochen Weiss