B
Bärbel Hahn-Hägerdal
Researcher at Lund University
Publications - 272
Citations - 27781
Bärbel Hahn-Hägerdal is an academic researcher from Lund University. The author has contributed to research in topics: Xylose & Fermentation. The author has an hindex of 83, co-authored 271 publications receiving 26753 citations. Previous affiliations of Bärbel Hahn-Hägerdal include Stellenbosch University & Technical University of Denmark.
Papers
More filters
Journal ArticleDOI
Comparison of a gelation and a chromogenic Limulus (LAL) assay for the detection of gram-negative bacteria, and the application of the latter assay to milk.
TL;DR: A modified chromogenic assay was devised for detection of Ps.
Journal ArticleDOI
Screening of yeast species for the stereo-selective reduction of bicyclo[2.2.2]octane-2,6-dione
Adriana Leonora Botes,Daniel Harvig,Daniel Harvig,Martha S. van Dyk,Ian Sarvary,Torbjörn Frejd,Mikael Katz,Bärbel Hahn-Hägerdal,Marie F. Gorwa-Grauslund +8 more
TL;DR: Yeast strains from more than 31 different genera were screened for the enantioselective reduction of bicyclo-2,6-dione andCandida tropicalis and Candida wickerhamii UOFS Y-0652 displayed this unusual diastereoselectivity.
Journal ArticleDOI
Influence of cultivation conditions on the production of cellulolytic enzymes withTrichoderma reesei Rutgers C30 in aqueous two-phase systems
TL;DR: Methods for cellulolytic enzyme production involving immobiliza tion and cell recycling, as well as addition of media compo nents and substrate on enzyme production have been studied.
Patent
Saccharomyces cerevisiae mutant
TL;DR: In this article, a method for improved ethanol production from xylose utilising strain of Saccharomyces cerevisiae comprising genes for overexpression of Xylose reductase, xylitol dehydrogenase and xylulokinase.
Journal ArticleDOI
The deletion of YLR042c improves ethanolic xylose fermentation by recombinant Saccharomyces cerevisiae
TL;DR: Results suggest that YLR042c influences xylose and the assimilation of carbon sources other than glucose, and that the effect could be at the level of sugar transport or sugar signalling.