G
Georg Böcker
Researcher at University of Hohenheim
Publications - 4
Citations - 458
Georg Böcker is an academic researcher from University of Hohenheim. The author has contributed to research in topics: Fermentation & Lactobacillus sanfranciscensis. The author has an hindex of 4, co-authored 4 publications receiving 429 citations.
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Journal ArticleDOI
Identification of lactobacilli from sourdough and description of Lactobacillus-pontis sp-nov.
Rudi F. Vogel,Georg Böcker,Peter Stolz,Matthias A. Ehrmann,Daniela Fanta,Wolfgang Ludwig,Bruno Pot,Karel Kersters,Karl-Heinz Schleifer,Walter P. Hammes +9 more
TL;DR: A general strategy in which a polyphasic approach was used to characterize a new species of Lactobacillus pontis is described, and a phylogenetic tree which reflected the relationships of this species to other lactobacilli is constructed.
Journal ArticleDOI
Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs.
Rudi F. Vogel,Melanie Pavlovic,Matthias A. Ehrmann,Arnim Wiezer,Heiko Liesegang,Stefanie Offschanka,Sonja Voget,Angel Angelov,Georg Böcker,Wolfgang Liebl +9 more
TL;DR: The genome of L. sanfranciscensis contains the smallest genome within the lactobacilli and the highest density of ribosomal RNA operons per Mbp genome among all known genomes of free-living bacteria, which is important for the rapid growth characteristics of the organism.
Journal ArticleDOI
Utilisation of maltose and glucose by lactobacilli isolated from sourdough
TL;DR: Evidence is provided that biphasic growth and metabolite formation are dependent on the redox potential and maltose utilisation was very effective and not subject to glucose repression.
Journal ArticleDOI
Microbiological and chemical analysis of fermented sorghum dough for Kisra production
TL;DR: Sorghum flour was fermented in the traditional way for Kisra production using wet or dry preparations of fermented sorghum dough from Sudanese households as inocula, finding that the relative content of most amino acids in the doughs did not significantly change during the fermentation.