Food Biosciences

M.Sc. Rebekka Herdis Lülf

Dr.

Rebekka Herdis Lülf

Research associate

r.luelf@tu-berlin.de

+49 30 314-77441

Organization name Food Biosciences
Building KL-H
Room 208
Address Königin-Luise-Str. 22
14195 Berlin

Publications

2023

Lülf, Rebekka H.; Selg-Mann, Karl; Hoffmann, Thomas; Zheng, Tingting; Schirmer, Melanie; Ehrmann, Matthias A.
Carbohydrate Sources Influence the Microbiota and Flavour Profile of a Lupine-Based Moromi Fermentation
Foods, 12 (1) :197
January 2023
ISSN: 2304-8158

2022

Link, Tobias; Lülf, Rebekka H.; Parr, Marina; Hilgarth, Maik; Ehrmann, Matthias A.
Genome Sequence of the Diploid Yeast Debaryomyces hansenii TMW 3.1188
Microbiology Resource Announcements, 11 (11) :e00649–22
October 2022
Lülf, Rebekka H.; Hilgarth, Maik; Ehrmann, Matthias A.
Chromohalobacter moromii sp. nov., a moderately halophilic bacterium isolated from lupine-based moromi fermentation
Systematic and Applied Microbiology, 45 (4) :126324
July 2022
ISSN: 0723-2020

2021

Lülf, Rebekka H.; Vogel, Rudi F.; Ehrmann, Matthias A.
Microbiota dynamics and volatile compounds in lupine based Moromi fermented at different salt concentrations
International Journal of Food Microbiology, 354 :109316
September 2021
ISSN: 0168-1605