Prof. Dr. Wilhelm Holzapfel

B.Sc.Agric.; B.Sc.Agric. Hons; M.Sc.Agric.; Dr.rer.nat.
Current affiliation:
Professor at Handong Global University, South Korea
Recent publications:
  • Todorov, S.D., Botes, M., Guigas, C., Schillinger, U., Wiid, I., Wachsman, M.B.,   Holzapfel, W.H. and Dicks, L.M.T., 2008. Boza, a natural source of probiotic lactic acid bacteria. Journal of Applied Microbiology 104, 465-477.
  • Yao, A.A., Bera, F., Franz, C.M.A.P., Holzapfel, W.H., and Thonart, P., 2008. Survival rate analysis of freeze dried lactic acid bacteria using the arrhenius and z-value models. J. Food Prot. 71, 431-434.
  • Mathara, J.M., Schillinger, U., Guigas, C., Franz, C.M.A.P., Kutima, P.M., Mbugua, S., Shin, H.-K., and Holzapfel, W.H. 2008. Functional characteristics of Lactobacillus spp. from traditional Maasai fermented milk products in Kenya. Int. J. Food Microbiol. 126, 57-64.
Expertise and research areas:
Functionality and physiology of probiotic bacteria, particularly lactic acid bacteria in different environments and ecosystems.