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apl. Prof. Dr. rer. nat. habil. Ludwig Niessen

Room No. 50

Tel.: +49 8161 / 71 5496
Fax: +49 8161 / 71 3327

E-Mail: givenname.familynamewzw.tumde

 

 

Curriculum vitae Ludwig Niessen (born 1958 in Aachen, Germany)

 

Ludwig Niessen is a biologist interested in food mycology and molecular analytics of microorganisms. As leader of the mycology group at TMW he conducts research in the field of hazardous and quality reducing fungi in foods and berverages. After his study of general biology at RWTH Aachen (Germany) he obtained his PhD in Microbiology at TU-München in the field of immunochemical detection of mycotoxins in the brewing process. He obtained his habilitation (venia legendi) in Microbiology  at TU-München leading a research group in the field of molecular biological detection of mycotoxin producing fungi in food and on the influence of fungi on the quality of beer. Since 1993 he works as senior scientist at TU-München. From 1998-2003 he was member of the management committee of COST action 835. Ludwig Niessen is member of the International Commission on Food Mycology since 1998. He currently presides that Commission. Since 2004 he is member of the Brewing Science Group of the European Brewery Convention. Since 2008 he is coordinator of the ERASMUS student exchange programme for the department of Food Science and Brewing Technology at TU-München. His scientific work was awarded with the “Stockmeyer Scientific Award” in 1999 and with the “Dr. Nienaber Award” in 2007.

He is (co)author of > 50 original scientific manuscripts published in international peer reviewed journals and organizer of the 2010 workshop of the International Commission on Food Mycology.


Selected recent publications

Niessen, L., Schmidt, H., Mühlencoert, E., Färber, P., Karolewiez, A., Geisen, R. (2005). Advances in the molecular diagnosis of ochratoxin A producing fungi. Food Additives and Contaminants. 22(4): 324-334

Agodi, A., Barchitta, M., Ferrante, M., Sciacca, S., Niessen, L. (2005). Detection of trichothcecene producing Fusarium spp. by PCR: adaptation, validation and application to fast food. Italian Journal of Public Health 2(1): 7-11

Schmidt, H., Niessen, L., Vogel, R.F. (2005). Molecular diagnosis of ochratoxinogenic Aspergillus species. Mycotoxin Research, 21(1): 59-62

Niessen, L. (2006). Molecular detection of ochratoxin A producers: an updated review. Mycotoxin Research 22(1): 48-53

Niessen, L., Hecht, D., Zapf, M., Theisen, S., Vogel, R.F., Elstner, E., Hippeli, S. (2006). Zur Rolle oberflächenaktiver Proteine von Pflanzen und Pilzen bei der Entstehung des Gushings sowie zu den Möglichkeiten ihrer Beeinflussung. Brauwelt, 146(19-20): 570-572

Zapf, M.W., Theisen, S., Vogel, R.F., Niessen, L. (2006). Cloning of wheat LTP1500 and two Fusarium culmorum hydrophobins in Saccharomyces cerevisiae and assessment of their gushing inducing potential in experimental wort fermentation. Journal of the Institute of Brewing, 112(3): 237-245

Zapf, M.W., Vogel, R.F., Niessen, L. (2006). Surface hydrophobicity  measurement as a tool in malting and brewing:  a mini-review.  Monatsschrift für Brauwissenschaft, 59: 118-121

Zapf, M.W., Theisen, S., Rohde, S., Rabenstein, F., Vogel, R.F., Niessen, L. (2007). Characterization of AfpA, an alkaline foam protein from cultures of Fusarium culmorum and its identification in infected malt. Journal of Applied Microbiology, 103: 36-52

Niessen, L. (2007). PCR-based diagnosis and quantification of mycotoxin producing fungi. International Journal of Food Microbiology, 119: 38-46

Niessen, L. (2008). PCR-based diagnosis and quantification of mycotoxin producing fungi. Advances in Food and Nutrition Research, 54: 81-138

Niessen, L., Vogel, R.F. (2010). Detection of Fusarium graminearum DNA using a loop-mediated isothermal amplification (LAMP) assay. International Journal of Food Microbiology 140: 183-191

Stübner, M., Lutterschmid, G., Vogel, R.F., Niessen, L. (2010). Heterologous expression of the Hydrophobin FcHyd5p from Fusarium culmorum in Pichia pastoris and evaluation of its surface activity and contribution to gushing of carbonated beverages. International Journal of Food Microbiology 141: 110-115