@article{RuehlPietznerVilcinskasetal.2019,
  author    = {R{\"u}hl, Martin and Pietzner, Verena and Vilcinskas, Andreas and Zorn, Holger},
  title     = {Insects and molds as bio-resources: food biotechnology},
  series = {Chemie in unserer Zeit},
  volume    = {53},
  journal   = {Chemie in unserer Zeit},
  number    = {5},
  publisher = {Wiley-VCH},
  address   = {Weinheim},
  issn      = {0009-2851},
  doi       = {10.1002/ciuz.201900833},
  pages     = {342 -- 348},
  year      = {2019},
  abstract  = {Microorganisms are used for the production of foodstuffs since thousands of years. By now, these biotechnological processes are not restricted to some of the known microorganisms. The possibility to produce enzymes independently from their host organisms extended their range of application. Since then, exploration of new bioresources leads to novel enzymes and peptides applicable for a diverse set of food production processes: peptidases of grain pest beetles are able to hydrolyse gluten and antimicrobial active peptides of insects maybe of use for preservation of food. Examples of our own work depict strategies to identify novel biocatalysts for food biotechnology.},
  language  = {en}
}