Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant speciesViiard, Ene; Mihhalevski, Anna; Rühka, Tiina; Paalme, Toomas; Sarand, IngaJournal of applied microbiology2013 / p. 404-412 : ill

Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetryMihhalevski, Anna; Sarand, Inga; Viiard, Ene; Salumets, Airika; Paalme, ToomasJournal of applied microbiology2011 / 2, p. 529-540

Indoor Trichoderma strains emitting peptaibols in guttation dropletsCastagnoli, Emmanuelle; Marik, Tamas; Mikkola, Raimo; Kredics, Laszlo; Andersson, Maria A.; Salonen, Heidi; Kurnitski, JarekJournal of applied microbiology2018 / p. 1408-1422 https://doi.org/10.1111/jam.13920 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Penicillium expansum strain isolated from indoor building material was able to grow on gypsum board and emitted guttation droplets containing chaetoglobosins and communesins A, B and DSalo, Johanna; Marik, Tamas; Mikkola, M.; Kurnitski, JarekJournal of applied microbiology2019 / p. 1135-1147 : ill https://doi.org/10.1111/jam.14369 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Tolerance and biodegradation of m-toluate by Scots pine, a mycorrhizal fungus and fluorescent pseudomonads individually and under associative conditionsSarand, Inga; Timonen, T.; Koivula, R.; Peltola, R.; Haahtela, K.; Sen, R.; Romantschuk, M.Journal of applied microbiology1999 / p. 817-826