Search Results - "HOLCK, A. L"

Tropomyosin from tilapia (Oreochromis mossambicus) as an allergen by Liu, R., Holck, A. L., Yang, E., Liu, C., Xue, W.

“…Summary Background Tilapia is among the most common fresh water fish species raised by fish farms and can cause allergic reactions upon ingestion. Objective To…”
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Reduction of verotoxigenic Escherichia coli by process and recipe optimisation in dry-fermented sausages by Heir, E., Holck, A.L., Omer, M.K., Alvseike, O., Høy, M., Måge, I., Axelsson, L.

“…Outbreaks of verotoxigenic Escherichia coli (VTEC) linked to dry-fermented sausages (DFSs) have emphasized the need for DFS manufacturers to introduce measures…”
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Cross‐resistance to antibiotics of Escherichia coli adapted to benzalkonium chloride or exposed to stress‐inducers by Langsrud, S., Sundheim, G., Holck, A.L.

“…Aims:  To study the effects of adaptation and stress on the resistance to benzalkonium chloride (BC) and cross‐resistance to antibiotics in Escherichia coli…”
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qacG gene on plasmid pST94 confers resistance to quaternary ammonium compounds in staphylococci isolated from the food industry by Heir, E, Sundheim, G, Holck, A.L

“…The 2.3 kb resistance plasmid pST94 revealed a new gene (qacG) encoding resistance to benzalkonium chloride (BC), a commonly used quaternary ammonium…”
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Identification and characterization of quaternary ammonium compound resistant staphylococci from the food industry by Heir, Even, Sundheim, Gunhild, Holck, Askild L

“…The distribution of known genes conferring resistance to quaternary ammonium compounds (QACs) among different species of staphylococci isolated from the food…”
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Bacterial resistance to disinfectants containing quaternary ammonium compounds by Sundheim, G., Langsrud, S., Heir, E., Holck, A.L.

“…Quaternary ammonium compounds (QAC) are widely used as disinfectants in both medical and food environments. Microbial contaminants are, therefore, regularly…”
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Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages by Heir, E., Holck, A.L., Omer, M.K., Alvseike, O., Måge, I., Høy, M., Rode, T.M., Sidhu, M.S., Axelsson, L.

“…The effects of post-processing treatments on sensory quality and reduction of Shiga toxigenic Escherichia coli (STEC) in three formulations of two types of…”
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Resistance to quaternary ammonium compounds in Staphylococcus spp. isolated from the food industry and nucleotide sequence of the resistance plasmid pST827 by Heir, E., Sundheim, G., Holck, A.L.

“…The complete nucleotide sequence of the 2.8 kb plasmid pST827 involved in resistance to the quaternary ammonium compound (QAC) benzalkonium chloride in…”
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Accelerated production of dry fermented sausage by Blom, H., Hagen, B.F., Pedersen, B.O., Holck, A.L., Axelsson, L., N˦s, H.

“…The scope of this paper is to review work connected with accelerated ripening of dry fermented sausages by addition of proteolytic enzymes. An overview of the…”
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Purification and cloning of sakacin 674, a bacteriocin from Lactobacillus sake Lb674 by Holck, A L, Axelsson, L, Hühne, K, Kröckel, L

“…Sakacin 674, a bacteriocin produced by Lactobacillus sake Lb764 and which inhibits the growth of Listeria monocytogenes, was purified to homogeneity by…”
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Bacterial disinfectant resistance—a challenge for the food industry by Langsrud, Solveig, Sidhu, Maan Singh, Heir, Even, Holck, Askild L.

“…The focus on hygiene in the food industry has resulted in an increasing use of chemical disinfection and it has been speculated that this will impose a…”
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Purification and cloning of piscicolin 61, a bacteriocin from Carnobacterium piscicola LV61 by Holck, A.L, Axelsson, L, Schillinger, U

“…Piscicolin 61, a bacteriocin produced by Carnobacterium piscicola LV61, inhibits the growth of strains of Carnobacterium, Lactobacillus, and Enterococcus. The…”
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The Staphylococcus qacH gene product: a new member of the SMR family encoding multidrug resistance by Heir, E. (Norwegian Food Research Inst. MATFORSK, Aas (Norway).), Sundheim, G, Holck, A.L

“…Abstract The prevalence of disinfectant-resistant food-related microorganisms is of concern to the food industry. The Staphylococcus saprophyticus strain ST2H6…”
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Identity of the 17-kilodalton protein, a DNA-binding protein from Escherichia coli, and the firA gene product by AASLAND, R, COLEMAN, J, HOLCK, A. L, SMITH, C. L, RAETZ, C. R. H, KLEPPE, K

“…Article Usage Stats Services JB Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley…”
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Meat starters have individual requirements for Mn2 by HAGEN, B. F, NAES, H, HOLCK, A. L

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Bacterial proteinase reduces maturation time of dry fermented sausages by Hagen, B.F, Berdague, J.L, Holck, A.L, Naes, H, Blom, H

“…The effect of proteinases, from Lactobacillus paracasei subsp. paracasei NCDO151 and from Bacillus licheniformis (Alcalase, NOVO Nordisk), on the ripening of…”
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Accelerated ripening of dry fermented sausage by addition of a Lactobacillus proteinase by Naes, H, Holck, A.L, Axelsson, L, Andersen, H.J, Blom, H

“…Accelerated ripening of dry sausage was investigated by adding two different concentrations of proteinase isolated from Lactobacillus paracasei ssp. paracasei…”
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Use of Ethidium Monoazide and PCR in Combination for Quantification of Viable and Dead Cells in Complex Samples by Rudi, Knut, Moen, Birgitte, Drømtorp, Signe Marie, Holck, Askild L

“…The distinction between viable and dead cells is a major issue in many aspects of biological research. The current technologies for determining viable versus…”
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Reduction of verotoxigenic Escherichia coli by process and recipe optimisation in dry-fermented sausages by Heir, E, Holck, A L, Omer, M K, Alvseike, O, Høy, M, Måge, I, Axelsson, L

“…Outbreaks of verotoxigenic Escherichia coli (VTEC) linked to dry-fermented sausages (DFSs) have emphasized the need for DFS manufacturers to introduce measures…”
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Biofilm formation and the presence of the intercellular adhesion locus ica among staphylococci from food and food processing environments by Moretro, T, Hermansen, L, Holck, A.L, Sidhu, M.S, Rudi, K, Langsrud, S

“…In clinical staphylococci, the presence of the ica genes and biofilm formation are considered important for virulence. Biofilm formation may also be of…”
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