Search Results - "McLEOD, Anette"

Health and Safety Considerations of Fermented Sausages by Rode, Tone Mari, McLeod, Anette, Axelsson, Lars, Holck, Askild L., Heir, Even

“…Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different…”
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Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality by McLeod, Anette, Hovde Liland, Kristian, Haugen, John‐Erik, Sørheim, Oddvin, Myhrer, Kristine S., Holck, Askild L.

“…We have compared the efficacy of continuous ultraviolet (UV‐C) (254 nm) and pulsed UV light in reducing the viability of Salmonella Enteritidis, Listeria…”
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Cerebrospinal fluid proteome shows disrupted neuronal development in multiple sclerosis by Mosleth, Ellen F., Vedeler, Christian Alexander, Liland, Kristian Hovde, McLeod, Anette, Bringeland, Gerd Haga, Kroondijk, Liesbeth, Berven, Frode Steingrimsen, Lysenko, Artem, Rawlings, Christopher J., Eid, Karim El-Hajj, Opsahl, Jill Anette, Gjertsen, Bjørn Tore, Myhr, Kjell-Morten, Gavasso, Sonia

“…Despite intensive research, the aetiology of multiple sclerosis (MS) remains unknown. Cerebrospinal fluid proteomics has the potential to reveal mechanisms of…”
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Large Plasmid Complement Resolved: Complete Genome Sequencing of Lactobacillus plantarum MF1298, a Candidate Probiotic Strain Associated with Unfavorable Effect by McLeod, Anette, Fagerlund, Annette, Rud, Ida, Axelsson, Lars

“…Considerable attention has been given to the species Lactobacillus plantarum regarding its probiotic potential. strains have shown health benefits in several…”
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Effects of glucose availability in Lactobacillus sakei; metabolic change and regulation of the proteome and transcriptome by McLeod, Anette, Mosleth, Ellen F, Rud, Ida, Branco Dos Santos, Filipe, Snipen, Lars, Liland, Kristian Hovde, Axelsson, Lars

“…Effects of glucose availability were investigated in Lactobacillus sakei strains 23K and LS25 cultivated in anaerobic, glucose-limited chemostats set at high…”
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Growth Behavior of Listeria monocytogenes in a Traditional Norwegian Fermented Fish Product ( Rakfisk ), and Its Inhibition through Bacteriophage Addition by Axelsson, Lars, Bjerke, Guro Alette, McLeod, Anette, Berget, Ingunn, Holck, Askild L

“…may persist in food production environments and cause listeriosis. In Norway, a product of concern is the traditional and popular fermented fish product " ",…”
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Global transcriptome response in Lactobacillus sakei during growth on ribose by McLeod, Anette, Snipen, Lars, Naterstad, Kristine, Axelsson, Lars

“…Lactobacillus sakei is valuable in the fermentation of meat products and exhibits properties that allow for better preservation of meat and fish. On these…”
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Cloning and characterization of the executioner caspases 3, 6, 7 and Hsp70 in hyperthermic Atlantic salmon ( Salmo salar) embryos by Takle, Harald, McLeod, Anette, Andersen, Oivind

“…Hyperthermia during embryogenesis has been reported to induce deformities in Atlantic salmon ( Salmo salar). To examine the involvement of executioner caspases…”
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Primary metabolism in Lactobacillus sakei food isolates by proteomic analysis by McLeod, Anette, Zagorec, Monique, Champomier-Vergès, Marie-Christine, Naterstad, Kristine, Axelsson, Lars

“…Lactobacillus sakei is an important food-associated lactic acid bacterium commonly used as starter culture for industrial meat fermentation, and with great…”
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Diversity of Lactobacillus sakei strains investigated by phenotypic and genotypic methods by McLeod, Anette, Nyquist, O. Ludvig, Snipen, Lars, Naterstad, Kristine, Axelsson, Lars

“…The diversity of 10 strains of Lactobacillus sakei, a commercially important species of lactobacilli, was characterized by studying food isolates. Growth…”
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Survival of Five Strains of Shiga Toxigenic Escherichia coli in a Sausage Fermentation Model and Subsequent Sensitivity to Stress from Gastric Acid and Intestinal Fluid by Axelsson, Lars, Heir, Even, Måge, Ingrid, McLeod, Anette, Rode, Tone Mari, Holck, Askild L.

“…The ability of foodborne pathogens to exhibit adaptive responses to stressful conditions in foods may enhance their survival when passing through the…”
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Effect of relevant environmental stresses on survival of enterohemorrhagic Escherichia coli in dry-fermented sausage by McLeod, Anette, Måge, Ingrid, Heir, Even, Axelsson, Lars, Holck, Askild L.

“…Dry-fermented sausages (DFSs) have been linked to several serious foodborne outbreaks of enterohemorrhagic Escherichia coli (EHEC). The ability of pathogens to…”
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Comparison of UV-C and Pulsed UV Light Treatments for Reduction of Salmonella, Listeria monocytogenes, and Enterohemorrhagic Escherichia coli on Eggs by Holck, Askild L, Liland, Kristian H, Drømtorp, Signe M, Carlehög, Mats, McLEOD, Anette

“…Ten percent of all strong-evidence foodborne outbreaks in the European Union are caused by Salmonella related to eggs and egg products. UV light may be used to…”
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Comparative genomics of Lactobacillus sakei with emphasis on strains from meat by Nyquist, O. Ludvig, McLeod, Anette, Brede, Dag A, Snipen, Lars, Aakra, Ågot, Nes, Ingolf F

“…Lactobacillus sakei is a lactic acid bacterium important in food microbiology mainly due to its ability to ferment and preserve meat. The genome sequence of L…”
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Genome Sequence of Lactobacillus sakei subsp. sakei LS25, a Commercial Starter Culture Strain for Fermented Sausage by McLeod, Anette, Brede, Dag Anders, Rud, Ida, Axelsson, Lars

“…Lactobacillus sakei is a lactic acid bacterium associated primarily with fermented meat and fish. Here, we present the draft genome sequence of L. sakei subsp…”
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