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Works (6)

Growth Behavior of Listeria monocytogenes in a Traditional Norwegian Fermented Fish Product (Rakfisk), and Its Inhibition through Bacteriophage Addition

Foods
2020-01-22 | Journal article
DOI: 10.3390/foods9020119
Contributors: Lars Axelsson; Guro Alette Bjerke; Anette McLeod; Ingunn Berget; Askild L. Holck
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Large Plasmid Complement Resolved: Complete Genome Sequencing of Lactobacillus plantarum MF1298, a Candidate Probiotic Strain Associated with Unfavorable Effect

Microorganisms
2019-08-14 | Journal article
DOI: 10.3390/microorganisms7080262
Contributors: Anette McLeod; Annette Fagerlund; Ida Rud; Lars Axelsson
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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

Journal of Food Safety
2018-02 | Journal article
DOI: 10.1111/jfs.12421
Contributors: Anette McLeod; Kristian Hovde Liland; John‐Erik Haugen; Oddvin Sørheim; Kristine S. Myhrer; Askild L. Holck
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Health and Safety Considerations of Fermented Sausages

Journal of Food Quality
2017 | Journal article
DOI: 10.1155/2017/9753894
Contributors: Askild Holck; Lars Axelsson; Anette McLeod; Tone Mari Rode; Even Heir
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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

International Journal of Microbiology
2017 | Journal article
DOI: 10.1155/2017/5176384
Contributors: Tone Mari Rode; Anette McLeod; Ingrid Måge; Even Heir; Lars Axelsson; Askild L. Holck
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Effects of glucose availability in Lactobacillus sakei; metabolic change and regulation of the proteome and transcriptome

PLOS ONE
2017-11-03 | Journal article
DOI: 10.1371/journal.pone.0187542
Contributors: Anette McLeod; Luca Cocolin; Ellen F. Mosleth; Ida Rud; Filipe Branco dos Santos; Lars Snipen; Kristian Hovde Liland; Lars Axelsson
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