Publications Food Microbiology

ikbm

Publications last 5 years

2005
Røssland, E., T. Langsrud, P.E. Granum and T. Sørhaug. 2005. Production of antimicrobial metabolites by strains of Lactobacillus and Lactococcus co-cultured with Bacillus cereus in milk. Int. J. Food Microbiol. 98:93-200.

Røssland, E., T. Langsrud and T Sørhaug. 2005. Influence of controlled lactic fermentation on growth and sporulation of Bacillus cereus in milk. Int. J. Food Microbiol. (Accepted).

2004
Kieronczyk, A., S. Skeie, T. Langsrud, D. Le Bars and M. Yvon. 2004. The nature of aroma compounds produced in a cheese model by glutamate dehydrogenase positive Lactobacillus INF15D depends on its relative aminotransferase activities towards the different amino acids. Int. Dairy J. 227-235

Faye, T., D.A. Brede, T. Langsrud, I.F. Nes and H. Holo. 2004. Prevalence of the genes encoding propionicin T1 and protease-activated antimicrobial peptide and their expression in classical propionibacteria. Appl. Environm. Microbiol. 70: 2240-2244

Christiansen, K.F., G. Vegarud, T. Langsrud, M. Risberg Ellekjaer and B. Egelandsdal. 2004. Hydrolyzed whey proteins as emulsifiers and stabilizers in high-pressure processed dressings. Food Hydrocolloids 18: 757 – 767

Stepaniak, L. 2004. Dairy enzymology. Int. J. Dairy Techn. 57(2-3):153-171.

Pripp, A. H., T. Isaksson, L. Stepaniak, et al. 2004. Quantitative structure-activity relationship modelling of ACE-inhibitory peptides derived from milk proteins. European Food Research and Technology 219(6):579-583.

Sørensen, R., E. Kildal, L. Stepaniak, A. H. Pripp, T. Sørhaug. 2004. Screening for peptides from fish and cheese inhibitory to prolyl endopeptidase. Nahrung/Food 48(1):53 – 56.

Brede, D.A., T. Faye, A Johnsborg, et al. 2004. Molecular and genetic characterization of propionicin F, a bacteriocin from Propionibacterium fredenreichii. Applied and Environmental Microbiology. 70(12):7303-7310.

2003
Muyanja, C. M. B. K.., J. A. Narvhus, J. Treimo and T. Langsrud. 2003. Isolation, characterization and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage. Int. J. Food Microbiol. 80: 201-210.

Kieronczyk, A., S. Skeie, T. Langsrud and M. Yvon. 2003. Cooperation between Lactococcus lactis and non-starter lactobacilli in the formation of cheese aroma from amino acids. Appl. Environm. Microbiol. 69: 734-739.

Mugula, J.K., T. Sorhaug, L. Stepaniak. 2003. Proteolytic activities in togwa, a Tanzanian fermented food.
Int. J.Food Microb. 84(1):1-12.

Mugula, J.K., S.AM. Nnko, J.A. Narvhus, T. Sorhaug. 2003. Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food. Int. J. Food Microbiol. 80(3):187-99.

Mugula, J. K., J.A. Narvhus, T. Sorhaug. 2003. Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food. Int. J. Food Microbiol. 83(3):307-318.

Røssland, E., G.I.A. Borge, T. Langsrud and T. Sørhaug. 2003. Inhibition of Bacillus cereus by strains of Lactobacillus and Lactococcus in milk. Int. J. Food Microbiol. 89(2-3): 205-212.

Rudi K., J. Treimo, H. Nissen et al. 2003. Comparison of membranes and glass slides for 16S r DNA array analyses of microbial communities by sequence-specific labeling of DNA probes. Preparative biochemistry and biotechnology. 33(3):197-208.

2002
Stepaniak L. 2002. Isolation and partial characterization of catalytic antibodies with oligonuclease activity from bovine colostrums. Preparative Biochemistry and Biotechnology. 32(1):17-28.

Holo, H., T. Faye, D.A. Brede, T. Nilsen, I. Ødegaard, T. Langsrud, J. Brendehaug and I.F. Nes. 2002. Bacteriocins of propionic acid bacteria. Le Lait, 82: 59-68.

Faye, T., D. A. Brede, T. Langsrud, I. F. Nes and H. Holo. 2002. An antimicrobial peptide is produced by extracellular processing of a protein from Propionibacterium jensenii. J. Bacteriol. 184: 3649-3656.

Gobbetti M, L. Stepaniak, M. De Angelis, et al. 2002. Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing. Crit. Rev. Food Sci. Nutr. 42(3):223-39.

Rudi K., J. Treimo, B. Moen, et al. 2002. Internal controls for normalizing DNA arrays. Biotechniques 33(3):496.

Devold, T., G. Vegarud, C. Svenning, T. Langsrud, C. Schwab, J. Karlsen, and M. Rykke. 2002. Comparative studies on salivary protein aggregates and acquired enamel pellicle. J. Dent. Res. 81: 3248

2001
Borge, G.I.Andersen., M. Skeie, T. Sørhaug, P., T. Langsrud and P.E.Granum. 2001. Growth and toxin profiles of Bacillus cereus isolated from differennt foods. Int. J. Food Microbiol. 69: 237-246

Stepaniak, L., L Jedrychowski, B Wroblewska, et al. 2001. Immunoreactivity and inhibition of angiotensin-I converting enzyme and lactococcal oligopeptidase by peptides from cheese. Ital. J. Food Sci. 13(4):373-381.

Stepaniak, L., L Jedrychowski, B Wroblewska, et al. 2001. Immunorelatedness of oligopeptidases from Lactobacillus and Lactococcus and proline iminopeptidase from Propionibacterium using double immunodiffusion assay. Food and Agricultural Immunology. 13(3):183-187.

Kieronczyk, A., S. Skeie and T. Langsrud. 2001. Metabolism of amino acids by resting cells of non-starter lactobacilli in relation to flavour development in cheese. Int. Dairy J. 11: 217-224.

Mugula, J.K., S.A.M. Nnko, T. Sorhaug. 2001. Changes in quality attributes during storage of togwa, a lactic acid fermented gruel. J. Food Safety. 21(3):181-194.



Oppdatert: 20.05.05
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