Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Sunniva, Hoel"'
Autor:
Jelena Stupar, Sunniva Hoel, Sigrid Strømseth, Jørgen Lerfall, Turid Rustad, Anita Nordeng Jakobsen
Publikováno v:
Heliyon, Vol 9, Iss 9, Pp e19887- (2023)
Biopreservation using lactic acid bacteria (LAB) is a promising technology to prevent the growth of pathogenic microorganisms in fresh and mildly processed food. The main aim of this study was to select LAB, originally isolated from ready-to-eat (RTE
Externí odkaz:
https://doaj.org/article/8bb739567fa94732884b5aec9ad760dd
Autor:
Hye-Jeong Lee, Julia E. Storesund, Bjørn-Tore Lunestad, Sunniva Hoel, Jørgen Lerfall, Anita Nordeng Jakobsen
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Aeromonas are widespread in aquatic environments and are considered emerging pathogens in humans and animals. Multidrug resistant (MDR) Aeromonas circulating in the aquatic environment and food production chain can potentially disseminate antimicrobi
Externí odkaz:
https://doaj.org/article/43df1bde19aa4fcf861fb7005df7e62e
Publikováno v:
Foods, Vol 11, Iss 18, p 2757 (2022)
Aeromonas spp. are ubiquitous aquatic bacteria, frequently isolated from seafood. The growth and spoilage potential of an inoculated strain of Aeromonas salmonicida (SU2) in Atlantic cod (Gadus morhua) fillets were assessed as a function of various m
Externí odkaz:
https://doaj.org/article/7c536ef069a843dbb3fa97bca57f4abc
Publikováno v:
Uniped, Vol 43, Pp -1--1 (2020)
Arbeidslivsrelevans i høyere utdanning er avhengig av kontakt med arbeidslivet, men like viktig er det å ruste studenten til en fremtid preget av livslang læring. I tillegg til fagkunnskap er arbeidsgivere opptatt av de generiske ferdighetene. Den
Externí odkaz:
https://doaj.org/article/a8e643df6cb34ddea12e4baec16ed6a8
Autor:
Jelena Stupar, Ingunn Grimsbo Holøymoen, Sunniva Hoel, Jørgen Lerfall, Turid Rustad, Anita Nordeng Jakobsen
Publikováno v:
Foods, Vol 10, Iss 2, p 271 (2021)
Biopreservation is a food preservation technology using microorganisms and/or their inherent antimicrobial metabolites to inhibit undesirable microorganisms. The aim of the present study was to explore the diversity and antimicrobial activity of lact
Externí odkaz:
https://doaj.org/article/b2491689b64448f49b3e31c2461e8097
Publikováno v:
International Journal of Food Microbiology. 397:110222
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::284cbf1b312e04963507ed075331f8ed
https://doi.org/10.1016/j.ijfoodmicro.2023.110222
https://doi.org/10.1016/j.ijfoodmicro.2023.110222
Publikováno v:
Frontiers in Microbiology, Vol 8 (2017)
Aeromonas spp. are ubiquitous bacteria that have received increasing attention as human pathogens because of their widespread occurrence in food, especially seafood and vegetables. The aim of this work was to assess the species identity and phylogene
Externí odkaz:
https://doaj.org/article/fa2ce079cc9b428da0e09be56497d1a5
Autor:
Hye-Jeong Lee, Ingebjørg Fagerheim Tokle, Bjørn-Tore Lunestad, Jørgen Lerfall, Sunniva Hoel, Anita Nordeng Jakobsen
Publikováno v:
International journal of food microbiology
Aeromonas are ubiquitous aquatic bacteria and frequently isolated from seafood. There is growing awareness of Aeromonas as foodborne pathogens, particularly in connection with consumption of ready-to-eat (RTE) seafood. The aim of this study was to in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::174084cbe72772df29111c1d3081d513
https://pubmed.ncbi.nlm.nih.gov/36306545
https://pubmed.ncbi.nlm.nih.gov/36306545
Publikováno v:
Microorganisms, Vol 7, Iss 3, p 91 (2019)
Minimally processed and ready-to-eat (RTE) seafood products are gaining popularity because of their availability in retail stores and the consumers’ perception of convenience. Products that are subjected to mild processing and products that do not
Externí odkaz:
https://doaj.org/article/4357fa6fa1464b6dbd8b902e02577d77
Publikováno v:
Journal of Applied Microbiology. 130:1380-1393
Aims We aim to investigate the prevalence, putative virulence factors and antimicrobial resistance of mesophilic Aeromonas isolated from ready-to-eat (RTE) seafood available on the Norwegian market, and to assess the potential risks by consuming RTE
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2b73fb51b7ac77eba1838eff2ef3818
https://doi.org/10.1111/jam.14865
https://doi.org/10.1111/jam.14865