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Hans Blom

Researcher at Norwegian Food Research Institute

Publications -  31
Citations -  1094

Hans Blom is an academic researcher from Norwegian Food Research Institute. The author has contributed to research in topics: Fermentation & Acrylamide. The author has an hindex of 18, co-authored 31 publications receiving 1066 citations.

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Transformation of Lactobacillus strains used in meat and vegetable fermentations

TL;DR: Electroporation using the electroporation solutions 952 m m sucrose with 3·5 m m MgCl2 or 30% polyethylene glycol (PEG 1500) was found to be efficient, giving transformation efficiencies sufficient for most practical applications.
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Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4°C

TL;DR: The combined inhibitory and sensory results showed that a mixture of 2.5% lactate and 0.25% acetate could be used to increase the margins of safety for sliced and spreadable vacuum-packed ready-to-eat cooked meat products stored for 4-6 weeks.
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Cloning and nucleotide sequence of a gene from Lactobacillus sake Lb706 necessary for sakacin A production and immunity.

TL;DR: In this paper, a DNA fragment of approximately 1.8 kb, derived from a 60-kb plasmid of strain Lb706 and present in the inserts of both clones, was used to identify genes involved in sakacin A production and immunity.
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A model based on absorbance data on the growth rate of Listeria monocytogenes and including the effects of pH, NaCl, Na-lactate and Na-acetate

TL;DR: A mathematical model was developed for predicting the growth of L. monocytogenes at 9 degrees C in the presence of 70 ppm sodium nitrite, and at different levels of pH, sodium chloride, sodium lactate and sodium acetate, and showed a linear relationship between the values of the maximum specific growth rates derived from the absorbance and the ones derived from viable count measurements.
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Lactic Acid Fermentation Reduces Acrylamide Formation and Other Maillard Reactions in French Fries

TL;DR: In this article, it was shown that lactic acid fermentation of non-blanched potato rods for 45 min reduced acrylamide level in French fries with 48%, and with 71% after 120 min.