Askild L. Holck

Publications

• Rode, T.M., Axelsson, L., Granum, P.E., Heir, E., Holck, A.L. and L'abée-Lund, T. 2011. High Stability of Stx2 Phage in Food and under Food-Processing Conditions.
• Holck, A.L., Diaz-Amigo, C., Kerbach, S., Popping, B., Mustorp, S. and Engdahl-Axelsson, C. 2011. Detection of allergens in food.
• Holck, A.L., Axelsson, L., Rode, T.M., Høy, M., Måge, I., Alvseike, O., L'Abée-Lund, T.M., Omer, M.K., Granum, P.E. and Heir, E. 2011. Reduction of verotoxigenic Escherichia coli in production of fermented sausages.
• Holck, A.L. and Pedersen, B.O. 2011. Simple, sensitive, accurate multiplex quantitative competitive PCR with capillary electrophoresis detection for the determination of genetically modified maize.
• Rode, T.M., Møretrø, T., Langsrud, S., Langsrud, Ø., Vogt, G. and Holck, A.L. 2010. Responses of Staphylococcus aureus exposed to HCl and organic acid stress.
• Omer, M.K., Alvseike, O., Holck, A.L., Axelsson, L., Prieto, M., Skjerve, E. and Heir, E. 2010. Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage.
• Holck, A.L., Pedersen, B.O. and Heir, E. 2010. Detection of five novel GMO maize events by qualitative, multiplex PCR and fluorescence capillary gel electrophoresis.
• Heir, E., Holck, A.L., Omer, M.K., Alvseike, O., Høy, M., Måge, I. and Axelsson, L. 2010. Reduction of verotoxigenic Escherichia coli by process and recipe optimisation in dry-fermented sausages.
• Rode, T.M., Berget, I., Langsrud, S., Møretrø, T. and Holck, A.L. 2009. MALDI-TOF mass spectrometry for quantitative gene expression studies of acid responses in Staphylococcus aureus.
• Holck, A.L., Drømtorp, S. and Heir, E. 2009. Quantitative, multiplex ligation-dependent probe amplification for the determination of eight genetically modified maize events.
• Holck, A.L. and Berg, J. 2009. Inhibition of Listeria monocytogenes in Cooked Ham by Virulent Bacteriophages and Protective Cultures.
• Heir, E., Holck, A.L., Måge, i., Alvseike, o., Omer, M.K. and Axelsson, L. 2009. Strategies for enhanced microbial safety in Norwegian type dry fermented sausage.
• Heide, B.R., Drømtorp, S.M., Rudi, K., Heir, E. and Holck, A.L. 2008. Determination of eight genetically modified maize events by quantitative, multiplex PCR and fluorescence capillary gel electrophoresis
• Rode, T.M., Langsrud, S., Holck, A.L. and Møretrø, T. 2007. Different patterns of biofilm formation in Staphylococcus aureus under food-related stress conditions.
• Heide, B.R., Heir, E. and Holck, A.L. 2007. Detection of eight GMO maize events by qualitative, multiplex PCR and fluorescence capillary gel electrophoresis.
• Bore, E., Langsrud, S., Langsrud, Ø., Rode, T.M. and Holck, A.L. 2007. Acid shock responses in Staphylococcus aureus investigated by global gene expression analysis.
• Mustorp, S., Engdahl-Axelsson, C., Svensson, U. and Holck, A.L. 2006. Detection of celery (Apium graveolens), mustard (Sinapis alba, Brassica juncea, Brassica nigra) and sesame (Sesamum indicum) in food by real-time PCR.
• Holck, A.L., Blom, H., Axelsson, L., Naterstad, K. and Heir, E. 2006. Enterohemorrhagic Escherichia coli and production of dry fermented sausages
• Holck, A.L., Blom, H., Axelsson, L., Naterstad, K. and Heir, E. 2006. Enterohemorrhagic Escherichia coli and production of dry fermented sausages.
• Rudi, K., Moen, B., Drømtorp, S.M. and Holck, A.L. 2004. Use of ethidium monoazide and PCR in combination for quantification of viable and dead cells in complex samples.
• Skrede, G., Herstad, O., Sahlstrøm, S., Holck, A.L., Slinde, E. and Skrede, A. 2003. Effects of lactic acid fermentation on wheat and barley carbohydrate composition and production performance in the chicken.
• Rudi, K., Rud, I. and Holck, A.L. 2003. A novel multiplex quantitative DNA array based PCR (MQDA-PCR) for quantification of transgenic maize in food and feed.
• Rudi, K., Nogva, H.K., Naterstad, K., Drømtorp, S.M., Bredholt, S. and Holck, A.L. 2003. Subtyping Listeria monocytogenes through the combined analyses of genotype and expression of the hlyA virulence determinant.
• Rudi, K. and Holck, A.L. 2003. Increased speed and accuracy of single nucleotide polymorphism (SNP) quantification by quencher extension (QEXT).
• Rudi, K. and Holck, A.L. 2003. Real-time closed tube single nucleotide polymorphism (SNP) quantification in pooled samples by quencher extension (QEXT).
• Møretrø, T., Hermansen, L., Holck, A.L., Sidhu, M.S., Rudi, K. and Langsrud, S. 2003. Biofilm formation and presence of the intercellular adhesion locus ica among staphylococci from food and food processing environments.
• Langsrud, S., Sundheim, G. and Holck, A.L. 2003. Cross-resistance to antibiotics of Escherichia coli adapted to benzalkonium chloride or exposed to stress-inducers.
• Rudi, K., Nogva, H.K., Moen, B., Nissen, H., Bredholt, S., Møretrø, T., Naterstad, K. and Holck, A.L. 2002. Development and application of new nucleic acid-based technologies for microbial community analyses in foods.
• Langsrud, S., Sidhu, M.S., Heir, E. and Holck, A.L. 2002. Bacterial disinfectant resistance - a challenge for the food industry.
• Holck, A.L., Sidhu, M.S., Heir, E., Sørum, H., Møretrø, T. and Langsrud, S. 2002. Disinfectant - and antibiotic resistant bacteria from food and clinical environments.
• Stahnke, L.H., Holck, A.L., Jensen, A., Nilsen, A. and Zanardi, E. 2001. Maturity acceleration of Italian dried sausage by Staphylococcus carnosus - relationship between maturity and flavor compounds.
• Skrede, G., Sahlström, S., Skrede, A., Holck, A.L. and Slinde, E. 2001. Effect of lactic acid fermentation of wheat and barley whole meal flour on carbohydrate composition and digestibility in mink (Mustela vision).
• Sidhu, M.S., Sørum, H. and Holck, A.L. 2001. Resistance to quaternary ammonium compounds in food related bacteria.
• Sidhu, M.S., Heir, E., Sørum, H. and Holck, A.L. 2001. Genetic linkage between resistance to quaternary ammonium compounds and beta-lactam antibiotics in food related Staphylococcus spp.
• Sidhu, M.S., Heir, E., Leegaard, T., Wiger, K. and Holck, A.L. 2001. Frequency of disinfectant resistance genes and genetic linkage with beta-lactamase transposon Tn552 among clinical staphylococci.
• Katla, T., Møretrø, T., Aasen, I.M., Holck, A.L., Axelsson, L. and Naterstad, K. 2001. Inhibition of Listeria monocytogenes in cold smoked salmon by addition of sakacin P and/or live Lactobacillus sakei cultures.
• Holck, A.L., Vaïtilingom, M., Didierjean, L. and Rudi, K. 2001. 5' -nuclease PCR for quantitative event specific detection of the genetically modified Mon810 MaisGard (TM) maize.
• Vold, L., Holck, A.L., Wasteson, Y. and Nissen, H. 2000. High levels of background flora inhibits growth of Escherichia coli O157:H7 in ground beef.
• Stahnke, L.H., Holck, A.L., Jensen, A., Nilsen, A.N. and Zanardi, E. 2000. Flavour compounds related to maturity of dried fermented sausage.
• Sidhu, M.S., Langsrud, S. and Holck, A.L. 2000. Disinfectant and antibiotic resistance of lactic acid bacteria isolated from the food industry.
• Nogva, H.K., Rudi, K., Naterstad, K., Holck, A.L. and Lillehaug, D. 2000. Application of 5'-nuclease PCR for quantitative detection of Listeria monocytogenes in pure cultures, water, skim milk and unpasteurized whole milk
• Nogva, H.K., Bergh, A., Holck, A.L. and Rudi, K. 2000. Application of the 5'-nuclease PCR assay in the evaluation and development of methods for quantitative detection of Campylobacter jejuni.
• Nissen, H., Alvseike, O., Bredholt, S., Holck, A.L. and Nesbakken, T. 2000. Packaging of ground beef in an atmosphere with high carbon dioxide and low carbon monoxide restrains growth of Yersinia Enterocolitica, Listeria monocytogenes and Escherichia coli.
• Demeyer, D., Rizzo, A., Holck, A.L., Vandendriessche, F., Lorentzen, K., Venema, K., Stahnke, L.H., De Vuyst, L., Talon, R. and Chizzolini, R. 2000. Controlling bioflavour and safety in fermented meats products (FMP).
• Demeyer, D., Raemakers, M., Rizzo, A., Holck, A.L., De Smedt, A., ten Brink, B, Hagen, B.F., Montel, C., Zanardi, E., Murbrekk, E., Leroy, F., Vandendriessche, F., Lorensen, K., Venema, K., Sunesen, O., Stahnke, L.H., De Vuyst, L., Talon, R., Chizzolini, R. and Eerola, S. 2000. Control of bioflavour and safety in fermented sausages.
• Bredholt, S., Nesbakken, T. and Holck, A.L. 2000. Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats.
• Bredholt, S., Nesbakken, T. and Holck, A.L. 2000. Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157:H7 in cooked, sliced, vacuum and gas-packed meat.
• Vold, L., Holck, A.L., Wasteson, Y. and Nissen, H. 1999. The influence of background flora on growth of Escherichia coli O-157:H7 in ground beef.
• Nissen, H., Alvseike, O., Bredholt, S., Holck, A.L. and Nesbakken, T. 1999. Comparison between the growth of Yersinia enterocolitica, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonalla spp. in ground beef packed by three commercially used packaging techniques.
• Hagen, B.F., Næs, H. and Holck, A.L. 1999. Meat starters have individual requirements for Mn 2+.
• Bredholt, S., Nesbakken, T. and Holck, A.L. 1999. Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157:H7 in cooked, sliced, vacuum- and gas-packaged meat.
• Blom, H., Katla, T., Holck, A.L., Sletten, K., Axelsson, L. and Holo, H. 1999. Characterization, production and purification of leucocin H, a two-peptide bacteriocin from Leuconostoc MF215B.
• Heir, E., Sundheim, G. and Holck, A.L. 1998. The qacG gene on plasmid pST94 confers resistance to quaternary ammonium compunds in staphylococci isolated from the food industry.
• Heir, E., Sundheim, G. and Holck, A.L. 1998. Identification and characterization of quaternary ammonium compound resistant staphylococci from the food industry.
• Heir, E., Sundheim, G. and Holck, A.L. 1998. The Staphylococcus qacH gene product: a new member of the SMR family encoding multidrug resistance.
• Hagen, B.F. and Holck, A.L. 1998. Manganese accelerates fermentation of dry fermented sausages.
• Axelsson, L., Katla, T., Bjørnslett, M., Eijsink, V.G.H. and Holck, A.L. 1998. A system for heterologous expressionon of bacteriocins in Lactobacillus sake.
• Sundheim, G., Langsrud, S., Heir, E. and Holck, A.L. 1997. Bacterial resistance to disinfectants containing quaternary ammonium compounds.
• Nissen, H. and Holck, A.L. 1997. Survival of Escherichia coli o157:H7, Listeria monocytogenes and Salmonella kentucky in Norwegian fermented, dry sausage.
• Hühne, K., Axelsson, L., Holck, A.L. and Kröckel, L. 1996. Analysis of the sakacin P gene cluster from Lactobacillus sake Lb674 and its expression in sakacin-negative Lactobacillus sake strains.
• Holck, A.L., Axelsson, L. and Schillinger, U. 1996. Divergicin 750, a novel bacteriocin produced by Carnobacterium divergens 750.
• Hagen, B.F., Berdagué, J.-L., Holck, A.L., Næs, H. and Blom, H. 1996. Bacterial proteinase reduces maturation time of dry fermented sausages.
• Blom, H., Hagen, B.F., Pedersen, B.O., Holck, A.L., Axelsson, L. and Næs, H. 1996. Accelerated production of dry fermented sausage.
• Næs, H., Holck, A.L., Axelsson, L., Andersen, H.J. and Blom, H. 1995. Accelerated ripening of dry fermented sausage by addition of a Lactabacillus proteinase.
• Heir, E., Sundheim, G. and Holck, A.L. 1995. Resistance to quaternary ammonium compounds in Staphylococcus spp. isolated from the food industry and nucleotide sequence of the resistance plasmid pST827.
• Axelsson, L. and Holck, A.L. 1995. The genes involved in production of and immunity to Sakacin A, a bacteriocin from Lactobacillus sake Lb 706.
• Nissen, H., Holck, A.L. and Dainty, R.H. 1994. Identification of Carnobacterium spp and Leuconostoc spp in meat by genus-specific 165 rRNA probes.
• Holck, A.L., Axelsson, L., Hühne, K. and Kröckel, L. 1994. Purification and cloning of sakacin 674, a bacteriocin from Lactobacillus sake Lb674.
• Holck, A.L., Axelsson, L. and Schillinger, U. 1994. Purification and Cloning of Piscicolin 61, a Bacteriocin from Carnobacterium piscicola LV61.
• Axelsson, L., Holck, A.L., Birkeland, S.-E., Aukrust, T.W. and Blom, H. 1993. Cloning and nucleotide sequence of a gene from Lactobacillus sake Lb706 necessary for Sakacin A production and immunity.
• Holck, A.L., Axelsson, L., Birkeland, S.-E., Aukrust, T.W. and Blom, H. 1992. Purification and amino acid sequence of Sakacin A, a bacteriocin from Lactobacillus sake Lb706
• Holck, A.L. and Næs, H. 1992. Cloning, sequencing and expression of the gene encoding the cell-envelope-associated proteinase from Lactobacillus paracasei subsp. paracasei NCDO151
• Holck, A.L. and Blom, H. 1992. The nucleotide sequence of a putative membrane transport gene from Clostridium perfringens
• Holck, A.L., Blom, H. and Granum, P.E. 1990. Cloning and sequencing of the genes encoding acid-soluble spore proteins from Clostridium perfringens
• Holck, A.L. and Kleppe, K. 1988. Cloning and sequencing of the gene for the 17 K protein of Escherichia coli
• Aasland, R., Coleman, J., Holck, A.L., Smith, C.L., Raetz, C.R.H. and Klee, K. 1988. Identity of the 17-kilodalton protein, a DNA-binding protein from Escherichia coli, and the fir A gene product
• Holck, A.L., Lossius, I., Aasland, R., Haarr, L. and Kleppe, K. 1987. DNA- and RNA-binding proteins of chromatin from Escherichia coli
• Holck, A.L., Lossius, I., Aasland, R. and Kleppe, K. 1987. Purification and characterization of the 17 K protein, a DNA-binding protein from Escherichia coli