Hans Blom

Publications

• Blom, H., Baardseth, P., Sundt, T.W. and Slinde, E. 2009. Lactic acid fermentation reduces acrylamide formed during production of fried potato products.
• 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.
• Baardseth, P., Blom, H., Skrede, G., Mydland, L.T., Skrede, A. and Slinde, E. 2005. Lactic acid fermentation reduces acrylamide formation and other Maillard reactions in French fries.
• Blom, H., Katla, T., Nissen, H. and Holo, H. 2001. Characterization, production and purification of carnocin H, a bacteriocin produced by Carnobacterium 377.
• Nissen, H., Holo, H., Axelsson, L. and Blom, H. 2000. Characterisation and growth of Bacillus spp. in heat-treated cream with and without nisin.
• Blom, H. 2000. Some important properties of lactic acid bacteria with special emphasis on Lactic acid fermentation of carrot slices, Utilization of lactic acid per se, Bacteriocin production and effect and Gene technology and starter cultures.
• 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.
• Blom, H., Nerbrink, E., Dainty, R.H., Hagtvedt, T.A., Borch, E., Nissen, H. and Nesbakken, T. 1997. Addition of 2.5 % lactate and 0.25 % acetate control growth of Listeria monocytogenes in vacuum packed, sensory acceptable servelat sausage and cooked ham stored at 4 °C.
• Blom, H., Katla, T., Hagen, B.F. and Axelsson, L. 1997. A model assay to demonstrate how intrinsic factors affect diffusion of bacteriocins.
• Østdal, H., Baron, C.P., Blom, H. and Andersen, H.J. 1996. Production, isolation and partial characterization of a lipase esterase from Pediococcus pentosaceus SV61.
• 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.
• Aukrust, T.W., Blom, H. and Slinde, E. 1995. Influence of brine composition on yield and quality of deep fried fermented carrot chips.
• Andersen, H.J., Østdal, H. and Blom, H. 1995. Partial purification and characterization of an esterase-lipase from Lactobacillus plantarum MF 32.
• Aukrust, T.W., Blom, H., Sandtorv, B.F. and Slinde, E. 1994. Interactions between starter culture and raw material in lactic acid fermentation of sliced carrot.
• Slinde, E., Skrede, G., Aukrust, T.W., Blom, H. and Baardseth, P. 1993. Lactic acid fermentation influence on sugar content and colour of deep fried fermented carrot chips.
• 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 Blom, H. 1992. The nucleotide sequence of a putative membrane transport gene from Clostridium perfringens
• Aukrust, T.W. and Blom, H. 1992. Transformation of Lactobacillus strains used in meat and vegetable fermentations
• Næs, H., Chrzanowska, J. and Blom, H. 1991. Partial purification and characterization of a cell wall bound proteinase from Lactobacillus casei
• Blom, H. and Mørtvedt, C. 1991. Antimicrobial substances produced by food associated micro-organisms
• Holck, A.L., Blom, H. and Granum, P.E. 1990. Cloning and sequencing of the genes encoding acid-soluble spore proteins from Clostridium perfringens
• Granum, P.E., Richardson, M. and Blom, H. 1987. Isolation and amino acid sequence of an acid soluble protein from Clostridium perfringens spores
• Granum, P.E. and Blom, H. 1987. Growth and sporulation of Clostridium perfringens in a defined medium containing dfferent amounts of glucose
• Blom, H., Richardson, M. and Granum, P.E. 1987. Acid soluble spore proteins from Clostridium perfringens. Genetics and biotechnology of bacilli (Eds Hoch, J A & Ganesan, A D).
• Blom, H., Morse, R., Mandelkorn, J., Arnaud, M., Warburg, R. and Tier, D.J. 1987. The major acid-soluble proteins of Bacillus subtilis spores: Partial amino acid sequence and forespore location of their mRNAs.