Hans Blom

Publikasjoner

• Blom, H., Baardseth, P., Sundt, T.W. og Slinde, E. 2009. Lactic acid fermentation reduces acrylamide formed during production of fried potato products.
• Holck, A.L., Blom, H., Axelsson, L., Naterstad, K. og Heir, E. 2006. Enterohemorrhagic Escherichia coli and production of dry fermented sausages
• Holck, A.L., Blom, H., Axelsson, L., Naterstad, K. og Heir, E. 2006. Enterohemorrhagic Escherichia coli and production of dry fermented sausages.
• Baardseth, P., Blom, H., Skrede, G., Mydland, L.T., Skrede, A. og Slinde, E. 2005. Lactic acid fermentation reduces acrylamide formation and other Maillard reactions in French fries.
• Blom, H., Katla, T., Nissen, H. og Holo, H. 2001. Characterization, production and purification of carnocin H, a bacteriocin produced by Carnobacterium 377.
• Nissen, H., Holo, H., Axelsson, L. og 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. og 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. og 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. og Axelsson, L. 1997. A model assay to demonstrate how intrinsic factors affect diffusion of bacteriocins.
• Østdal, H., Baron, C.P., Blom, H. og 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. og 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. og Næs, H. 1996. Accelerated production of dry fermented sausage.
• Næs, H., Holck, A.L., Axelsson, L., Andersen, H.J. og Blom, H. 1995. Accelerated ripening of dry fermented sausage by addition of a Lactabacillus proteinase.
• Aukrust, T.W., Blom, H. og Slinde, E. 1995. Influence of brine composition on yield and quality of deep fried fermented carrot chips.
• Andersen, H.J., Østdal, H. og Blom, H. 1995. Partial purification and characterization of an esterase-lipase from Lactobacillus plantarum MF 32.
• Aukrust, T.W., Blom, H., Sandtorv, B.F. og 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. og 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. og 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. og Blom, H. 1992. Purification and amino acid sequence of Sakacin A, a bacteriocin from Lactobacillus sake Lb706
• Holck, A.L. og Blom, H. 1992. The nucleotide sequence of a putative membrane transport gene from Clostridium perfringens
• Aukrust, T.W. og Blom, H. 1992. Transformation of Lactobacillus strains used in meat and vegetable fermentations
• Næs, H., Chrzanowska, J. og Blom, H. 1991. Partial purification and characterization of a cell wall bound proteinase from Lactobacillus casei
• Blom, H. og Mørtvedt, C. 1991. Antimicrobial substances produced by food associated micro-organisms
• Holck, A.L., Blom, H. og Granum, P.E. 1990. Cloning and sequencing of the genes encoding acid-soluble spore proteins from Clostridium perfringens
• Granum, P.E., Richardson, M. og Blom, H. 1987. Isolation and amino acid sequence of an acid soluble protein from Clostridium perfringens spores
• Granum, P.E. og Blom, H. 1987. Growth and sporulation of Clostridium perfringens in a defined medium containing dfferent amounts of glucose
• Blom, H., Richardson, M. og 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. og Tier, D.J. 1987. The major acid-soluble proteins of Bacillus subtilis spores: Partial amino acid sequence and forespore location of their mRNAs.