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Research interests and competence I belong to the microbiology group where I am mainly working in research projects related to the studies and applications of lactic acid bacteria (LAB) in food. These studies have been focused on basic research on the molecular biology of antimicrobial activity of LAB, such as bacteriocins; development of genetic tools for lactobacilli; physiology and genetics of lactic acid production; development and application of starter cultures for meat fermentation; development and application of protective cultures for meat and fish products; probiotic activity of LAB and identification/classification of bacteria using DNA techniques. These studies involve the use of both advanced methods in genetics and molecular biology, classical microbiology and fermentation technology.
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论文共 116 篇作者统计合作学者相似作者
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SSRN Electronic Journalno. 3 (2023): 557-557
Tina Gulin-Sarfraz,Georgios N Kalantzopoulos,John-Erik Haugen,Lars Axelsson, Hilde Raanaas Kolstad,Jawad Sarfraz
E.F. Mosleth,A. McLeod,I. Rud,L. Axelsson, LE Solberg, B. Moen, KME Gilman, E.M. Færgestad,A. Lysenko,C. Rawlings,S.N. Dankel,G. Mellgren,
Comprehensive Chemometricspp.515-567, (2020)
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