Browsing Publikasjoner fra Cristin - NMBU by Author "Østlie, Hilde Marit"
Now showing items 1-8 of 8
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Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer
Dysvik, Anna; Leanti La Rosa, Sabina; Liland, Kristian Hovde; Myhrer, Kristine S.; Østlie, Hilde Marit; De Rouck, Gert; Rukke, Elling-Olav; Westereng, Bjørge; Wicklund, Trude (Peer reviewed; Journal article, 2020)Increasing popularity of sour beer urges the development of novel solutions for controlled fermentations both for fast acidification and consistency in product flavor and quality. One possible approach is the use of ... -
Dynamics of starter, adjunct non-starter lactic acid bacteria and propionic acid bacteria in low-fat and full-fat Dutch-type cheese
Porcellato, Davide; Østlie, Hilde Marit; Brede, Mona Elise; Martinovic, Aleksandra; Skeie, Siv Borghild (Journal article; Peer reviewed, 2013)The microbial dynamics of Dutch-type cheeses differing in starter (commercial DL starter or single strain of Lactococcus lactis ssp. cremoris), adjunct (Lactobacillus or Propionibacterium) and fat contents (10% or 28% fat) ... -
Genomic characterization of dairy associated Leuconostoc species and diversity of leuconostocs in undefined mixed mesophilic starter cultures
Frantzen, Cyril A; Kot, Witold; Pedersen, Thomas B.; Ardö, Ylva; Broadbent, Jeff R.; Neve, Horst; Hansen, Lars H; Bello, Fabio Dal; Østlie, Hilde Marit; Kleppen, Hans Petter; Vogensen, Finn Kvist; Holo, Helge (Journal article; Peer reviewed, 2017) -
Genomic Characterization of Dairy Associated Leuconostoc Species and Diversity of Leuconostocs in Undefined Mixed Mesophilic Starter Cultures
Frantzen, Cyril Alexander; Kot, Witold; Pedersen, Thomas B.; Ardö, Ylva; Broadbent, Jeff R.; Neve, Horst; Hansen, Lars H; Bello, Fabio Dal; Østlie, Hilde Marit; Kleppen, Hans Petter; Vogensen, Finn Kvist; Holo, Helge (Journal article; Peer reviewed, 2017) -
Growth of adjunct Lactobacillus casei in Cheddar cheese differing in milk fat globule membrane components
Stjepanovic, Aleksandra; Moe, Kim Marius; Romeih, Ehab Ali; Aideh, Bashir; Vogensen, Finn Kvist; Østlie, Hilde Marit; Skeie, Siv Borghild (Journal article; Peer reviewed, 2013) -
Improvement of the quality of low-fat cheese using a two step strategy
Skeie, Siv Borghild; Alseth, Gerd Marit; Østlie, Hilde Marit; Abrahamsen, Roger K.; Johansen, Anne-Grethe; Øyaas, Jorun (Journal article; Peer reviewed, 2013) -
Lactic and propionic acid bacteria starter cultures for improved nutritional properties of pea, faba bean and lentil
Kahala, Minna; Blasco, Lucia; Bragge, Rina; Porcellato, Davide; Østlie, Hilde Marit; Rundberget, Thomas; Baz-Lomba, Jose Antonio; Pihlava, Juha-Matti; Hellström, Jarkko; Jørgensen, Emilie Gullberg; Joutsjoki, Vesa; Devold, Tove Gulbrandsen; Pihlanto, Anne (Peer reviewed; Journal article, 2024)Increasing plant-based food consumption as a sustainable and health-oriented alternative to meat is pivotal. Pulses are rich in proteins, minerals, and vitamins; however, they also contain antinutritional compounds, impairing ... -
Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean–maize blends
Ng'ong'ola-Manani, Tinna A.; Østlie, Hilde Marit; Mwangwela, Agnes M.; Wicklund, Trude (Journal article; Peer reviewed, 2014)The effect of natural and lactic acid bacteria (LAB) fermentation processes on metabolite changes in pastes of soybeans and soybean–maize blends was studied. Pastes composed of 100% soybeans, 90% soybeans and 10% maize, ...