Blar i NTNU Open på forfatter "Stupar, Jelena"
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Biopreservation of Atlantic salmon using lactic acid bacteria isolated from ready-to-eat seafood: Insight into antimicrobial activity, growth properties and effect on quality
Stupar, Jelena (Doctoral theses at NTNU;2024:192, Doctoral thesis, 2024)Today’s fast lifestyle and changes in dietary habits have increased the demand for ready-to-eat (RTE) seafood products. These products, rich in polyunsaturated fatty acids, proteins, essential amino acids, minerals, and ... -
Diversity and Antimicrobial Activity towards Listeria spp. and Escherichia coli among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood
Stupar, Jelena; Holøymoen, Ingunn Grimsbo; Hoel, Sunniva; Lerfall, Jørgen; Rustad, Turid; Jakobsen, Anita Nordeng (Peer reviewed; Journal article, 2021)Biopreservation is a food preservation technology using microorganisms and/or their inherent antimicrobial metabolites to inhibit undesirable microorganisms. The aim of the present study was to explore the diversity and ... -
Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms
Stupar, Jelena; Hoel, Sunniva; Strømseth, Sigrid; Lerfall, Jørgen; Rustad, Turid; Jakobsen, Anita Nordeng (Peer reviewed; Journal article, 2023)Biopreservation using lactic acid bacteria (LAB) is a promising technology to prevent the growth of pathogenic microorganisms in fresh and mildly processed food. The main aim of this study was to select LAB, originally ...