Thomas Andlid
Associate Professor at
Food and Nutrition Science
Professor Thomas Andlid leads the group of Food Microbiology/Biotechnology. He focuses on yeasts, bifidobacteria and lactic acid bacteria as production organisms. These are used in (i) fermentation of foods for raised nutritional value, (ii) as production organisms for food additives e.g. nutraceuticals, (iii) as nutritional probiotics and (iv) model organisms for understanding nutritional questions.
Source: chalmers.se
Showing 42 publications
2019
Effects of pulsed electric field-assisted osmotic dehydration and edible coating on the recovery of anthocyanins from in vitro digested berries
Gabriel Barbosa, Urszula Tylewicz, Marco Dalla Rosa et al
Foods. Vol. 8 (10)
Journal article
2019
Tailoring bilberry powder functionality through processing: Effects of drying and fractionation on the stability of total polyphenols and anthocyanins
Gabriel Barbosa, Lovisa Eliasson, Maria Ehrnell et al
Food Science and Nutrition. Vol. 7 (3), p. 1017-1026
Journal article
2018
Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread-A Randomized Cross-Over Breakfast Study
Kia Noehr Iversen, Daniel P. Johansson, Carl Brunius et al
Nutrients. Vol. 10 (11)
Journal article
2018
Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity
Graziele Gustinelli Carvalho, Lovisa Eliasson, Cecilia Svelander et al
Journal of Food Quality. Vol. 2018, p. 1-10
Journal article
2018
Bifidobacterium callitrichidarum sp. nov. from the faeces of the emperor tamarin (Saguinus imperator)
Monica Modesto, Samanta Michelini, Maria Cristina Sansosti et al
International Journal of Systematic and Evolutionary Microbiology. Vol. 68 (1), p. 141-148
Journal article
2017
Strain improvement of Pichia kudriavzevii TY13 for raised phytase production and reduced phosphate repression
Linnea Qvirist, Egor Vorontsov, Jenny Veide Vilg et al
Microbial Biotechnology. Vol. 10 (2), p. 341-353
Journal article
2016
Isolation, identification and characterization of yeasts from fermented goat milk of the Yaghnob Valley in Tajikistan
Linnea Qvirist, Carlotta De Filippo, Francesco Strati et al
Frontiers in Microbiology. Vol. 7 (1690)
Journal article
2015
Assessing phytase activity–methods, definitions and pitfalls.
Linnea Qvirist, Nils-Gunnar Carlsson, Thomas Andlid
Journal of Biological Methods (JBM). Vol. 2 (1)
Journal article
2015
Secretion of non-cell-bound phytase by the yeast Pichia kudriavzevii TY13
Andreas Hellström, Linnea Qvirist, Ulf Svanberg et al
Journal of Applied Microbiology. Vol. 118 (5), p. 1126-1136
Journal article
2014
Biofortification of fermented foods with selected yeasts for raised folate content and mineral availability
Linnea Qvirist, Jenny Veide Vilg, Thomas Andlid
Chalmers life science engineering area of advance meeting, May 5 Göteborg.
Conference poster
2014
Biosynthesis and cellular content of folate in bifidobacteria across host species with different diets
Maria Rosaria D'Aimmo, M. Modesto, P. Mattarelli et al
Anaerobe. Vol. 30, p. 169-177
Journal article
2012
Degradation of phytate by Pichia kudriavzevii TY13 and Hanseniaspora guilliermondii TY14 in Tanzanian togwa
Andreas Hellström, Annette Almgren, Nils-Gunnar Carlsson et al
International Journal of Food Microbiology. Vol. 153 (1-2), p. 73-77
Journal article
2012
The potential of bifidobacteria as a source of natural folate
Maria Rosaria D'Aimmo, P. Mattarelli, B. Biavati et al
Journal of Applied Microbiology. Vol. 112 (5), p. 975-984
Journal article
2010
Biodiversity and phytase capacity of yeasts isolated from Tanzanian togwa
Andreas Hellström, Ricardo Vázques-Juárez, Ulf Svanberg et al
International Journal of Food Microbiology. Vol. 136 (3), p. 352-358
Journal article
2010
Folate and phytase produced by yeasts
Thomas Andlid, Jenny Veide, Sofia Hjortmo et al
Proceedings of the 23rd VH-Yeast Conference April 26-27, 2010 in Vienna, Advances in Science and Technique of Baker's Yeast, p. 79-88
Paper in proceedings
2010
Determination of Fe2+ and Fe3+ in aqueous solutions containing food chelators by differential pulse anodic stripping voltammetry
Nathalie Scheers, Thomas Andlid, Marie Alminger et al
Electroanalysis. Vol. 22 (10), p. 1090-1096
Journal article
2009
Blocking peptides decrease tissue transglutaminase processing of gliadin in vitro
Karolina Hoffmann, Marie Alminger, Thomas Andlid et al
Journal of Agricultural and Food Chemistry. Vol. 57 (21), p. 10150-10155
Journal article
2009
Impaired uptake of beta-carotene by Caco-2 human intestinal cells in the presence of iron
Anton Bengtsson, Nathalie Scheers, Thomas Andlid et al
International Journal of Food Sciences and Nutrition. Vol. 60 (S5), p. 125-135
Journal article
2009
Phytate degradation by human gut isolated Bifidobacterium pseudocatenulatum ATCC27919 and its probiotic potential
Monica Haros, Nils-Gunnar Carlsson, Annette Almgren et al
International Journal of Food Microbiology. Vol. 135 (1), p. 7-14
Journal article
2008
Production of folates by yeasts in Tanzanian fermented togwa
Sofia Hjortmo, Andreas Hellström, Thomas Andlid
FEMS Yeast Research. Vol. 8, p. 781-787
Journal article
2008
Growth rate and medium composition strongly affect folate content in Saccharomyces cerevisiae
Sofia Hjortmo, Johan Patring, Thomas Andlid
International Journal of Food Microbiology. Vol. 123 (1-2), p. 93-100
Journal article
2008
Biofortification of folates in white wheat bread by selection of yeast strain and process
Sofia Hjortmo, Johan Patring, Jelena Jastrebova et al
International Journal of Food Microbiology. Vol. 127 (1-2), p. 32-36
Journal article
2007
Effect of nutrient starvation on the cellular composition and metabolic capacity of Saccharomyces cerevisiae
Eva Albers, Christer Larsson, Thomas Andlid et al
Applied Environmental Microbiology. Vol. 73 (15), p. 4839-4848
Journal article
2006
Improved extracellular phytase activity in Saccharomyces cerevisiae by modifications in the PHO system
Jenny Veide, Thomas Andlid
International Journal of Food Microbiology. Vol. 108 (1), p. 60-67
Journal article
2006
Characterization and quantification of folates produced by yeast strains isolated from kefir granules
Johan Patring, Sofia Hjortmo, Jelena Jastrebova et al
European Food Research and Technology. Vol. 223 (5), p. 633-637
Journal article
2006
Lactic acid fermentation stimulated iron absorption by Caco-2 cells is associated with increased soluble Fe2+ content in carrot juice
Sharon W Bergkvist, Thomas Andlid, Ann-Sofie Sandberg
Br J Nutr. Vol. 96, p. 705-711
Journal article
2005
Lactic acid decreases Fe (II) and Fe (III) retention but increases Fe (III) transepithelial transfer by Caco-2 cells
Sharon W Bergkvist, Ann-Sofie Sandberg, Thomas Andlid et al
Journal of Agricultural and Food Chemistry. Vol. 53 (17), p. 6919-6923
Journal article
2005
Develpoment of a Simplified Method for the Determination of Folates in Baker´s Yeastby HPLC with Ultraviolet and Fluorescence Detection
Johan Patring, Jelena Jastrebova, Sofia Hjortmo et al
Journal of Agricultural and Food Chemistry. Vol. 53 (7), p. 2406-2411
Journal article
2005
Inherent biodiversity of folate content and composition in yeasts
Sofia Hjortmo, Johan Patring, Jelena Jastrebova et al
Trends in Food Science and Technology. Vol. 16 (6-7), p. 311-316
Journal article
2005
Improved iron solubility in carrot juice fermented by homo- and hetero-fermentative lactic acid bacteria
Sharon W Bergkvist, Ann-Sofie Sandberg, Nils-Gunnar Carlsson et al
Food Microbiology. Vol. 22 (1), p. 53-61
Journal article
2005
Degradation of phytate by High-Phytase Saccharomyces cerevisiae Strains during simulated gastrointestinal digestion
Ann-Katrin Haraldsson, Jenny Veide, Thomas Andlid et al
Journal of Agricultural and Food Chemistry. Vol. 53, p. 5438-5444
Journal article
2004
Metabolism of extracellular inositol hexaphosphate (phytate) by Saccharomyces cerevisiae
Thomas Andlid, Jenny Veide Vilg, Ann-Sofie Sandberg
Int J Food Microbiol. Vol. 97 (2), p. 157-169
Journal article
2004
Microbial leaching of uranium and other trace elements from shale mine tailings at Ranstad
Birgitta E. Kalinowski, Anna Oskarsson, Yngve Albinsson et al
Geoderma. Vol. 122 (2-4), p. 177-194
Journal article
2004
Improved iron solubility in carrot juice fermented by homo- and heterofermentative lactic acid bacteria
Sharon W Bergkvist, Ann-Sofie Sandberg, Nils-Gunnar Carlsson et al
J Food Microbiol. Vol. 22, p. 53-61
Journal article
2003
Prolonged transit time through the stomach and small intestine improves iron dialyzability and uptake in vitro
Susan Salovaara, Marie Alminger, Charlotte Eklund Jonsson et al
Journal of Agricultural and Food Chemistry. Vol. 51 (17), p. 5131-5136
Journal article
2003
Combined Impact of pH and Organic Acids on Iron Uptake by Caco-2 Cells
Susan Salovaara, Ann-Sofie Sandberg, Thomas Andlid
Journal of Agricultural and Food Chemistry. Vol. 51 (26), p. 7820-7824
Journal article
2002
Phytogenic and microbial phytases in human nutrition
Ann-Sofie Sandberg, Thomas Andlid
International Journal of Food Science and Technology. Vol. 37 (7), p. 823-833
Journal article
2002
Organic acids influence iron uptake in the human epithelial cell line Caco-2
Susan Salovaara, Ann-Sofie Sandberg, Thomas Andlid
Journal of Agricultural and Food Chemistry. Vol. 50 (21), p. 6233-6238
Journal article
2002
Phytate degradation by micro-organisms in synthetic media and pea flour
Mattias Fredrikson, Thomas Andlid, A Haikara et al
Journal of Applied Microbiology. Vol. 93 (2), p. 197-204
Journal article
2000
9. IP6 hydrolysis by Baker’s yeast: Capacity, kinetics and degradation products
Maria Türk, Ann-Sofie Sandberg, Nils-Gunnar Carlsson et al
Journal of Agriculture and Food Chemistry. Vol. 48 (1), p. 100-104
Journal article
1999
Characterization of Saccharomyces cerevisiae CBS 7764 isolated from rainbow trout intestine
Thomas Andlid, Lena Blomberg, Lena Gustafsson et al
Systematic and Applied Microbiology. Vol. 22, p. 145-155
Journal article
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Showing 3 research projects
2018–2021
Biodegradable non-fossil plastics as food packaging material - Novel strategy for PHB production by modification of oil accumulating yeast
Thomas Andlid
Food and Nutrition Science
Formas
2014–2017
Naturlig bioberikning av fermenterade livsmedel med hjälp av utvalda jäststammar och processer - förhöjt folatinnehåll och ökad biotillgänglighet av mineraler
Thomas Andlid
Food and Nutrition Science
Stiftelsen Olle Engkvist Byggmästare
2012–2015
Biofortification of fermented foods with selected yeasts and process for raised folate content and mineral availability
Thomas Andlid
Food and Nutrition Science
Formas
There might be more projects where Thomas Andlid participates, but you have to be logged in as a Chalmers employee to see them.