Thomas Andlid
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.

Showing 43 publications
Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity
Assessing phytase activity–methods, definitions and pitfalls.
Secretion of non-cell-bound phytase by the yeast Pichia kudriavzevii TY13
The potential of bifidobacteria as a source of natural folate
Biodiversity and phytase capacity of yeasts isolated from Tanzanian togwa
Folate and phytase produced by yeasts
Blocking peptides decrease tissue transglutaminase processing of gliadin in vitro
Impaired uptake of beta-carotene by Caco-2 human intestinal cells in the presence of iron
Production of folates by yeasts in Tanzanian fermented togwa
Growth rate and medium composition strongly affect folate content in Saccharomyces cerevisiae
Biofortification of folates in white wheat bread by selection of yeast strain and process
Inherent biodiversity of folate content and composition in yeasts
Metabolism of extracellular inositol hexaphosphate (phytate) by Saccharomyces cerevisiae
Microbial leaching of uranium and other trace elements from shale mine tailings at Ranstad
Combined Impact of pH and Organic Acids on Iron Uptake by Caco-2 Cells
Phytogenic and microbial phytases in human nutrition
Organic acids influence iron uptake in the human epithelial cell line Caco-2
Phytate degradation by micro-organisms in synthetic media and pea flour
9. IP6 hydrolysis by Baker’s yeast: Capacity, kinetics and degradation products
Characterization of Saccharomyces cerevisiae CBS 7764 isolated from rainbow trout intestine
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