Lene Jespersen
Professor
Food Microbiology, Gut Health, and Fermentation
Rolighedsvej 26, 1958 Frederiksberg C, 85 Fødevarebygningen, Building: 85-4-A435
Member of:
- Lecture and oral contribution
AI-2 Signalling is Involved in Regulation of Low pH Stress in Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM (Oral presentation)
Jespersen, Lene (Speaker)
2008Activity: Talk or presentation types › Lecture and oral contribution
Aflatoxin decontamination by Saccharomyces cerevisiae strains from Ghanian fermented foods
Jespersen, Lene (Other)
2006Activity: Talk or presentation types › Lecture and oral contribution
Analytical methods for quantitative determination of microorganisms in soil.
Jespersen, Lene (Other)
1991Activity: Talk or presentation types › Lecture and oral contribution
Beneficial impact of foodborne and probiotic yeasts on human health – traits that determine their biological functionality.
Jespersen, Lene (Other)
2019Activity: Talk or presentation types › Lecture and oral contribution
Biodiversity and functions of yeast in indigenous fermented beverages and food.
Jespersen, Lene (Other)
2005Activity: Talk or presentation types › Lecture and oral contribution
Biodiversity of yeasts involved in the fermentation of West African cocoa beans
Jespersen, Lene (Other)
2004Activity: Talk or presentation types › Lecture and oral contribution
Early protein synthesis and intracellular "events" in Saccharomyces cerevisiae fermentations.
Jespersen, Lene (Other)
1998Activity: Talk or presentation types › Lecture and oral contribution
Evolution of alfa-glucoside transporter genes in Saccharomyces cerevisiae.
Jespersen, Lene (Other)
1998Activity: Talk or presentation types › Lecture and oral contribution
Exploring the diversity and functionality of yeast species isolated from African fermented food and beverages
Jespersen, Lene (Other)
2011Activity: Talk or presentation types › Lecture and oral contribution
Fluorometric methods for analysis of microorganisms.
Jespersen, Lene (Other)
1995Activity: Talk or presentation types › Lecture and oral contribution
Function and diversity of yeast involved in fermentation of West African indigenous foods.
Jespersen, Lene (Other)
1999Activity: Talk or presentation types › Lecture and oral contribution
Functional genomics of starter cultures.
Jespersen, Lene (Other)
2003Activity: Talk or presentation types › Lecture and oral contribution
Impact of food borne and probiotic yeasts on human health
Jespersen, Lene (Other)
2009Activity: Talk or presentation types › Lecture and oral contribution
Impact of foodborne and probiotic yeasts on human health
Jespersen, Lene (Lecturer)
2013Activity: Talk or presentation types › Lecture and oral contribution
Impact of microbial biodiversity on the quality of Danish cheeses
Jespersen, Lene (Other)
2017 → …Activity: Talk or presentation types › Lecture and oral contribution
Improvement of the quality of traditional fermented foods - hidden identities, small talk and gut feeling
Jespersen, Lene (Other)
1 Oct 2018Activity: Talk or presentation types › Lecture and oral contribution
Indigenous lactic acid bacteria and yeasts used in food fermentation – technological properties and interactions
Jespersen, Lene (Other)
2017Activity: Talk or presentation types › Lecture and oral contribution
Influence of culture yeast on beer flavour.
Jespersen, Lene (Other)
1994Activity: Talk or presentation types › Lecture and oral contribution
Microbial interactions and their role in yeast spoilage of food and beverages
Jespersen, Lene (Speaker)
2012Activity: Talk or presentation types › Lecture and oral contribution
Molecular characterisation of yeast physiology during cheese maturation
Jespersen, Lene (Lecturer)
29 Aug 2006Activity: Talk or presentation types › Lecture and oral contribution
New methods for identification and characterization of yeasts
Jespersen, Lene (Other)
1995Activity: Talk or presentation types › Lecture and oral contribution
New ways to optimise cheese quality–”small-talk” and functional components (Nye veje til optimeret ostekvalitet – “smalltalk” og funktionelle komponenter)
Jespersen, Lene (Other)
2011Activity: Talk or presentation types › Lecture and oral contribution
Novel microorganisms in dairy products
Jespersen, Lene (Other)
2004Activity: Talk or presentation types › Lecture and oral contribution
Occurrence and diversity of wild yeasts in lager breweries.
Jespersen, Lene (Other)
2003Activity: Talk or presentation types › Lecture and oral contribution
Occurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages.
Jespersen, Lene (Other)
2002Activity: Talk or presentation types › Lecture and oral contribution
ID: 4234903
Most downloads
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3730
downloads
Ammonia production and its possible role as a mediator of communication for Debaryomyces hansenii and other cheese-relevant yeast species
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
3261
downloads
The language of cheese-ripening cultures
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
2202
downloads
Attachment behaviour of pathogenic bacteria on food and food contact surfaces in container transport
Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
Published