Lene Jespersen

Lene Jespersen

Professor


  1. 2022
  2. Published

    Technologically relevant Bacillusspecies and microbial safety of West African traditional alkaline fermented seed condiments

    Owusu-Kwarteng, J., Parkouda, C., Adewumi, G. A., Ouoba, L. I. I. & Jespersen, Lene, 2022, In: Critical Reviews in Food Science and Nutrition. 62, 4, p. 871-888

    Research output: Contribution to journalReviewResearchpeer-review

  3. 2021
  4. Published

    Debaryomyces hansenii Strains Isolated From Danish Cheese Brines Act as Biocontrol Agents to Inhibit Germination and Growth of Contaminating Molds

    Huang, C., Zhang, L., Johansen, Pernille Greve, Petersen, Mikael Agerlin, Arneborg, Nils & Jespersen, Lene, 2021, In: Frontiers in Microbiology. 12, 14 p., 662785.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    In vitro properties of potential probiotic lactic acid bacteria originating from Ghanaian indigenous fermented milk products

    Motey, G. A., Owusu-Kwarteng, J., Obiri-Danso, K., Ofori, L. A., Ellis, W. O. & Jespersen, Lene, 2021, In: World Journal of Microbiology and Biotechnology. 37, 3, 13 p., 52.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    In-vitro study of Limosilactobacillus fermentum PCC adhesion to and integrity of the Caco-2 cell monolayers as affected by pectins

    Srimahaeak, Thanyaporn, Bianchi, F., Chlumsky, O., Larsen, N. & Jespersen, Lene, 2021, In: Journal of Functional Foods. 79, 6 p., 104395.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs

    Houngbédji, M., Padonou, S. W., Parkouda, C., Johansen, Pernille Greve, Hounsou, M., Agbobatinkpo, B. P., Sawadogo-Lingani, H., Jespersen, Lene & Hounhouigan, D. J., 2021, In: World Journal of Microbiology and Biotechnology. 37, 2, 15 p., 34.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage

    Sawadogo-Lingani, H., Owusu-Kwarteng, J., Glover, R., Diawara, B., Jakobsen, M. & Jespersen, Lene, 2021, In: Frontiers in Sustainable Food Systems. 5, 26 p., 672410.

    Research output: Contribution to journalReviewResearchpeer-review

  9. Published

    The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese

    Zhang, L., Huang, C., Johansen, Pernille Greve, Petersen, Mikael Agerlin, Poojary, Mahesha Manjunatha, Lund, Marianne N., Jespersen, Lene & Arneborg, Nils, 2021, In: International Dairy Journal. 121, 8 p., 105135.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. 2020
  11. Published

    Diversity in NaCl tolerance of Lactococcus lactis strains from DL-starter cultures for production of semi-hard cheeses

    Kristensen, L. S., Siegumfeldt, Henrik, Larsen, N. & Jespersen, Lene, 2020, In: International Dairy Journal. 105, 5 p., 104673.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    Microbial Safety of Milk Production and Fermented Dairy Products in Africa

    Owusu-Kwarteng, J., Akabanda, F., Agyei, D. & Jespersen, Lene, 2020, In: Microorganisms. 8, 5, 24 p., 752.

    Research output: Contribution to journalReviewResearchpeer-review

  13. Published

    Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

    Geronikou, Athina, Srimahaeak, Thanyaporn, Rantsiou, K., Triantafillidis, G., Larsen, N. & Jespersen, Lene, 2020, In: Frontiers in Microbiology. 11, 21 p., 582778.

    Research output: Contribution to journalReviewResearchpeer-review

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