Lene Jespersen

Lene Jespersen

Professor

Member of:


    1. 2016
    2. Published

      Occurrence and microbial diversity of yeasts during spontaneous fermentation of mawè, a cereal-based dough produced in West Africa

      Johansen, P., Houngbedji, M., Padonou, S. W., Hounhouigan, J. & Jespersen, Lene, 2016. 1 p.

      Research output: Contribution to conferencePosterResearch

    3. Published

      Transcriptional responses in Lactococcus lactis subsp. cremoris to the changes in oxygen and redox potential during milk acidification

      Larsen, Nadja, Werner, B. B. & Jespersen, Lene, 2016, In: Letters in Applied Microbiology. 63, 2, p. 117-123 7 p.

      Research output: Contribution to journalJournal articlepeer-review

    4. Published

      Transcriptome analysis of Lactococcus lactis subsp. lactis during milk acidification as affected by dissolved oxygen and the redox potential

      Larsen, Nadja, Moslehi Jenabian, S., Werner, B. B., Lund Jensen, M., Garrigues, C., Vogensen, Finn Kvist & Jespersen, Lene, 2016, In: International Journal of Food Microbiology. 226, p. 5-12 8 p.

      Research output: Contribution to journalJournal articlepeer-review

    5. 2015
    6. Published

      Hanseniaspora jakobsenii sp nov., a yeast isolated from Bandji, a traditional palm wine of Borassus akeassii

      Ouoba, L. I. I., Nielsen, Dennis Sandris, Anyogu, A., Kando, C., Diawara, B., Jespersen, Lene & Sutherland, J. P., 2015, In: International Journal of Systematic and Evolutionary Microbiology. 65, 10, p. 3576-3579 4 p.

      Research output: Contribution to journalJournal articlepeer-review

    7. Published

      Characteristics and phylogeny of Bacillus cereus strains isolated from Maari, a traditional West African food condiment

      Thorsen, L., Kando, C. K., Sawadogo, H., Larsen, Nadja, Diawara, B., Ouédraogo, G. A., Hendriksen, N. B. & Jespersen, Lene, 2015, In: International Journal of Food Microbiology. 196, p. 70-78 9 p.

      Research output: Contribution to journalJournal articlepeer-review

    8. Published

      Effect of dissolved oxygen on redox potential and milk acidification by lactic acid bacteria isolated from a DL-starter culture

      Larsen, Nadja, Werner, B. B., Vogensen, Finn Kvist & Jespersen, Lene, 2015, In: Journal of Dairy Science. 98, 3, p. 1640-1651 12 p.

      Research output: Contribution to journalJournal articlepeer-review

    9. Published

      Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field nuclear magnetic resonance analysis

      Gudjónsdóttir, M., Gacutan Jr., M. D., Mendes, A. C., Chronakis, I. S., Jespersen, Lene & Karlsson, A. H., 2015, In: Food Chemistry. 184, p. 167-175 9 p.

      Research output: Contribution to journalJournal articlepeer-review

    10. Published

      Expression of virulence-related genes in Listeria monocytogenes grown on Danish hard cheese as affected by NaCl content

      Larsen, Nadja & Jespersen, Lene, 2015, In: Foodborne pathogens and disease. 12, 6, p. 536-544 9 p.

      Research output: Contribution to journalJournal articlepeer-review

    11. Published

      Fluorescent labelling negatively affects the physiology of Lactococcus lactis

      Hansen, G., Johansen, C. L., Honoré, A. H., Jensen, H. M., Jespersen, Lene & Arneborg, Nils, 2015, In: International Dairy Journal. 49, p. 130-138 9 p.

      Research output: Contribution to journalJournal articlepeer-review

    12. Published

      Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures

      Søndergaard, L., Ryssel, M., Svendsen, C., Høier, E., Andersen, U., Hammershøj, M., Møller, J. R., Arneborg, Nils & Jespersen, Lene, 2015, In: International Journal of Food Microbiology. 213, p. 59-70 12 p.

      Research output: Contribution to journalJournal articlepeer-review

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