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

    13. Published

      Microbial diversity and dynamics throughout manufacturing and ripening of surface ripened semi-hard Danish Danbo cheeses investigated by culture-independent techniques

      Ryssel, M., Johansen, P., Abu Al-Soud, W., Sørensen, Søren Johannes, Arneborg, Nils & Jespersen, Lene, 2015, In: International Journal of Food Microbiology. 215, p. 124-30 7 p.

      Research output: Contribution to journalJournal articlepeer-review

    14. Published

      Non-Saccharomyces yeasts protect against epithelial cell barrier disruption induced by Salmonella enterica subsp. enterica serovar Typhimurium

      Smith, I. M., Baker, A., Arneborg, Nils & Jespersen, Lene, 2015, In: Letters in Applied Microbiology. 61, 5, p. 491-497 7 p.

      Research output: Contribution to journalJournal articlepeer-review

    15. Published

      Phytase-producing capacity of yeasts isolated from traditional African fermented food products and PHYPk gene expression of Pichia kudriavzevii strains

      Greppi, A., Krych, Lukasz, Costantini, A., Rantsiou, K., Hounhouigan, D. J., Arneborg, Nils, Cocolin, L. & Jespersen, Lene, 2015, In: International Journal of Food Microbiology. 205, p. 81-89 9 p.

      Research output: Contribution to journalJournal articlepeer-review

    16. Published

      Production of autoinducer-2 by aerobic endospore-forming bacteria isolated from the West African fermented foods

      Qian, Y., Kando, C. K., Thorsen, L., Larsen, Nadja & Jespersen, Lene, 2015, In: FEMS Microbiology Letters. 362, 22, 7 p., fnv186.

      Research output: Contribution to journalJournal articlepeer-review

    17. Published

      Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough

      Owusu-Kwarteng, J., Tano-Debrah, K., Akabanda, F. & Jespersen, Lene, 2015, In: B M C Microbiology. 15, 10 p., 261.

      Research output: Contribution to journalJournal articlepeer-review

    18. 2014
    19. Published

      Microorganisms predominating in alkaline-fermented foods

      Parkouda, C., Diawara, B., Tano-Debrah, K., Kaboré, D., Thorsen, L., Kpikpi, E. N. & Jespersen, Lene, 1 Jan 2014, Handbook of Indigenous Foods Involving Alkaline Fermentation. CRC Press, p. 259-313 55 p.

      Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

    20. Published

      Assessment of interplay between UV wavelengths, material surfaces and food residues in open surface hygiene validation

      Abban, S., Jakobsen, M. & Jespersen, Lene, 2014, In: Journal of Food Science and Technology. 51, 12, p. 3977-3983 7 p.

      Research output: Contribution to journalJournal articlepeer-review

    21. Published

      Characterization of Bacillus spp. strains for use as probiotic additives in pig feed

      Larsen, Nadja, Thorsen, L., Kpikpi, E. N., Stuer-Lauridsen, B., Cantor, M. D., Nielsen, B., Brockmann, E., Derkx, P. M. F. & Jespersen, Lene, 2014, In: Applied Microbiology and Biotechnology. 98, 3, p. 1105-1118 14 p.

      Research output: Contribution to journalJournal articlepeer-review

    22. Published
    23. Published

      Effect of the gastrointestinal environment on pH homeostasis of Lactobacillus plantarum and Lactobacillus brevis cells as measured by real-time fluorescence ratio-imaging microscopy

      Ramos, C. L., Thorsen, L., Ryssel, M., Nielsen, Dennis Sandris, Siegumfeldt, Henrik, Schwan, R. F. & Jespersen, Lene, 2014, In: Research in Microbiology. 165, 3, p. 215-225 11 p.

      Research output: Contribution to journalJournal articlepeer-review

    24. Published

      Exploring microbial viability, autolysis and cell distribution during ripening of semi-hard cheese with variable NaCl content

      Søndergaard, L., Ryssel, M., Møller, J., Arneborg, Nils & Jespersen, Lene, 2014. 1 p.

      Research output: Contribution to conferenceConference abstract for conferenceResearch

    25. Published
    26. Published

      Identification of Bacillus species occurring in Kantong, an acid fermented seed condiment produced in Ghana

      Kpikpi, E. N., Thorsen, L., Glover, R., Dzogbefia, V. P. & Jespersen, Lene, 2014, In: International Journal of Food Microbiology. 180, p. 1-6 6 p.

      Research output: Contribution to journalJournal articlepeer-review

    27. Published

      Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products

      Andrade, M. J., Thorsen, L., Rodríguez, A., Córdoba, J. J. & Jespersen, Lene, 2014, In: International Journal of Food Microbiology. 170, p. 70-77 8 p.

      Research output: Contribution to journalJournal articlepeer-review

    28. Published

      Mixed microbial fermentations and methodologies for their investigation

      Nielsen, Dennis Sandris, Arneborg, Nils & Jespersen, Lene, 2014, Cocoa and coffee fermentations. Schwan, R. F. & Fleet, G. H. (eds.). CRC Press, p. 2-41 40 p. (Fermented Foods and Beverages Series).

      Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

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