Lene Jespersen

Lene Jespersen

Professor

  • Microbiology and Fermentation

    Rolighedsvej 26, Building: 85-4-A435

    1958 Frederiksberg C

    Phone: +45 35 33 32 30Mobile: +45 29 35 47 33

  1. 2004
  2. Published

    A flow cytometric technique for quantification and differentiation of bacteria in bulk tank milk. / Holm, C.; Mathiasen, T.; Jespersen, Lene.

    In: Journal of Applied Microbiology, Vol. 97, No. 5, 2004, p. 935-941.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Detection of resistance of lactic acid bacteria to a mixture of the hop analogue compounds tetrahydroiso-a-acids by noninvasive measurement of intracellular pH. / Yansanjav, A.; Siegumfeldt, H.; Jespersen, L.; Vancanneyt, M.; Swings, J.; Hollerová, I.; Leisner, J. J.

    In: Journal of Applied Microbiology, No. 96, 2004, p. 1324-1332.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Genetic diversity of the species Debaryomyces hansenii and the use of chromosome polymorphism for typing of strains isolated from suface-ripened cheeses. / Petersen, K.M.; Jespersen, Lene.

    In: Journal of Applied Microbiology, Vol. 97, No. 1, 2004, p. 205-213.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough. / Halm, M.; Hornbæk, T.; Arneborg, N.; Sefa-Dedeh, S.; Jespersen, L.

    In: International Journal of Food Microbiology, Vol. 94, No. 1, 2004, p. 97-103.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Predominant microflora of downgraded danish bulk tank milk. / Holm, C.; Jepsen, L.; Larsen, M.; Jespersen, Lene.

    In: Journal of Dairy Science, Vol. 87, No. 5, 2004, p. 1151-1157.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Starter cultures and fermented products. / Josephsen, J.; Jespersen, L.

    Handbook of food and beverage fermentation technology. New York : Marcel Dekker, 2004. p. 23-49.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterCommunication

  8. Published

    Yeast Involved in fermentation of Coffea arabica in East Africa determined by genotyping and by direct denaturating gradient gel electrophoresis. / Masoud, W.; Cesar, L.B.; Jespersen, L.; Jakobseb, M.

    In: Yeast, Vol. 21, No. 7, 2004, p. 549-556.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4234903