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. 2006
  2. Published

    Metabolic and regulatory changes in Debaryomyces hansenii upon exposure to increased NaCl concentrations

    Gori, K., Mortensen, H. D., Arneborg, Nils & Jespersen, Lene, 2006. 1 p.

    Research output: Contribution to conferencePosterResearch

  3. Published

    Proteomic mapping of Debaryomyces hansenii used for evaluation of changes in protein expression upon NaCl stress

    Gori, K., Mortensen, H. D., Arneborg, Nils & Jespersen, Lene, 2006. 1 p.

    Research output: Contribution to conferencePosterResearch

  4. Published
  5. Published

    Molecular characterisation of yeast physiology during cheese maturation

    Jespersen, Lene, 2006. 1 p.

    Research output: Contribution to conferencePaperResearch

  6. Published

    In vitro screening of probiotic properties of Saccharomyces cerevisiae var. boulardii and food-borne Saccharomyces cerevisaie strains

    Kühle, A. V. D. A., Skovgaard, K. & Jespersen, Lene, 2006, In : International Journal of Food Microbiology. 101, p. 29-39 11 p.

    Research output: Contribution to journalJournal article

  7. Published

    Pectin degrading enzymes in yeast involved in fermentation of Coffee arabica in East Africa

    Masoud, W. M. H. & Jespersen, Lene, 2006, In : International Journal of Food Microbiology. 110, 3, p. 291-296 7 p.

    Research output: Contribution to journalJournal article

  8. Published

    Intracellular pH homeostasis plays a role in the NaC1 tolerence of Debaryomyces hansenii strains

    Mortensen, H. D., Gori, K., Siegumfeldt, Henrik, Nissen, P., Jespersen, Lene & Arneborg, Nils, 2006, In : Applied Microbiology and Biotechnology. 71, 5, p. 713-719 7 p.

    Research output: Contribution to journalJournal article

  9. Published

    The effect of surface composition and growth phase on the adhesion of Debaryomyces hansenii onto solid agar surfaces

    Mortensen, H. D., Gori, K., Jespersen, Lene & Arneborg, Nils, 2006. 1 p.

    Research output: Contribution to conferencePosterResearch

  10. Published

    Taxonomic and ecological diversity of food and beverage yeasts

    Romano, P., Capece, A. & Jespersen, Lene, 2006, Yeasts in food and beverages. Querol, A. & Fleet, G. (eds.). Berlin: Kluwer Academic Publishers, p. 13-53 41 p.

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

  11. Published

    Microbial population present in fermented beverage produced by Brazilian Amerindians Tapirapé

    Schwan, R. F., Almeida, E. G., Rachid, C. C. T. C. & Jespersen, Lene, 2006. 1 p.

    Research output: Contribution to conferencePaperResearch

  12. Published

    Saccharomyces cerevisiae and lactic acid bacteria as potential mycotoxin decontaminating agents

    Shetty Halady, P. K. & Jespersen, Lene, 2006, In : Trends in Food Science & Technology. 17, 2, p. 48-55 8 p.

    Research output: Contribution to journalJournal article

  13. Published

    Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli

    Valmorri, S., Mortensen, H. D., Jespersen, Lene, Suzzi, G. & Arneborg, Nils, 2006. 1 p.

    Research output: Contribution to conferencePosterResearch

ID: 4234903