Lene Jespersen

Professor

Microbiology and Fermentation
Rolighedsvej 26, 1958 Frederiksberg C, 85 Fødevarebygningen, Building: 85-4-A435
- lj@food.ku.dk
- https://food.ku.dk/
Phone: +4535333230Mobile: +4529354733

Member of:

ORCID: 0000-0002-2555-5948

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2013
Published
Partial characterization of bacteriocins produced by Lactobacillus reuteri 2-20B and Pediococcus acidilactici 0-11A isolated from fura a millet-based fermented food in Ghana
Owusu-Kwarteng, J., Tano-Debrah, K., Akabanda, F., Nielsen, Dennis Sandris & Jespersen, Lene, 2013, In: Journal of Food Research. 2, 1, p. 50-58 9 p.
Research output: Contribution to journal › Journal article › Research › peer-review
Published
Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products
Ramos, C. L., Thorsen, L., Schwan, R. F. & Jespersen, Lene, 2013, In: Food Microbiology. 36, 1, p. 22-29 8 p.
Research output: Contribution to journal › Journal article › Research › peer-review

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ID: 4234903

3687 downloads
Ammonia production and its possible role as a mediator of communication for Debaryomyces hansenii and other cheese-relevant yeast species
Research output: Contribution to journal › Journal article › Research › peer-review
Published
3184 downloads
The language of cheese-ripening cultures
Research output: Contribution to journal › Journal article › Research › peer-review
Published
2177 downloads
Attachment behaviour of pathogenic bacteria on food and food contact surfaces in container transport
Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
Published