Mogens Jakobsen
Mogens Jakobsen

Professor emeritus.


  1. Published

    The role of Debaryomyces hansenii for growth and pigment formation by coryneform bacteria

    Masoud, W. & Jakobsen, Mogens, 2003. 1 p.

    Research output: Contribution to conferencePaperResearch

  2. Published

    The ¤combined effects of environmental conditions related to meat fermentation on growth and lipase production by the starter culture Staphylococcus xylosus

    Bjørn Sørensen, B. & Jakobsen, Mogens, 1996, In : Food Microbiology. 13, p. 265-274 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    The ¤combined effects of temperature, pH and NaC1 on growth of Debaryomyces hansenii analyzed by flow cytometry and predictive microbiology

    Bjørn Sørensen, B. & Jakobsen, Mogens, 1997, In : International Journal of Food Microbiology. 34, p. 209-220 12 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    The ¤contribution of moulds and yeasts to the fermentation of "agbelima" cassava dough

    Amoa-Awua, W. K., Frisvad, J. C., Sefa-Dedeh, S. & Jakobsen, Mogens, 1997, In : Journal of Applied Microbiology. 82, p. 288-296 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    The ¤effect of inoculum age and solid versus liquid propagation on inoculum quality of an industrial Bacillus licheniformis strain

    Hornbæk, T., Nielsen, A. K., Dynesen, J. & Jakobsen, Mogens, 2004, In : FEMS Microbiology Letters. 236, 1, p. 145 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    The ¤occurrence of mycotoxins in fermented maize products

    Kpodo, K. A., Sørensen, A. K. & Jakobsen, Mogens, 1996, In : Food Chemistry. 56, 2, p. 147-153 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    The ¤technological characteristics of Debaryomyces hansenii and Yarrowia lipolytica and their potential as starter cultures for production of Danablu

    Tempel, T. V. D. & Jakobsen, Mogens, 2000, In : International Dairy Journal. 10, p. 263-270 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Toxin profiles of Bacillus cereus occurring in high numbers in spontaneously fermented African locust beans (Parkia biglobosa)

    Thorsen, L., Azokpota, P., Hansen, B. M. & Jakobsen, Mogens, 2007. 1 p.

    Research output: Contribution to conferencePosterResearch

  9. Published

    Toxin profiles of Bacillus cereus occurring in high numbers in spontaneously fermented African locust beans (Parkia biglobosa)

    Thorsen, L., Azokpota, P., Hansen, B. M. & Jakobsen, Mogens, 2007. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  10. Published

    UV- light in hygienic surface validation: effect of food residue and surface material type

    Abban, S., Jakobsen, Mogens & Jespersen, Lene, 2011. 1 p.

    Research output: Contribution to conferencePosterResearch

  11. Published

    Use of conserved randomly amplified polymorphic DNA (RAPD) fragments and RAPD pattern for characterization of Lactobacillus fermentum in Ghanaian fermented maize dough

    Hayford, A. E., Petersen, A., Vogensen, Finn Kvist & Jakobsen, Mogens, 1999, In : Applied and Environmental Microbiology. 65, 7, p. 3213-3221 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    Use of fluorescense ratio imaging for intracellular pH determination of individual bacterial cells in mixed cultures

    Siegumfeldt, Henrik, Rechinger, K. B. & Jakobsen, Mogens, 1999, In : Microbiology. 145, p. 1703-1709 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. Published

    Use of starter cultures of lactic acid bacteria and yeasts as inoculum enrichment for the production of gowé, a sour beverage from Benin

    Vieira-Dalodé, G., Madodé, Y. E., Hounhouigan, J., Jespersen, Lene & Jakobsen, Mogens, 2008, In : African Journal of Microbiology Research. 2, 7, p. 179-186 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  14. Published

    Utilization of Lactobacillus fermentum andSaccharomyces cerevisiae as starter cultures in the production of ‘dolo'

    Glover, R. L. K., Sawadogo-Lingani, H., Diawara, B., Jespersen, Lene & Jakobsen, Mogens, 2009, In : Journal of Applied Biosciences. 22, p. 1312-1319 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  15. Published

    Viability staining and flow cytometric detection of Listeria monocytogenes

    Jacobsen, C. N., Rasmussen, J. & Jakobsen, Mogens, 1997, In : Journal of Microbiological Methods. 28, p. 35-43 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  16. Published

    Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment

    Ouoba, L. I. I., Diawara, B., Annan, N. T., Poll, L. & Jakobsen, Mogens, 2005, In : Journal of Applied Microbiology. 99, 99, p. 1413-1421 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  17. Published

    Volatile compounds of maari, a fermented product from baobab (Adansonia digitata L.) seeds

    Parkouda, C., Diawara, B., Lowor, S., Diako, C., Saalia, F. K., Annan, N. T., Jensen, J. S., Tano-Debrah, K. & Jakobsen, Mogens, 16 May 2011, In : African Journal of Biotechnology. 10, 20, p. 4197-4206 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  18. Published

    Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough

    Annan, N. T., Sefa-Dedeh, S., Plahar, W. A. & Jakobsen, Mogens, 2003, In : Journal of Applied Microbiology. 94, 94, p. 462-474 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  19. Published

    Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis

    Azokpota, P., Hounhouigan, J. D., Annan, N. T., Odjo, T., Nago, M. C. & Jakobsen, Mogens, 2010, In : Journal of the Science of Food and Agriculture. 90, 3, p. 438-444 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  20. Published

    Wet heat treatment of Cronobacter sakazakii and detection of viable cells using RT-PCR and Propidium monoazide for distinction between dead and viable cells

    Nielsen, M. T., Svendsen, C., Thorsen, L. & Jakobsen, Mogens, 2010, 22nd International ICFMH Symposium Food Micro 2010. Copenhagen, 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  21. Published

    Yeast comparative genetics: a new MELI5 alfa-galactosidase gene of Saccharomyces cerevisiae

    Naumov, G. L., Naumova, E. S., Korshunova, I. V. & Jakobsen, Mogens, 2002, In : Russian Journal of Genetics. 38, 10, p. 1330-1336 6 p.

    Research output: Contribution to journalJournal articleResearch

  22. Published

    Yeast dynamics during spontaneous fermentation of mawe and tchoukoutou, two traditional products from Benin

    Greppi, A., Rantisou, K., Padonou, W., Hounhouigan, J., Jespersen, Lene, Jakobsen, Mogens & Cocolin, L., 2013, In : International Journal of Food Microbiology. 165, 2, p. 200-207 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  23. Published

    Yeasts and their possible beneficial and negative effects on the quality of dairy products

    Jakobsen, Mogens & Narvhus, J. A., 1996, In : International Dairy Journal. 6, p. 755-768 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  24. Published

    Yeasts associated with Danablu

    Tempel, T. V. D. & Jakobsen, Mogens, 1998, In : International Dairy Journal. 8, p. 25-31

    Research output: Contribution to journalJournal articleResearchpeer-review

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