Pernille Greve Johansen

Pernille Greve Johansen


Primary fields of research:

  • Microbial ecology of fermented foods and microbial influence on fermentations from community to single cell level
  • Food fermentations, fermentation as flavour enhancer and improved nutritional value in various products such as plant-based raw materials, dairy products and indigenous foods
  • Starter cultures -lactic acid bacteria, yeast, moulds
  • Microbial interactions and biopreservation
  • Methods for identification of microorganisms from complex environments (sequencing etc.)


Co-course responsible at "Microbiology of Fermented Food and Beverages"

Exercise teacher and lecturer at "Yeast Physiology and Applications"

ID: 95368320