Staff of the Department of Food Science – University of Copenhagen

Pernille Johansen

Pernille Johansen

Research Assistant


Publication year:
  1. 2018
  2. Published

    Characterisation of halotolerant and halophilic yeasts from cheese brines from Danish dairies producing semi-hard surface-ripened cheese. / Malskær, Agnete Harboe; Johansen, Pernille; Kanz, Louise Tjørnum; Arneborg, Nils; Jespersen, Lene.

    2018. Poster session presented at International ICFMH Conference (FoodMicro), Berlin, Germany.

    Research output: Contribution to conferencePosterResearchpeer-review

  3. Published

    Characterisation of halotolerant and halophilic yeasts isolated from Danish cheese brines. / Johansen, Pernille; Malskær, Agnete Harboe; Huang, Chuchu; Zhang, Ling; Kanz, Louise Tjørnum; Arneborg, Nils; Jespersen, Lene.

    2018. Poster session presented at International Specialized Symposium on Yeast (ISSY34), San Carlos de Bariloche, Patagonien, Argentina.

    Research output: Contribution to conferencePosterResearchpeer-review

  4. Published

    Cheese brines from Danish dairies reveal a complex microbiota comprising several halotolerant bacteria and yeasts. / Haastrup, Martin Kragelund; Johansen, Pernille; Malskær, Agnete Harboe; Castro-Mejía, Josué L.; Kot, Witold; Krych, Lukasz; Arneborg, Nils; Jespersen, Lene.

    In: International Journal of Food Microbiology, Vol. 285, 2018, p. 173-187.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Exploring the microbiota from cheese brines at Danish dairies by culture dependent and independent techniques. / Johansen, Pernille; Malskær, Agnete Harboe; Haastrup, Martin Kragelund; Castro Mejia, Josue Leonardo; Kot, Witold; Krych, Lukasz; Arneborg, Nils; Arneborg, Nils.

    2018. Poster session presented at International ICFMH Conference (FoodMicro), Berlin, Germany.

    Research output: Contribution to conferencePosterResearchpeer-review

  6. Published

    Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa. / Houngbédji, Marcel; Johansen, Pernille; Padonou, Sègla Wilfrid; Akissoe, Noèl; Arneborg, Nils; Nielsen, Dennis Sandris; Hounhouigan, D. Joseph; Jespersen, Lene.

    In: Food Microbiology, Vol. 76, 2018, p. 267-278.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Viability and physiological responses of yeasts exposed to stress conditions occurring in West African fermented cereal doughs. / Johansen, Pernille; Houngbedji, Marcel; Padonou, S.W.; Hounhouigan, J.D.; Siegumfeldt, Henrik; Jespersen, Lene.

    2018. Poster session presented at International Specialized Symposium on Yeast (ISSY34), San Carlos de Bariloche, Patagonien, Argentina.

    Research output: Contribution to conferencePosterResearchpeer-review

  8. Published

    Viability and physiological responses of yeasts exposed to stress conditions of West African fermented cereal doughs. / Houngbedji, Marcel; Johansen, Pernille; Padonou, S.W.; Siegumfeldt, Henrik; Hounhouigan, Joseph; Jespersen, Lene.

    2018. Poster session presented at International ICFMH Conference (FoodMicro), Berlin, Germany.

    Research output: Contribution to conferencePosterResearchpeer-review

  9. 2017
  10. Published

    Impact of quorum sensing on the quality of fermented foods. / Johansen, Pernille; Jespersen, Lene.

    In: Current Opinion in Food Science, Vol. 13, 2017, p. 16-25.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. 2016
  12. Published

    Occurrence and microbial diversity of yeasts during spontaneous fermentation of mawè, a cereal-based dough produced in West Africa. / Johansen, Pernille; Houngbedji, Marcel; Padonou, Sègla Wilfrid; Hounhouigan, Joseph; Jespersen, Lene.

    2016. Poster session presented at 14th International Congress on Yeasts (ICY14), Japan.

    Research output: Contribution to conferencePosterResearch

  13. 2015
  14. Published

    Microbial diversity and dynamics throughout manufacturing and ripening of surface ripened semi-hard Danish Danbo cheeses investigated by culture-independent techniques. / Ryssel, Mia; Johansen, Pernille; Abu Al-Soud, Waleed; Sørensen, Søren Johannes; Arneborg, Nils; Jespersen, Lene.

    In: International Journal of Food Microbiology, Vol. 215, 2015, p. 124-30.

    Research output: Contribution to journalJournal articleResearchpeer-review

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