L. Thorsen

发表

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

D. Nielsen, M. Jakobsen, J. Hounhouigan, 2009, Critical reviews in microbiology.

Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products.

Alicia Rodríguez, Juan J Córdoba, L. Jespersen, 2014, International journal of food microbiology.

Enterotoxins and emetic toxins production by Bacillus cereus and other species of Bacillus isolated from Soumbala and Bikalga, African alkaline fermented food condiments.

L. Ouoba, L. Thorsen, A. Varnam, 2008, International journal of food microbiology.

Production of autoinducer-2 by aerobic endospore-forming bacteria isolated from the West African fermented foods.

L. Jespersen, N. Larsen, L. Thorsen, 2015, FEMS microbiology letters.

Cereulide formation by Bacillus weihenstephanensis and mesophilic emetic Bacillus cereus at temperature abuse depends on pre-incubation conditions.

T. Martinussen, M. Jakobsen, L. Thorsen, 2009, International journal of food microbiology.

Microorganisms associated with Maari, a Baobab seed fermented product.

D. Nielsen, M. Jakobsen, C. Parkouda, 2010, International journal of food microbiology.

Antimicrobial Susceptibility of Bacillus Strains Isolated from Primary Starters for African Traditional Bread Production and Characterization of the Bacitracin Operon and Bacitracin Biosynthesis

L. Jespersen, D. Nielsen, P. Derkx, 2012, Applied and Environmental Microbiology.

Characteristics and phylogeny of Bacillus cereus strains isolated from Maari, a traditional West African food condiment.

L. Jespersen, N. Larsen, N. Hendriksen, 2015, International journal of food microbiology.

Identification and safety evaluation of Bacillus species occurring in high numbers during spontaneous fermentations to produce Gergoush, a traditional Sudanese bread snack.

D. Nielsen, M. Jakobsen, L. Thorsen, 2011, International journal of food microbiology.

Biodiversity and probiotic potential of yeasts isolated from Fura, a West African spontaneously fermented cereal.

L. Jespersen, L. Thorsen, J. Owusu-Kwarteng, 2012, International journal of food microbiology.

Differentiation of the virulence potential of Campylobacter jejuni strains by use of gene transcription analysis and a Caco-2 assay.

L. Jespersen, L. Thorsen, Inger Olesen, 2012, International journal of food microbiology.

Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products.

L. Jespersen, C. L. Ramos, R. Schwan, 2013, Food microbiology.

The microbiota of Lafun, an African traditional cassava food product.

D. Nielsen, M. Jakobsen, J. Hounhouigan, 2009, International journal of food microbiology.

Screening for Bacillus subtilis group isolates that degrade cyanogens at pH 4.5-5.0.

M. Jakobsen, L. Brimer, L. Thorsen, 2013, International journal of food microbiology.

Co-production of surfactin and a novel bacteriocin by Bacillus subtilis subsp. subtilis H4 isolated from Bikalga, an African alkaline Hibiscus sabdariffa seed fermented condiment.

D. Nielsen, M. Jakobsen, K. Nielsen, 2013, International journal of food microbiology.

PREDOMINANCE OF BACILLUS SPP. DURING THE PRODUCTION OF MANTCHOUA, A TRADITIONAL KAPOK SEED FERMENTED CONDIMENT FROM BURKINA FASO

L. Jespersen, L. Thorsen, B. Diawara, 2020, Journal of Microbiology, Biotechnology and Food Sciences.

Reducing the atypical odour of dawadawa: Effect of modification of fermentation conditions and post-fermentation treatment on the development of the atypical odour of dawadawa

L. Jespersen, H. Ofori, W. Amoa-Awua, 2014 .

Biodiversity of aerobic endospore-forming bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin.

D. Nielsen, M. Jakobsen, J. Hounhouigan, 2013, International journal of food microbiology.

Formation of cereulide and enterotoxins by Bacillus cereus in fermented African locust beans.

M. Jakobsen, K. Nielsen, P. Azokpota, 2011, Food microbiology.

Identification, genetic diversity and cereulide producing ability of Bacillus cereus group strains isolated from Beninese traditional fermented food condiments.

M. Jakobsen, B. M. Hansen, P. Azokpota, 2010, International journal of food microbiology.

Identification of Bacillus species occurring in Kantong, an acid fermented seed condiment produced in Ghana.

L. Jespersen, V. Dzogbefia, L. Thorsen, 2014, International journal of food microbiology.

Characterization of Emetic Bacillus weihenstephanensis, a New Cereulide-Producing Bacterium

Kristian Fog Nielsen, Bjarne Munk Hansen, Richard Kerry Phipps, 2006, Applied and Environmental Microbiology.

Inhibition of Bacillus cereus growth by bacteriocin producing Bacillus subtilis isolated from fermented baobab seeds (maari) is substrate dependent.

D. Nielsen, M. Jakobsen, L. Thorsen, 2013, International journal of food microbiology.

Bacteriocin formation by dominant aerobic sporeformers isolated from traditional maari.

D. Nielsen, M. Jakobsen, L. Thorsen, 2012, International journal of food microbiology.

Characterization of Bacillus spp. strains for use as probiotic additives in pig feed

L. Jespersen, N. Larsen, P. Derkx, 2014, Applied Microbiology and Biotechnology.

Effect of the gastrointestinal environment on pH homeostasis of Lactobacillus plantarum and Lactobacillus brevis cells as measured by real-time fluorescence ratio-imaging microscopy.

L. Jespersen, D. Nielsen, C. L. Ramos, 2014, Research in microbiology.

Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo.

D. Nielsen, L. Ouoba, S. Kobawila, 2015, International journal of systematic and evolutionary microbiology.

Relative transcription of Listeria monocytogenes virulence genes in liver pâtés with varying NaCl content.

L. Jespersen, L. Thorsen, Lene Jespersen, 2010, International journal of food microbiology.

Bacillus amyloliquefaciens ssp. plantarum strains as potential protective starter cultures for the production of Bikalga, an alkaline fermented food

D. Nielsen, M. Jakobsen, K. Nielsen, 2013, Journal of applied microbiology.

Effect of modified atmosphere and temperature abuse on the growth from spores and cereulide production of Bacillus weihenstephanensis in a cooked chilled meat sausage.

L. Thorsen, Line Thorsen, Birgitte Bjørn Budde, 2009, International journal of food microbiology.