Mia Ryssel

发表

Isolation and Identification of the Microbiota of Danish Farmhouse and Industrially Produced Surface-Ripened Cheeses

L. Jespersen, K. Gori, N. Arneborg, 2012, Microbial Ecology.

In situ examination of cell growth and death of Lactococcus lactis.

Mia Ryssel, H. Siegumfeldt, Z. Duan, 2013, FEMS microbiology letters.

Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures.

L. Jespersen, M. Hammershøj, E. Høier, 2015, International journal of food microbiology.

Investigation of the physiology of genetically modified strains of Lactococcus lactis , and their potential for accelerated ripening of cheese

Mia Ryssel, 2015 .

Multi-stress resistance in Lactococcus lactis is actually escape from purine-induced stress sensitivity.

J. Martinussen, K. Hammer, Jakob Haaber, 2014, Microbiology.

Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl-starter culture, chymosin type and cheese ripening

L. Jespersen, Barbara Vad Andersen, U. Kidmose, 2017 .

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.

Microbial diversity and dynamics throughout manufacturing and ripening of surface ripened semi-hard Danish Danbo cheeses investigated by culture-independent techniques.

S. Sørensen, L. Jespersen, W. Al-Soud, 2015, International journal of food microbiology.

Isolation and Identification of the Microbiota of Danish Farmhouse and Industrially Produced Surface-Ripened Cheeses

L. Jespersen, K. Gori, N. Arneborg, 2012, Microbial Ecology.