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International Journal of Food Microbiology|March 26, 2016
Transcriptome analysis of Lactococcus lactis subsp. lactis during milk acidification as affected by dissolved oxygen and the redox potentialNadja Larsen, Saloomeh Moslehi-Jenabian, Birgit Brøsted Werner, et al.International Journal of Systematic and Evolutionary Microbiology|August 23, 2015
Hanseniaspora jakobsenii sp. nov., a yeast isolated from Bandji, a traditional palm wine of Borassus akeassiiLabia Irène I Ouoba, Dennis S Nielsen, Amarachukwu Anyogu, et al.World Journal of Microbiology & Biotechnology|June 22, 2019
Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina FasoGeoffroy Romaric Bayili, Pernille Johansen, Dennis S Nielsen, et al.Food Microbiology|September 1, 2018
Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West AfricaMarcel Houngbédji, Pernille Johansen, Sègla Wilfrid Padonou, et al.International Journal of Food Science|July 1, 2025
Molecular Characterization of Culturable Yeasts and Nonspore-Forming Bacteria Associated With Fermented Kapok Seeds (Kantong), a Traditional Food Condiment in GhanaElmer Nayra Ametefe, Line Thorsen, Harry Danwonno, et al.International Journal of Food Microbiology|July 29, 2015
Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter culturesLise Søndergaard, Mia Ryssel, Carina Svendsen, et al.The Journal of Dairy Research|January 18, 2020
Technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk from Burkina FasoGeoffroy Romaric Bayili, Pernille Greve Johansen, Anni Bygvrå Hougaard, et al.International Journal of Food Microbiology|December 22, 2014
Characteristics and phylogeny of Bacillus cereus strains isolated from Maari, a traditional West African food condimentLine Thorsen, Christine Kere Kando, Hagrétou Sawadogo, et al.International Journal of Food Microbiology|September 4, 2018
Cheese brines from Danish dairies reveal a complex microbiota comprising several halotolerant bacteria and yeastsMartin Kragelund Haastrup, Pernille Johansen, Agnete Harboe Malskær, et al.Food Research International (Ottawa, Ont.)|April 20, 2019
In vitro modulation of human gut microbiota composition and metabolites by Bifidobacterium longum BB-46 and a citric pectinFernanda Bianchi, Nadja Larsen, Thatiana de Mello Tieghi, et al.Pageof 11