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Food Microbiology|April 25, 2023
Diversity and succession of contaminating yeasts in white-brined cheese during cold storageAthina Geronikou, Nadja Larsen, Søren Kristian Lillevang, et al.
Colloids and Surfaces. B, Biointerfaces|July 17, 2007
The Flo11p-deficient Saccharomyces cerevisiae strain background S288c can adhere to plastic surfacesHenrik D Mortensen, Kitt Dupont, Lene Jespersen, et al.
Yeast (Chichester, England)|November 10, 2005
Expression of the GPD1 and GPP2 orthologues and glycerol retention during growth of Debaryomyces hansenii at high NaCl concentrationsKlaus Gori, Henrik D Mortensen, Nils Arneborg, et al.
Microorganisms|May 21, 2020
Microbial Safety of Milk Production and Fermented Dairy Products in AfricaJames Owusu-Kwarteng, Fortune Akabanda, Dominic Agyei, et al.
FEMS Yeast Research|February 5, 2005
Occurrence and diversity of yeasts involved in fermentation of West African cocoa beansLene Jespersen, Dennis S Nielsen, Susanne Hønholt, et al.
Yeast (Chichester, England)|May 28, 2004
Yeast involved in fermentation of Coffea arabica in East Africa determined by genotyping and by direct denaturating gradient gel electrophoresisWafa Masoud, Lene Bjørg Cesar, Lene Jespersen, et al.
FEMS Microbiology Letters|July 9, 2005
Debaryomyces hansenii strains with different cell sizes and surface physicochemical properties adhere differently to a solid agarose surfaceHenrik D Mortensen, Klaus Gori, Lene Jespersen, et al.
BMC Microbiology|November 13, 2015
Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet doughJames Owusu-Kwarteng, Kwaku Tano-Debrah, Fortune Akabanda, et al.
Food Microbiology|June 15, 2013
Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food productsCíntia Lacerda Ramos, Line Thorsen, Rosane Freitas Schwan, et al.
International Journal of Food Microbiology|October 18, 2012
Biodiversity and probiotic potential of yeasts isolated from Fura, a West African spontaneously fermented cerealLine Lindegaard Pedersen, James Owusu-Kwarteng, Line Thorsen, et al.
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