المؤلفون: Huang, Chuchu, Zhang, Ling, Johansen, Pernille Greve, Petersen, Mikael Agerlin, Arneborg, Nils, Jespersen, Lene

المصدر: Huang , C , Zhang , L , Johansen , P G , Petersen , M A , Arneborg , N & Jespersen , L 2021 , ' Debaryomyces hansenii Strains Isolated From Danish Cheese Brines Act as Biocontrol Agents to Inhibit Germination and Growth of Contaminating Molds ' , Frontiers in Microbiology , vol. 12 , 662785 . https://doi.org/10.3389/fmicb.2021.662785

مصطلحات موضوعية: Debaryomyces hansenii, antagonistic activities, biocontrol, contaminating molds, cheese brine, IN-VITRO, SACCHAROMYCES-CEREVISIAE, ANTIFUNGAL ACTIVITIES, YARROWIA-LIPOLYTICA, BIOLOGICAL-CONTROL, VOLATILE COMPOUNDS, TRADITIONAL EWES, ACID BACTERIA, KILLER TOXIN, YEASTS

وصف الملف: application/pdf

الاتاحة: https://researchprofiles.ku.dk/da/publications/debaryomyces-hansenii-strains-isolated-from-danish-cheese-brines-act-as-biocontrol-agents-to-inhibit-germination-and-growth-of-contaminating-molds(df9ae982-2c39-48d2-8cb2-e07ab835e023).html
https://doi.org/10.3389/fmicb.2021.662785
https://curis.ku.dk/ws/files/274274776/Debaryomyces_hansenii_Strains_Isolated_From_Danish_Cheese_Brines_Act_as_Biocontrol_Agents_to_Inhibit_Germination_and_Growth_of_Contaminating_Molds.pdf

المؤلفون: Motey, Grace Adzo, Johansen, Pernille Greve, Owusu‐Kwarteng, James, Ofori, Linda Aurelia, Obiri‐Danso, Kwasi, Siegumfeldt, Henrik, Larsen, Nadja, Jespersen, Lene

المصدر: Yeast ; volume 37, issue 9-10, page 403-412 ; ISSN 0749-503X 1097-0061

الاتاحة: https://doi.org/10.1002/yea.3513
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fyea.3513
https://onlinelibrary.wiley.com/doi/pdf/10.1002/yea.3513
https://onlinelibrary.wiley.com/doi/full-xml/10.1002/yea.3513

المؤلفون: Johansen, Pernille Greve, Owusu-Kwarteng, James, Parkouda, Charles, Padonou, S. Wilfrid, Jespersen, Lene

المصدر: Johansen , P G , Owusu-Kwarteng , J , Parkouda , C , Padonou , S W & Jespersen , L 2019 , ' Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa ' , Frontiers in Microbiology , vol. 10 , 1789 . https://doi.org/10.3389/fmicb.2019.01789

مصطلحات موضوعية: yeast, indigenous fermented foods, sub-Sahara Africa, species and strain diversity, yeast successions, microbial interaction, sensorial and nutritional quality, health benefits

وصف الملف: application/pdf

الاتاحة: https://curis.ku.dk/portal/da/publications/occurrence-and-importance-of-yeasts-in-indigenous-fermented-food-and-beverages-produced-in-subsaharan-africa(d0a7f609-5bc6-444d-b00e-03836578e5e8).html
https://doi.org/10.3389/fmicb.2019.01789
https://curis.ku.dk/ws/files/225793924/Occurrence_and_Importance_of_Yeasts_in_Indigenous_Fermented_Food_and_Beverages_Produced_in_Sub_Saharan_Africa.pdf

المؤلفون: Zhang, Ling, Huang, Chuchu, Johansen, Pernille Greve, Petersen, Mikael Agerlin, Poojary, Mahesha M., Lund, Marianne N., Jespersen, Lene, Arneborg, Nils

المصدر: Zhang , L , Huang , C , Johansen , P G , Petersen , M A , Poojary , M M , Lund , M N , Jespersen , L & Arneborg , N 2021 , ' The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese ' , International Dairy Journal , vol. 121 , 105135 . https://doi.org/10.1016/j.idairyj.2021.105135

الاتاحة: https://researchprofiles.ku.dk/da/publications/the-utilisation-of-amino-acids-by-debaryomyces-hansenii-and-yamadazyma-triangularis-associated-with-cheese(74af8afb-35c6-4275-b005-80df5dfc6131).html
https://doi.org/10.1016/j.idairyj.2021.105135

المؤلفون: Houngbédji, Marcel, Padonou, S. Wilfrid, Parkouda, Charles, Johansen, Pernille Greve, Hounsou, Mathias, Agbobatinkpo, B. Pélagie, Sawadogo-Lingani, Hagretou, Jespersen, Lene, Hounhouigan, D. Joseph

المصدر: Houngbédji , M , Padonou , S W , Parkouda , C , Johansen , P G , Hounsou , M , Agbobatinkpo , B P , Sawadogo-Lingani , H , Jespersen , L & Hounhouigan , D J 2021 , ' Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs ' , World Journal of Microbiology and Biotechnology , vol. 37 , no. 2 , 34 . https://doi.org/10.1007/s11274-021-02994-8

مصطلحات موضوعية: Antifungal activity, Antimicrobial resistance, Cereal fermentation, Free amino acids

الاتاحة: https://curis.ku.dk/portal/da/publications/multifunctional-properties-and-safety-evaluation-of-lactic-acid-bacteria-and-yeasts-associated-with-fermented-cereal-doughs(12a9a8c8-6595-4a73-8fc6-50d890d4ecd0).html
https://doi.org/10.1007/s11274-021-02994-8

المؤلفون: Johansen, Pernille Greve

المصدر: Johansen , P G 2019 , Microbial Ecology of Fermented Foods : Case Studies from Industrialized and Household Productions . Department of Food Science, Faculty of Science, University of Copenhagen . < https://soeg.kb.dk/permalink/45KBDK_KGL/1pioq0f/alma99122993875605763 >

الاتاحة: https://curis.ku.dk/portal/da/publications/microbial-ecology-of-fermented-foods(6dac5988-6aed-40a6-9519-0da070f38523).html
https://soeg.kb.dk/permalink/45KBDK_KGL/1pioq0f/alma99122993875605763

المؤلفون: Bayili, Geoffroy Romaric, Johansen, Pernille Greve, Hougaard, Anni Bygvrå, Diawara, Bréhima, Ouedraogo, Georges Anicet, Jespersen, Lene, Sawadogo-Lingani, Hagretou

المصدر: Bayili , G R , Johansen , P G , Hougaard , A B , Diawara , B , Ouedraogo , G A , Jespersen , L & Sawadogo-Lingani , H 2020 , ' Technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk from Burkina Faso ' , Journal of Dairy Research , vol. 87 , no. 1 , pp. 110-116 . https://doi.org/10.1017/S0022029919000888

مصطلحات موضوعية: Dairy products, indigenous strains, lactic acid bacteria, technological properties

الاتاحة: https://curis.ku.dk/portal/da/publications/technological-properties-of-indigenous-lactococcus-lactis-strains-isolated-from-lait-caille-a-spontaneous-fermented-milk-from-burkina-faso(83ff5082-f901-41a2-8580-33823f81ed92).html
https://doi.org/10.1017/S0022029919000888

المؤلفون: Zhang, Ling, Huang, Chuchu, Malskær, Agnete Harboe, Jespersen, Lene, Arneborg, Nils, Johansen, Pernille Greve

المصدر: Zhang , L , Huang , C , Malskær , A H , Jespersen , L , Arneborg , N & Johansen , P G 2020 , ' The Effects of NaCl and Temperature on Growth and Survival of Yeast Strains Isolated from Danish Cheese Brines ' , Current Microbiology , vol. 77 , no. 11 , pp. 3377-3384 . https://doi.org/10.1007/s00284-020-02185-y

مصطلحات موضوعية: DEBARYOMYCES-HANSENII, PH, MICROBIOTA, IDENTIFICATION, DIVERSITY, FERMENTATION, MICROFLORA, BACTERIA, FLORA

الاتاحة: https://researchprofiles.ku.dk/da/publications/the-effects-of-nacl-and-temperature-on-growth-and-survival-of-yeast-strains-isolated-from-danish-cheese-brines(638bb8e2-1199-4264-9d0b-dacf4935b73e).html
https://doi.org/10.1007/s00284-020-02185-y

المؤلفون: Jespersen, Lene, Johansen, Pernille Greve, Haastrup, Martin Kragelund

مصطلحات الفهرس: Mikrobiologi, Microbiology, Cheese, Cheese Brine, Brine, Halophile, Halotolerant, Dairy, MASTERTHESIS

URL: https://curis.ku.dk/ws/files/184600566/Brine_Report_2017.pdf
Food Science and Technology
Food Science and Technology
Afsluttende semester
Final semester
https://curis.ku.dk/ws/files/184600566/Brine_Report_2017.pdf

المؤلفون: Johansen, Pernille Greve

مصطلحات الفهرس: person

URL: https://curis.ku.dk/portal/da/persons/pernille-greve-johansen(29eaead4-21a3-411f-94ac-926d92f1c6f1).html