Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Line Thorsen"'
Autor:
Lene Jespersen, Line Thorsen, Clarisse S. Compaoré, Hagrétou Sawadogo-Lingani, Christine Kere-Kando, Bréhima Diawara, George A. Ouédraogo, Pernille Greve-Johansen
Publikováno v:
Kere-Kando, C, Greve-Johansen, P, Compaoré, C S, Sawadogo-Lingani, H, A.-Ouédraogo, G, Diawara, B, Thorsen, L & Jespersen, L 2020, ' Predominance of bacillus spp. During the production of mantchoua, a traditional kapok seed fermented condiment from Burkina Faso ', The Journal of Microbiology, Biotechnology and Food Sciences, vol. 9, no. 5, pp. 1009-1015 . https://doi.org/10.15414/jmbfs.2020.9.5.1009-1015
Mantchoua is a fermented seed condiment produced from kapok tree (Ceiba pentandra) seeds in Burkina Faso. In this study, the microbiology of Mantchoua from raw material to final product was investigated in samples from two production sites (Pô and B
Publikováno v:
International Journal of Food Microbiology. 180:1-6
Kantong is a condiment produced in Ghana by the spontaneous fermentation of kapok tree (Ceiba pentandra) seeds with cassava flour as an additive. Fermentation is over a 48h period followed by a drying and a kneading process. Although lactic acid bact
Autor:
Lene Jespersen, Mia Ryssel, Dennis Sandris Nielsen, Rosane Freitas Schwan, Cíntia Lacerda Ramos, Henrik Siegumfeldt, Line Thorsen
Publikováno v:
Research in Microbiology. 165:215-225
In the present work, an in vitro model of the gastrointestinal tract (GIT) was developed to obtain real-time observations of the pH homeostasis of single cells of probiotic Lactobacillus spp. strains as a measure of their physiological state. Changes
Publikováno v:
International Journal of Food Microbiology. 170:70-77
The ability of the osmotolerant yeast Debaryomyces hansenii to inhibit Penicillium nordicum, the most common ochratoxigenic mould encountered in dry-cured meat products, was evaluated. The antagonistic effect of ten D. hansenii strains isolated from
Autor:
Lene Jespersen, Line Thorsen, Patrick M. F. Derkx, Mette Dines Cantor, Nadja Larsen, Elke Brockmann, Birgitte Stuer-Lauridsen, Elmer Nayra Kpikpi, Bea Nielsen
Publikováno v:
Applied Microbiology and Biotechnology. 98:1105-1118
Bacillus spp. are commonly used as probiotic species in the feed industry, however, their benefits need to be confirmed. This study describes a high throughput screening combined with the detailed characterization of endospore-forming bacteria with t
Publikováno v:
Food Microbiology. 36(1):22-29
A total of 234 LAB isolates from Brazilian food products were initially screened for their ability to survive at pH 2.0. Fifty one of the isolates survived and were selected. They were characterized by phenotypic methods, rep-PCR and identified using
Publikováno v:
International Journal of Food Microbiology. 159:144-151
Fura is a spontaneously fermented pearl millet product consumed in West Africa. The yeast species involved in the fermentation were identified by pheno- and genotypic methods to be Candida krusei, Kluyveromyces marxianus, Candida tropicalis, Candida
Publikováno v:
International Journal of Food Microbiology. 155:60-68
Campylobacter jejuni is the leading cause of bacterial diarrheal disease in humans, and contaminated poultry and poultry products are recognized as the main vehicle of infection. Despite the significance of C. jejuni as a foodborne pathogen, little i
Autor:
Hagrétou Sawadogo-Lingani, Bréhima Diawara, Mamoudou H. Dicko, Dennis Sandris Nielsen, Line Thorsen, Donatien Kabore, Mogens Jakobsen, Torben S. Berner
Publikováno v:
International Journal of Food Microbiology. 154:10-18
The antimicrobial activity of 8 Bacillus spp. and 2 Lysinibacillus spp. representing the predominant aerobic sporeformers during traditional maari fermentations, a traditional fermented baobab seeds product from Burkina Faso, was investigated. The an
Autor:
Dennis Sandris Nielsen, Kwaku Tano-Debrah, Charles Parkouda, Bréhima Diawara, Clarisse S. Compaoré, Line Thorsen, Jan Svejgaard Jensen, Mogens Jakobsen
Publikováno v:
International Journal of Food Microbiology. 142:292-301
A microbiological study was carried out on Baobab fermented seeds (Maari) obtained from 4 different production sites in Burkina Faso (Mansila, Toulfé, Ouagadougou and Gorgadji). A total of 390 representative isolates comprising 251 aerobic mesophili