Age-related effects on the modulation of gut microbiota by pectins and their derivatives: an in vitro study

Autor: Fangjie Gu, Nadja Larsen, Nélida Pascale, Sune Allan Petersen, Bekzod Khakimov, Frederique Respondek, Lene Jespersen

Publikováno v: Frontiers in Microbiology, Vol 14 (2023)

IntroductionThe present study investigates whether supplementation with pectin-type polysaccharides has potential to improve aging-associated dysbiosis of the gut microbiota. The influence of different types of pectins on the gut microbiota compositi

Externí odkaz: https://doaj.org/article/15eb00e5de0546c9a724206da6cbf7bc

Spoilage Potential of Contaminating Yeast Species Kluyveromyces marxianus, Pichia kudriavzevii and Torulaspora delbrueckii during Cold Storage of Skyr

Autor: Thanyaporn Srimahaeak, Mikael Agerlin Petersen, Søren K. Lillevang, Lene Jespersen, Nadja Larsen

Publikováno v: Foods, Vol 11, Iss 12, p 1776 (2022)

This study investigated the spoilage potential of yeast strains Kluyveromyces marxianus (Km1, Km2 and Km3), Pichia kudriavzevii Pk1 and Torulaspora delbrueckii Td1 grown in skyr in cold storage. Yeast strains were isolated from skyr and identified by

Externí odkaz: https://doaj.org/article/4bf1fecb3d444a8883ae3275b2b416df

Occurrence and Identification of Yeasts in Production of White-Brined Cheese

Autor: Athina Geronikou, Nadja Larsen, Søren K. Lillevang, Lene Jespersen

Publikováno v: Microorganisms, Vol 10, Iss 6, p 1079 (2022)

The aim of this study was to reveal the sites of yeast contamination in dairy production and perform taxonomic characterization of potential yeast spoilers in cheese making. Occurrence of spoilage yeasts was followed throughout the manufacture of whi

Externí odkaz: https://doaj.org/article/f3f95215504a4e788b084f20eb1ff766

Potential of Pectins to Beneficially Modulate the Gut Microbiota Depends on Their Structural Properties

Autor: Nadja Larsen, Carlota Bussolo de Souza, Lukasz Krych, Thiago Barbosa Cahú, Maria Wiese, Witold Kot, Karin Meyer Hansen, Andreas Blennow, Koen Venema, Lene Jespersen

Publikováno v: Frontiers in Microbiology, Vol 10 (2019)

Pectins are plant cell-wall polysaccharides which can be utilized by commensal bacteria in the gut, exhibiting beneficial properties for the host. Knowledge of the impact of pectins on intestinal bacterial communities is insufficient and limited to a

Externí odkaz: https://doaj.org/article/cf304b268c9a4f6d88b2e5a002795839

Diversity and succession of contaminating yeasts in white-brined cheese during cold storage

Autor: Athina Geronikou, Nadja Larsen, Søren Kristian Lillevang, Lene Jespersen

Publikováno v: Geronikou, A, Larsen, N, Lillevang, S K & Jespersen, L 2023, ' Diversity and succession of contaminating yeasts in white-brined cheese during cold storage ', Food Microbiology, vol. 113, 104266 . https://doi.org/10.1016/j.fm.2023.104266

Contamination of white-brined cheeses (WBCs) with yeasts is of major concern in the dairy industry. This study aimed to identify yeast contaminants and characterize their succession in white-brined cheese during a shelf-life of 52 weeks. White-brined

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a8afc13fc5dc4b10151dc92a932af8f
https://curis.ku.dk/ws/files/346060628/Diversity_and_succession_of_contaminating_yeasts_in_white_brined_cheese_during_cold_storage.pdf