Share This Author
Occurrence and diversity of yeasts involved in fermentation of West African cocoa beans.
Specific spoilage organisms in breweries and laboratory media for their detection.
Saccharomyces cerevisiae and lactic acid bacteria as potential mycotoxin decontaminating agents
Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products.
Occurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages.
- L. Jespersen
- Medicine, BiologyFEMS yeast research
- 1 April 2003
Surface binding of aflatoxin B1 by Saccharomyces cerevisiae strains with potential decontaminating abilities in indigenous fermented foods.
Yeast populations associated with Ghanaian cocoa fermentations analysed using denaturing gradient gel electrophoresis (DGGE)
The DGGE technique seems to offer a relatively fast and reliable method for studying yeast population dynamics during cocoa fermentations, underlining that the fermentation of cocoa is a complex microbial process.
In vitro screening of probiotic properties of Saccharomyces cerevisiae var. boulardii and food-borne Saccharomyces cerevisiae strains.
Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product.
Gene transcription and virulence potential of Listeria monocytogenes strains after exposure to acidic and NaCl stress.
The fact that several virulence genes were up-regulated and that adhesion and invasion properties were increased demonstrate that certain environmental conditions in food products might influence the virulence potential of L. monocytogenes.