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Microbiology

D-Index
62
Citations
11053
World Ranking
2931
National Ranking
44

Overview

Lene Jespersen is affiliated with the University of Copenhagen in Denmark. Their research primarily spans the fields of Agricultural and Biological Sciences, with a significant focus on Biochemistry, Genetics and Molecular Biology.

The main areas of study cover Food Science, where the majority of their publications are concentrated, as well as Molecular Biology, Nutrition and Dietetics, Plant Science, and Animal Science and Zoology.

Jespersen's research topics include:

  • Probiotics and Fermented Foods
  • Fermentation and Sensory Analysis
  • Microbial Metabolites in Food Biotechnology
  • Gut microbiota and health
  • Food composition and properties
  • Meat and Animal Product Quality
  • Seed and Plant Biochemistry

Their recent papers exemplify the focus on food microbiology and fermentation processes, with notable works including:

  • Microbial Safety of Milk Production and Fermented Dairy Products in Africa, 2020, Microorganisms
  • The Potential of Pectins to Modulate the Human Gut Microbiota Evaluated by In Vitro Fermentation: A Systematic Review, 2022, Nutrients
  • Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage, 2021, Frontiers in Sustainable Food Systems
  • Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices, 2020, Frontiers in Microbiology
  • Debaryomyces hansenii Strains Isolated From Danish Cheese Brines Act as Biocontrol Agents to Inhibit Germination and Growth of Contaminating Molds, 2021, Frontiers in Microbiology

The scientist frequently collaborates with other researchers, including Nadja Larsen, Hagrétou Sawadogo-Lingani, James Owusu-Kwarteng, Pernille Johansen, and Bréhima Diawara.

Lene Jespersen has published extensively in multiple journals, with three publications each in Frontiers in Microbiology and SSRN Electronic Journal, and two publications each in Microorganisms, Critical Reviews in Food Science and Nutrition, and World Journal of Microbiology and Biotechnology.

Best Publications

  • Saccharomyces cerevisiae and lactic acid bacteria as potential mycotoxin decontaminating agents

    Prathapkumar Halady Shetty;Lene Jespersen

  • Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products

    Cíntia Lacerda Ramos;Line Thorsen;Rosane Freitas Schwan;Lene Jespersen

  • Occurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages.

    Lene Jespersen

  • Surface binding of aflatoxin B1 by Saccharomyces cerevisiae strains with potential decontaminating abilities in indigenous fermented foods.

    Prathapkumar Halady Shetty;Benedicte Hald;Lene Jespersen

  • Occurrence and diversity of yeasts involved in fermentation of West African cocoa beans.

    Lene Jespersen;Dennis S. Nielsen;Susanne Hønholt;Mogens Jakobsen

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

    Nadja Larsen;Carlota Bussolo de Souza;Lukasz Krych;Thiago Barbosa Cahú

  • Beneficial effects of probiotic and food borne yeasts on human health

    Saloomeh Moslehi-Jenabian;Line Lindegaard Pedersen;Lene Jespersen

  • In vitro screening of probiotic properties of Saccharomyces cerevisiae var. boulardii and food-borne Saccharomyces cerevisiae strains.

    Alis van der Aa Kühle;Kerstin Skovgaard;Lene Jespersen

  • Specific spoilage organisms in breweries and laboratory media for their detection

    L. Jespersen;M. Jakobsen

  • Yeast involved in fermentation of Coffea arabica in East Africa determined by genotyping and by direct denaturating gradient gel electrophoresis.

    Wafa Masoud;Lene Bjørg Cesar;Lene Jespersen;Mogens Jakobsen

  • Health promoting compounds in vegetables and fruits: A systematic approach for identifying plant components with impact on human health

    K Brandt;L.P Christensen;J Hansen-Møller;S.L Hansen

  • Prevalence, virulence factor genes and antibiotic resistance of Bacillus cereus sensu lato isolated from dairy farms and traditional dairy products.

    James Owusu-Kwarteng;Alhassan Wuni;Fortune Akabanda;Kwaku Tano-Debrah

  • Characterization of Bacillus spp. strains for use as probiotic additives in pig feed

    Nadja Larsen;Line Thorsen;Elmer Nayra Kpikpi;Birgitte Stuer-Lauridsen

  • Significance of yeasts and moulds occurring in maize dough fermentation for 'kenkey' production.

    L. Jespersen;M. Halm;K. Kpodo;M. Jakobsen

  • Lactobacillus acidophilus induces virus immune defence genes in murine dendritic cells by a Toll-like receptor-2-dependent mechanism.

    Gudrun Weiss;Simon Rasmussen;Louise Hjerrild Zeuthen;Birgit Nøhr Nielsen

  • Antimicrobial Susceptibility of Bacillus Strains Isolated from Primary Starters for African Traditional Bread Production and Characterization of the Bacitracin Operon and Bacitracin Biosynthesis

    David B. Adimpong;Kim I. Sørensen;Line Thorsen;Birgitte Stuer-Lauridsen

  • Yeast populations associated with Ghanaian cocoa fermentations analysed using denaturing gradient gel electrophoresis (DGGE)

    Dennis Sandris Nielsen;S. Hønholt;K. Tano-Debrah;Lene Jespersen

  • Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product.

    Fortune Akabanda;James Owusu-Kwarteng;James Owusu-Kwarteng;Kwaku Tano-Debrah;Richard L.K. Glover

  • Pectin degrading enzymes in yeasts involved in fermentation of Coffea arabica in East Africa.

    Wafa Masoud;Lene Jespersen

  • Microbial Safety of Milk Production and Fermented Dairy Products in Africa.

    James Owusu-Kwarteng;Fortune Akabanda;Dominic Agyei;Lene Jespersen

  • Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin

    G. Vieira-Dalodé;L. Jespersen;J. Hounhouigan;P.L. Moller

Frequent Co-Authors

Mogens Jakobsen
Mogens Jakobsen Technical University of Denmark
Dennis S. Nielsen
Dennis S. Nielsen University of Copenhagen
Luca Simone Cocolin
Luca Simone Cocolin University of Turin
Kalliopi Rantsiou
Kalliopi Rantsiou University of Turin
Lars Porskjær Christensen
Lars Porskjær Christensen University of Southern Denmark
Finn K. Vogensen
Finn K. Vogensen University of Copenhagen
Birte Svensson
Birte Svensson Technical University of Denmark
Rosane Freitas Schwan
Rosane Freitas Schwan Federal University of Lavras
Susana Marta Isay Saad
Susana Marta Isay Saad Universidade de São Paulo
Søren J. Sørensen
Søren J. Sørensen University of Copenhagen

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