Pernille Greve Johansen
Postdoc
Microbiology and Fermentation
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0002-3462-7173
Primary fields of research:
- Microbial ecology of fermented foods and microbial influence on fermentations from community to single cell level
- Food fermentations, fermentation as flavour enhancer and improved nutritional value in dairy products, plant-based raw materials and indigenous foods
- Starter cultures -lactic acid bacteria, yeast, moulds
- Microbial interactions and biopreservation
- Methods for identification of microorganisms from complex environments (sequencing etc.)
Teaching:
Co-course coordinator at "Microbiology of Fermented Food and Beverages" (MSc course)
Lecturer and exercise teacher at "Yeast Physiology and Applications" (MSc course)
Group supervisor at "Sustainable Innovation in Food Science "
ID: 95368320
Most downloads
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668
downloads
Effect of acidic and osmotic stresses on survival of Listeria monocytogenes through an in vitro model of the gastrointestinal tract
Research output: Contribution to conference › Poster › Research
Published -
127
downloads
Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa
Research output: Contribution to journal › Review › Research › peer-review
Published -
55
downloads
Predominance of bacillus spp. During the production of mantchoua, a traditional kapok seed fermented condiment from Burkina Faso
Research output: Contribution to journal › Journal article › Research › peer-review
Published