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

Food microbiology, 2013-10, Vol.36 (1), p.22-29

2013

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

Applied microbiology and biotechnology, 2014-02, Vol.98 (3), p.1105-1118

2014

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

Applied and Environmental Microbiology, 2012-11, Vol.78 (22), p.7903-7914

2012

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Characterization of Emetic Bacillus weihenstephanensis, a New Cereulide-Producing Bacterium

Applied and Environmental Microbiology, 2006-07, Vol.72 (7), p.5118-5121

2006

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Enterotoxins and emetic toxins production by Bacillus cereus and other species of Bacillus isolated from Soumbala and Bikalga, African alkaline fermented food condiments

International journal of food microbiology, 2008-06, Vol.124 (3), p.224-230

2008

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Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo

International journal of systematic and evolutionary microbiology, 2015-11, Vol.65 (11), p.4256-4262

2015

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Characteristics and phylogeny of Bacillus cereus strains isolated from Maari, a traditional West African food condiment

International journal of food microbiology, 2015-03, Vol.196, p.70-78

2015

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Inhibition of Bacillus cereus growth by bacteriocin producing Bacillus subtilis isolated from fermented baobab seeds (maari) is substrate dependent

International journal of food microbiology, 2013-03, Vol.162 (1), p.114-119

2013

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Art, climate change and (other) eco materials: rethinking the cosmopolitanization of aesthetics and the aesthetics of cosmopolitanization with Ulrich Beck

Global networks (Oxford), 2020-07, Vol.20 (3), p.564-583

THORSEN, LINE MARIE

2020

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The microbiota of Lafun, an African traditional cassava food product

International journal of cardiology, 2009-07, Vol.133 (1), p.22-30

2009

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The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

Critical reviews in microbiology, 2009-05, Vol.35 (2), p.139-156

2009

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Identification and safety evaluation of Bacillus species occurring in high numbers during spontaneous fermentations to produce Gergoush, a traditional Sudanese bread snack

International journal of food microbiology, 2011-04, Vol.146 (3), p.244-252

2011

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Experiencing art from a field of rice: How farmers relate to rural revitalisation and art at Japan's Echigo‐Tsumari Art Festival

Sociologia ruralis, 2022-07, Vol.62 (3), p.611-631

2022

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Biodiversity and probiotic potential of yeasts isolated from Fura, a West African spontaneously fermented cereal

International journal of food microbiology, 2012-10, Vol.159 (2), p.144-151

2012

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Relative transcription of Listeria monocytogenes virulence genes in liver pâtés with varying NaCl content

International journal of food microbiology, 2010-07, Vol.141, p.S60-S68

2010

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Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products

International journal of food microbiology, 2014-01, Vol.170, p.70-77

2014

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The Energy Walk: Experimenting with Aesthetic Methods in STS?

Science as culture, 2016-01, Vol.25 (1), p.141-148

Thorsen, Line Marie

2016

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Production of autoinducer-2 by aerobic endospore-forming bacteria isolated from the West African fermented foods

FEMS microbiology letters, 2015-11, Vol.362 (22), p.fnv186

2015

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Identification of Bacillus species occurring in Kantong, an acid fermented seed condiment produced in Ghana

International journal of food microbiology, 2014-06, Vol.180, p.1-6

2014

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Co-production of surfactin and a novel bacteriocin by Bacillus subtilis subsp. subtilis H4 isolated from Bikalga, an African alkaline Hibiscus sabdariffa seed fermented condiment

International journal of food microbiology, 2013-04, Vol.162 (3), p.297-307

2013

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Biodiversity of aerobic endospore-forming bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin

International journal of food microbiology, 2013-05, Vol.163 (2-3), p.231-238

2013

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Reducing the atypical odour of dawadawa: Effect of modification of fermentation conditions and post-fermentation treatment on the development of the atypical odour of dawadawa

Food control, 2014-08, Vol.42, p.335-342

2014

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Screening for Bacillus subtilis group isolates that degrade cyanogens at pH 4.5―5.0

International journal of food microbiology, 2013-01, Vol.161 (1), p.31-35

2013

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Screening for Bacillus subtilis group isolates that degrade cyanogens at pH4.5–5.0

International journal of food microbiology, 2013, Vol.161 (1), p.31-35

2013

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Cereulide formation by Bacillus weihenstephanensis and mesophilic emetic Bacillus cereus at temperature abuse depends on pre-incubation conditions

International journal of food microbiology, 2009-08, Vol.134 (1), p.133-139

2009

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

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

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

Characterization of Emetic Bacillus weihenstephanensis, a New Cereulide-Producing Bacterium

Enterotoxins and emetic toxins production by Bacillus cereus and other species of Bacillus isolated from Soumbala and Bikalga, African alkaline fermented food condiments

Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo

Characteristics and phylogeny of Bacillus cereus strains isolated from Maari, a traditional West African food condiment

Inhibition of Bacillus cereus growth by bacteriocin producing Bacillus subtilis isolated from fermented baobab seeds (maari) is substrate dependent

Art, climate change and (other) eco materials: rethinking the cosmopolitanization of aesthetics and the aesthetics of cosmopolitanization with Ulrich Beck

The microbiota of Lafun, an African traditional cassava food product

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

Identification and safety evaluation of Bacillus species occurring in high numbers during spontaneous fermentations to produce Gergoush, a traditional Sudanese bread snack

Experiencing art from a field of rice: How farmers relate to rural revitalisation and art at Japan's Echigo‐Tsumari Art Festival

Biodiversity and probiotic potential of yeasts isolated from Fura, a West African spontaneously fermented cereal

Relative transcription of Listeria monocytogenes virulence genes in liver pâtés with varying NaCl content

Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products

The Energy Walk: Experimenting with Aesthetic Methods in STS?

Production of autoinducer-2 by aerobic endospore-forming bacteria isolated from the West African fermented foods

Identification of Bacillus species occurring in Kantong, an acid fermented seed condiment produced in Ghana

Co-production of surfactin and a novel bacteriocin by Bacillus subtilis subsp. subtilis H4 isolated from Bikalga, an African alkaline Hibiscus sabdariffa seed fermented condiment

Biodiversity of aerobic endospore-forming bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin

Reducing the atypical odour of dawadawa: Effect of modification of fermentation conditions and post-fermentation treatment on the development of the atypical odour of dawadawa

Screening for Bacillus subtilis group isolates that degrade cyanogens at pH 4.5―5.0

Screening for Bacillus subtilis group isolates that degrade cyanogens at pH4.5–5.0

Cereulide formation by Bacillus weihenstephanensis and mesophilic emetic Bacillus cereus at temperature abuse depends on pre-incubation conditions

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