J J Leisner
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Explore the profile of J J Leisner including associated specialties, affiliations and a list of published articles.
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Articles
21
Citations
174
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Recent Articles
11.
Carl G, Leisner J, Swings J, Vancanneyt M
Antonie Van Leeuwenhoek
. 2004 Mar;
85(3):209-16.
PMID: 15028870
Fifty-two strains belonging to the Lactobacillus plantarum species group were identified and typed. They represented 32 clones of Lactobacillus plantarum and 7 clones of Lactobacillus pentosus. Sensitivity of all strains...
12.
Dalgaard P, Vancanneyt M, Euras Vilalta N, Swings J, Fruekilde P, Leisner J
J Appl Microbiol
. 2002 Dec;
94(1):80-9.
PMID: 12492927
Aims: To evaluate spoilage and identify lactic acid bacteria (LAB) from spoilage associations of cooked and brined shrimps stored under modified atmosphere packaging (MAP) at 0, 5, 8, 15 and...
13.
Leisner J, Vancanneyt M, Lefebvre K, Vandemeulebroecke K, Hoste B, Euras Vilalta N, et al.
Int J Syst Evol Microbiol
. 2002 Jun;
52(Pt 3):927-931.
PMID: 12054259
Lactic acid bacteria (LAB) are the predominant micro-organisms in tempoyak, a Malaysian acid-fermented condiment. In a study on the diversity of LAB in this product, three isolates could not be...
14.
Moreno M, Leisner J, Tee L, Ley C, Radu S, Rusul G, et al.
J Appl Microbiol
. 2002 Feb;
92(1):147-57.
PMID: 11849339
Aims: Isolation of bacteriocinogenic lactic acid bacteria (LAB) from the Malaysian mould-fermented product tempeh and characterization of the produced bacteriocin(s). Methods And Results: LAB were present in high numbers in...
15.
Leisner J, Vancanneyt M, Rusul G, Pot B, Lefebvre K, Fresi A, et al.
Int J Food Microbiol
. 2001 Feb;
63(1-2):149-57.
PMID: 11205946
Tempoyak is a traditional Malaysian fermented condiment made from the pulp of the durian fruit (Durio zibethinus). Salt is sometime added to proceed fermentation at ambient temperature. In various samples...
16.
Leisner J, Vancanneyt M, Goris J, Christensen H, Rusul G
Int J Syst Evol Microbiol
. 2000 May;
50 Pt 1:19-24.
PMID: 10826783
Paralactobacillus selangorensis gen. nov., sp. nov. is described. This organism, isolated from a Malaysian food ingredient called chili bo, is an obligatory homofermentative, rod-shaped lactic acid bacterium. The G+C content...
17.
Leisner J, Pot B, Christensen H, Rusul G, Olsen J, Wee B, et al.
Appl Environ Microbiol
. 1999 Jan;
65(2):599-605.
PMID: 9925588
Ninety-two strains of lactic acid bacteria (LAB) were isolated from a Malaysian food ingredient, chili bo, stored for up to 25 days at 28 degreesC with no benzoic acid (product...
18.
Liew W, Leisner J, Rusul G, Radu S, Rassip A
Int J Food Microbiol
. 1998 Sep;
42(3):167-73.
PMID: 9728687
The effect of heat-treatment on the internal temperature of raw cockles (Anadara granosa) and survival of their intrinsic flora of Vibrio spp. as well as of inoculated V. cholerae 0139...
19.
Leisner J, Greer G, Stiles M
Appl Environ Microbiol
. 1996 Jul;
62(7):2610-4.
PMID: 8779597
Chill-stored, vacuum-packaged beef inoculated with sulfide-producing Lactobacillus sake 1218 developed a distinct sulfide odor within 3 weeks of storage at 2 degrees C, at which time the bacteria had reached...
20.
Leisner J, Greer G, Dilts B, Stiles M
Int J Food Microbiol
. 1995 Jul;
26(2):231-43.
PMID: 7577360
The effect of growth of different types of lactic acid bacteria (LAB) on the storage life of normal pH beef was determined anaerobically (under vacuum) and aerobically. Four LAB from...