Publicaciones en las que colabora con Baltasar Mayo Pérez (20)

2023

  1. Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics

    Dairy, Vol. 4, Núm. 3, pp. 410-422

2017

  1. Characterization of four β-glucosidases acting on isoflavone-glycosides from Bifidobacterium pseudocatenulatum IPLA 36007

    Food Research International, Vol. 100, pp. 522-528

2016

  1. Antibiotic susceptibility profiles of dairy leuconostoc, analysis of the genetic basis of atypical resistances and transfer of genes in vitro and in a food matrix

    PLoS ONE, Vol. 11, Núm. 1

  2. Characterisation of the technological behaviour of mixtures of mesophilic lactic acid bacteria isolated from traditional cheeses made of raw milk without added starters

    International Journal of Dairy Technology, Vol. 69, Núm. 4, pp. 507-519

2014

  1. Impact of next generation sequencing techniques in food microbiology

    Current Genomics, Vol. 15, Núm. 4, pp. 293-309

  2. Molecular Identification and Quantification of Tetracycline and Erythromycin Resistance Genes in Spanish and Italian Retail Cheeses

    BioMed Research International, Vol. 2014

  3. The genome of Bifidobacterium pseudocatenulatum IPLA 36007, a human intestinal strain with isoflavone-activation activity

    Gut Pathogens, Vol. 6, Núm. 1

2013

  1. Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing

    Food Microbiology, Vol. 36, Núm. 1, pp. 103-111

  2. Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses

    Dairy Science and Technology, Vol. 93, Núm. 6, pp. 657-673

2012

  1. Biodiversity in Oscypek, a traditional Polish Cheese, determined by culture-dependent and -independent approaches

    Applied and Environmental Microbiology, Vol. 78, Núm. 6, pp. 1890-1898

  2. Genome sequence of Lactococcus garvieae IPLA 31405, a bacteriocin-producing, tetracycline-resistant strain isolated from a raw-milk cheese

    Journal of Bacteriology

  3. Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches

    Dairy Science and Technology, Vol. 92, Núm. 1, pp. 75-90

  4. Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes

    European Food Research and Technology, Vol. 234, Núm. 5, pp. 789-796

2011

  1. Assessment of microbial populations dynamics in a blue cheese by culturing and denaturing gradient gel electrophoresis

    Current Microbiology, Vol. 62, Núm. 3, pp. 888-893

  2. Comparative phenotypic and molecular genetic profiling of wild Lactococcus lactis subsp. lactis strains of the L. lactis subsp. lactis and L. lactis subsp. cremoris genotypes, isolated from starter-free cheeses made of raw milk

    Applied and Environmental Microbiology, Vol. 77, Núm. 15, pp. 5324-5335

2010

  1. Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk

    International Journal of Food Microbiology, Vol. 143, Núm. 1-2, pp. 61-66

  2. Fermented Milk Products

    Fermented Foods and Beverages of the World (CRC Press), pp. 263-288

  3. Microbial characterisation and stability of a farmhouse natural fermented milk from Spain

    International Journal of Dairy Technology, Vol. 63, Núm. 3, pp. 423-430

  4. Phenotypic, genetic and technological characterization of Lactococcus garvieae strains isolated from a raw milk cheese

    International Dairy Journal, Vol. 20, Núm. 3, pp. 142-148

2009

  1. Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk

    International Journal of Food Microbiology, Vol. 136, Núm. 1, pp. 44-51