Publicaciones en colaboración con investigadores/as de Universidad de León (128)

2024

  1. Bifidobacterium fermentum sp. nov. and Bifidobacterium aquikefiricola sp. nov., isolated from water kefir

    International Journal of Systematic and Evolutionary Microbiology, Vol. 74, Núm. 10

  2. Evaluation of the performance of a three-strains lactic acid bacteria cocktail for the control of Listeria monocytogenes on marinated lean pork

    LWT, Vol. 200

  3. Exploitation of microbial activities at low pH to enhance planetary health

    FEMS Microbiology Reviews, Vol. 48, Núm. 1

  4. Improved sampling and DNA extraction procedures for microbiome analysis in food-processing environments

    Nature Protocols, Vol. 19, Núm. 5, pp. 1291-1310

  5. In-depth characterization of food and environmental microbiomes across different meat processing plants

    Microbiome, Vol. 12, Núm. 1

  6. Inter-facility characterization of bacteria in seafood processing plants: Exploring potential reservoirs of spoilage organisms and the resistome

    Heliyon, Vol. 10, Núm. 13

  7. Microbiome mapping in beef processing reveals safety-relevant variations in microbial diversity and genomic features

    Food Research International, Vol. 186

  8. Microbiome mapping in dairy industry reveals new species and genes for probiotic and bioprotective activities

    npj Biofilms and Microbiomes, Vol. 10, Núm. 1

  9. Overview of Antimicrobial Resistant ESKAPEE Pathogens in Food Sources and Their Implications from a One Health Perspective

    Microorganisms, Vol. 12, Núm. 10

  10. The detailed analysis of the microbiome and resistome of artisanal blue-veined cheeses provides evidence on sources and patterns of succession linked with quality and safety traits

    Microbiome, Vol. 12, Núm. 1

  11. The resistome of the food chain: A One Health perspective

    Microbial Biotechnology, Vol. 17, Núm. 7

  12. Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome

    Cell, Vol. 187, Núm. 20, pp. 5775-5795

2023

  1. Application of non-thermal atmospheric plasma processing in the food industry

    Non-thermal Food Processing Operations: Unit Operations and Processing Equipment in the Food Industry (Elsevier), pp. 137-202

  2. Assessment of a plasmid conjugation procedure to monitor horizontal transfer of an extended-spectrum β-lactamase resistance gene under food chain scenarios

    Current Research in Food Science, Vol. 6

  3. Editorial: Microbial-based solutions to reduce contaminants in foods and beverages

    Frontiers in Microbiology

  4. High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture

    Food Research International, Vol. 163

  5. Microbiota and Cyanotoxin Content of Retail Spirulina Supplements and Spirulina Supplemented Foods

    Microorganisms, Vol. 11, Núm. 5

  6. Protocol for bacterial typing using Fourier transform infrared spectroscopy

    STAR Protocols, Vol. 4, Núm. 2

  7. Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products

    International journal of food microbiology, Vol. 403, pp. 110341

  8. Sequencing-based analysis of the microbiomes of Spanish food processing facilities reveals environment-specific variation in the dominant taxa and antibiotic resistance genes

    Food Research International, Vol. 173