León
Universidad
Instituto de Productos Lácteos de Asturias
Villaviciosa, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Productos Lácteos de Asturias (37)
2024
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Improved sampling and DNA extraction procedures for microbiome analysis in food-processing environments
Nature Protocols, Vol. 19, Núm. 5, pp. 1291-1310
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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
2023
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Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics
Dairy, Vol. 4, Núm. 3, pp. 410-422
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Near Infrared Spectroscopy for Bacterial Detection in the Dairy Industry
IEEE Sensors Journal, Vol. 23, Núm. 21, pp. 26107-26113
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Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and biogenic amine production
LWT, Vol. 180
2021
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Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese
Journal of Dairy Science, Vol. 104, Núm. 3, pp. 2539-2552
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Microbial colonization and resistome dynamics in food processing environments of a newly opened pork cutting industry during 1.5 years of activity
Microbiome, Vol. 9, Núm. 1
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Novel methods of microbiome analysis in the food industry
International Microbiology, Vol. 24, Núm. 4, pp. 593-605
2020
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Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese
LWT, Vol. 122
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Dairy products and dairy-processing environments as a reservoir of antibiotic resistance and quorum-quenching determinants as revealed through functional metagenomics
mSystems, Vol. 5, Núm. 1
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Selection for Antimicrobial Resistance in Foodborne Pathogens through Exposure to UV Light and Nonthermal Atmospheric Plasma Decontamination Techniques
Applied and environmental microbiology, Vol. 86, Núm. 9
2019
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A European questionnaire-based study on population awareness and risk perception of antimicrobial resistance
FEMS microbiology letters, Vol. 366, Núm. 17
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Preliminary assessment of visible, near-infrared, and short-wavelength–infrared spectroscopy with a portable instrument for the detection of staphylococcus aureus biofilms on surfaces
Journal of Food Protection, Vol. 82, Núm. 8, pp. 1314-1319
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Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains
Food Microbiology, Vol. 78, pp. 1-10
2017
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Characterization of four β-glucosidases acting on isoflavone-glycosides from Bifidobacterium pseudocatenulatum IPLA 36007
Food Research International, Vol. 100, pp. 522-528
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Editorial: Industrial and host associated stress responses in food microbes. Implications for food technology and food safety
Frontiers in Microbiology
2016
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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
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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
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Impact of next generation sequencing techniques in food microbiology
Current Genomics, Vol. 15, Núm. 4, pp. 293-309
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Molecular Identification and Quantification of Tetracycline and Erythromycin Resistance Genes in Spanish and Italian Retail Cheeses
BioMed Research International, Vol. 2014