Instituto de Productos Lácteos de Asturias -ko ikertzaileekin lankidetzan egindako argitalpenak (86)

2024

  1. Advantages and disadvantages of autochthonous enterococci strains for their potential use in cheese ripening: a preliminary study

    International Journal of Food Science and Technology, Vol. 59, Núm. 8, pp. 5675-5689

  2. Phenotypic, Technological, Safety, and Genomic Profiles of Gamma-Aminobutyric Acid-Producing Lactococcus lactis and Streptococcus thermophilus Strains Isolated from Cow’s Milk

    International Journal of Molecular Sciences, Vol. 25, Núm. 4

2023

  1. Antibiotic Resistance/Susceptibility Profiles of Staphylococcus equorum Strains from Cheese, and Genome Analysis for Antibiotic Resistance Genes

    International Journal of Molecular Sciences, Vol. 24, Núm. 14

  2. Assessment of short-read shotgun sequencing and microbiome analysis of faecal samples to discriminate between equol producers and non-producers

    Beneficial microbes, Vol. 14, Núm. 3, pp. 255-268

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

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

  4. Corrigendum: Phenotype testing, genome analysis, and metabolic interactions of three lactic acid bacteria strains existing as a consortium in a naturally fermented milk (Front. Microbiol., (2022), 13, 1000683, 10.3389/fmicb.2022.1000683)

    Frontiers in Microbiology

  5. Epicoccum sp. as the causative agent of a reddish-brown spot defect on the surface of a hard cheese made of raw ewe milk

    International Journal of Food Microbiology, Vol. 406

  6. Phenotypic and Safety Assessment of the Cheese Strain Lactiplantibacillus plantarum LL441, and Sequence Analysis of its Complete Genome and Plasmidome

    International Journal of Molecular Sciences, Vol. 24, Núm. 1

  7. Prodigiosin-Producing Serratia marcescens as the Causal Agent of a Red Colour Defect in a Blue Cheese

    Foods, Vol. 12, Núm. 12

  8. 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

2022

  1. Isolation and phenotypic and genomic characterization of Tetragenococcus spp. from two Spanish traditional blue-veined cheeses made of raw milk

    International Journal of Food Microbiology, Vol. 371

  2. Phenotype testing, genome analysis, and metabolic interactions of three lactic acid bacteria strains existing as a consortium in a naturally fermented milk

    Frontiers in Microbiology, Vol. 13

2021

  1. Directed recovery and molecular characterization of antibiotic resistance plasmids from cheese bacteria

    International Journal of Molecular Sciences, Vol. 22, Núm. 15

  2. Heterologous expression of equol biosynthesis genes from Adlercreutzia equolifaciens

    FEMS Microbiology Letters, Vol. 368, Núm. 13

  3. Microbial interactions within the cheese ecosystem and their application to improve quality and safety

    Foods, Vol. 10, Núm. 3

2020

  1. Antibiotic Resistance-Susceptibility Profiles of Enterococcus faecalis and Streptococcus spp. From the Human Vagina, and Genome Analysis of the Genetic Basis of Intrinsic and Acquired Resistances

    Frontiers in Microbiology, Vol. 11

  2. Antibiotic susceptibility profiles of lactic acid bacteria from the human vagina and genetic basis of acquired resistances

    International Journal of Molecular Sciences, Vol. 21, Núm. 7

  3. Bifidobacteriumlongum subsp. Infantis cect7210 (b. infantis im-1®) displays in vitro activity against some intestinal pathogens

    Nutrients, Vol. 12, Núm. 11, pp. 1-13

  4. Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese

    LWT, Vol. 122

  5. Draft genome sequence of adlercreutzia equolifaciens IPLA 37004, a human intestinal strain that does not produce equol from daidzein

    Microbiology Resource Announcements, Vol. 9, Núm. 8