La microbiota perinatal y su aplicación en alimentación materno-infantil
PROBILAC
Instituto Tecnológico Agrario de Castilla y León
León, EspañaPublicaciones en colaboración con investigadores/as de Instituto Tecnológico Agrario de Castilla y León (8)
2017
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Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese
Food Research International, Vol. 100, pp. 595-602
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Industrial-scale application of Lactobacillus reuteri coupled with glycerol as a biopreservation system for inhibiting Clostridium tyrobutyricum in semi-hard ewe milk cheese
Food Microbiology, Vol. 66, pp. 104-109
2016
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Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese
Food Microbiology, Vol. 60, pp. 165-173
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Effect of reuterin-producing Lactobacillus reuteri coupled with glycerol on the volatile fraction, odour and aroma of semi-hard ewe milk cheese
International Journal of Food Microbiology, Vol. 232, pp. 103-110
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Influence of reuterin-producing Lactobacillus reuteri coupled with glycerol on biochemical, physical and sensory properties of semi-hard ewe milk cheese
Food Research International, Vol. 90, pp. 177-185
2015
2014
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Inhibitory activity of reuterin, nisin, lysozyme and nitrite against vegetative cells and spores of dairy-related Clostridium species
International Journal of Food Microbiology, Vol. 172, pp. 70-75
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Susceptibility of Clostridium perfringens to antimicrobials produced by lactic acid bacteria: Reuterin and nisin
Food Control, Vol. 44, pp. 22-25