Publikationen, an denen er mitarbeitet LUIS MIGUEL CINTAS IZARRA (14)

2001

  1. Enterococcus faecium P21: A strain occurring naturally in dry-fermented sausages producing the class II bacteriocins enterocin A and enterocin B

    Food Microbiology, Vol. 18, Núm. 2, pp. 115-131

  2. Optimization of enterocin P production by batch fermentation of Enterococcus faecium P13 at constant pH

    Applied Microbiology and Biotechnology, Vol. 56, Núm. 3-4, pp. 378-383

2000

  1. Use of genetic and immunological probes for pediocin PA-1 gene detection and quantification of bacteriocin production in Pediococcus acidilactici strains of meat origin

    Food and Agricultural Immunology, Vol. 12, Núm. 4, pp. 299-310

1999

  1. Antibodies to a synthetic 1-9-N-terminal amino acid fragment of mature pediocin PA-1: Sensitivity and specificity for pediocin PA-1 and cross-reactivity against Class IIa bacteriocins

    Microbiology, Vol. 145, Núm. 10, pp. 2777-2787

  2. Biochemical and genetic evidence of enterocin P production by two Enterococcus faecium-like strains isolated from fermented sausages

    Current Microbiology, Vol. 39, Núm. 5, pp. 282-290

1998

  1. Generation of polyclonal antibodies of predetermined specificity against pediocin PA-1

    Applied and Environmental Microbiology, Vol. 64, Núm. 11, pp. 4536-4545

1997

  1. Detection of pediocin PA-1-producing pediococci by rapid molecular biology techniques

    Food Microbiology, Vol. 14, Núm. 4, pp. 363-371

1995

  1. Isolation and characterization of pediocin L50, a new bacteriocin from Pediococcus acidilactici with a broad inhibitory spectrum

    Applied and Environmental Microbiology, Vol. 61, Núm. 7, pp. 2643-2648

  2. Isolation of nisin‐producing Lactococcus lactis strains from dry fermented sausages

    Journal of Applied Bacteriology, Vol. 78, Núm. 2, pp. 109-115

  3. PCR detection of the lactocin S structural gene in bacteriocin-producing lactobacilli from meat

    Applied and Environmental Microbiology

1994

  1. Inhibition of Listeria monocytogenes by Lactobacillus sake strains of meat origin

    Meat Science, Vol. 38, Núm. 1, pp. 17-26

  2. Inhibition of Yersinia enterocolitica by Lactobacillus sake strains of meat origin

    Meat Science, Vol. 37, Núm. 3, pp. 305-313

1993

  1. Utilization of lactic bacteria in the control of pathogenic microorganisms in food

    Microbiología (Madrid, Spain), Vol. 9 Spec No, pp. 37-48

1992

  1. Sakacin M, a bacteriocin-like substance from Lactobacillus sake 148

    International Journal of Food Microbiology, Vol. 16, Núm. 3, pp. 215-225