Publicaciones en colaboración con investigadores/as de Instituto de la Grasa (11)

2023

  1. Nutritional composition of green asparagus (Asparagus officinalis L.), edible part and by-products, and assessment of their effect on the growth of human gut-associated bacteria

    Food Research International, Vol. 163

2016

  1. Purification and genetic characterization of gassericin E, a novel co-culture inducible bacteriocin from Lactobacillus gasseri EV1461 isolated from the vagina of a healthy woman

    BMC Microbiology, Vol. 16, Núm. 1

2015

  1. PCR-DGGE assessment of the bacterial diversity in Spanish-style green table-olive fermentations

    International Journal of Food Microbiology, Vol. 205, pp. 47-53

2013

  1. Antibiotic resistance, virulence determinants and production of biogenic amines among enterococci from ovine, feline, canine, porcine and human milk

    BMC Microbiology, Vol. 13, Núm. 1, pp. 1-12

  2. Garvicin a, a novel class IId bacteriocin from Lactococcus garvieae that inhibits septum formation in L. garvieae strains

    Applied and Environmental Microbiology, Vol. 79, Núm. 14, pp. 4336-4346

  3. Genome sequence of Lactobacillus gastricus PS3, a strain isolated from human milk

    Genome Announcements, Vol. 1, Núm. 4

  4. The human milk microbiota: Origin and potential roles in health and disease

    Pharmacological Research, Vol. 69, Núm. 1, pp. 1-10

2012

  1. Characterization of Lactobacillus salivarius CECT 5713, a strain isolated from human milk: From genotype to phenotype

    Applied Microbiology and Biotechnology, Vol. 94, Núm. 5, pp. 1279-1287

  2. Sharing of bacterial strains between breast milk and infant feces

    Journal of Human Lactation, Vol. 28, Núm. 1, pp. 36-44

2011

  1. Streptococcus lactarius sp. nov., isolated from breast milk of healthy women

    International Journal of Systematic and Evolutionary Microbiology, Vol. 61, Núm. 5, pp. 1048-1052

2009

  1. Enterocin C, a class IIb bacteriocin produced by E. faecalis C901, a strain isolated from human colostrum

    International Journal of Food Microbiology, Vol. 133, Núm. 1-2, pp. 105-112