Publikationen (88) Publikationen von JUAN LUIS ARQUÉS OROBÓN

2024

  1. Enterocins Produced by Enterococci Isolated from Breast-Fed Infants: Antilisterial Potential

    Children, Vol. 11, Núm. 2

2023

  1. Effect of fermented soy beverage in aged female mice model

    Food research international (Ottawa, Ont.), Vol. 169, pp. 112745

  2. Fermented soy beverages as vehicle of probiotic lactobacilli strains and source of bioactive isoflavones: A potential double functional effect

    Heliyon, Vol. 9, Núm. 4

  3. Staphylococcus aureus in the Processing Environment of Cured Meat Products

    Foods, Vol. 12, Núm. 11

  4. Study of the Association between Genotypic Potential and Linoleic Acid Tolerance with Microbial Production of Conjugated Linoleic Acid

    ACS Food Science and Technology, Vol. 3, Núm. 12, pp. 2199-2207

  5. Study of the biosynthesis and functionality of polyphosphate in Bifidobacterium longum KABP042

    Scientific Reports, Vol. 13, Núm. 1

  6. Tecnología, calidad, seguridad y funcionalidad de alimentos

    SEM@foro, Núm. 75, pp. 63-66

2022

  1. Caracterización de "Staphylococcus aureus" procedentes de industrias elaboradoras de embutidos y jamón curado

    Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones

  2. Complete genome sequences of Lacticaseibacillus paracasei INIA P272 (CECT 8315) and Lacticaseibacillus rhamnosus INIA P344 (CECT 8316) isolated from breast-fed infants reveal probiotic determinants

    Gene, Vol. 840

  3. Desarrollo de nuevos biocidas naturales de origen microbiano con eficacia frente a "Listeria monocytogenes"

    Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones

  4. Efectos de una bebida de soja fermentada por "Bifidobacterium pseudocatenulatum" INIA P815 en la fertilidad y perfil lipídico en un modelo murino depre-menopausia

    Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones

  5. Effect of storage and heat treatment on the levels of bioactive flavonoids produced in fermented soy beverages

    LWT, Vol. 154

  6. Promoters for the expression of food-grade selectable markers in lactic acid bacteria and bifidobacteria

    Applied Microbiology and Biotechnology, Vol. 106, Núm. 23, pp. 7845-7856

2021

  1. Architecture insight of bifidobacterial α-l-fucosidases

    International Journal of Molecular Sciences, Vol. 22, Núm. 16

  2. Catabolite responsive elements as a strategy for the control of heterologous gene expression in lactobacilli

    Applied Microbiology and Biotechnology, Vol. 105, Núm. 1, pp. 225-233

  3. Development of multi-strain probiotic cheese: Nisin production in food and gut

    LWT, Vol. 148

  4. Evoglow-Pp1 and mCherry proteins: a dual fluorescent labeling system for lactic acid bacteria

    Applied Microbiology and Biotechnology, Vol. 105, Núm. 19, pp. 7367-7378

  5. Genome Sequence of Bifidobacterium breve INIA P734 (CECT 8178), a Strain Isolated from Human Breast Milk

    Microbiology Resource Announcements, Vol. 10, Núm. 1

  6. Genome sequence of the reuterin-producing strain limosilactobacillus reuteri INIA P572

    Microbiology Resource Announcements, Vol. 10, Núm. 49

  7. Heterologous production of equol by lactic acid bacteria strains in culture medium and food

    International Journal of Food Microbiology, Vol. 360