Publicaciones en colaboración con investigadores/as de Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (15)

2020

  1. Effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum

    International Journal of Food Science and Technology, Vol. 55, Núm. 10, pp. 3343-3349

2019

  1. Use of fluorescent CTP1L endolysin cell wall-binding domain to study the evolution of Clostridium tyrobutyricum during cheese ripening

    Food Microbiology, Vol. 78, pp. 11-17

2018

  1. Development of a specific fluorescent phage endolysin for in situ detection of Clostridium species associated with cheese spoilage

    Microbial Biotechnology, Vol. 11, Núm. 2, pp. 332-345

2017

  1. 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

  2. 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

  3. Spore-forming bacteria in dairy products

    Microbiological Opportunities and Challenges in the Dairy Industry (wiley), pp. 12-36

2016

  1. Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese

    Food Microbiology, Vol. 60, pp. 165-173

  2. Crystal structure of the CTP1L endolysin reveals how its activity is regulated by a secondary translation product

    Journal of Biological Chemistry, Vol. 291, Núm. 10, pp. 4882-4893

  3. 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

  4. 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

  1. Impact of Clostridium spp. on cheese characteristics: Microbiology, color, formation of volatile compounds and off-flavors

    Food Control, Vol. 56, pp. 186-194

  2. Prevención de hinchazón tardía en queso por la reuterina producida in situ por "Lactobacillus reuteri" INIA P572: estudio de la fracción volátil

    Avances en microbiología

2014

  1. 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

  2. Prevention of late blowing defect by reuterin produced in cheese by a Lactobacillus reuteri adjunct

    Food Microbiology, Vol. 42, pp. 82-88

  3. Susceptibility of Clostridium perfringens to antimicrobials produced by lactic acid bacteria: Reuterin and nisin

    Food Control, Vol. 44, pp. 22-25