Publicacions en col·laboració amb investigadors/es de Norwegian University of Life Sciences (25)

2024

  1. Preface

    Novel approaches in Biopreservation for Food and Clinical Purposes

2020

  1. Biochemical, genetic and transcriptional characterization of multibacteriocin production by the anti-pneumococcal dairy strain Streptococcus infantarius LP90

    PLoS ONE, Vol. 15, Núm. 3

  2. Use of Fecal Slurry Cultures to Study In Vitro Effects of Bacteriocins on the Gut Bacterial Populations of Infants

    Probiotics and Antimicrobial Proteins, Vol. 12, Núm. 3, pp. 1218-1225

2019

  1. Biotechnological potential and in vitro safety assessment of Lactobacillus curvatus BCS35, a multibacteriocinogenic strain isolated from dry-salted cod (Gadus morhua)

    LWT, Vol. 112

2016

  1. Draft genome sequence of the bacteriocin-producing strain Enterococcus faecium M3K31, isolated from griffon vultures (Gyps fulvus subsp. fulvus)

    Genome Announcements, Vol. 4, Núm. 2

  2. Draft genome sequence of the bacteriocinogenic strain Enterococcus faecalis DBH18, isolated from mallard ducks (Anas platyrhynchos)

    Genome Announcements, Vol. 4, Núm. 4

  3. The potential of class II bacteriocins to modify gut microbiota to improve host health

    PLoS ONE, Vol. 11, Núm. 10

2015

  1. Cloning strategies for heterologous expression of the bacteriocin enterocin A by Lactobacillus sakei Lb790, Lb. plantarum NC8 and Lb. casei CECT475

    Microbial Cell Factories, Vol. 14, Núm. 1

  2. The composition of the gut microbiota throughout life, with an emphasis on early life

    MICROBIAL ECOLOGY IN HEALTH AND DISEASE, Vol. 26

2013

  1. Cloning, production, and functional expression of the bacteriocin sakacin A (SakA) and two SakA-derived chimeras in lactic acid bacteria (LAB) and the yeasts Pichia pastoris and Kluyveromyces lactis

    Journal of Industrial Microbiology and Biotechnology, Vol. 40, Núm. 9, pp. 977-993

2012

  1. Genome sequence of the bacteriocin-producing strain Lactococcus garvieae DCC43

    Journal of Bacteriology, Vol. 194, Núm. 24, pp. 6976-6977

  2. The maltose ABC transporter in Lactococcus lactis facilitates high-level sensitivity to the circular bacteriocin garvicin ML

    Antimicrobial Agents and Chemotherapy, Vol. 56, Núm. 6, pp. 2908-2915

2011

  1. Characterization of garvicin ML, a novel circular bacteriocin produced by lactococcus garvieae DCC43, isolated from mallard ducks (Anas platyrhynchos)

    Applied and Environmental Microbiology, Vol. 77, Núm. 1, pp. 369-373

  2. Target recognition, resistance, immunity and genome mining of class II bacteriocins from Gram-positive bacteria

    Microbiology, Vol. 157, Núm. 12, pp. 3256-3267

2010

  1. Use of the yeast pichia pastoris as an expression host for secretion of enterocin L50, a leaderless two-peptide (L50A and L50B) bacteriocin from enterococcus faecium L50▽

    Applied and Environmental Microbiology, Vol. 76, Núm. 10, pp. 3314-3324

2007

  1. Amino acid and nucleotide sequence, adjacent genes, and heterologous expression of hiracin JM79, a sec-dependent bacteriocin produced by Enterococcus hirae DCH5, isolated from Mallard ducks (Anas platyrhynchos)

    FEMS Microbiology Letters, Vol. 270, Núm. 2, pp. 227-236

2006

  1. Complete sequence of the enterocin Q-encoding plasmid pCIZ2 from the multiple bacteriocin producer Enterococcus faecium L50 and genetic characterization of enterocin Q production and immunity

    Applied and Environmental Microbiology, Vol. 72, Núm. 10, pp. 6653-6666

  2. Purification and sequencing of cerein 7B, a novel bacteriocin produced by Bacillus cereus Bc7

    FEMS Microbiology Letters, Vol. 254, Núm. 1, pp. 108-115

2005

  1. Cloning, production and functional expression of enterocin P, a sec-dependent bacteriocin produced by Enterococcus faecium P13, in Escherichia coli

    International Journal of Food Microbiology, Vol. 103, Núm. 3, pp. 239-250

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