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- Aislamiento de mutantes de Torulaspora delbrueckii resistentes a sulfuroso, etanol y alta presión de CO2 para la elaboración de cava
- Assessing the challenges in the application of potential probiotic lactic acid bacteria in the large-scale fermentation of Spanish-style table olives
- Assessment of the probiotic potential of bacterial species isolated from table olive, ' Lactobacillus pentosus vs Lactobacillus plantarum
- Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation
- Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation
- Corrigendum to Biofilm formation on abiotic and biotic surfaces during the Spanish style green table olive fermentation. [Int.J. Food Microbiol. 157 (2012) 230-238].
- Data on green Spanish-style Manzanilla table olives fermented in salt mixtures
- Development of a novel Zn fortified table olive product
- Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese
- Draft genome sequences of six Lactobacillus pentosus strains isolated from brines of traditionally fermented Spanish-style green table olives
- Editorial: Lactic Acid Bacteria Within the Food Industry: What Is New on Their Technological and Functional Role
- Editorial: New trends in table olive fermentation
- Efectos del uso de no-Saccharomyces sobre Oenococcus oeni y la fermentación maloláctica del vino
- Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Aloreña olives
- Effect of glutathione addition on Oenococcus oeni transcriptomic response during malolatic fermentation
- Effect of packaging and storage conditions on microbial survival, physicochemical characteristics and colour of non-thermally preserved green Spanish-style Manzanilla olives
- Effect of sequential inoculum of beta-glucosidase positive and probiotic strains on brine fermentation to obtain low salt sicilian table olives
- Effects of ascorbic acid, sodium metabisulfite and sodium chloride on freshness retention and microbial growth during the storage of Manzanilla-Aloreña cracked table olives
- Effects of different stress parameters on growth and on oleuropein-degrading abilities of lactiplantibacillus plantarum strains selected as tailored starter cultures for naturally table olives
- Effects of salt mixtures on Spanish green table olive fermentation performance
- Evaluating the effect of using non-Saccharomyces on Oenococcus oeni and wine malolactic fermentation
- Evaluating the effects of zinc chloride as a preservative in cracked table olive packing
- Evaluating the individual effects of temperature and salt on table olive related microorganisms
- Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications
- Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olive characteristics
- Fermentation of olive fruit
- Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brine
- Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures
- Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations
- Genetic improvement of torulaspora delbrueckii for wine fermentation: Eliminating recessive growth-retarding alleles and obtaining new mutants resistant to so<inf>2</inf>, ethanol, and high co<inf>2</inf> pressure
- Genetic improvement of non-conventional Torulaspora delbrueckii for traditional sparkling winemaking by mixing for eventual hybridization with Saccharomyces cerevisiae
- Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid and sodium chloride
- Improvement of the storage process for cracked table olives
- Individual effects of sodium, potassium, calcium, and magnesium chloride salts on Lactobacillus pentosus and Saccharomyces cerevisiae growth
- Influence of yeasts on the oil quality indexes of table olives
- Instability profile of fresh packed seasoned Manzanilla-Aloreña table olives
- Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing
- Metataxonomic analysis of the bacterial diversity in table olive dressing components
- Microbial stability and quality of seasoned cracked green aloreña table olives packed in diverse chloride salt mixtures
- Mineral Content and Sensory Characteristics of Gordal Green Table Olives Fermented in Chloride Salt Mixtures
- Mineral and sensory profile of seasoned cracked olives packed in diverse salt mixtures
- Modeling the inhibitory effects of zinc chloride on table olive related yeasts
- Modelling the effect of ascorbic acid, sodium metabisulphite and sodium chloride on the kinetic responses of lactic acid bacteria and yeasts in table olive storage using a specifically implemented Quasi-chemical primary model
- Modelling the inhibition of sorbic and benzoic acids on a native yeast cocktail from table olives
- Multivariate analysis to discriminate yeast strains with technological applications in table olive processing
- Non-Saccharomyces in wine: Effect upon Oenococcus oeni and malolactic fermentation
- Nuevas tendencias en microbiología de alimentos: XXI Congreso Nacional de Microbiología de los Alimentos, Tarragona 2018
- Perspectivas y retos en la mejora genética de levaduras
- Pigment, physicochemical, and microbiological changes related to the freshness of cracked table olives
- Potential benefits of the application of yeast starters in table olive processing
- Predictive Microbiology: A Valuable Tool in Food Safety and Microbiological Risk Assessments
- Probiotic potential of a Lactobacillus rhamnosus cheese isolate and its effect on the fecal microbiota of healthy volunteers
- Producción de aceituna de mesa siciliana con características funcionales
- Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional starters
- RT-PCR-DGGE analysis to elucidate the dominant bacterial species of industrial Spanish-style green table olive fermentations
- Reduction of the Bitter Taste in Packaged Natural Black Manzanilla Olives by Zinc Chloride
- Role of Predictive Microbiology in Food Preservation
- Role of lactic acid bacteria in fermented vegetables
- Role of yeasts in table olive production
- Salt reduction in vegetable fermentation: Reality or desire?
- Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential
- Tableolive fermentation with multifunctional Lactobacillus pentosus strains
- The effect of ZnCl<inf>2</inf> on green Spanish-style table olive packaging, a presentation style dependent behaviour
- The use of multifunctional yeast-lactobacilli starter cultures improves fermentation performance of Spanish-style green table olives
- Transcriptomic and proteomic analysis of Oenococcus oeni adaptation to wine stress conditions
- Use of a D-optimal design with constrains to quantify the effects of the mixture of sodium, potassium, calcium and magnesium chloride salts on the growth parameters of Saccharomyces cerevisiae
- Use of a D-optimal mixture design to estimate the effects of diverse chloride salts on the growth parameters of Lactobacillus pentosus
- Yeasts in table olive processing: Desirable or spoilage microorganisms?
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