PUBLICACIÓN

Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Bautista-Gallego J.; Alessandria V.; Fontana M.; Bisotti S.; Taricco S.; Dolci P.; Cocolin L.; Rantsiou K.

2014 INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Food Science (Q1), Medicine (miscellaneous) (Q1), Microbiology (Q2), Safety, Risk, Reliability and Quality (Q1)

JCR: 3.082

SJR: 1.493

CITAS

35

DOI

10.1016/j.ijfoodmicro.2014.04.020

EID

2-s2.0-84899937170

ISSN

0168-1605

EISSN

1879-3460

BIBTEX

@article { bautistagallego2014,title = {Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese},journal = {International Journal of Food Microbiology},year = {2014},volume = {181},pages = {60-66},author = {Bautista-Gallego, J. and Alessandria, V. and Fontana, M. and Bisotti, S. and Taricco, S. and Dolci, P. and Cocolin, L. and Rantsiou, K.}}

AUTORES DE LA UEX

Joaquín Bautista Gallego

OTRAS PUBLICACIONES DE INTERÉS

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Development Of A Novel Zn Fortified Table Olive Product
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Development Of A Novel Zn Fortified Table Olive Product
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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].
Yeasts In Table Olive Processing: Desirable Or Spoilage Microorganisms?
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].
Biofilm Formation On Abiotic And Biotic Surfaces During Spanish Style Green 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].
Biofilm Formation On Abiotic And Biotic Surfaces During Spanish Style Green Table Olive Fermentation
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Growth/no Growth Interfaces Of Table Olive Related Yeasts For Natamycin, Citric Acid And Sodium Chloride
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Multivariate Analysis To Discriminate Yeast Strains With Technological Applications In Table Olive Processing
Mineral Content And Sensory Characteristics Of Gordal Green Table Olives Fermented In Chloride Salt Mixtures
Modeling The Inhibitory Effects Of Zinc Chloride On Table Olive Related Yeasts
Mineral Content And Sensory Characteristics Of Gordal Green Table Olives Fermented In Chloride Salt Mixtures
Modeling The Inhibitory Effects Of Zinc Chloride On Table Olive Related Yeasts
Role Of Predictive Microbiology In Food Preservation
Modeling The Inhibitory Effects Of Zinc Chloride On Table Olive Related Yeasts
Role Of Predictive Microbiology In Food Preservation
Fermentation Of Olive Fruit
Role Of Predictive Microbiology In Food Preservation
Fermentation Of Olive Fruit
Potential Benefits Of The Application Of Yeast Starters In Table Olive Processing
Fermentation Of Olive Fruit
Potential Benefits Of The Application Of Yeast Starters In Table Olive Processing
Effects Of Salt Mixtures On Spanish Green Table Olive Fermentation Performance
Potential Benefits Of The Application Of Yeast Starters In Table Olive Processing
Effects Of Salt Mixtures On Spanish Green Table Olive Fermentation Performance
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Effects Of Salt Mixtures On Spanish Green Table Olive Fermentation Performance
Evaluating The Effects Of Zinc Chloride As A Preservative In Cracked Table Olive Packing
Chloride Salt Mixtures Affect Gordal Cv. Green Spanish-Style Table Olive Fermentation
Evaluating The Effects Of Zinc Chloride As A Preservative In Cracked Table Olive Packing
Chloride Salt Mixtures Affect Gordal Cv. Green Spanish-Style Table Olive Fermentation
Exploring The Yeast Biodiversity Of Green Table Olive Industrial Fermentations For Technological Applications
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Exploring The Yeast Biodiversity Of Green Table Olive Industrial Fermentations For Technological Applications
Effect Of Chloride Salt Mixtures On Selected Attributes And Mineral Content Of Fermented Cracked Aloreña Olives
Exploring The Yeast Biodiversity Of Green Table Olive Industrial Fermentations For Technological Applications
Effect Of Chloride Salt Mixtures On Selected Attributes And Mineral Content Of Fermented Cracked Aloreña Olives
Lipolytic Activity Of The Yeast Species Associated With The Fermentation/storage Phase Of Ripe Olive Processing
Effect Of Chloride Salt Mixtures On Selected Attributes And Mineral Content Of Fermented Cracked Aloreña Olives
Lipolytic Activity Of The Yeast Species Associated With The Fermentation/storage Phase Of Ripe Olive Processing
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Lipolytic Activity Of The Yeast Species Associated With The Fermentation/storage Phase Of Ripe Olive Processing
Fermentation Profiles Of Manzanilla-Aloreña Cracked Green Table Olives In Different Chloride Salt Mixtures
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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
Use Of A D-Optimal Mixture Design To Estimate The Effects Of Diverse Chloride Salts On The Growth Parameters Of Lactobacillus Pentosus
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Use Of A D-Optimal Mixture Design To Estimate The Effects Of Diverse Chloride Salts On The Growth Parameters Of Lactobacillus Pentosus
Instability Profile Of Fresh Packed Seasoned Manzanilla-Aloreña Table Olives
Use Of A D-Optimal Mixture Design To Estimate The Effects Of Diverse Chloride Salts On The Growth Parameters Of Lactobacillus Pentosus
Instability Profile Of Fresh Packed Seasoned Manzanilla-Aloreña Table Olives
Role Of Yeasts In Table Olive Production
Instability Profile Of Fresh Packed Seasoned Manzanilla-Aloreña Table Olives
Role Of Yeasts In Table Olive Production
Improvement Of The Storage Process For Cracked Table Olives
Role Of Yeasts In Table Olive Production
Improvement Of The Storage Process For Cracked Table Olives
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
Improvement Of The Storage Process For Cracked Table Olives
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
Modelling The Inhibition Of Sorbic And Benzoic Acids On A Native Yeast Cocktail From Table Olives
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
Modelling The Inhibition Of Sorbic And Benzoic Acids On A Native Yeast Cocktail From Table Olives
Individual Effects Of Sodium, Potassium, Calcium, And Magnesium Chloride Salts On Lactobacillus Pentosus And Saccharomyces Cerevisiae Growth
Modelling The Inhibition Of Sorbic And Benzoic Acids On A Native Yeast Cocktail From Table Olives
Individual Effects Of Sodium, Potassium, Calcium, And Magnesium Chloride Salts On Lactobacillus Pentosus And Saccharomyces Cerevisiae Growth
Effects Of Ascorbic Acid, Sodium Metabisulfite And Sodium Chloride On Freshness Retention And Microbial Growth During The Storage Of Manzanilla-Aloreña Cracked Table Olives
Individual Effects Of Sodium, Potassium, Calcium, And Magnesium Chloride Salts On Lactobacillus Pentosus And Saccharomyces Cerevisiae Growth
Effects Of Ascorbic Acid, Sodium Metabisulfite And Sodium Chloride On Freshness Retention And Microbial Growth During The Storage Of Manzanilla-Aloreña Cracked Table Olives
Perspectivas Y Retos En La Mejora Genética De Levaduras
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