HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS
Departamento
Instituto de Productos Lácteos de Asturias
Villaviciosa, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Productos Lácteos de Asturias (34)
2024
2023
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Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics
Dairy, Vol. 4, Núm. 3, pp. 410-422
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Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and biogenic amine production
LWT, Vol. 180
2021
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Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese
Journal of Dairy Science, Vol. 104, Núm. 3, pp. 2539-2552
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Microbial colonization and resistome dynamics in food processing environments of a newly opened pork cutting industry during 1.5 years of activity
Microbiome, Vol. 9, Núm. 1
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Novel methods of microbiome analysis in the food industry
International Microbiology, Vol. 24, Núm. 4, pp. 593-605
2020
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Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese
LWT, Vol. 122
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Dairy products and dairy-processing environments as a reservoir of antibiotic resistance and quorum-quenching determinants as revealed through functional metagenomics
mSystems, Vol. 5, Núm. 1
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Selection for Antimicrobial Resistance in Foodborne Pathogens through Exposure to UV Light and Nonthermal Atmospheric Plasma Decontamination Techniques
Applied and environmental microbiology, Vol. 86, Núm. 9
2019
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A European questionnaire-based study on population awareness and risk perception of antimicrobial resistance
FEMS microbiology letters, Vol. 366, Núm. 17
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Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains
Food Microbiology, Vol. 78, pp. 1-10
2017
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Characterization of four β-glucosidases acting on isoflavone-glycosides from Bifidobacterium pseudocatenulatum IPLA 36007
Food Research International, Vol. 100, pp. 522-528
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Editorial: Industrial and host associated stress responses in food microbes. Implications for food technology and food safety
Frontiers in Microbiology
2016
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Antibiotic susceptibility profiles of dairy leuconostoc, analysis of the genetic basis of atypical resistances and transfer of genes in vitro and in a food matrix
PLoS ONE, Vol. 11, Núm. 1
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Characterisation of the technological behaviour of mixtures of mesophilic lactic acid bacteria isolated from traditional cheeses made of raw milk without added starters
International Journal of Dairy Technology, Vol. 69, Núm. 4, pp. 507-519
2014
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Impact of next generation sequencing techniques in food microbiology
Current Genomics, Vol. 15, Núm. 4, pp. 293-309
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Molecular Identification and Quantification of Tetracycline and Erythromycin Resistance Genes in Spanish and Italian Retail Cheeses
BioMed Research International, Vol. 2014
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The genome of Bifidobacterium pseudocatenulatum IPLA 36007, a human intestinal strain with isoflavone-activation activity
Gut Pathogens, Vol. 6, Núm. 1
2013
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Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing
Food Microbiology, Vol. 36, Núm. 1, pp. 103-111
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Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses
Dairy Science and Technology, Vol. 93, Núm. 6, pp. 657-673