Publications in collaboration with researchers from University of Strathclyde (15)

2023

  1. Changes in resistome profile of potential probiotic Lactiplantibacillus pentosus in response to edible oil adaptation

    Food Microbiology, Vol. 109

2021

  1. Transcriptomic Profile and Probiotic Properties of Lactiplantibacillus pentosus Pre-adapted to Edible Oils

    Frontiers in Microbiology, Vol. 12

2020

  1. In silico mapping of microbial communities and stress responses in a porcine slaughterhouse and pork products through its production chain, and the efficacy of HLE disinfectant

    Food Research International, Vol. 136

2019

  1. New insights into the molecular effects and probiotic properties of Lactobacillus pentosus pre-adapted to edible oils

    LWT, Vol. 109, pp. 153-162

  2. New insights into the role of plasmids from probiotic Lactobacillus pentosus MP-10 in Aloreña table olive brine fermentation

    Scientific Reports, Vol. 9, Núm. 1

2018

  1. Deciphering resistome and virulome diversity in a porcine slaughterhouse and pork products through its production chain

    Frontiers in Microbiology, Vol. 9, Núm. SEP

  2. Efficacy of “HLE”—a multidrug efflux-pump inhibitor—as a disinfectant against surface bacteria

    Environmental Research, Vol. 165, pp. 133-139

  3. Proteomic analysis of Lactobacillus pentosus for the identification of potential markers involved in acid resistance and their influence on other probiotic features

    Food Microbiology, Vol. 72, pp. 31-38

  4. Proteomic analysis of Lactobacillus pentosus for the identification of potential markers of adhesion and other probiotic features

    Food Research International, Vol. 111, pp. 58-66

2017

  1. Antibiotic Resistance Profile of Microbes From Traditional Fermented Foods

    Fermented Foods in Health and Disease Prevention (Elsevier Inc.), pp. 675-704

  2. In silico genomic insights into aspects of food safety and defense mechanisms of a potentially probiotic Lactobacillus pentosus MP-10 isolated from brines of naturally fermented Aloreña green table olives

    PLoS ONE, Vol. 12, Núm. 6

  3. Insight into potential probiotic markers predicted in Lactobacillus pentosus MP-10 genome sequence

    Frontiers in Microbiology, Vol. 8, Núm. MAY

2016

  1. Biocide tolerance, phenotypic and molecular response of lactic acid bacteria isolated from naturally-fermented Aloreña table to different physico-chemical stresses

    Food Microbiology, Vol. 60, pp. 1-12

  2. Comparative proteomic analysis of a potentially probiotic Lactobacillus pentosus MP-10 for the identification of key proteins involved in antibiotic resistance and biocide tolerance

    International Journal of Food Microbiology, Vol. 222, pp. 8-15

2014

  1. Diversity, distribution and quantification of antibiotic resistance genes in goat and lamb slaughterhouse surfaces and meat products

    PLoS ONE, Vol. 9, Núm. 12